Recipe by: Chef Matthew Pietsch
Salt of the Earth - Rustic American Eatery and Bakery
Fennville, Mich.
Sponge:
10 oz. water @ 72F
½ Tbsp. active instant yeast
2 C. high quality all purpose flour
Dissolve the yeast in the water and allow to sit for 3-4 minutes. Add the flour to the water yeast mixture and mix until combined. Set aside and allow to proof at room temperature for 1-2 hours or until doubled in size. Punch down dough and progress to mixing the dough.
Dough:
½ Tbsp. active instant yeast
4 oz. whole milk @ 72F
4.5 C. high quality AP flour
5 oz. evaporated cane juice crystals (or raw sugar)
2 tsp. salt
Sponge (from first step)
8 oz. egg yolks
4 oz. butter (melted and cooled)
Dissolve the yeast in the milk and add all but 1.5 C of the flour. Add the sugar, salt, egg yolks, and butter. Mix by hand or in a small mixer (using a dough hook) until dough has combined.
Add the proofed sponge and the remaining flour and mix again to combine. Pull the dough out of the mixer or bowl and kneed by hand, for 3-4 minutes or until the dough ball comes together and has a smooth slick appearance. Cover the bowl and allow dough to rest and proof at room temperature for 45 minutes to 1 hour.
To shape: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough to ¾" thickness. Cut the doughnuts as desired, and set aside onto a clean sheet tray or cookie rack, dusted lightly with flour.
Prepare the frying oil: (Note: Please use EXTREME CAUTION when working with hot oil. If not using an electric deep fryer DO NOT fill your fryer pot more than 1/3 full when frying on the stove top.)
Turn your deep fryer up to 325F. Gently place doughnuts into the oil and fry for 30-40 seconds on the first side. Flip the doughnuts to cook on the other side, and when finished cooking transfer to a wire rack, or a dish with paper towel to drain the excess grease. Garnish with chocolate, vanilla sugar, or cinnamon sugar.
ENJOY!