Yeasted Donuts

This recipe is one that I’ve watched Claire and Brad from Bon Appetit’s test kitchen make but with sourdough starter. I wanted to make a version that used instant yeast for my friends and family that don’t have a starter. I also made it smaller because the batch they make is too large for a standard mixer.

I like to start making this recipe the afternoon before I’m going to want them and then the next day I wake up, roll out the dough, cut the donuts out and fry them. The dough is easy to work with and you end up with a very very light and fluffy donut. I just a few minutes ago devoured 3 and I feel great! lol. The recipe for the glaze is simple and not too sweet. The key is to taste the glaze and add a pinch of salt if it’s too sweet. You can even add some lemon or orange zest to brighten up the glaze, have fun with it!

Recipe adapted from: Bon Appetit: Sourdough Donuts, recipe for glaze adapted from Sally’s Baking Addiction

Adapted by: Tierney Larson

Servings: Makes about 14-16 donuts, depending on the size of your cutter.

Ingredients:

For the dough:

3 3/4 cup (469g) of Bread flour

2 1/4 tsp (9g) instant yeast

5 tbl (78g) granulated sugar

2 tsp (5g) kosher salt (diamond brand, if using mortons then use half the amount of salt)

2/3 cup of whole milk

1/4 cup of water

2 large eggs plus one egg yolk

1 1/2 tbl (21g) canola oil

1 tbl honey

3/4 tsp vanilla extract

8 tbl unsalted butter, room temperature (the perfect temp for room temp butter is around 67 F if you’re a nerd like me) cut into 8 pieces

6 cups of shortening, canola oil or peanut oil for frying

You should also prepare 14-16 squares of parchment paper about 3x3 for the shaped donuts to rise on, it helps to transfer them to the oil.

For the Glaze:

2 cups (240g) of confectioners sugar

1/3 cup (80ml) of whole milk

1/2 tsp vanilla extract

pinch of kosher salt

Ok so…

In the bowl of a stand mixer fitted with a dough hook, add the flour, salt, sugar and yeast and mix to combine. Then add the milk, water, eggs and egg yolk, oil, honey and vanilla extract (leaving the butter for later). Turn the mixer on low and mix until all the flour is incorporated.

Turn the mixer to medium-low and let it knead for 10-15 minutes, scraping the bowl and hook down a few times so it all gets incorporated. Knead until the dough is stretchy and elastic, and when you twist a golf ball sized piece of dough off and stretch it gently, you can see light through it without it tearing. When the dough has reached that stage, you can start adding the butter.

Add the butter one piece at a time while the mixer is on low, and let each piece get fully incorporated before adding the next. Scrape down the bowl and hook now and then to ensure it’s being evenly distributed. When all the butter has been absorbed, turn the mixer up to medium-low and let it knead for about 5 more minutes, until the dough is really smooth and silky and pulls away completely from the bowl. Scrape the dough out into a lightly greased container or bowl and cover. The dough will be soft but it will become easier to work with once it’s had its chill in the fridge later on.

Let the dough rise at room temperature for 1-1 1/2 hours, until it has risen by about 1/3. Then place the dough (still covered) in the refrigerator for at least 4 hours and at most 12 hours.

When you’re ready to bake, take the dough out of the fridge and scrape it out onto a lightly floured surface. Roll it out to about 1/4 inch thick and use a donut cutter (or a 2 1/2-3 inch biscuit cutter) to cut out your donuts. You can re-roll out the scraps once to make more if necessary.

Place the shaped donuts on squares of parchment and place on a baking sheet. Cover and let rise for 30-45 min. until they rise by about 1/2. About halfway through, start heating the oil, it can take about 10 minutes for it to come up to 350F so you want to start right before you think the donuts will be ready to go.

To make the glaze, whisk together the sugar, milk, vanilla and a pinch of salt until well combined. Taste and adjust seasoning if necessary. Cover and set aside.

Get a cooling rack and place it on a sheet tray lined with paper towels (for easy clean up) and set it on the counter near where you’ll be frying. Also get a pair of chop sticks or 2 spoons, and a spider or slotted spoon to help you with the frying process. Add the oil or shortening to a large deep heavy bottomed skillet or dutch oven fitted with a candy thermometer (or just have an instant read thermometer nearby) over medium heat until the oil reaches 350F.

Place the risen donuts (still on their parchment square) one at a time into the hot oil using the spider or slotted spoon to carry them, and working in batches of 3-4 at a time. The parchment will peel off easily with the help of the chop sticks or spoon and you can remove it carefully from the oil and discard.

Fry the donuts until golden on either side, turning them once with the chopsticks, about 1-2 minutes per side. Remove from the oil with the spider or slotted spoon and place on the cooling rack.

You can dip them in the glaze once they’ve cooled slightly. Top them with sprinkles or anything you like but do it quickly because the glaze will set!