yeah....this recipe is completely from martha stewart.
i literally just copied and pasted it here.
but it's pretty good.
p.s. cincinnati has still yet to yield an impressive donut. the search continues.
- 1 cup warm milk (about 60 degrees)
- 2 envelopes active dry yeast
- 1 large egg
- 3 tablespoons plus 1 teaspoon sugar
- 2 cups bread flour, plus more for dusting
- 1/2 cup plus 2 tablespoons pastry flour
- 1 tablespoon coarse salt
- 1/4 cup (1/2 stick) cold unsalted butter, cut in small pieces
- 2 tablespoons good-quality instant espresso powder (www.thecoffee.com)
- Vegetable oil, for frying
- Espresso Glaze
- Stir together milk and yeast in the bowl of an electric mixer. Let stand until foamy, about 5 minutes.
- Attach bowl to mixer fitted with the dough hook. Add egg, sugar, flours, and salt; mix on medium speed until dough comes together, about 6 minutes.
- Add butter and 1 teaspoon espresso powder; mix on medium-high speed until combined, about 3 minutes. Scrape down sides of bowl. Raise speed to high, and mix until dough forms a smooth ball, about 1 minute more.
- Reduce speed to low. Add remaining 5 teaspoons espresso powder, and mix until just combined. Shape dough into a smooth ball; cover with plastic wrap. Let dough rise in a warm, draft-free spot until doubled in bulk, 30 to 40 minutes.
- On a lightly floured surface, roll out dough to 1/2 inch thick. Cut out rounds with a 2 1/2-inch round cutter. Using a 3/4-inch round cutter, cut out center of each round. Gather together scraps, reroll, and cut out. Transfer to a baking sheet lined with parchment paper, and cover with a dry kitchen towel. Let rise until almost doubled in bulk, 20 to 25 minutes.
- Heat about 5 inches of oil in a large, heavy stockpot until it registers 360 degrees.on a deep-fry thermometer. Working in batches of 4 to 6, fry doughnuts, flipping once, until golden brown, 1 to 1 1/2 minutes per side. Using a slotted spoon or kitchen tongs, transfer to a wire rack set over a baking sheet lined with paper towels. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Let cool 10 minutes before glazing.
- Whisk glaze. Dip each warm doughnut into glaze, turning to coat completely. Transfer to a wire rack set over a baking sheet lined with parchment; let glaze set, about 20 minutes. Place in a single layer on a baking sheet lined with parchment until ready to serve (up to 8 hours).