T&T - Bombaloni & Traditional Donut

Both recipes by Joshua Weissman:

https://www.youtube.com/watch?v=PpKoNGRXujY

https://www.youtube.com/watch?v=U5L96o7u3zo

Traditional Yeasted Donuts

Mix:

• 1 cup (237) milk
• 2.5 teaspoons (7g) instant yeast

Mix and set aside for 10mins

In a mixer, add:

• 4 cups (560g) all purpose flour
• 3tbsp (40g) granulated sugar
• 1.5 teaspoon (6g) fine sea salt
• 1tbsp (16g) light brown

Remove half flour mixture and put in a separate bowl

Then continue in mixer:

• 2 eggs
• Add Yeast mixture
• 1/2 cup (113g) butter, melted cooled
• Rest of flour mixture once above is well incorporated

Let rise for 1 hr

Roll until 1/2 inch tick and use 3inch cutter and 1inch cutter for the hole

Let excess dough rest for 10 min and roll out again

Let donuts rise for another 45min to an hour

Fry doughnuts 

Chocolate glaze:

• 1 1/3 cup (175g) pow sug
• 3 heaping tbsp  (26g) cocoa pow
• 1/2 teaspoon salt
• 2tbsp water or until nice consistency. 

Glaze:

2.5 cups (360g) powdered sugar 

1/4 cup (60ml) Milk

1/2 vanilla bean pod

Bomboloni Doughnut

mix: 

• 2.5 teaspoons (10g) instant yeast
• 1/2 cup (115g lukewarm water

Let that sit for 10 mins

In a stand mixer:

• 2 cups (255g) bread flour
• 2 cups (255g) all purpose flour
• 1.5 teaspoons (10g) kosher salt
• 1/2 cup (107g) granulated sugar

Mix until thoroughly incorporated.

In yeast water add:

• 3 large eggs
• 2 egg yolks

Add egg/ yeasty water to the stand mixer.

And add:

• 1/4 cup plus 1 tablespoon (90g) unsalted butter at room temp

Let it mix he dough for 4 mins

Transfer to a well oiled large mixing bowl.

Allow to rise for 2 hrs or until 2x times its size

Once risen, flour work surface

Roll dough out until 1/2 inch thick. Using a 3 inch biscuit cutter punch out holes

Transfer cut out dough onto flour lined baking sheet

Let doughs proof for 1.5 hrs or until 2x times its size

Once proofed let it chill in the fridge 

Fry donuts for 2-3 mins per side or until golden brown

Transfer to draining zone and toss in granulated sugar when still warm

Poke holes in the donut with a chopstick

Fill donuts with your filling

Filling:

Nutella

seedless jams and jellies (with powder sugar on top)