Our yeasted doughnuts are moist but light with a tender chew and restrained sweetness, thanks to a careful balance of fat, sugar, and moisture in the dough. We chilled the dough overnight—a step called cold fermentation—so that it was faster to make the doughnuts in the morning. The dough also developed more complex flavor and was easier to handle when cold. Shutting the cut doughnuts in the oven with a loaf pan of boiling water—a makeshift baker's proof box—encouraged them to rise quickly; we then briefly fried them on both sides in moderately hot oil until they turned golden brown. We dipped them in a thin, fluid confectioners' sugar–based glaze, which set into a sheer, matte shell.
Jen is a web producer at KPBS, responsible for program promotion, online membership-related activities, and is the editor of the KPBS community calendar. Jen has worked at KPBS since 2000. She is originally from Las Vegas and attended UNLV.