Homemade Doughnuts

 
 

I modified a Thomas Keller recipe to make these. That was a mistake. Because now I can’t have any other doughnuts.

Don’t blame me if these make you fat. [Blame Thomas Keller.]


Ingredients

Makes 8 doughnuts and 8 holes

  • 500g, 3 1/2 cups AP flour

  • 15g, 1 1/2 tablespoons instant yeast

  • 225g, 1 1/2 c granulated sugar

  • 10g, 1 tablespoon kosher salt

  • 250g, 1 cup whole milk, 75˚F (about 30 seconds in the microwave)

  • 110g eggs (2 eggs)

  • 5g, 1 teaspoon vanilla extract

  • 50g, 2oz unsalted butter, room temperature, cut into 1/2" cubes

  • 2 tablespoons ground cinnamon

  • Canola Oil, as needed


Recipe

For Dough

  • 500g, 3 1/2 cups AP flour

  • 15g, 1 1/2 tablespoons instant yeast

  • 75g, 1/2 cup granulated sugar

  • 10g, 1 tablespoon kosher salt

  • 250g, 1 cup whole milk, 75˚F (about 30 seconds in the microwave)

  • 110g eggs (2 eggs)

  • 5g, 1 teaspoon vanilla extract

  • 50g, 2oz unsalted butter, room temperature, cut into 1/2" cubes

Place flour, yeast, sugar, and salt in bowl of a stand mixer and mix well. Add milk. Mix on low until smooth, 10-15 minutes. Add butter. Mix for 5 minutes more.

Spray a large bowl with non stick spray (or wipe with an oiled paper towel).

Turn dough onto floured work surface. Work into rectangle. It. Will. Be. Sticky. Pull one of the long sides and fold over 2/3 of the rectangle. Like folding a letter. Repeat with the top and then the bottom.

Place seam side down into the prepared bowl. Let sit at room temp for an hour. Refrigerate overnight.

Turn onto lightly floured work surface. Shape into 11-inch round. The dough should be about 1/2" thick.

Line a sheet pan with parchment paper and spray with nonstick spray. Cut 3.5" rounds from dough, then cut 1.5" holes. Place on the prepared sheet pan. Reshape and roll dough to make enough doughnuts.

Cover sheet pan with plastic wrap and proof at room temperature until doughnuts have doubled in size, about an hour.

To Complete

  • 150g, 1 1/2 cups granulated sugar

  • 2 tablespoons ground cinnamon

  • Canola Oil, as needed

In a large bowl, add sugar and cinnamon.

Heat canola/grapeseed oil to 350˚F. Fry a few doughnuts for 30 seconds (don't overcrowd). Flip and fry for 45 seconds. Flip and fry for 45 seconds. Place on a cooling rack over a sheet pan. Let cool until you're ready to remove the next batch from the oil. At that point, toss the cooled doughnuts in sugar and cinnamon mixture.

Repeat with the next batch.


Note

This is part of a cookbook proposal that’s out on submission right now. If you’d like to see what a book proposal looks like, click here.

The starting lineup.

Holier than thou.

Holier than thou.

 

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