Old Fashioned Donut

Cream Cheese, Vanilla, Lemon

Pastry Chef Bo Durham of Mindy's Bakery | Chicago

Adapted by StarChefs | April 2021

INGREDIENTS:

Glaze:
908 grams 10x sugar
40 grams corn syrup
10 grams kosher salt
228 grams Smithfield pourable cream cheese
10 grams vanilla bean paste
½ lemon, juiced

Donuts:
480 grams sugar
180 grams egg yolks
72 grams butter, softened
760 grams Smithfield pourable cream cheese
1200 grams pastry flour
35 grams baking powder
25 grams kosher salt

METHOD:

For the Glaze:
Combine all ingredients in a mixing bowl fitted with a whisk attachment. Glaze will be ready when smooth and emulsified. If the consistency seems thick, add more 10X sugar. Store in an airtight container and refrigerate up to a week. Glaze should be used at room temperature.

For the Donuts:
In a stand mixer with a paddle attachment cream together sugar, yolks and soft butter until pale in color. Add pourable cream cheese and continue to mix together. Combine dry ingredients and sift together, slowly add dry ingredients to the wet mixture until fully combined. Dough will be sticky and resemble a wetter sugar cookie. Line a half sheet with plastic wrap with plenty of overhang and transfer prepared dough to tray and flatten creating a perfect wrapped rectangle. Chill overnight or for several hours. Preheat deep fryer to 350’, using premium donut shortening. Remove dough from the cooler, and use a fair amount of flour roll dough slightly thinner. You should get about 15- 2” circles with ¾”-1” round removed from the center. Place directly on the fryer screen and fry immediately. Dough will sink then float, fry for 2-3 minutes and flip dough should begin to get its signature crack once it's flipped. Watch for color. Transfer to a draining rack and cool slightly. 

To Assemble & Serve:
While donuts are still warm glaze them once, let them set and cool completely and then glaze again.

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