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BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3
RING MOLDS: https://amzn.to/3xotmPK
INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop...
HALF SHEET PAN + RACK: https://amzn.to/34v7CSC
KITCHEN AID MIXER: https://amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7
MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6
ROLLING PIN: https://amzn.to/3okZc9Z

RECIPE
▪10g or 3 1/3tsp Instant yeast
▪350g or 1.5c warm whole milk, scalded (heat on medium until simmering)
▪100g or 1/2c sugar
▪2 large eggs
▪685g all purpose flour
▪5g or 1tsp salt
▪100g or 1/2c melted (not hot) lard
▪3qt/ltr crisco (may need more or less depending on the size of your pot. I’m using a 6.75qt dutch oven)

Mix yeast, water, sugar, eggs, flour, salt and lard on low speed with dough hook for 3min or until the dough forms into a mass. Increase speed to high and mix for 56 more minutes or until the ball looks cohesive and somewhat smooth. At this point, dough shouldn’t tear when you tug it gently. If it does, mix longer.

Transfer to a bowl and tuck and round it into a ball as shown @2:20. Cover and allow to proof at room temp for 1 hour. The dough should have roughly doubled in size.

Transfer dough to a floured work surface. Degas with your fingers slightly then roll out into a roughly 18” (45cm) x 1012” (2530cm).

Cut donuts out, 3 across and 4 down, using largest and smallest ring molds (for donut hole) then transferred to a parchment lined, oiled sheet tray. Wrap well and proof at room temp for 4560 minutes.


Heat crisco in large heavy bottomed pot over medium until it reaches 350F/175C.

Check out @aragusea 's video on vegetable shortening to learn wtf it even is:    • WTF is shortening?  

Carefully place donuts in oil away from your body. Only fry 34 donuts at a time to not overcrowd and to keep oil temp from dropping. Fry for 6090 seconds, until golden. Flip and repeat. When done, transfer to a wire rack and allow to cool for about 5 minutes before glazing. See my glazing method @9:27.


GLAZE
▪750g or 6c powdered sugar
▪175g or 1/2c corn syrup
▪125g or 5/8c milk

Combine and whisk until smooth. Cover until ready to use.

MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referra...

#glazeddonut #donuts #yeasteddonuts

CHAPTERS:
0:00 Intro
:30 Mixing and proofing the dough
2:38 Shaping the donuts
5:03 shout out to Mud/Wtr (ad)
6:10 Making the glaze
7:00 Proofing and frying
9:22 Glazing
10:18 Let’s eat this thing

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