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Submitted by administrator on Wed, 07/18/2012 - 17:34
This recipe comes from the International Culinary Institute in New York City. The recipe uses the metric system for its weights and measures so you'll need a kitchen scale that weighs in grams and kilograms.
Makes approximately 18 doughnuts (approximately 60 grams each)
- 525 grams all purpose flour
- 300 grams water
- 125 grams egg yolks
- 40 grams sugar
- 75 grams unsalted butter
- 10 grams salt
- 10 grams instant yeast
Step 1: Combine flour, salt, and yeast in bowl of an electric mixer. Mix on low speed for 15 seconds just to combine.
Step 2: Slowly add your water and eggs and mix until ingredients are just incorporated. Continue mixing on low speed for 5 minutes until a very soft loose ball of dough forms.
Step 3: Add sugar and increase the speed to medium and continue mixing for about 5 minutes
Step 4: Add butter and mix until butter is completely incorporated. The dough should form a soft ball.
Step 5: Place dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, about 1 to 2 hours.
Step 6: Place the dough on a flour surface and divide into 18 balls weighing 60 grams each. Roll each piece into a round ball, then flatten. Cover the flattened balls with plastic wrap, and let them rise at room temperature until slightly puffy, 30 to 45 minutes.
Step 7: Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add canola oil to the pot and gradually heat to 380 degrees Fahrenheit.
Step 8: Stetch flattened round and form hole in the center to make a ring.
Step 9: Place the rings in the oil 4 or 5 at a time. Fry until golden brown, about 45 seconds per side.
Step 10: Remove the doughnuts from the hot oil and drain on a paper towel-lined rimmed baking sheet or wire rack. Repeat with the remaining doughnuts, returning the fat to temperature between batches.
Step 11: Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll warm doughnuts in powdered sugar or ice with a powdered sugar glaze. Serve warm or at room temperature.