Step 1

Combine flours, sugar and salt in bain and set aside.

Step 2

In a small pot, melt butter over low heat. Whisk in oil then milk and finally eggs and vanilla. Cook over low heat, stirring constantly, until 106°F. Pour into bowl of a stand mixer.

Step 3

Whisk yeast into milk mixture and set aside for 10 minutes.

Step 4

Fit mixer with paddle attachment and add half the flour to the bowl with the yeast/milk mixture. Mix on low to combine, then add the remaining flour and mix on low until flour is incorporated.

Step 5

Switch to the dough hook and turn speed to medium high and continue to mix until you can see strands pulling from the sides of the bowl into the center when it is mixing, approximately 12 minutes.  It will not make a cohesive, smooth dough. There isn’t enough gluten for that!

Step 6

Spray hands and bowl scraper and form into a ball and place in oiled bowl. Cover with plastic wrap and bulk proof in the refrigerator for 30 minutes.

Step 7

Gently roll out on a lightly floured surface to approximately ½ inch thick. Cut with ring mold (3”) and place on parchment lined baking sheet lightly sprayed with non-stick spray. Cut out the holes with a 1” cutter while they are on the baking sheet. This will keep them from misshaping. Spray surface of doughnuts, wrap with plastic wrap and refrigerate 2 hours.

Step 8

Temp dough 6 minutes before frying.

Step 9

Alternatively to cook immediately: instead of retarding doughnuts in the refrigerator a second time, allow to sit out 30 minutes until doubled in size and then fry.

Step 10

Fry at 355°F. 60 seconds on one side; 45 seconds on the second side and then an additional 10-30 seconds as needed. Doughnuts should be a dark golden brown on both sides. This donut is so light and airy that the only indicator you need for doneness is the color. You can poke one with a cake tester though, if you are a nervous Nellie.

Step 11

Allow oil to drip off doughnut 10 seconds then roll in granulated sugar or dip in glaze.