Ingredients:

  • 500g bread flour
  • 240ml whole milk
  • 7g active dry yeast
  • 2 large eggs
  • 75g unsalted butter, softened
  • 40g honey
  • 5g fine sea salt
  • 1 tsp vanilla bean paste
  • 120g powdered monk fruit
  • 4 tbsp whole milk
  • 1 pinch salt
  • 1 liter vegetable oil for frying

Instructions:

  1. Warm the milk. Heat your 240ml whole milk to exactly 40°C. Note: This is the Goldilocks temp for yeast activation.
  2. Bloom the yeast. Whisk 7g active dry yeast and 40g honey into the milk and let it sit for 10 minutes until a thick foam forms on top.
  3. Mix the base. Combine 500g bread flour and 5g fine sea salt in a stand mixer.
  4. Incorporate wet ingredients. Add the yeast mixture, 2 large eggs, and 1 tsp vanilla bean paste to the flour.
  5. Knead the dough. Use the dough hook on medium low for 5 minutes until the dough pulls away from the sides.
  6. Add the butter. Toss in 75g softened butter, one tablespoon at a time, continuing to knead for another 5 minutes until the dough is silky and elastic.
  7. Manage the first proof. Place dough in a greased bowl, cover, and let rise for 1.5 hours until doubled in size.
  8. Shape the doughnuts. Roll dough to 1/2 inch thickness and cut into 13 rings. Note: Re roll scraps only once to avoid toughness.
  9. The final rise. Let the shaped rings rest on parchment paper for 45 minutes until they look puffy and fragile.
  10. Fry to golden brown. Heat 1 liter vegetable oil to 175°C and fry for 90 seconds per side until deep golden and fragrant.
  11. Glaze the treats. Whisk 120g powdered monk fruit, 4 tbsp milk, and a pinch of salt, then dip the warm doughnuts until coated in a velvety sheen.