Doughnuts with LM Revisited

Doughnuts with LM Revisited

While pizza is a twice weekly affair, I wanted to put my ever-improving LM to the test by using it in an enriched dough. I cast an on eye over my blog where I found the recipe for doughnuts. Mentally scaling it down to a more manageable quantity, I opted to do a 2/3rds yield.

Applying these mental gymnastics in the moment I made some tweaks on the fly, based on look and feel of the dough. Essentially, I increased the level of enrichment and hydration.

Doughnut dough principles: Well-developed firm dough, moderately enriched. Milk being a key common ingredient.

New formulation:

Add all the ingredients except butter and salt. Mix until smooth and elastic before adding salt. Then finish the mix with the butter.

Previously in 2014 I scaled them at 65g each, this time I went for 80g as it’s easier to arrange on one baking tray but also because I was thinking I might not get as much expansion, however that was unfounded.

These were just too big at 80g. They were huge!

From the dough I scaled 9 at 80g each with a surplus of 130g which became an even bigger fried brioche roll!

Custard / pastry cream

Unfortunately, I didn’t quite cook the custard thick enough, so it was tricky to pipe straight in, meaning I had to carve a hole in each doughnut prior to filling.

I tried one and the rest were donated...