Serves 12
Directions
- 1Use a large round cutter to cut out donut shapes from the rolled-out dough.
- 2Use a smaller round cutter to cut out the center of each donut, creating the donut holes.
- 3Carefully separate the donut rings and holes from the remaining dough.
- 4Place each donut on a small piece of parchment paper.
- 5Pour cooking oil into a pot.
- 6Heat the oil on an induction cooktop.
- 7Gently place the donuts into the hot oil for frying.
- 8Use chopsticks to flip the donuts and ensure even cooking.
- 9Remove the fried donuts and place them on a cooling rack.
- 10Melt butter in a saucepan until it turns brown and bubbly.
- 11Pour the browned butter into a bowl with powdered sugar.
- 12Add maple syrup, honey, a pinch of salt, and milk to the bowl.
- 13Whisk all ingredients together until a smooth glaze is formed.
- 14Dip each warm donut into the glaze.
- 15Place the glazed donuts back on the cooling rack to allow the glaze to set.
Ingredients
- 200 g all-purpose flour
- 500 g bread flour
- 130 g cake flour
- 150 g pumpkin purée
- 75 g sugar
- 80 g sourdough starter
- 7.5 g yeast
- 345 g milk
- 1.5 eggs
- 15 g salt
- 165 g butter
- 60 g unsalted butter (browned)
- 120 g powdered sugar
- 30 g maple syrup
- 15 g honey
- 1 pinch salt
- 20 g milk
Equipment
dough cutterspotpanwhiskbowlcooling rack
Tips
- Whisk the glaze until smooth, dip warm donuts, and let the glaze set.
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