Doughnuts with LM Revisited

Whereas pizza is a twice weekly affair, I wished to place my ever-improving LM to the check through the use of it in an enriched dough. I forged an on eye over my weblog the place I discovered the recipe for doughnuts. Mentally scaling it all the way down to a extra manageable amount, I opted to do a 2/3rds yield.

Making use of these psychological gymnastics within the second I made some tweaks on the fly, based mostly on feel and appear of the dough. Basically, I elevated the extent of enrichment and hydration.

Doughnut dough rules: Nicely-developed agency dough, reasonably enriched. Milk being a key frequent ingredient.

New formulation:

Add all of the elements besides butter and salt. Combine till clean and elastic earlier than including salt. Then end the combo with the butter.

Beforehand in 2014 I scaled them at 65g every, this time I went for 80g because it’s simpler to rearrange on one baking tray but additionally as a result of I used to be considering I won’t get as a lot enlargement, nevertheless that was unfounded.

These had been simply too massive at 80g. They had been enormous!

From the dough I scaled 9 at 80g every with a surplus of 130g which turned a good larger fried brioche roll!

Custard / pastry cream

Sadly, I didn’t fairly prepare dinner the custard thick sufficient, so it was difficult to pipe straight in, that means I needed to carve a gap in every doughnut previous to filling.

I attempted one and the remainder had been donated…