When it comes to doughnuts, fresh made is always best. But cake doughnuts are heavy and often dry. Yeast doughnuts are REAL doughnuts. Light, chewy, crispy on the outside and good enough that you’ll never stop at just one. The secret to these is one special ingredient…
Diastatic Malt Powder. It’s that secret ingredient that many bakers use to promote strong rise, great texture and a perfect brown color in baked goods. It’s that strength that allows these doughnuts to rise relatively quickly, and be handled without losing their fluffy texture.
55 g Butter
55 g Veg Oil
530 g Milk
150 g Eggs (Beaten)
22 g Dry Yeast
945 g Bread Flour
175 g Granulated Sugar
6 g Kosher Salt
50 g Diastatic Malt Powder
Heat your butter, oil, milk and eggs to 110 degrees. Pour into a mixing bowl.
Add your yeast and mix. Let rest for 10 minutes to allow the yeast to bloom.
Dry mix and add your dry, to the wet, one 1/2 cup at a time until fully mixed.
Mix on medium high speed for 20 minutes to develop lots of gluten. You’re looking for the dough to start to pull away from the sides and form a ball. Refrigerate covered for one hour.
Unwrap your dough and sprinkle flour over the top. Punch down and turn out onto a floured surface.
Roll your dough out to about a half inch thick. Using your cutter, mark your dough for maximum usage. Cut, and transfer to a sheet tray with greased parchment paper.
Cut out the doughnut holes…save those for later…nobody will ever know…
Proof your doughnuts for about an hour or until doubled in size. If you have an immersion circulator, try running it in the oven with the doughnuts…you’ll be amazed!
While your doughnuts are proofing, make a glaze if you wish by mixing 100g milk, 4 g salt, and 400 g powdered sugar.
Using the parchment, turn the doughnuts over into your hand one at a time. Fry at 350F in batches for 80 seconds per side. There should be a beautiful blonde band in the middle between the two golden outsides.
Glaze if you like. Just drop them in and turn them over!
Perfectly golden, chewy, crispy and a beautiful brioche like interior. The diastatic malt powder gives it it’s beautiful texture and rise.
Tools used in this post: