1. Mix yeast with warm water and sugar, stir, and allow to bloom for 5 minutes.
2. With a dough hook, speed 2, mix together dry ingredients.
3. Slowly add buttermilk, egg, melted butter, yeast mix. Allow to mix/knead for 5-6 minutes until it starts to cleanly pull away from the sides of the bowl.
4. Turn speed up higher and continue mixing (slapping) for 2 more minutes.
5. Transfer to a greased bowl, and cover with plastic wrap. Allow to proof (double in size) for approx 1.5 hour.
6. Punch down, and portion into 1oz balls. Roll each ball, tight (as you would bread) and place on a sprayed lexan. Cover with a lid, and place in the walk-in for the following day. (Or leave out if immediately going into service).
This is a great all-purpose savory or sweet donut recipe. Fool-proof and easy to execute.
The second proof should be done in batches as to not over proof the donuts.
Be sure to keep the donuts covered with a damp towel or a lid while proofing as to not allow a skin to form
These savory donuts are an excellent vehicle for Distefano burrata. I like to make a fermented green garlic powder, by fermenting the garlic with 2% salt (by weight) for 1 week. Drain off the excess liquid and dehydrate at 140F over night, then ground to a fine powder. Right out of the fryer, I dust the zeppoles with the fermented powder, the cheese, caviar and locally foraged seaweeds.
Caviar and cheese is a classic Italian pairing, that compliment and balance each other perfectly, much like the French use crème fraiche, the creamy cheese
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