InstructionsReset

1. Prepare the sweet starter overnight. Knead a soft dough and let it ferment for 12h at 75F.
2. Mix all of the ingredients together, except the butter. The original recipe was with melted butter but I forgot and used softened butter. They still turned out great. Also I recommend you use bread flour but if you wish you could use all-purpose. For long time fermentation, bread flour performs better.
3. Knead a soft dough. When the gluten is developed, add the butter little by little. The dough is on the high hydration so, please don’t feel tempted to add more flour. Take your time to knead it well.
4. Take the dough out and place it in a bowl. Perform 3 coil folds separated by 30min.
5. Let the dough bulk ferment. You can make the doughnuts the same day or you could put the dough in the fridge overnight and finish fermenting it the next day. I started late so for the first part of bulk fermentation, I let the dough bulk at 75F for 4-5h and then put it in the fridge overnight. The next day I finished fermenting it for additional 4-5h at 75F.
6. The dough should be big and puffy, more than tripled in size.
7. Place the dough on the floured counter and degas it with your hands pressing it in a thicker rectangle. The dough will be very soft and a little sticky. Use flour to help with that.
8. Cut out the doughnuts. I used cookie cutter
9. Let them ferment again until they get bigger and puffy. Mine took 3h at 75-76F
10. Fry the doughnuts in a very hot oil