Donuts
Ingredients
- 550g (4 ½ cups plus 1 tbsp) Bread Flour
- 150g (½ cup plus 3 tbsp) Milk, Room Temperature
- 14g (1 Tbsp) Instaferm Gold
- 12.5g (2 ½ tsp) Salt
- 150g (3 each) Eggs, Large
- 113g (1 stick) Butter, Room Temperature
- 113g (4 oz) Cream Cheese, Room Temperature
- 80g (¼ cup plus 1 tbsp + 1 tsp) Sugar
- 18g (2 tbsp) Diastatic Malt Powder
- 3g (1 ¼ tsp) Methocel E4M
- 10g (2 tsp) Vital Wheat Gluten
- 4000g (1 gallon) Neutral Flavored Oil for Frying
Equipment
- Mixer With Dough Hook Attachment
- Heavy Bottom Stock Pot (2 gallon minimum)
- Candy Thermometer
- Ring Cutters
Timing
Active Time: 1 Hour 30 Minutes
Total Time: 26 Hours
Yield
12 Donuts
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Stand Mixer
In the bowl of the stand mixer add the milk, eggs and sprinkle the instaferm over the top.
In the In a separate bowl dry mix together the bread flour, salt, sugar, diastatic malt powder, Methocel E4M, and Vital wheat gluten.
Begin mixing the milk, eggs, and instaferm on low and add ½ of the flour mixture. Mix for 1 minute before adding the remaining flour mixture. Continue to mix until a rough dough is formed, about 2 minutes.
Begin adding the butter and cream cheese in 1 tbsp increments. This should take about 5 minutes, It is fine if the butter or cream cheese is not fully mixed by this point.
Place the mixer on the lowest possible setting and mix for 20-25 minutes.
The dough should have cleaned the sides of the bowl during the mixing. It should also be smooth to the touch, not sticky.
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Cool and Shape Dough
Remove the dough from the mixing bowl and place it in a covered container. Refrigerate for 30 minutes.
Remove the dough and use a rolling pin to roll it to ½ inch thick. Use ring cutters to punch out the size of donut you want. We like 4 inch donuts with or without a ¾ inch hole cut in the middle.This should require no excess dusting flour, but if it does make sure to brush off any excess flour before proceeding.
Place each of the donuts on a 5×5 inch piece of baking paper. Place all the donuts on sheet pan. The individual sheets of parchment will make frying so much easier.
Cover and bench rest the dough for 1 hour before refrigerating the dough for 24 hours. Use the 24 hour rest period to prepare some glazes found below, or create your own!
Remove the donuts from the refrigerator and allow it to proof for 1 hour at room temperature.
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Cook Donuts
Pre-heat a heavy bottom stock pot filled with oil to 350°F.
Once the donuts have proofed it is time to fry, but the method is different for the two types of donuts.
For donuts with a hole punched out simply fry on each side for 2 minutes.
For the fillable donut flip the donut every 10 seconds for the first minute. Then fry on each side for 1 minute and 30 seconds before removing from the oil. This prevents a giant air bubble from forming.
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Cool, Glaze, and Serve
Cool the donuts on a wire rack until they are room temperature. Do not skip this step, attempting to glaze donuts while they are hot will only end in sadness.
Glaze, fill, and top the donuts before serving.
Serve or eat them the day of frying.
Glaze
Ingredients
- 400g (3 ¼ cup) Powdered Sugar
- 100g (2 ½ oz) Whole Milk
- 5g (1 tsp) Salt
- 5g (1 tsp) Vanilla Flavoring
Equipment
- Mixing Bowl
Yield
~2 Cups
-
Mix Ingredients
In a bowl mix together the powdered sugar, salt, vanilla flavoring, and milk. Whisk until smooth.
The glaze is now ready to use.
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Storage
Store in a covered container for up to 7 days in a refrigerator.
Chocolate Glaze
Ingredients
- 400g (3 ¼ cup) Powdered Sugar
- 75g (2 ½ oz) Whole Milk
- 5g (1 tsp) Salt
- 30g (¼ cup) Cocoa Powder
- 100g (3 1/3 oz) Dark Chocolate 60%
Equipment
- Mixing Bowl
- Double Boiler
Yield
~2 Cups
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Mix Ingredients
In a bowl mix together the powdered sugar, cocoa powder, salt, and milk. Whisk until smooth.
Melt the chocolate over a double boiler until just melted.
Whisk together the melted chocolate and glaze.
The glaze is now ready to use.
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Storage
Store in a covered container for up to 7 days in a refrigerator.
Strawberry Glaze
Ingredients
- 400g (3 ¼ cup) Powdered Sugar
- 75g (2 ½ oz) Whole Milk
- 1 pinch Salt
- 1.2g (¼ tsp) Citric Acid
- 15 Strawberry Flavor Drops
- 5 Drops Liquid Red Food Coloring
Equipment
- Mixing Bowl
Yield
~2 Cups
-
Mix Ingredients
In a bowl mix together the powdered sugar, citric acid, flavor drops, salt, food coloring, and milk. Whisk until smooth.
The glaze is now ready to use.
-
Storage
Store in a covered container for up to 7 days in a refrigerator.
Based on 7 Review(s)
11 Comments.
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Hi – a bit confused on the salt weight. Is it 2.5 teaspoon (tsp) or 2.5 Tablespoon (tbsp) which does equal 12.5 grams.
The Diamond crystal Kosher salt we have weighs about 5g per tsp, this is standard across all of our recipes.
In addition – 1 tbsp of the instafern gold yeast isn’t equaling out 14 grams, can you please clarify if I should be measuring by weight or tbsp?
We always recommend measuring by weight.
[…] the original recipe and here […]
How can we make this dairy-free? substitute butter and cream cheese with?
That would take a great deal of R&D. There is no simple answer to this.