Ingredients
Scale
Dough
- 500g bread flour (13% protein)
- 200g active sourdough starter (100% hydration)
- 60g granulated sugar
- 10g salt
- 250g cold whole milk
- 2 large eggs
- 1 tsp vanilla extract
Lamination
- 300g European-style butter (82%+ fat)
Finishing
- 2L neutral oil for frying
- 200g granulated sugar for coating
Instructions
Day 1
- Mix dough ingredients in stand mixer: low 3 mins, medium 8-10 mins
- Shape rectangle, wrap, refrigerate 12-16 hrs
Day 2
- Shape butter into 8×10″ rectangle, chill
- Roll dough 12×16″, enclose butter
- Roll 12×24″, letter fold
- Chill 1 hr between each fold (3 total)
- Wrap, refrigerate overnight
Day 3
- Roll ½” thick
- Cut with 3.5″ doughnut cutter
- Proof 2-3 hrs until puffy
- Fry at 350°F, 2-3 mins per side
- Drain, coat in sugar
Notes
- Keep everything cold during lamination
- Starter should be at peak activity
- Oil temperature: maintain 345-355°F
- Best eaten same day
- Can freeze unglazed up to 1 month
- Prep Time: 3 days (2-3 hrs active time)
- Category: bread