METHOD

1. Cut the 145g butter into 1/2-1" sized pieces, refrigerate. The butter should be cold when ready to use.

2. Scale together the vinegar and water. Scale together the flours, sugar, salt and yeast.

3. Scale the soy milk into the water/vinegar mixture and pour into the mixer bowl. Add the dry ingredients and the 60g of butter.

4. Mix on speed 1 for one minute. Mix on speed 2 for 3 minutes. Scrape the bowl and dough hook. The dough should have some gluten development, but doesn’t need to be windowpane.

5. Add the 145g cold butter, mix on speed 2 for 8 minutes. Scraping the bowl halfway through.

6. Scrape again, and do a final 4 minutes of mixing. The dough should be well developed, the butter fully incorporated in, and have the temperature between 73°F-76°F.

7. Spray a half-sheet, do a few slap-and-folds on the tray. Wrap with plastic wrap and refrigerate overnight.

SHEETING

• The next day, sheet the dough to 13 mm.

• Using a 3 3/4" cutter, and a 1 1/4" cutter, punch out doughnuts (about 95g each).

• Cut 4.5"x4.5" parchment squares, place on lightly greased 1/2 sheet. Lightly spray the squares. Place one doughnut on each square.

PROOF

• Proof the doughnuts at 78°F for 45 minutes.

• After proofing, refrigerate the doughnuts for 10 minutes before frying. 

FRY

• Heat canola or vegetable oil to 360°F. When ready, carefully invert the doughnuts into the fryer, sliding off the parchment into the oil.

• Fry about 2-3 minutes on each side, golden brown, maintaining the temperature at 360°F. Cool on a wire rack. Glaze with preferred recipe.

NOTES

• The scrap can be used for burger buns or rolls at 100g each

• Or the scrap can be pushed together, chilled one hour and resheeted for more doughnuts.