Angel Donuts

PASTRY

Nov 15

Seké Wild African Honey, Cinnamon Sugar

Bakers Autumn Moultrie and Brian Villanueva of Back Alley Bread | Brooklyn
Yield: 72 to 76 donuts

INGREDIENTS:

Donut Dough:
1120 grams all-purpose flour
20 grams sea salt
10 grams active dry yeast
110 grams buttermilk
70 grams sugar
2 large eggs, beaten
1 pound plus 66 grams butter

Angel Sugar:
150 grams granulated sugar
150 grams turbinado sugar
100 grams cinnamon
2 grams fine sea salt

To Assemble and Serve:
Oil for frying
4 ounces wildflower honey
1 ounces Seké Wild African Honey

METHOD:

For the Donut Dough:
Into the bowl of a stand mixer fitted with a hook, sift in flour, salt and yeast. In a separate bowl, whisk together 430 grams cold water, 90 grams buttermilk, sugar, and 2 eggs. Start beating dry ingredients on low. Stream in wet ingredients. Once partially mixed, add 66 grams softened butter and turn mixer speed up. Mix dough 4 to 5 minutes or until smooth and slightly elastic.

Use a plastic pastry scraper to transfer dough onto a clean, dry surface. Press dough into a rough 8-by-6-inch rectangle and wrap tightly in plastic, making sure no dough is exposed to air. Transfer dough to a sheet tray and refrigerate overnight. On the following day, place 1 pound cold butter in between two large pieces of plastic wrap. Pound butter into a 10-by-7-inch block, wrap, and set aside. Remove dough from the fridge, unwrap, and place on a large, lightly floured work surface. Roll dough into a 10-by-14-inch rectangle. Unwrap and place butter block in the center of dough. Fold the exposed dough on both sides to meet in the center, completely encasing the butter in dough. Press with fingertips to seal.

Transfer dough to a sheet tray, wrap tightly, and return to fridge to chill 1 hour. Transfer dough to a lightly floured surface. Sprinkle dough with flour and roll out the 10-inch-long side of the dough until it is 25 inches long, applying even pressure while trying not to shatter the butter. Brush the middle third of the dough with a very scant amount of the remaining buttermilk.
Fold the left third into the center and brush the third with buttermilk. Fold the right and final third in, stacking it perfectly on top of the left fold. The dough should be folded like a letter. Wrap and refrigerate dough for 2 hours. Repeat the folding process again.

Refrigerate dough 1 hour and proceed with the last set of folds. Refrigerate dough 1 more hour, transfer to work surface, and roll out entire dough block until it is 1¼ inch thick. Transfer dough sheet to freezer; freeze until partially frozen and can stand up to a sharp knife. Cut the edges of the dough sheet into 2-by-2-inch squares, saving the scraps for another use. Place all donut dough on a lightly floured sheet tray lined with parchment. Cover sheet tray with a proofing bag and refrigerate overnight.

For the Angel Sugar:
Combine all ingredients and set aside.

To Assemble and Serve:
Proof Donut Dough at room temperature 1 hour to 1 ½ hours. When the Donut Dough has doubled in size and is light and fluffy, it is ready to fry. Heat oil to 325℉ and fry donuts 1 to 2 minutes on both sides or until golden brown and cooked through the center. Drain and blot excess oil. Toss with wildflower honey and sprinkle with Angel Sugar. Drizzle with Seké Wild African Honey and enjoy hot.

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