Lighter-Than-Air Glazed Donuts

In a medium saucepan over medium-low heat, heat the milk to 95°F (35°C). Remove from the heat, transfer to a stand mixer bowl and whisk in the yeast until dissolved. Whisk in the eggs and egg yolk.

In a large bowl, combine the flour, granulated sugar, sea salt, amylase and diastatic malt powder (if using).

Place the stand mixer bowl onto the stand mixer with the dough hook attachment. Turn the mixer to medium-low and begin gradually adding the flour mixture, about 2 Tbs. at a time, until a doughy batter begins to form. Then continue adding the flour mixture about 1/2 cup (2 1/2 oz./75 g) at a time until it has all been added. Add the butter and allow the dough to mix for about 3 to 5 minutes, or until smooth and homogenous.

Remove the dough from the mixer bowl, shape it into a light ball and place it in a greased bowl. Cover the bowl with plastic wrap and let the dough rise for 90 minutes at room temperature or until doubled in size.

Dust a work surface with flour as needed. Gently degas the dough by punching it down and then dump it onto the floured work surface. Lightly dust the top with flour and roll until about 3/4 inch (1.9 cm) thick. Use a donut cutter to cut as many donuts as you can. Alternatively, you can use a 3-inch (7.6-cm) circular biscuit cutter and a small cookie or biscuit cutter in the center to make the hole.

On a baking sheet that’s been lightly greased and dusted with flour, place the prepared donuts about 1 inch (2.5 cm) apart. Cover with greased plastic wrap and proof for 45 to 60 minutes.

Place a wire rack on a baking sheet. To a large Dutch oven, add vegetable oil to a depth of about 2 1/2 inches (6.4 cm). Place over medium-high heat and heat the oil to 335°F (170°C). Fry 3 to 4 donuts at a time, being careful not to overcrowd the Dutch oven. They’ll begin to puff in the oil. Fry for 30 to 45 seconds, or until both sides reach a nice golden brown color. Immediately transfer to the wire rack to cool and repeat with the remaining donuts.

To make the glaze, to a large bowl, add the confectioners’ sugar. Starting with just 5 Tbs. (2 1/2 fl. oz./75 ml) water, whisk together until combined and then whisk in the vanilla. When completely combined, assess if additional water is needed and add if necessary. One donut at a time, dip one side of each donut into the glaze until it reaches about three-fourths up the donut. Return to the wire rack with the glazed side facing up. Repeat with all the donuts and allow them to set completely on the wire rack before eating. Makes 12 donuts.

Adapted from Texture Over Taste by Joshua Weissman (DK 2023)