*use a scale for best results
- 6 Tbsp (90 ml) water
- 5 oz buttermilk (150 ml) at room temperature
- 1 egg, beaten, at room temperature
- 2 oz (57 g) butter, melted
- 16 oz (454 g) all-purpose or bread flour*
- 2 oz (57 g) sugar
- 1 tsp salt
- 1 1/2 tsp (5 g) regular or quick-rise yeast (one and a 1/2 teaspoons)
- oil for frying
Place dry ingredients in a bowl. Put 6 Tbsp of lukewarm water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react (you can add a pinch of sugar to help it). Make a well in the center of the dry ingredients, then pour in the buttermilk, egg, melted butter and yeast mixture.
Knead by hand for about 10 minutes or use a stand mixer with a dough hook until a dough forms then continue for about 5 minutes. Cover and set aside until at least doubled in size, about 45 minutes.
Once dough has doubled in size, place it on a floured surface and knead lightly. Divide dough into 16 equal amounts (best to weigh).
Roll each piece of dough into a smooth ball, and place on parchment or waxed paper pieces and place on a cookie sheet. Put the tray in the oven (turn it on for 1 minute, SET A TIMER, then turn it off again, just to make it barely warm).
Next, boil some water and pour it into a measuring jug. Place the jug of water in the oven with the tray of doughnuts (this will create steam will keep a skin from forming). Let these rise in the over while you do the next step, about 30 min.
Heat oil to about 350ºF (180º). If you don’t have a thermometer, test the oil with a doughnut hole: if it doesn’t start frying immediately, the oil is too cold, if the hole turns brown right away, the oil is too hot. Adjust the heat accordingly.
Drop the doughnuts into the hot oil using the paper to carefully lower them into the oil. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
- 2 cups icing sugar
- 4 tablespoons milk
- 1 squeeze vanilla bean paste
- 4 (0.65-ounce) bottles high pigment food coloring in purple, electric pink, navy blue, super black
To make the glaze, combine icing sugar, milk, vanilla bean paste in a mixing bowl. Stir well and check the consistency. The glaze should flow in ribbons. Add a little more milk if glaze is too dry or more icing sugar if glaze is too wet.
Divide the glaze mixture into 5 ramekins. Add a food coloring of your choice in each ramekin. Stir well to distribute the colors.
Scoop a little glaze from each ramekin into a flat-bottom bowl. Create colorful streaks by roughly mixing the glaze with a wooden skewer.
Dip the donut into the glaze presentation-side down and gently glide the donut up.
Place glazed donuts onto a wire rack to drip off excess glaze and enjoy!
Dark Matter Coffee Donut Filling Ingredients:
Donut Filling Instructions:
- 1/4 cup + 2 tablespoons milk
- 1/4 cup + 2 tablespoons cream whole/whipping
- 2 egg yolks
- 3 1/2 tablespoons strong coffee
- 1 1/2 tablespoons flour
- 1/4 cup sugar
Heat the milk, cream and coffee until hot but do not boil, let cool to warm.
In a medium pot add egg yolks and sugar whisk to combine, whisk in flour, place over low heat add warm milk mixture and continue whisking (don't stop until very thick). Pour into a clean bowl cover with plastic wrap and let cool to room temperature and refrigerate for at least 2 hours.
Once cool, use a pastry bag with a filling tip to fill the donuts, or cut the donuts in half to make "donut sandwiches" with the filling.