Feel free to be as creative as you’d like with this! Jelly filled, chocolate glazed or brown butter glazed would also be yummy! See what you can come up with. This recipe makes about 15 doughnuts and doughnut holes.
World’s Fair Doughnuts:
9 oz: Whole Milk (60-65 degrees F)
.25 oz: Instant Yeast
2 oz: Eggs
1 oz: Sugar
10 oz: Bread Flour
6 oz: All Purpose Flour
.25 oz: Baking Powder
1/4 teaspoon: Salt
Pinch: Ground Nutmeg
1 teaspoon: Vanilla Paste/Extract
3 oz: Unsalted Butter, soft
1) Combine all the ingredients except the butter in a bowl of an electric mixer fitted with the dough hook.
2) Once the ingredients are combined, add the butter in small pieces. Mix on medium speed for 8 minutes.
3) Let the dough sit (aka ferment) on a clean, lightly greased surface for 30 minutes.
4) After 30 minutes, fold the dough and let it sit for 15 minutes.
5) Roll the dough into a 3/4 of an inch thick rectangle. There is no need for flour, just a greased surface. You don’t want the flour to burn in the oil. Cut into desired shapes (the traditional shape or just rounds). The scraps can be put back together and re-rolled. Let the pieces rest for 10 minutes.
Here are the recipes for the glazes and sugar: