Doughnuts

Who doesn’t love doughnuts? But have you ever successfully made them at home? These do require some planning the day before if you want them for breakfast. You can make the dough, scale them, and shape them the day before and pop them in the refrigerator to hold over night. Fry them off the next morning for a delicious treat.

In the bowl of a stand mixer, add:
9 oz milk, scaled and cooled
½ oz yeast
2 oz golden cane sugar (or granulated)
Allow the yeast to proof and the sugar to dissolve before adding:
5 ¾ oz egg yolks
21 oz all purpose flour
½ oz salt
Start to mix with the dough hook until it comes together as a very stiff dough. Once all ingredients are moistened, add, a little at a time:
5 ¼ oz soft butter

Allow the small chunks of butter to incorporate before adding more. This step does take some patience and a strong mixer. Once all butter is incorporated, the dough will be smooth and sticky, 5-6 minutes. Place the dough in an oiled bowl, large enough for the dough to double in size. Scale the dough into 1½oz pieces for traditional size doughnuts or 1/2 -3/4oz pieces for mini size doughnuts. Roll the pieces into ball form. Line a cookie sheet with parchment paper and oil it or spray the paper with pan spray. This will keep the dough from sticking later. Place the dough balls on the parchment lined pan and cover with plastic. Refrigerate if not using until the next day or go on to the next step. Allow the doughnuts to proof until almost double in size. (If you have refrigerated the dough over night, this step will take quite a while) Set up a small fryer and preheat to 375. You can also do this on a stove top with a pan of oil; just watch your temperature very carefully! Carefully place the doughnuts in the fryer, being sure not to overcrowd them. Turn the dough often for even coloring, until golden brown. Remove from fryer and allow the grease to drain, usually best to let them rest on a cookie sheet lined with a cooling screen or grate. Once cooled, you can fill them with pastry cream or your favorite jelly. See below for some glaze suggestions. I like them rolled in powdered sugar or a cinnamon sugar mixture too.

White glaze
½ cup +2Tablespoon powdered sugar
¼ cup heavy cream
½ teaspoon vanilla
1/8 teaspoon kosher salt
Combine all ingredients and heat over a double boiler. Thin with more cream if necessary. The glaze will harden as it cools.

Chocolate glaze
1 ½ oz bittersweet chocolate
2 Tablespoon butter
1 ½ cup powdered sugar
¼ teaspoon vanilla
1 Tablespoon boiling water or coffee

Melt the butter and chocolate together over a double boiler. Add the sugar and vanilla. Adjust consistency with coffee/water. Glaze will harden as it cools.

Who doesn’t love doughnuts? But have you ever successfully made them at home? These do require some planning the day before if you want them for breakfast. You can make the dough, scale them, and shape them the day before and pop them in the refrigerator to hold over night. Fry them off the next morning for a delicious treat.In the bowl of a stand mixer, add:

• 9 oz milk, scaled and cooled
  
• ½ oz yeast
  
• 2 oz golden cane sugar (or granulated)
  
• Allow the yeast to proof and the sugar to dissolve before adding:
  
• 5 ¾ oz egg yolks
  
• 21 oz all purpose flour
  
• ½ oz salt
  

Start to mix with the dough hook until it comes together as a very stiff dough. Once all ingredients are moistened, add, a little at a time:

• 5 ¼ oz soft butter
  

Allow the small chunks of butter to incorporate before adding more. This step does take some patience and a strong mixer. Once all butter is incorporated, the dough will be smooth and sticky, 5-6 minutes. Place the dough in an oiled bowl, large enough for the dough to double in size. Scale the dough into 1½oz pieces for traditional size doughnuts or 1/2 -3/4oz pieces for mini size doughnuts. Roll the pieces into ball form. Line a cookie sheet with parchment paper and oil it or spray the paper with pan spray. This will keep the dough from sticking later. Place the dough balls on the parchment lined pan and cover with plastic. Refrigerate if not using until the next day or go on to the next step. Allow the doughnuts to proof until almost double in size. (If you have refrigerated the dough over night, this step will take quite a while) Set up a small fryer and preheat to 375. You can also do this on a stove top with a pan of oil; just watch your temperature very carefully! Carefully place the doughnuts in the fryer, being sure not to overcrowd them. Turn the dough often for even coloring, until golden brown. Remove from fryer and allow the grease to drain, usually best to let them rest on a cookie sheet lined with a cooling screen or grate. Once cooled, you can fill them with pastry cream or your favorite jelly. See below for some glaze suggestions. I like them rolled in powdered sugar or a cinnamon sugar mixture too.

White glaze

• ½ cup +2Tablespoon powdered sugar
  
• ¼ cup heavy cream
  
• ½ teaspoon vanilla
  
• 1/8 teaspoon kosher salt
  

Combine all ingredients and heat over a double boiler. Thin with more cream if necessary. The glaze will harden as it cools.

Chocolate glaze

• 1 ½ oz bittersweet chocolate
  
• 2 Tablespoon butter
  
• 1 ½ cup powdered sugar
  
• ¼ teaspoon vanilla
  
• 1 Tablespoon boiling water or coffee
  

Melt the butter and chocolate together over a double boiler. Add the sugar and vanilla. Adjust consistency with coffee/water. Glaze will harden as it cools.

Who doesn’t love doughnuts? But have you ever successfully made them at home? These do require some planning the day before if you want them for breakfast. You can make the dough, scale them, and shape them the day before and pop them in the refrigerator to hold over night. Fry them off the next morning for a delicious treat.

In the bowl of a stand mixer, add:
9 oz milk, scaled and cooled
½ oz yeast
2 oz golden cane sugar (or granulated)
Allow the yeast to proof and the sugar to dissolve before adding:
5 ¾ oz egg yolks
21 oz all purpose flour
½ oz salt
Start to mix with the dough hook until it comes together as a very stiff dough. Once all ingredients are moistened, add, a little at a time:
5 ¼ oz soft butter

Allow the small chunks of butter to incorporate before adding more. This step does take some patience and a strong mixer. Once all butter is incorporated, the dough will be smooth and sticky, 5-6 minutes. Place the dough in an oiled bowl, large enough for the dough to double in size. Scale the dough into 1½oz pieces for traditional size doughnuts or 1/2 -3/4oz pieces for mini size doughnuts. Roll the pieces into ball form. Line a cookie sheet with parchment paper and oil it or spray the paper with pan spray. This will keep the dough from sticking later. Place the dough balls on the parchment lined pan and cover with plastic. Refrigerate if not using until the next day or go on to the next step. Allow the doughnuts to proof until almost double in size. (If you have refrigerated the dough over night, this step will take quite a while) Set up a small fryer and preheat to 375. You can also do this on a stove top with a pan of oil; just watch your temperature very carefully! Carefully place the doughnuts in the fryer, being sure not to overcrowd them. Turn the dough often for even coloring, until golden brown. Remove from fryer and allow the grease to drain, usually best to let them rest on a cookie sheet lined with a cooling screen or grate. Once cooled, you can fill them with pastry cream or your favorite jelly. See below for some glaze suggestions. I like them rolled in powdered sugar or a cinnamon sugar mixture too.

White glaze
½ cup +2Tablespoon powdered sugar
¼ cup heavy cream
½ teaspoon vanilla
1/8 teaspoon kosher salt
Combine all ingredients and heat over a double boiler. Thin with more cream if necessary. The glaze will harden as it cools.

Chocolate glaze
1 ½ oz bittersweet chocolate
2 Tablespoon butter
1 ½ cup powdered sugar
¼ teaspoon vanilla
1 Tablespoon boiling water or coffee

Melt the butter and chocolate together over a double boiler. Add the sugar and vanilla. Adjust consistency with coffee/water. Glaze will harden as it cools.