For the Sweet Starter
- 1 tablespoon starter, mine is at 80% hydration
- 1 cup plus 2 tablespoons bread flour, divided
- 8 teaspoons sugar, divided
- 4 tablespoons water, divided
For the Final Dough
- 4 cups bread flour
- Sweet starter
- 4 egg yolks
- 2/3 cups milk, minus 1 tablespoon if you're using more rum
- 4 teaspoons rum, or 6 teaspoons
- 2 tablespoons plus 2 1/2 teaspoons sugar
- 1/2 teaspoon ground vanilla
- 1 teaspoon salt
- 1 lemon, zested
- 2 tablespoons butter
- Oil, for frying
To Make the Sweet Starter
Mix the 1 tablespoon of starter with 1/4 cup flour, 2 1/2 teaspoons sugar and 4 teaspoons water. When it doubles, add the remaining ingredients and leave to proof 2 1/2 times its original size. The end result will be used in the final dough.
To Make the Dough
Mix all the ingredients except the butter together until it becomes a well-developed dough (about 10 min). Add soft butter afterwards and continue mixing until you get a shiny and smooth dough (about 10 min). Do note that it won’t be a very stiff dough. Let it chill overnight.
The following day divide the dough into 14 portions and form balls by rolling. Put on a lightly dusted cloth/couche and gently flatten the balls. Then you cover them with cling foil and leave them to proof until they are puffy and doubled. This takes about 7-8 hours at 70-72 °F. When these are ready, you’re set to start frying.
To Fry the Doughnuts
The oil in the frying pan should be 1 1/3 inches high, which you slowly heat to 330-338 °F. Place the donuts seam-side up (the part that was on the cloth faces up), cover the frying pan with a lid and fry for about 3-4 min. Uncover, turn around and fry for another 3-4 min.