Ingredients
Traditional Yeast Raised Donuts
- 375 gr. bread flour, sifted
- 227 gr. pastry flour, sifted
- 19 gr. instant dried yeast
- 319 gr. water
- 75 gr. whole eggs
- 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)
- 39 gr. sugar
- 39 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
- 10 gr. baking powder
- 10 gr. salt
- 114 gr. vegetable shortening
Cinnamon Glaze
- 142 gr. confectioner’s sugar
- 21 gr. light corn syrup
- 14 gr. unsalted butter, melted
- 14 – 28 gr. whole milk or water
- 7 gr. PreGel Cinnamon Traditional Paste
Cinnamon Crumble
- 125 gr. unsalted butter, cubed and chilled
- 125 gr. sugar
- 220 gr. all-purpose flour, sifted
- 65 gr. almond flour
- 19 gr. PreGel Cinnamon Traditional Paste
Pastry Cream (Cold Process)
- 175 gr. PreGel 5-Star Chef Pastry Select Pastry Cream (Cold Process)
- 400 gr. whole milk
- 100 gr. heavy cream
Method
Traditional Yeast Raised Donuts
- Combine together the flours and yeast in a mixing bowl fitted with the hook attachment.
- Add in the water, eggs, PreGel Vanilla Velvet Traditional Paste, sugar, Nonfat Dry Milk Solids (Grade A, Low Heat) baking powder and salt.
- Mix on low speed for 2′.
- Add in the shortening and mix on medium speed for 8′ or until the dough has reached the intense stage of gluten development.
- Bulk ferment the dough until it has nearly doubled in size, about 30′.
- Fold the dough and ferment for another 30′.
- Roll the dough out on a floured surface until it is ½” thick. Let the dough rest, covered, until relaxed for about 10′.
- Cut the doughnuts with a ring cutter and place them on a parchment lined sheet tray that has been lightly brushed with vegetable oil.
- Proof the doughnuts until the dough springs back slowly to the touch of your finger but it does not collapse about 15′ or so.
- Carefully transfer the proofed doughnuts to a deep fryer set at 175˚C and fry until golden brown on the first side, approximately 2′.
- Turn and fry until the second side is golden and the doughnuts are cooked through, approximately 2′.
- Lift the doughnuts from the hot oil with a spider, allowing the oil to drain away directly over the fryer. Drain on paper towels before coating or topping as desired.
Cinnamon Glaze
- In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency.
Cinnamon Crumble
- Place all of the ingredients into a mixing bowl fitted with the paddle attachment.
- Mix until well combined but still sandy.
- Crumble the mixture onto a Silpat lined sheet pan and bake at 175 ˚C for 12 – 15′ or until done.
- Allow to cool before using.
Pastry Cream (Cold Process)
- Whisk the PreGel 5-Star Pastry Cream Superior (Cold Process) into cold milk and cream until all powder is dissolved and mixture is uniform.
- Allow to set in refrigerator.
- Before use, whisk pastry cream gently until smooth and creamy.
Assembly
- When your donuts are cooled make a ½” cut into the side and make a pocket for your filling.
- Fold in PreGel Peach Arabeschi into the pastry cream and fill the donuts.
- Dip the top of the donuts into the cinnamon glaze and top with cinnamon crumble and enjoy!