Ingredients #

Process #

1. Add water, egg, sugar, milk, baking powder, salt, nutmeg to mixer.
2. Add flours, yeast, mix, conditioner.
3. Mix until well incorporated.
4. Add shortening.
5. Mix until intense stage gluten development.
6. Proof 1 hr, until roughly doubled.
7. Sheet to 0.5 in.
8. Cut donuts with 3 in donut cutter.
9. Proof ≈45 min at 80 °F 65% rh on parchment.
10. Fry 2 min per side at 350-365 °F.

Notes #

• 1200 g makes 16 3 in donuts (no holes).
• Baking and pastry: mastering the art and craft, p. 149.