Recipe with yeast

12 doughnuts

Experience

• 31/10/2020: 1/2 of that frosting was too little. They were so tasty.
• 12/09/2021: made it for group meeting. All of the glaze, which was enough, but without the vanilla extract: the taste was great but I had to add a couple teaspoons more cream cause it was too solid otherwise. It did make around 12 doughnuts and maybe 16-20 doughnut holes, and they were delicious!

Ingredients

Doughnuts

• 1/4 cup sourdough discard
• 1/4 + 2 tbsp whole milk (or not whole)
• 2 tbsp sugar
• 1 tsp yeast
• 1 egg, lightly beaten
• 4 tbsp (56 g) butter, melted
• 1 1/2 + 2 tbsp + 2 tsp cups flour, plus more for dusting
• 1/2 tsp salt

Glaze

• 1 cup powdered sugar
• 2 tbsp + 2 tsp heavy cream
• 1 tsp vanilla extract
• pinch salt

Recipe

1. Warm up milk in a microwave-safe measuring glass for 20 seconds.
2. Pour the milk into the stand mixer bowl, stir in the sugar, then sprinkle the yeast over top. Sit for 5 minutes until foamy.
3. Melt butter and set aside to cool.
4. Stir in the sourdough discard, eggs, butter, and salt.
5. Add flour in 3 batches and stir until combined. Knead on low speed for 4-5 minutes until smooth. Dough is soft and slightly wet, shouldn’t be sticky.
6. Place the dough in a lightly oiled bowl and cover. Refrigerate for an hour or two, until cold, or overnight.
7. Once the dough is cold, remove from the refrigerator and place it on a lightly floured surface. Roll to 1/2 inch (1.3 cm) thickness. Cut the doughnuts out with a large cup and a small shot glass, or whatever you have that can make a doughnut shape.
8. Set doughnuts on lightly floured parchment paper-lined baking sheets. Give them enough room to expand. Cover with towel or plastic wrap. Allow to rise 45-60 minutes at room temperature until they look puffy.
9. Toward the end of the rising time, heat your oil to 350 °F = 180 °C over medium heat.
10. Line 2 baking sheets, one with double layer of paper towels, and one with parchment paper.
11. Prepare the glaze by sifting the powdered sugar into a small mixing bowl. Stir in the heavy cream, vanilla extract, and salt. It should be a smooth glaze that’s neither too thin or too thick. You can make it thicker by adding more sugar, and thinner by adding more cream.
12. Add doughnuts in batches to the hot oil and cook for about one minute per side until the doughnuts are a golden brown. Doughnut holes will take a little less time.
13. Remove the cooked donuts from the hot oil with a slotted spoon and place on the paper towels briefly to drain. Add a new batch of donuts to the oil.
14. While those donuts are cooking, dip the still-warm donuts on the paper towels into the glaze, turning once to fully coat with spoons. Remove and place on the parchment paper-lined sheet to set.
15. Repeat this process until all the donuts and doughnut holes have been cooked and glazed. Enjoy immediately!
16. If you happen to have extra doughnuts, you can store them at room temperature in a box, or lightly covered. They tend to sweat in airtight containers. As with all donuts, these are their very best the day they are made. Enjoy!

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from goodiegodmother

Artisan Bryan no yeast

Experience

• 24/08/2022: made it with leftover starter. The dough was quite sour, maybe it was my starter, maybe the percentage of starter is too high. I used the glaze from the recipe above. It was quite thin and crispy: don’t roll it as thin as the recipe says, don’t let the skin dry… or go for it.

Ingredients

• 500 g bread flour
• 250 g sourdough discard
• 80 g sugar
• 50 g butter (room Tº)
• 150-200 g milk
• 1 g nutmeg
• 5 g salt

Recipe

1. Stand mixer: flour + sourdough discard + sugar + butter + nutmeg. Mix on low speed. Add salt.
2. Mix on low speed, meanwhile add milk, you might need more or less.
3. Mix on high speed for 2 min, smooth dough.
4. Ferment on counter top for 15 hours covered.
5. Roll dough out into a rectangle. Cut out doughnuts and doughnut holes.
6. Proof covered for 1h.
7. Prepare (see yeast recipe above).
8. Heat up oil at 180ºC.
9. Fry doughnuts 30-45 seconds per side. Dump on kitchen paper, then turn in the bowl of glaze. Drip on a cooling down.

from artisanbryan