Cake Doughnuts

This formula makes a cakeyer, though denser doughnut, it can be fried just like brioche doughnuts to give it a lighter texture and ultimate pleasing taste combination. Traditionally these doughnuts are finished with powdered sugar, cinnamon sugar, something light and complimentary. They are traditionally not filled.

Yields:
Butter, 8 oz.
Sugar, 14 oz.
Salt, 1/2 oz.
Non-fat dry milk solids, 3 oz.
Vanilla, 1 oz.
Whole eggs, 6 oz.
Egg yolks, 3 oz.
Cake Flour, 3 1/2#
Bread Flour, 1 1/2#
Baking Powder, 1.5 oz.
Water, 2 oz.


MOP: Creaming method
Combine butter, sugar, non fat dry milk solids in mixing bowl
Add liquid ingredients, add water. Mix to combine.
Add flours and levening agents and continue to mix on first speed until combined. The dough should look very sticky and a little bit wet. Fold out the dough onto a well floured surface, bench the dough for 45 minutes covered.

Pre shape the dough, using a generous amount of flour to help keep the dough from tearing on the counter too much. Let the dough rest for 30 minutes before rolling out and cutting the dough.

Roll out the dough to 1/2" thick. Cut in shapes, similar to the method for brioche doughnuts. Let doughnuts proof for 30 minutes before cooking in the fryer.