Lately I’ve been working with a bakery here in Kentucky on their yeast doughnuts. With so few doughnut shops in the world making doughnuts from scratch, it’s a privilege to help a startup operation do it the new-old-fashioned way.
The whole process had made me realize that I really needed to streamline my own recipe, since it’s a little too fussy, with one or two unnecessary steps. Basically I reduced the egg white and yeast a bit, then eliminated the chilling step since it only draws an already long process out. I was surprised that when I made some for the Pastry clan this morning (Labor Day doughnuts are a tradition here) they were even lighter and eggy-er than my original version. Try them here.