Doughnut Recipe

Mix and autolyse

In the bowl of a stand mixer, combine 3 3/4 cups of the flour, 2 tsp instant yeast, 1/4 cup granulated sugar, and 1 tsp fine salt. In a separate small bowl whisk together 3/4 cup warmed whole milk, 1/4 cup warm water and 2 large eggs. With the mixer fitted with the paddle, mix wet into dry on low just until combined (about 1 minute). Let rest (autolyse) 10 minutes.

Knead

Switch to the dough hook. Add 3 tbsp room-temperature unsalted butter, then mix on medium-low for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If dough seems very wet, add up to the reserved 1/4 cup flour 1 tbsp at a time; if too dry, add 1 tsp water. The dough should form a cohesive, elastic ball.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until about 1.5× in size, 45–60 minutes.

Prepare butter block

While the dough rises, make the butter block. Cut 1 cup cold unsalted butter into pieces and place between two sheets of parchment. Pound and roll into an even 8×6 inch rectangle about 1/4 inch thick. Chill until firm but pliable, about 20 minutes. Lightly dust with 1/4 cup flour to prevent sticking.

Roll and fold

On a lightly floured surface, roll the rested dough into a rectangle roughly 12×8 inches. Place the chilled butter block centered on the dough and fold the dough over to encase the butter like an envelope. Seal edges with your fingers. Roll the enclosed dough into a 16×8 inch rectangle. Perform a letter fold (fold one third over the center, then fold the other third over it). Rotate 90°. Roll again to 16×8 inches and perform a second letter fold. Wrap in plastic and chill for 30 minutes. Repeat: roll to 16×8, perform a third letter fold, then chill 1 hour or overnight for best layering.

Final roll and cutting

After chilling, roll the laminated dough to about 1/2 inch thick on a lightly floured surface. Using a 3-inch round cutter, cut rounds and place them on a parchment-lined tray spaced 1 inch apart. Re-roll scraps once. Cover lightly and proof at room temperature about 30–45 minutes until slightly puffy.

Heat oil

Pour neutral oil into a heavy pot or deep fryer to a depth of about 2–3 inches (use enough to fully submerge doughnuts). Heat oil to 350°F (175°C). Use a thermometer and adjust heat to keep temperature steady.

Fry doughnuts

Working in batches of 2–3, gently slide proofed rounds into the oil with a spider or slotted spoon. Fry 90–120 seconds per side until deep golden and puffed. Flip carefully once. Maintain oil temperature around 325–350°F; if oil drops, allow it to recover between batches.

Drain

Using a slotted spoon, remove doughnuts and transfer to a wire rack set over a baking sheet to drain for 1–2 minutes.

Spiced sugar toss

While doughnuts are still warm (but not oily), combine 3/4 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground cardamom and 1/8 tsp fine salt in a wide shallow bowl. Working quickly, place one warm doughnut at a time into the sugar mixture and toss until evenly coated. Place coated doughnuts back on the rack to cool slightly and set.

Optional glaze

If using glaze: whisk 1 cup powdered sugar with 2 tbsp milk and 1/2 tsp vanilla until smooth. Dip the tops of warm doughnuts into glaze, let excess drip back, then return to rack to set for 10 minutes. Optionally sprinkle a little of the spiced sugar on top immediately after glazing.