Croissant Doughnuts

Let's Cook

1. Step 1.

   On day 1, in a small saucepan over medium heat, warm 1½ cups whole milk until it feels warm to the touch (about 110°F). Do not overheat. Transfer the warm milk to a large bowl, add 1½ tablespoons active dry yeast, 3 tablespoons superfine sugar, and 1 tablespoon vanilla extract, and gently stir. Let the mixture sit for about 5 minutes until it becomes bubbly and foamy.

2. Step 2.

   In a small bowl, combine 3 cups (360 grams) bread flour and ½ tablespoon kosher salt, mixing with a wooden spoon. Slowly add the flour mixture to the milk mixture, stirring until just combined. The dough will be sticky. Cover the bowl with plastic wrap and refrigerate for 8 to 12 hours (overnight).

3. Step 3.

   On day 2, remove the dough from the refrigerator and punch it down to deflate it.

4. Step 4.

   Cut 1½ cups (3 sticks) unsalted butter, chilled, into 12 equal pieces. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter pieces and 3 tablespoons bread flour on low speed until the butter is completely smooth and no lumps remain. Scoop the butter mixture onto a well-floured surface and shape it into a 6-inch square about 1 inch thick. This is called a butter block. Lightly flour the square, wrap it in plastic wrap, and refrigerate both the dough and the butter block for about 30 minutes. They should be about the same temperature before proceeding.

5. Step 5.

   Line a baking sheet with parchment paper and set aside.

6. Step 6.

   On a well-floured surface, gently pat the dough into a square about 1 inch thick. Stretch the corners out about 4 inches to form a sort of X shape. Place the chilled butter block in the center of the dough, then fold the stretched corners over the butter, completely enclosing it. Pinch the edges of the dough together to seal the butter inside. Sprinkle the dough with a bit of flour and gently roll it out into a 12-by-20-inch rectangle. If the butter starts to poke through, pinch the dough to reseal it.

7. Step 7.

   Position the rectangle so that a long side is closest to you. Take the left side and fold it to the center. Fold the right side over to meet it, then fold the new left edge over the new right edge as if closing a book. Carefully lift the dough onto the prepared baking sheet, cover with plastic wrap, and refrigerate for 30 minutes.

8. Step 8.

   Remove the dough from the refrigerator and let it sit at room temperature for 15 minutes. Repeat the rolling, folding, and chilling process two more times, for a total of three book folds and three chills. The last chill can be 30 minutes to 12 hours.

9. Step 9.

   Remove the dough from the refrigerator and cut it in half. Place one half on a lightly floured surface and return the other half, covered with plastic wrap, to the refrigerator.

10. Step 10.

    Line a baking sheet with a lightly floured non-terry cloth dish towel. Roll out the dough half to ½ inch thick. Using a doughnut or cookie cutter, cut out 2½-inch rounds with 1-inch holes. Place the doughnuts at least 1½ inches apart on the prepared baking sheet. Cover with plastic wrap and repeat with the other half of the dough.

11. Step 11.

    If using dough scraps, form them into a rectangle and perform a book fold, then refrigerate for 15 minutes before rolling and cutting. Alternatively, make cinnamon roll doughnuts (see note).

12. Step 12.

    Let the doughnuts sit in a warm spot (70 to 80°F) for 1 hour, or until doubled in size.

13. Step 13.

    While the doughnuts are proofing, in a heavy-bottomed pot, heat at least 2 inches of vegetable oil until a deep-fat thermometer registers 360°F. Using a metal spatula, carefully place the doughnuts into the hot oil. Fry for about 1 minute on each side, or until light golden brown. Remove with a slotted spoon and drain on a wire rack set over paper towels. Let cool to the touch before filling or glazing.

14. Step 14.

    To fill the doughnuts, spoon the filling into a pastry bag fitted with a Bismarck (#230) tip. Insert the tip into the bottom of a doughnut in four equally spaced spots. Gently squeeze the pastry bag to add about 1 tablespoon of filling, withdrawing the tip slowly as you squeeze. Repeat with the remaining doughnuts.

15. Step 15.

    Glaze the doughnuts as desired.