Donut 101
16 hrs + 1–3 hrs proof + 30 min fry
Makes about 8 ring donuts or 6–8 filled donuts
Yeasted ring and filled donuts with a tender crumb, proofed overnight, fried to a golden shell, and glazed or sugar-coated.
| prepLightly oil 2–3 baking trays and place individual squares of baking paper on each; lightly oil the paper. | |||||||||||
| prepSet up a deep fat fryer or large pot with a digital thermometer. | |||||||||||
| 200 ml whole milk | Whisk eggs & milk into mixer bowl | Add flour, salt, sugar, yeast, milk powder, malt powder & lemon zest | Knead on medium speed 10 min, scraping sides; rest 5 min covered | Add butter a few pieces at a time, 20 s between additions | Knead 2 min more until smooth & passes windowpane test | Shape into ball, oil lightly, cover & refrigerate 12–24 hrs | Roll, chill 20–30 min (optional), cut ring donuts & shape filled donut balls | Oil tops, cover both trays & proof 1–3 hrs until puffy | Heat oil to 170°C / 340°F in fryer | Fry ring donuts 90s+60s+20s+20s, drain, glaze while warm | Fry filled donuts 90s+90s+45s+45s, drain, toss in sugar & pipe with filling |
| 150 g whole eggs (about 3 large), whisked | |||||||||||
| 525 g strong white bread flour | |||||||||||
| 65 g caster / white sugar | |||||||||||
| 7 g instant dry yeast | |||||||||||
| 11 g fine sea salt | |||||||||||
| 10 g full fat milk powder | |||||||||||
| 5 g diastatic malt powder | |||||||||||
| Zest of 1/2 lemon | |||||||||||
| 70 g unsalted butter, cubed | Cut 70 g butter into small cubes | ||||||||||
| 3–4 litres / 3–4 L vegetable oil (for frying) | |||||||||||
| 400 g icing / powdered sugar | Whisk icing sugar, glucose, milk, water, cream, vanilla, salt & lemon zest | ||||||||||
| 15 g liquid glucose or golden syrup | |||||||||||
| 65 ml whole milk | |||||||||||
| 20 ml water | |||||||||||
| 15 ml double / heavy cream | |||||||||||
| Beans from 1 fresh vanilla bean | |||||||||||
| Pinch of fine sea salt | |||||||||||
| Zest of 1/4 lemon (optional) | |||||||||||
| Caster / white sugar, for tossing filled donuts | |||||||||||
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