bakekrazy

Since I’m in Florida for the next month or so I decided to make some yeast donuts. At the bakery we normally purchase our donut mix from a top end food supplier, then all you have to do is add water, yeast and place it in a mixer. You still need to roll it, raise it, fry it and fill or coat it, but it’s much more consistent. Here at home I made it from scratch and fried them in my garage. I made sugar cinnamon, glazed, twisted and bacon maple donuts. There is noting like a fresh donut

Donut Batter
1 cup of warm milk (100 degrees)
3 1/2 teaspoon instant yeast
3 2/3 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 egg
2 tablespoons Unsalted butter melted

Glaze
3 cups confectioners sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup water

1 1/2 quarts Canola oil
heavy saucepan for deep frying.
Deep Fry thermometer

In a small bowl whisk the warm milk, 1 teaspoon sugar and the yeast together, set aside for 10 minutes. In a stand mixer add the flour, salt and sugar, mix well. At a slow speed with a dough hook add the egg, butter and yeast mixture. Increase the speed to medium and allow the dough to come together and pull away from the side of the bowl clean. Pull the dough and knead on a lightly floured surface for 5 – 6 minutes until smooth. spray the bowl with vegetable spray and drop the dough in flipping to coat both sides. Cover loosely and place in a warm area to double in size (about 1 1/2 hours)
Remove the dough and roll out onto a lightly floured surface to about 3/8 thick. Cut the donuts with a doughnut cutter or a 3″ pastry cutter and a 1 1/2 ” for the inside. You can take the left over dough, make 3/8″ strips and sprinkle them with cinnamon, then twist them and form a circle to make twisted cinnamon ring. Place the formed dough onto a lightly floured sheet pan and cover lightly. Allow the dough to raise again, to almost double (about 1 1/2 hours. Heat your oil to 350 degrees and carefully fried the dough for 2 – 3 minutes each side until golden brown. Place onto paper towel and allow to drain. If you decide to coat with cinnamon sugar do so while the doughnut is still hot, if not the sugar will not stick. If you are going to use the glaze allow them to cool slightly then dip them 3/4 way into the glaze. Place onto a cooling rack to dry. I also candied some bacon and added a little maple syrup to the last of the batter and made bacon maple donuts.

Enjoy
Chef Brian Klauss