Scale
Ingredients
- 2/3 cup plus 2 TBS milk
- 2 TBS active dry yeast (2 packages less 1/4 tsp)
- 1/2 cup granulated sugar
- 4 eggs, room temperature
- 8 TBS unsalted butter, melted
- 1 1/2 cups bread flour plus more if needed
- 1/2 cup cake flour
- 2 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 2 quarts vegetable oil for frying
- powdered sugar and/or cinnamon sugar for dusting
- 1/2 cup of jelly if you choose to fill the donut holes
Instructions
- Heat milk until until it reaches 180° then remove it from the heat and cool it to 115°
- Warm the bowl from your stand mixer by running it under hot water.
- Pour the milk in the bowl of the stand mixer and add the yeast. Stir it in and let it sit for 2 to 3 minutes.
- Add the butter, sugar and eggs until well combined.
- Add the flours and salt. and stir until mixed.
- Add the dough hook and knead for 10 minutes.
- This is a sticky, elastic dough so don’t go adding a lot of extra flour.
- Turn the dough into a buttered bowl and let rise for about 2 hours until doubled in size.
- Punch down the dough and let rise again – preferably overnight in the refrigerator – or for two more hours until doubled in size.
- Punch down the dough and let it rest for 10 minutes.
- Cut the dough in half. Set one half aside.
- Roll the dough out to about 1/2″ thick. Cut out your donuts – I used a 3″ biscuit cutter and a 1″ biscuit cutter
- Reroll the scraps and cut out more donuts. When you just have a little left you can either just form circles or cut into thirds, braid and form into a ring.
- Set the donuts on a piece of parchment , cover and let rise for two hours or until doubled in size.
- In a large, heavy bottomed stockpot heat the oil until it reaches 340°
- Carefully drop in the donuts and fry them for about a minute, then turn them over and fry on the other side. They should be nice and golden brown.
- Carefully remove to a paper towel covered plate
- Repeat with the donut holes.
- If you want to fill the donut holes you can either use a cake decorating bag with a tip or you can fill a zip bag and cut a hole in the corner. If you are going to use the zip bag you will have to use a knife to cut a hole in for the jelly.
- Insert the tip into the donut hole and gently squeeze to fill with jelly.
- Place in a bowl with powdered sugar and toss until well coated with sugar.
- Dust the big donuts with powdered sugar or if you prefer cinnamon sugar