Piped Cake Doughnuts with Chai and Chocolate Variations

Makes 20

50 g donuts

Cream

45 g

butter(!9.6% !)

250 g

sugar(!53.2% !)

Add and beat until fluffy

16.7 g ( 1 )

yolks(!3.6% !)

100 g ( 2 )

large eggs(!21.3% !)

Meanwhile, sift together

470 g

AP flour(!100.0% !)

1 1/2 tsp {9.1 g}

iodized salt(!1.9% !)

1 1/2 tsp {7.5 g}

baking powder(!1.6% !)

1 1/2 tsp 0 g

shaved nutmeg(! Missing weight and calories!!)

Add dry ingredients to butter/egg mixture in three additions gently followed with half the following at a time.

250 g

milk(!53.2% !)

1148 g ??3370 Calories

Total (Missing weight and calories!)(!??293 Calories/100g !)(!??244%!)

Transfer dough to piping bag with a 3/4 inch tip or opening and chill for 1 hour.

Chai Spice Variation

Add in with dry ingredients

1 1/4 tsp {2.5 g}

ginger

1/2 tsp {1.1 g}

cloves

2 tsp {4.6 g}

ground cinnamon

1 1/4 tsp {2.5 g}

ground cardamom

Chocolate Variation

Replace all of cake flour above with the following

335 g

cake flour

75 g

cocoa powder

Procedure

Heat 3" of oil to 375F/190C in a large pot.

Prepare 3" squares of parchment.

Pipe a 50g ring onto square from pastry bag.

Lower paper and donut together into hot oil. Remove paper when released 30 seconds or so, paper may be reused.

Fry for ~2 minutes a side or until nicely browned.

Transfer to newsprint covered with clean paper towels to absorb oil.

For holes, flatten piped blobs so they will cook on both sides nicely.

Cover with glaze while warm/not hot!. (powdered sugar, water + corn syrup)

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