Raised Donuts | Michael Cooper

Step 1

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Step 2

Stir together the ingredients until a paste forms.Cover and let rest overnight, 8 - 12 hours. The dough will rise up but should not collapse before using.

Step 3

Scald milk. Add butter to melt, and cool.Beat in eggs, sugar, and salt.Stir in poolish, flour and yeast. Knead well until smooth.Lightly oil a bowl with twice the volume of the dough. Place dough in bowl and cover.Proof in a warm place 2 hours until doubled in bulk.Collapse dough, knead briefly to work out large bubbles, and form into a ball. Rest a few minutes until it relaxes.Flour a baking sheet or other flat surface well for cut donuts. Set a wire rack over a drip tray for finished donuts.Roll dough out 1.5 cm thick and cut donuts. Combine the scraps, rest to relax, and re-roll cut until all the dough is used.Place donuts on the floured surface. Cover and let rise in a warm place until nearly double but still with structure, about 45 minutes.Add enough shortening to a pan or fryer to cover the donuts when melted (about 5 cm deep). Heat to 370 °F.Carefully remove each donuts from the resting surface so as not to collapse or mis-shape them.Gently set in shortening a few at a time, leaving room for expansion, and deep fry until light brown, about 1 minute. Turn over, and fry until second side browns, another 1 minute.Remove to the wire rack and let cool while frying the remainder.

Step 4

Reduce the milk by 1/4 cup and add 1 more egg.Replace half the granulated sugar with brown sugar.Add 1/4 tsp grated nutmeg with the flour and yeast.

Step 5

When cutting the dough, make rounds 10 cm in diameter, without holes.Prepare about 500 g filling. Common choices include Holland Cream, Pastry Cream, or jelly.After the dounuts have cooled, fill a pastry bag with the filling and fit with a filling tip. Insert the tip in the side of the donut, penetrating close to the far side. Gradually retreat the tip while squeezing the bag. Allow a generous amount of filling but be careful not to burst the donut.