Raised Donuts

Place cold butter between two pieces of parchment paper and roll out with a rolling pin until pliable. Should still be cold and should peel from parchment. If it doesn’t peel cleanly, put it in the refrigerator for 5m.

Combine and mix all ingredients except butter in the bowl of a spiral mixer. Mix for about 4 minutes until combined. Dough should be about 69°F. Use a bench scraper a couple times throughout to scrape down the sides of the mixer. Cover and allow to rest for 20 minutes to further develop gluten.

Place a medium saucepan with a small amount of boiling water and place in the oven with the heat off. Try to maintain temperature between 90-100°F and humidity 80-85% using a hygrometer in the oven. Maintaining proper temperature and humidity is important. I take the water out and reheat if it falls below this level and remove water if humidity goes above this level.

After 20 minute rest, start the mixer on medium high speed and let it run for a few minutes to develop gluten, until it reaches 73°F. Mix in butter over a 5 minute period in 40g strips until fully integrated. Mix for a few more minutes, stopping when dough reaches 78°F and passes the windowpane test. Remove dough from the mixer and tighten up into a ball with a bench scraper.

Transfer the dough to a greased bowl, cover to rise in the proofer until it doubles in size, roughly 75 minutes. Remove from the proofer and allow to sit covered at room temperature for 15 more minutes.

Remove the dough and turn it out onto a lightly floured surface. Gently roll it out to 50 cm x 35 cm, to ½” thickness. Be very gentle rolling out, do not apply too much pressure to get to this thickness. Allow to rest for 1 minute before cutting. Cut out doughnuts with a 3.5” cutter in a 4 x 3 grid. Place doughnuts on greased pre-cut 4x4” parchment paper in a proofing tray uncovered. Place in an oven with the medium saucepan filled with boiling water for 45 minutes. Remove donuts for 5 minutes to dry a bit before putting in the fryer.

Fill fryer with 2 quarts of oil. Heat oil to 350°F. Remove the donut gently from the parchment by placing face down in one hand and peeling off the paper. It should be removed easily due to application of oil earlier. Place donuts three at a time in the oil, presentation side up. Cook for 60 seconds on each side. Remove with a spider strainer, place on paper towels for a moment, and transfer to a wire rack in your proofing tray.

Allow donuts to cool for 5 minutes then dip in glaze shaking excess before returning to a rack to cool.