Big Sur Bakery Doughnuts

w/ Lemon-Honey Glaze


1/4 cup lukewarm water

1 tablespoon + 1 teaspoon active dry yeast

2-1/4 cups bread flour (plus extra for dusting)

1-1/4 cups + 1 tablespoon pastry flour

1-1/2 teaspoons baking powder

2 tablespoons sugar

3/4 teaspoon salt

1-1/2 teaspoons freshly grated nutmeg

5 tablespoons whole milk powder

3/4 cup cold water

6 tablespoons unsalted butter, softened

1 large egg

canola oil, for frying

*Jelly or preserves optional

In the bowl of an electric mixer, place the lukewarm water and sprinkle the yeast over. Stir and leave for 5 minutes.

In another large bowl, whisk together the bread flour, pastry flour, baking powder, sugar, nutmeg, and milk powder until combined. Take about 1-1/2 cups of this and add it to the activated yeast, along with the cold water, unsalted butter, and egg. With the dough hook fitted, mix on low for a minute. With the mixer still on, add the remaining flour mixture in the span of a minute. Increase the speed to medium and knead for 2 minutes, then scrape down the sides and knead on high speed for 2 minutes. Spray a large bowl with baking spray, place the dough inside and cover the top loosely with cling film. Refrigerate overnight.

Turn the dough out on a floured surface and roll 1/2 inch thick. Cut out 3-1/2 inch doughnut rounds, with a hole diameter of 1 inch. (For jelly doughnuts, do not cut a 1 inch hole.)  Line a sheet pan with a linen towel and dust it with flour. Place the doughnuts and the holes on the pan and cover loosely with cling film. Let it rise in a warm place for 30 minutes, or until doubled in size.

Fill a pot with oil about 2 inches deep and heat over low heat until the oil reaches 350°F. Fry the doughnuts without crowding, flipping halfway through cooking, which should take about 4 minutes in all. Transfer to a plate lined with paper towels to cool.

Lemon-Honey Doughnut Glaze

1-1/2 cups powdered sugar, sifted

3 tablespoons honey

grated zest of 1 lemon

3 tablespoons whole milk

Combine all the ingredients in a bowl with a whisk until smooth. Dip the top half of the cooled doughnuts and shake off the excess.

*For the jelly doughnuts, poke a hole with the back of a wooden spoon or use a pastry gun with a filling attachment and fill with jam of choice (we used raspberry) until the doughnut feels a little heavy. Then dip in glaze.