formulation of the month Apple Brioche Donuts The apple cider donut is a classic. Rachel Crampsey's version is based on her versatile brioche-style donut dough. The yeasted * Place dry ingredients in a mixer bowl and combine using dough hook. dough is retarded overnight, which maximizes the subtle fla- * Add cider and egg. Mix on low for 2 minutes. vors from the cider and creates an airy, slightly chewy texture. * Add the butter in small chunks as the cider and egg combine. Total Dough Weight 11.079 kilograms * Mix on medium until dough is fully developed, around 10 min- Total flour 5.783 kilograms * Rest Bread flour (hard winter wheat, 12% protein) 5.103 kilograms * Divide dough into 4 equal portions; flatten each onto a utes. Specialty flour (whole wheat or pastry, to add flavor and texture) 0.680 kilograms Sugar 0.340 kilograms half sheet pan, pressing all the way into the corners; cover each; retard overnight. * Remove pans from retarder. Sprinkle cinnamon over two- Baking powder 0.085 kilograms thirds of each dough portion. Give each a tri-fold so the Instant yeast 0.085 kilograms cinnamon rests between the layers. Salt 0.017 kilograms * Roll each to a thickness of ½ inch. Dock and cut into rings. Nutmeg 0.006 kilograms * Proof at 80°F for 45 minutes to 1 hour. Apple cider 3.175 kilograms * Fry at 375°F; 1 minute per side. Egg 0.680 kilograms * While rings are still hot, toss in cinnamon sugar. Unsalted butter 0.907 kilograms Cinnamon as needed Rachel Crampsey's unique donuts (apple cider is a local fa- Vegetable shortening for frying as needed vorite) made from brioche dough are a huge hit nowadays at Cinnamon sugar (mix of 15 grams of cinnamon and 900 grams weddings and catered events. "We do a lot of mini donuts for of sugar) as needed 50 < MAR 2017 | bakemag.com weddings and parties," she says.http://www.bakemag.com