26 May Detour Inspired Glazed Doughnuts
This recipe comes from the personal cook book of our talented brewer, Will Garrett. Get ready for a highly precise and tested recipe, and don’t forget the kitchen scale.
Pairs perfectly with our Detour India Session Ale!
Yields: 16-20 Doughnuts
- 850 grams All Purpose Flour
- 56.7 grams Honey (step 1)
- 14.2 grams Kosher Salt
- 113.4 grams cold Unsalted Butter cut into cubes
- 1 Whole Egg
- 56.7 grams Honey (step 2)
- 23.4 grams Vegetable Oil
- 1 TBSP Vanilla Extract
- 473.2 mL Tepid (40C or 105 F) Whole Milk (3.25%)
- Add flour, honey, salt and butter to the bowl of a stand mixer fitted with a dough hook attachment. Incorporate ingredients and make a well in the centre.
- Mix honey, vegetable oil, vanilla extract, and whole milk in separate bowl. With the mixer running on low, pour all of your wet ingredients into the well you formed in the dry ingredients.
- Mix on low until a shaggy dough forms, increase the speed and continue mixing the dough until the dough is very smooth and no longer sticky. The dough should pull away from the sides of the bowl and leave no residue behind. This could take up to 10 minutes, if your mixer is struggling, knead the dough by hand.
- Gather the dough into a ball and coat lightly with flour. Place the dough in a covered bowl and let sit at room temperature until the dough has doubled in size. This took 1 hour in my kitchen, but could take as long as 2. Transfer the bowl to the refrigerator and let it chill overnight. Sweet dreams, dough.
- In the morning, turn the dough out onto a floured surface and roll out to 1.27cm (1/2 inch) thickness (yes I’m serious, get a ruler). Work quickly and flour your rolling pin and the surface of the dough as necessary to prevent sticking.
- Using a circle cutter approximately 8.5 cm across, cut out the doughnuts. If filling the doughnuts, leave them whole. If not, punch out a smaller circle for the doughnut hole. (Woohoo, now you have homemade Timbits too!)
- Put each cut out doughnut on its own square of parchment paper. Allow the doughnuts to proof at room temperature until puffed up. This could be as short as 10 minutes if your kitchen is quite warm.
Time for glaze.
- 280 grams Pineapple
- 67 grams Granulated Sugar
- 360 grams Icing Sugar
- Pinch of Kosher Salt
- 100 grams White Chocolate
- In a small pan, stir pineapple and granulated sugar over medium heat. Stir for 5-6 minutes, or until the fruit begins to release its juice.
- Using a potato or avocado masher, squish the fruit until it turns into a pulp. Strain through a fine mesh sieve and discard the solids.
- Whisk in the icing sugar and kosher salt. While hot, break the white chocolate into chunks and melt into the glaze. If it is too runny, add a bit more icing sugar, if it is too thick, add a dash of whole milk.
- Use while warm so that it doesn’t begin to solidify. A crust forming on top is normal, and you may need to re-warm the glaze if dipping the doughnuts becomes too difficult.
- If you are topping with fruit, let the glaze cool on the doughnuts for a few minutes before adding the fruit.
GUAVA PEACH GLAZE
- 70 grams White Peach
- 70 grams Guava Nectar
- 33.5 grams Granulated Sugar
- 180 grams Icing Sugar
- Pinch of Kosher Salt
- Same steps as above, just skip the white chocolate because the guava nectar will make this glaze quite thick without needing the extra stability.
Recipes by Brewer Will Garrett.