RECIPE : WORLD'S FAIR DOUGHNUT

I have been working on a "World's Fair Doughnut".  Click on World's Fair Doughnut for pictures of my test production.

The crumb was just about right and the flavor of the fresh yeast was definitive.  The only problem is I only made six doughnuts.  Nutmeg was wonderful but I think I will use more spices next batch to make it my own signature.


The recipe is in Bakers' percentages as follows:





World's Fair Doughnut

Bread Flour                 62.5%

Pastry/Cake Flour       37.5%


Water                              50%
Yeast, fresh                       4% 
Eggs                             12.5% 
Sugar, granulated          6.25% 


Milk Powder                6.25%
Baking Powder            1.56%   
Salt                              1.56%
Nutmeg                          0.4%


Shortening                  18.75%

1. Dissolve yeast in eggs, water, sugar
2. Add flours, milk powder, baking powder, salt, and nutmeg
3. Mix speed #1 just until incorporated
4. Add shortening
5. Mix speed #2 til smooth and the sides of the bowl are clean, approx. 12min.
6. Bench Proof (do NOT proof in proof box, the shortening will liquefy and make the doughnut greasy) approx 15min.
7. Deep fry for about 45 seconds per side or until light to medium golden brown.
8. Drain on paper towels; enough to soak up all the oil and not leave the under side of the doughnut greasy.
9. Eat as is or top with cinnamon sugar, powdered sugar or what have you.