Whole Wheat Donuts
Make whole wheat–flavored donuts; after fermenting, proofing, and frying, coat the surface with sugar.
Ingredients
bread flour
757 g
yeast
38 g
water
454 g
whole wheat flour (added in parts, some mixed with Part A)
189 g
milk powder
57 g
whole egg
113 g
salt
14 g
fine granulated sugar
170 g
water
66 g
shortening (added later)
142 g
Instructions
1
Mixing and First Proof
Mix all ingredients A together with 189 g of whole wheat flour and knead until smooth and glossy. Transfer to a steel bowl and place in a proofer for the first fermentation for about 90 minutes.
2
Mixing the Dough
Place the remaining ingredients B, except the shortening, into a mixing bowl. Gradually add the previously fermented dough and mix on medium speed until a cohesive mass forms. Then add the shortening and continue mixing until the gluten develops.
3
Resting
Roll the dough out to about 1–1.5 cm thick, wrap it in plastic wrap, and let it rest for about 10 minutes.
4
Shaping and Proofing
Use a donut mold to cut out circle forms from the dough. Lightly brush the surface with a pinch of flour, arrange on a flat tray, and proof for a final 7 minutes.
5
Deep Frying
Fry in hot oil at 180°C until golden brown, then remove and drain off the excess oil.
6
Finishing
Immediately coat the surface with sugar to taste.
