Recipe from Du Jour Bakery
Adapted by Ligaya Mishan
- Total Time
- 45 minutes, plus 13 hours for dough to rest and proof
- Rating
- 4(154)
- Notes
- Read community notes
This classic yeast doughnut is a specialty of T. J. and Vera Obias, the husband-and-wife team of pastry chefs at Du Jour Bakery, in Park Slope, Brooklyn. The dough is light and airy, and the sugar crystals add crunch. After cutting out the doughnuts, test whether they have risen enough by touching them with a fingertip; if they spring back slowly, they are sufficiently proofed. Springing back fast means they need more time, and not springing back means they are overproofed. —Ligaya Mishan
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Ingredients
Yield:8 4-inch doughnuts and 8 doughnut holes
- About 11 cups vegetable oil
- 3¾cups/485 grams bread flour
- ¼cup/50 grams sugar, plus about 2 cups/400 grams sugar for rolling doughnuts
- 1tablespoon/11 grams kosher salt
- 1tablespoon/9 grams instant yeast
- 6large eggs
- 2sticks, plus 5 tablespoons/296 grams cold, cubed unsalted butter
Preparation
Step
1
Oil a large bowl. Combine the flour, ¼ cup sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Turn mixer to speed 1 and stir the ingredients together. Add the eggs and continue to mix on speed 1, scraping bowl and dough hook as necessary, until dough forms, about 2 minutes. Increase speed to 2, then add the butter in 3 additions, making sure butter is completely emulsified before adding more and scraping the bowl and dough hook as necessary, about 10 minutes total. The dough should be smooth and stretchy. Place finished dough in the prepared bowl, cover with plastic wrap and refrigerate overnight.
Step
2
Line a baking sheet with parchment paper. Turn the dough out onto a well-floured surface and use a floured rolling pin to roll it to a ½-inch thickness. Using a round doughnut or cookie cutter, cut out 4-inch diameter rounds with 1-inch-diameter holes. Arrange the doughnuts on the prepared baking sheet, cover loosely with plastic wrap and let proof at room temperature until visibly puffy and airy, about 1 hour.
Step
3
Set a wire rack over a baking sheet and place the remaining 2 cups of sugar in a shallow bowl. In a heavy-bottom large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 350 degrees. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts and holes in the hot oil. Fry, flipping once, until light golden brown, about 1 minute per side. When done, transfer each to the wire rack and return oil to 350 degrees between batches. While still warm, roll doughnuts and holes in sugar and serve immediately.
Ratings
4
out of 5
154
user ratings
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Cooking Notes
Roger
8 donuts and 8 holes......says so right at the top.....
jo
how many doughnuts make a serving? how many doughnuts does the recipe make?
AL
There's way too much butter, ratio looks off. Came out crispy and crumbly with no bite.
Jake
This is essentially a brioche doughnut. Butter should be softened for better incorporating. Don’t expect it to super pillowy and soft but it does expand quite a bit in the fryer. Be careful not to undercook either. Also, because it’s a brioche-style doughnut it’s much more savory than you expect - hence the salty comments.
TEss
Why so long PREPARATION
Ruth
Made these with my kid. They were good but the dough was kind of salty. I'd try another recipe next time.
R Sachs
What is one to do with all that leftover oil?
R Sachs
What is one to do with all the leftover oil?
Jill
You may know that oil has a smoke point. As the oil gets used it begins to break down, lowering the smoke point. Those breakdown products produce off flavors, so generally you can re-use once or twice. Storing it in a container with the minimum exposure to air helps prevent oxidation which also leads to bad flavors. I've seen recommendations that you shouldn't store > 3 months.After that, find a restaurant that deep fries. They have proper disposal methods. Ask if you can give them your oil.
Sem
By looking at the recipe proportions it looks like there is too much butter and eggs for 485g og flour compared to mark bittman's recipe which has 1 stick or 114g of butter for about 500g of flour and only two eggs. Has any one tried this yet. The photo looks good. Marks recipe did not turn out good. Sacared of trying thing this one. Any one else suggest some other recipe please.
Jill
Sem, I recommend trying the Old Fashioned Yeast Doughnut recipe by Florence Fabricant. I just made a similar recipe by James Beard. (Not found in NYT.) They came out pretty good, but the dough I ended up with was a bit too soft for easy handling. Fabricant's recipe, which includes some kneading (Beard's did not) seems like it will be easier to judge how much flour to add to get a workable dough.
Sem
This reciepe seems out of proportion with the eggs and butter, way too much eggs and butter for 485 gram of flour and there is no liquid milk ingredient.
Cathy
I would not make these again. They take advance planning and are not very good. Suggestion—make the Mark Bittman doughnuts...they are delicious.
Judy
These were good. A little eggy tasting and not as light and fluffy as I thought they would be. Slightly more cake like than I thought they would be but still very good.
jo
how many doughnuts make a serving? how many doughnuts does the recipe make?
Roger
8 donuts and 8 holes......says so right at the top.....
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