ATLANTA - Doughnut Dollies: How to make homemade doughnuts with cereal milk icing with Chef Anna Gatti from Doughnut dollies. For more on Doughnut Dollies click here. For today's recipe see below.
24 Hour Brioche
- 4 cups all purpose flour (preferably King Arthur)
- 1/2 cup granulated sugar
- 4 ½ teaspoons instant yeast
- 2teaspoons kosher salt
- 4 large eggs at room temperature
- ½ cup milk at room temperature
- 4 ounces unsalted butter, cut in pieces
- Vegetable oil or shortening for frying (at Doughnut Dollies we use Non-GMO Sunflower Oil)
In the bowl of a stand mixer, whisk together the flour, sugar and yeast. Next, whisk in the salt to ensure the salt and yeast do not come into direct contact as this will kill the yeast. Using the dough hook, on low speed, begin to add the eggs and milk. Mix on medium speed for two minutes. Your dough should form a ball around the hook.
Make sure that the butter is slightly cool, but soft and pliable, and begin adding to your dough (still on medium speed) a piece at a time. When all of the butter is incorporated, turn the mixer off and scrape the dough off the sides of the bowl and hook. Continue kneading on medium speed for two minutes and then scrape the sides again. The dough will be sticky, but should begin the cling together as a wet dough. Knead two additional minutes, and then transfer the dough to a lightly oiled bowl. Fold the dough on itself from each side to form a ball and flip the dough ball over in the bowl. Cover the bowl loosely with plastic wrap and allow it to rise until doubled in size (approximately 1 hour).
When the dough has risen, punch it with your fist to allow most of the gasses to escape, and then repeat the process of folding the dough onto itself from each side and flipping over. At this point, cover the bowl again with plastic wrap and put it in the refrigerator overnight to slow ferment.
When the dough is ready to use, roll out on a floured surface to app ½ inch, cut into desired shape and size (rings, rounds, squares, long johns, etc…) and transfer to a lightly floured surface or frying rack. Cover loosely with plastic wrap and allow dough to rise again until doubled (approximately 1 ½ to 2 hours, depending on the temperature of the room.
In a high sided pot or fryer bring oil to 360 degrees. When doughnuts have risen, carefully lift with a spatula and transfer to the oil. Fry each side for 45 seconds-1 minute, or until golden brown. Remove from oil and put on a rack to drain or a paper towel. If you will be glazing the doughnut, do so immediately. If you will be frosting it, allow it to cool slightly.
Cereal Milk Icing
- 1 cup whole milk
- ½ cup cereal of choice, plus ½ ground cereal crumb (more for topping)
- 1 pound confectioner’s sugar
- 4 tablespoons unsalted butter
- ½ teaspoon kosher salt
Pour the milk over ½ cup of cereal and allow it to steep for at least 30 minutes in the refrigerator. Grind the additional cereal in a food processor until it is a fine crumb. After the milk and cereal have steeped, strain the milk through a sieve and discard the cereal. In a stand mixer with paddle attachment, cream the butter. Add the confectioner’s sugar and salt on low speed and mix until all incorporated. Add the
milk very slowly until a thick paste is formed. At this point, stop the mixer and scrape down the sides of the bowl with a rubber spatula. Continue to add the remainder of the milk (or as much as needed until your desired consistency is reached). Finally, add the cereal crumb.
Dip the top of each doughnut into the icing, wiping off the excess. Top the doughnut with a small handful of cereal to finish.