RAISED DONUTS

Directions

• THE DOUGH
• If using active dry yeast, let bloom with the warm water and sugar/honey for about 10 mins. Make sure the water temperature is 100-1110 degrees F – if using instant yeast, go ahead and follow the next step
• In a bowl or measuring cup, add eggs, egg yolk, vanilla honey and water together. Unless using active dry yeast let the yeast bloom in the water and honey/sugar and sit for 10 mins and then add in the eggs, egg yolk and vanilla once done resting. If using instant dry yeast wait to combine with the dry ingredients in the next step
• In a bowl of a stand mixer fitted with a dough hook attachment, mix together flour, milk powder, yeast, salt & sugar. Add the wet mixture, from previous steps, to the dry ingredients and mix until combined.
• Knead the dough for 7-9 mins. The dough should pull away from the sides of the bowl and mostly gather around the dough hook. There will be some still clinging to the bottom of the bowl. Cut the speed of the mixer and add the room temperature butter one tablespoon at a time, until it is completely combined into the dough. Once it is incorporated pick the speed up and knead again for a few more minutes. The dough should be gathering around the dough hook and if it does not, at this point, add flour a teaspoons at a time but be sure not to add too much.
• Take the dough out of the mixing bowl and form a ball; place it in a different bowl that is greased with baking spray or oil. Cover the bowl and place it in a warm area; I use my toaster oven on the setting “proof” at about 80-90 degrees F until it has doubled in size (about an hour). Cover the dough and let sit OVERNIGHT.
• The next morning, turn out the dough on a lightly floured work surface
• Cut several squares of parchment paper and spray with cooking spray – these will be useful when trying to place each donut in the hot oil
• With a rolling pin, roll out the dough to about a 1/2 in thick. Using a biscuit/cookie cutter (I use a 1 inch one when making smaller donuts or 2-3 in when making a larger donut) cut as many donut circles as you can into the dough. When cutting the smaller circle in each donut, I used smooth circle piping tip which is the perfect size. You can save these centerpieces for donut holes or not. For the scraps you can roll it in a ball and re-roll it out to make more donuts (they turn out just fine).
• Put each donut on a parchment paper with cooking spray on it and place on a baking sheet. Cover them and let rise in a warm place (again I use my proofing feature on my toaster oven). Let it double in size for about an hour to and hour and a half
• Heat oil in a large saucepan that is deep – 2-3 inches from the bottom. Oil should reach 365-375 degrees F before putting the donuts in the fry.
• Once the donuts have doubled in height, place 3-4 donuts at a time, depending on the size of the saucepan. Do not overcrowd.
• Using a skimmer strainer, (if you have one), put a few donuts at a time on there with the parchment paper still attached, and Place the donuts in the frying oil. Using tongs, grab the parchment paper out it will detach really easily with the cooking spray you sprayed on it. If you do not have a strainer to help place it in the oil to prevent burning yourself, you can easily place it in the oil with your hands with the parchment paper. Repeat with all donuts. Should cook a couple minutes on each side until golden brown. Make sure to keep checking the oil temperature – too hit will burn your donuts faster than cooking the inside and not hot enough will cause the donuts to get too greasy while not browning.
• Take out and coat with sugar glaze