Salted Caramel Doughnuts
Mariah Swan, BLD Restaurant, Los Angeles - June 6th, 2014
- 2 cups granulated sugar
- 1/2 cup water
- 1 cup heavy cream
Place sugar in medium-sized, heavy-bottomed saucepot; add water; bring to a boil; wash down any crystals that form on sides of pot; cook sugar until caramelized and medium amber color; remove from heat; slowly whisk in cream until emulsified; adjust consistency and seasoning; reserve.
Doughnuts and assembly:
- 17 oz. all-purpose flour, plus more for rolling out dough
- 3 1/2 oz. granulated sugar
- 3/4 oz. nonfat dry milk powder
- 1/4 oz. salt
- 6 3/4 oz. warm water
- 1 Tbsp. plus 2 tsps. active dry yeast
- 2 lg. eggs
- 3 1/2 oz. butter, softened
- canola oil (for frying)
- kosher salt (for garnishing)
Combine flour, sugar, milk powder, and salt in bowl; reserve.
Pour water in bottom of mixing bowl; add yeast; rest 5 minutes; whisk until bubbly; whisk in eggs; add dry ingredients; place bowl in mixer fitted with dough hook; mix on low speed until ball begins to form; increase to medium speed; mix until dough is smooth and elastic; add butter; mix until emulsified; transfer dough to greased, medium-sized bowl; cover with plastic wrap; place in warm area; allow dough to rise until doubled in size (about 1 1/2 to 2 hours); gently deflate and rewrap dough; allow to rise again (about 1 1/2 to 2 hours); turn dough out onto well-floured surface; lightly dust the top with flour; roll out to 1/2” thickness; cut dough into desired shapes; fill large, heavy-bottomed pot with canola oil to depth of 4 to 5”; heat oil to 350˚F; gently drop doughnuts into oil; baste tops of doughnuts with hot oil; flip when golden; fry other side to golden brown; remove with slotted spoon; drain on paper towels; dip into glaze; sprinkle with salt.