DAONUTS GLAZED YEAST DONUTS
Adapted from recipe from browneyedbaker.com
The use of apple juice, roux and potato flour yields a soft, pillowy donut.
IMPORTANT: Please read through entire recipe before starting.
Make the roux first, see below
For the Doughnuts
Whisk in stand mixer:
1 cup Daonuts Bread, Biscuit, Pie flour blend
1 cup potato starch
6 Tb tapioca starch
2 Tb potato flour (potato flour is not the same as potato starch)
⅓ cup sugar less 1 tsp
½ teaspoon salt
Proof the yeast:
2 ½ tsp instant yeast
½ cup organic apple juice, 110° (use Knudsen’s because it contains ascorbic acid)
1 tsp sugar
½ cup roux (see below)
3 Tb butter, at room temperature
3 Tb org apple juice, warm
1 egg, beaten
1 tsp vanilla extract
3 to 4 cups organic, non-GMO canola oil, for frying (Field Day is one brand) I have also used Spectrum Shortening.
If using a deep fryer, about 8 cups of oil
For the Glaze: (I half this recipe unless double dipping donuts)
2 cups powdered sugar
¼ cup (60 ml) water
1 Tb organic corn syrup for shiny glaze, optional (Wholesome Sweet is a good brand)
1½ teaspoons vanilla extract
Make the Doughnuts:
Line two cookie sheets with parchment paper or cut squares big enough to hold a single donut.
Whisk together all dry ingredients in bowl of stand mixer.
Proof the yeast by warming apple juice in small pan until 110°. In glass bowl or mixing cup whisk together juice, yeast and 1 tsp sugar. Sit in warm spot for 8-9 minutes.
To dry ingredients add proofed yeast mixture, egg, butter, roux, 3 Tb warm apple juice, and vanilla extract. Mix on low until all ingredients come together. Then mix on medium high for three 3 minutes.
Transfer the dough to a lightly oiled bowl, cover lightly with plastic wrap and place in a warm, draft-free spot for 20 minutes.
Meanwhile line two cookies sheets with parchment and lightly spray with oil. Set aside.
Lightly dust board and rolling pin with tapioca starch. Place dough on board and dust with tapioca starch. Roll dough to ½” thickness, adding tapioca starch if needed. Dough will seem sticky at first, but smooths out with tapioca starch. Dough is soft.
Dip donut cutter in tapioca starch and cut donuts. (If you don’t have one, use one larger and one smaller round cutters) Place donuts in even rows on cookie sheet. Place donut holes on second sheet. Using a sharp knife or an X-acto knife, carefully cut parchment horizontally and vertically around donuts. If you like, you can pre-cut parchment squares.
Spray donuts lightly with cooking spray, then cover loosely with plastic wrap. Place in warm, draft free spot to rise for about 30 minutes. I warm my oven and sit donuts on stove top. Donuts should about double in size.
Line a large baking sheet with a double layer of paper towels and place a wire cooling rack on top.
About 10 minutes before donuts finish rising, heat the vegetable oil in a wide, heavy-bottomed skillet or pot to a maintained temperature of 350° to 355°. Use parchment squares to gently lower the donuts into the oil, being careful not to overcrowd the pan. Cook until golden brown, about 1 minute per side. With a slotted spoon, carefully remove the donuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.
If using a deep fat fryer, first lower basket into oil. Gently lower donuts into hot oil using parchment squares, then cook 1 minute per side. Use fryer basket to lift out of oil.
Make the Glaze:
Sift the powdered sugar to remove lumps. Mix powdered sugar, water, corn syrup if using and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side if desired, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.
I use a cupcake injector. Fill cylinder with jam, insert injector tip gently into side of donut about half way and insert about 2 tsp of jam.
Tangzhong Roux ( ½ cup)
Whisk 1/6 cup BBP flour with 1/2 cup tepid water in a small saucepan. Whisk to combine.
Cook, whisking constantly, over medium-high heat for about 2-3 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.