These soft doughnuts are glazed with an umami miso glaze.
Makes 6 doughnuts
- ¾ cup (180 grams) buttermilk, warmed to 90˚F (32°C)
- 2 teaspoons (6 grams) instant dry yeast
- 1/4 cup plus 1 teaspoon (55 grams) superfine granulated sugar
- 2 1/3 cups (300 grams) all-purpose flour, plus extra for dusting
- 2 large (36 grams) egg yolks
- 2 tablespoons (30 grams) unsalted butter, softened
- 1 ½ cups (300 grams) vegetable oil , for frying
- 1 ¾ cups (200 grams) confectioners’ sugar, sifted
- 2 ¾ tablespoons (40 grams) unsalted butter, melted
- 2 tablespoons (30 grams) whole milk, hot
- 1 tablespoon (20 grams) miso paste
Make the dough:
- Place all the ingredients into the bowl of a stand mixer fitted with a dough hook attachment and mix for 3 minutes on low speed until they come together to a rough dough.
- Increase the speed to medium and continue to mix for another 8 to 10 minutes, scraping the sides and bottom of the bowl in between mixing. Once the dough passes the ‘window test’, stop mixing.*
*Note: To do the window test, pinch a small portion from the dough and stretch it between both your hands white rotating it. If you are able to stretch the dough thin enough to see through it like a “window”, you have developed enough gluten and the dough is ready and you can stop mixing. If the dough breaks apart the moment you try to stretch it, you will need to mix it for longer. Check every 2 minutes to monitor the gluten development.
- Transfer the dough to your work surface and tighten it to a smooth ball by rolling the dough towards you at all angles in between you palms. Place the ball of dough into a lightly greased bowl** with the seam side underneath, then cover with a damp tea towel and leave at room temperature to bulk ferment or until it increases double its original volume.
**Note: Ensure that the bowl is large enough for the dough to increase in size. This process will take approximately 1 -2 hours, depending on the temperature of your kitchen.
- Once the dough has doubled in size, lightly dust your work surface, then transfer the dough on to it. Dust the top of the dough with some flour as well as your rolling pin. Roll the dough to approximately ½ inch (15mm) in thickness. Using a 3-inch (80mm) round cutter, dip the cutter in some flour then cut the dough into individual discs. Then with a 1 1/8-inch (30mm) round cutter, dip in some flour and cut a hole in the center of each doughnut. The first round of cuts will give you 4 doughnuts. Gently lift the doughnuts and place them over an individually cut out square piece of non-stick parchment paper.
- Roll the leftover dough once again, without kneading it too much, then cut out 2 more doughnuts like before. With the rest of the dough, you can continue to cut to small balls of doughnuts and place them on separate parchment paper.
- Cover both doughnuts and doughnut holes with a tea towel and leave to bulk ferment until they double in size again. This process will take a much shorter time, approximately 30 minutes to an hour.
- Once the doughnuts have increased in size, preheat the oil over the stove until it reaches 329-347˚F (165-175°C). Turn off the heat and, working with 1 to 2 doughnuts at a time, gently drop the doughnuts by dipping the doughnut along with the parchment paper into the hot oil to release the doughnut, then remove the parchment paper and leave to fry for 1 1/2 to 2 minutes, or until the surface starts to turn light golden in color, then with a heatproof spatula, turn the doughnut over and fry the opposite side for 1 1/2 to 2 minutes.*** The dough should be light golden in color. Using a tong, remove the doughnuts and place them onto a paper towel to soak up the excess oil.
***Note: Monitor the temperature throughout the whole frying process and maintain the oil temperature to between 329-347˚F (165°C-175°C). If the oil starts to get too hot, turn the heat off and if it gets too cool, turn it on or up. Frying at a temperature that is too low will cause the doughnut to soak up too much of the oil and taste greasy, while frying at a temperature that is too high will burn the outside of the doughnut before the inside can be cooked through.
Make the glaze:
- Prepare the miso glaze by placing all the ingredients into a saucepan over medium heat and whisk until all the sugar has dissolved and the butter is melted. While the icing is still hot, dip the doughnuts in it and tap off any excess glaze. Serve the doughnuts on the same day.