Preheat the LIFE blast chiller to 30°C.
In a small saucepan, gently melt the butter. Place the flours, sugar, yeast dissolved in a small amount of milk, and the melted butter into the stand mixer. Mix for about one minute using the dough hook at medium speed.
Gradually add the milk and, halfway through, incorporate the salt.
Once the dough is ready, place it inside the LIFE blast chiller and start the cycle:
PROOFING > IMMEDIATE at 28°C for 2 hours.
Once proofed, shape the dough into balls of your preferred size, ideally weighing between 40 g and 80 g each.
Place them back into the blast chiller and start another cycle:
PROOFING > IMMEDIATE at 28°C for 3 hours.
Syrup
Place 100 g of granulated sugar and 200 ml of water into a saucepan and bring to a gentle boil over low heat until a syrup forms.
Baking the doughnuts
Preheat the oven and bake the doughnuts at 170°C for approximately 15 minutes.
Allow the doughnuts to cool slightly, brush them with the syrup, and sprinkle the surface with granulated sugar.
Your baked doughnuts are now ready to enjoy!
