Serves 1
Directions
- 1Cook 3/4 cup of whole milk and 38g of all-purpose flour in a saucepan on low heat.
- 2Gradually whisk in the flour to prevent lumps.
- 3Turn up the heat and cook until the mixture forms a smooth paste, resembling mashed potatoes.
- 4Scrape the mixture into a stand mixer bowl and stir occasionally to cool it down.
- 5Once cooled, add 3 large cold eggs, 1.5 tablespoons of vegetable oil, 1.5 tablespoons of granulated sugar, 1.5 tablespoons of honey, 8 grams of kosher salt, 1.5 teaspoons of instant yeast, and the remaining 368g of all-purpose flour to the mixer bowl.
- 6Mix on low speed until combined, then increase to medium-low.
- 7Scrape down the sides of the bowl.
- 8Add 85g of cold unsalted butter in two additions, ensuring each half is fully incorporated before adding the next.
- 9Continue mixing until the dough is no longer sticky and passes the windowpane test, indicating good gluten development.
- 10Gather the dough into a smooth ball, using a little flour and a bowl scraper to create a tight dome.
- 11Lightly flour the mixing bowl, place the dough back in, and cover it.
- 12Let the dough rise at room temperature for 30 to 60 minutes until it shows some growth (about 20% in volume), then transfer it to the fridge to continue rising overnight.
- 13On a floured piece of parchment paper, place the cold dough smooth-side down.
- 14Begin to shape the dough into a rectangular form by pulling and tugging on it.
Ingredients
- 0.75 cup whole milk
- 38 g all-purpose flour
- 368 g all-purpose flour
- 3 large eggs, chilled
- 1.5 tablespoons vegetable oil
- 1.5 tablespoons granulated sugar
- 1.5 tablespoons honey
- 8 grams kosher salt
- 1.5 teaspoons instant yeast
- 85 g unsalted butter, cut into ½-inch pieces, chilled
- Neutral oil
- Water
- Cinnamon
- 0.5 cup whole milk
- 2 tablespoons unsalted butter
Equipment
mixersaucepansmall whiskstand mixerdough hookbowl scraperrolling pinparchment paper
Tips
- Use cold eggs to help maintain dough texture during long mixing.
- Add cold butter in additions to keep the dough temperature lower and prevent gluten structure issues.
- The dough is easier to handle when cold.
- For the swirl, use only cinnamon and water to prevent the buns from being too sweet and to help the spiral stick together during frying.
- Glaze donuts while they are hot.
Related recipes
Authentic NY Bagels
American · Baked Goods
Sammy Davis Jr.'s Favorite Sandwich
American · Baked Goods
Spring Lemon Loaf
American · Baked Goods35m
Ooey Gooey Butter Cake
American · Baked Goods40m
Hawaiian Sweet Rolls
American · Baked Goods
Homemade burger buns
American · Baked Goods12m
High protein Lava Cake
American · Baked Goods
Healthy Banana Bread
American · Baked Goods35m
Healthy Low Cal Banana Bread
American · Baked Goods40m
Gooey Butter Cake
American · Baked Goods1h 45m
Homemade Dinner Rolls
American · Baked Goods1h 45m
Fry Bread
American · Baked Goods