Vanilla Bean and Buttermilk Baked Doughnuts

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tsp Corn syrup, light
  • 1/2 tsp Vanilla bean paste

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/4 cup Chocolate
  • 1 tsp Cinnamon
  • 1/3 cup Granulated sugar
  • 1 tsp Quick rise or instant yeast
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 1 1/4 cup Whole wheat flour, white

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1 2 tsp vanilla bean paste or seeds of 1/2

• Dairy

  • 1 tbsp Butter, unsalted
  • 5/8 cup Milk

• Other

  • Tbs <span class="mceItemHidden" data-mce-bogus="1">2 <span class="hiddenSpellError" pre="2 " data-mce-bogus="1"></span> Heavy Cream</span>

Found on vanillaandbean.com

Description

Directions

• In a small bowl, mix the milk and apple cider vinegar. This will create soured milk (buttermilk!). Let stand for at least 5 minutes. Warm buttermilk to between . In a stand mixer with the dough hook attachment, pour in the soured milk, yeast, vanilla bean paste and sugar. Mix with a hand whisk until incorporated. Add the butter, egg, flours, and salt. Turn on mixer and mix with dough hook for about 3 minutes on speed 2. The dough will have a shaggy appearance and will be sticky. Continue to knead with dough hook for an additional 2-3 minutes on speed 2 or 3. The dough should start pulling away from the sides of the bowl and become tacky, not sticky. If the dough is too wet, add a sprinkle or two of AP flour. If too dry, a tsp at a time of milk will hydrate it. Youre looking for a tacky, not sticky, feel to the dough.
• Remove the dough from the bowl and shape into a ball. Place dough in a buttered bowl, cover with plastic wrap and let it rise for about an hour, or until it doubles in size. It may take longer than an hour, depending on the temperature of your kitchen. (This is ok as it is during this time that flavor development occurs! We dont want to rush this part!)
• Punch down the dough by folding the dough three to four times over onto its self (I know, not really a punch, but that is the term used). Cover again and let rest for 5 minutes. Remove the dough from the bowl and place on a lightly flowered surface. Lightly dust the top of the ball with flour. Roll out to about 1/2 thickness. Use a 2 1/2 cookie cutter to cut out doughnut rounds. Transfer doughnuts to a parchment or silpat lined baking sheet. Use a 1 1/2 cookie cutter to cut holes in the center of each doughnut. Transfer the holes to another parchment or silpat lined sheet. Cover with plastic wrap or plastic bag to prevent crusting.
• *Next Day Bake: At this point, the doughnuts can be retarded in the fridge overnight. Remove the doughnuts and holes from the fridge the next day, keep them covered and give them their final rise (proof). Proof for 1-2 hours or until they double in size.
• *Same day Bake: Allow doughnuts and holes to proof for about 1-2 hours or until they double in size. Preheat oven to 375F and bake doughnuts and holes for 8-9 minutes. They will not turn golden in color, rather almost a pasty color. The bottoms should just be a slight golden brown. Remove from oven, let cool just until doughnuts are able to be handled. Top as desired. Serve immediately.
• Mix the sugar and cinnamon together and place on a plate. Melt the butter on a separate plate. Dip the holes and/or doughnuts in the butter, then roll or sprinkle on the cinnamon sugar.
• Chop the chocolate into fine bits. Place in a bowl. Heat the cream just to scalding, but not boiling (youll see little bubbles form around the edges of the cream - where the cream meets the pan). Pour the heavy cream over the chocolate. Let sit for about 1 minute, then stir to incorporate and melt all the chocolate. Add the corn syrup and vanilla and stir.
• If the consistency needs adjusting, you can add more corn syrup, or cream. Place ganache on a plate and dip doughnuts and/or holes into ganache. If the ganache stiffens a bit, pop it into the microwave for about 5 seconds at a time. Stir.