Hire a bookkeeper to do your reconciling, get a virtual assistant to manage your calendar or hire a salesperson to close those deals. But whenever I have to calculate how many chocolate chip cookies we need to make for the upcoming week, I still inevitably get it wrong.Īs a good businessperson, you need to figure out what you’re bad at and balance it out. I’ve gotten better since I started this business. The doughnuts are best enjoyed the day they are fried-heavenly eaten fresh, fresh, fresh! They do last another day or two in a covered container but their texture will be much more dense and the sugar coating will moisten.For example, I’m a creative, big picture person, which is another way of saying that I’m pretty unorganized and not detail-oriented. While the second batch is frying, toss the first batch in the sugar to coat on all sides, and transfer to a serving platter. Transfer the doughnuts to the prepared rack to cool while you start the second batch. Adjust the heat as needed throughout frying to maintain the temperature. Flip back over once more and fry another 45 seconds, or until they are golden brown. Flip doughnuts over with tongs, a spoon, or chopsticks and fry for 45 seconds. Set a cooling rack over a baking sheet and pour your sugar or vanilla sugar into a wide, shallow bowl-ready for dipping! Gently lower 2 to 4 doughnuts (depending on how large your pot is-the doughnuts should be able to float freely) into the oil and fry for 30 seconds, without moving them. Fit with your candy thermometer and heat oil to 350☏/177☌. Repeat the stretching and folding process and then return the dough to the bowl, seam-side down, cover, and refrigerate overnight.įill a Dutch oven or heavy stockpot with 3 inches of canola oil. Turn the dough out onto a lightly floured surface and gently pat the dough down pressing large air bubbles to the edge to release. Cover with plastic wrap or a clean dishtowel and let sit at room temperature for an hour. Repeat once more, this time folding the top down and then the bottom up. Stretch and fold the left side of the dough to over 2/3 of the dough, and then stretch the right side and folder over the left (Like you would fold a letter, if people still sent letters!). Scrape the dough onto a lightly floured surface and pat into a rectangular shape, using only enough flour so it doesn’t stick to the surface. Continue until you’ve added all the butter, scraping down the bowl periodically. With the mixer running, gradually add the butter, a cube at a time, incorporating each cube completely before adding the next. Continue mixing on low speed for 30 minutes (the dough may stick to the side of the bowl). Add the sugar, salt, milk, egg, and vanilla and mix on low speed until incorporated. In the bowl of a stand mixer fitted with the dough hook, mix together the flour and yeast. Spray a medium bowl with non-stick spray and set aside. Give one to everyone you see around you-well, maybe not the cats! Remove from the oil, let cool and toss them in vanilla sugar. You’ll heat the oil and fry those pretties for just a couple minutes. You’ll roll out and cut the dough into your doughnut shapes. You’ll let the dough proof for an hour and then again overnight in the fridge. You’ll prepare a simple dough, which is a mostly hands-off process, allowing your stand mixer to do the heavy lifting. If you’re thinking, “Homemade doughnuts? That seems difficult,” let’s take it step-by-step.

As soon as I tried Thomas Keller’s recipe from Bouchon Bakery, it was game over. Sounds pretty amazing, right? That’s what you’ll get with this perfect sugared brioche doughnut recipe.

Imagine biting into a sweet, buttery cloud with egg-y richness and a kiss of vanilla.

I couldn’t be happier to be her mama.Ĭute cats aside, I am bursting with excitement to share this recipe with you. I’m referring to the newest member of the Butter Loves Company family, our precious calico kitten-say hello to Nori! She is my new kitchen assistant, contributing mostly by sleeping curled into an adorable doughnut shape. No, I’m not talking about these sugared brioche doughnuts that I hope you’re grabbing for on the screen (they are that good, I promise). That is, food friends! Life has been quite busy lately and I’m going to blame my temporary break on the new doughnut in my life. I am (honestly) in California dreaming about who we used to be.

Bakery story ovens and recipes 2016