Ingredients Leaven:
200 g whole milk
30g fresh baker’s yeast or
10g dry baker’s yeast 150g T45 flour
Donuts: prepared sourdough 5 egg yolks
100 g powdered sugar
1 teaspoon vanilla flavor
1/3 tsp salt
15 ml white rum
1 tbsp
120 g unsalted butter
400g T45 flour
40 g whole milk frying bath, grapeseed oil, beef fat, etc. .
Preparations:
Leaven: In the bowl of the pastry robot pour the 200g of lukewarm milk (20 seconds in the microwave at 750W) and crumble yeast (or pour dry yeast).
Add 150g of flour on top. Mix coarsely with a spoon (we keep lumps). Cover the bowl with cling film and let stand at room temperature 1 hour (the sourdough should double in volume).
Put the soft butter at room temperature, diced, to soften during this time. Donuts: In a container whisk the egg yolks, sugar, vanilla, salt, rum.
Pour over the sourdough then knead with the slow speed hook, adding the 400g of flour in several times then 40g of milk.
Knead until the consistency of a soft dough that comes away from the edges of the bowl (8 minutes).
Add the soft butter and continue kneading for 10 minutes at low speed. Using a spatula, loosen the dough on the edges of the bowl and gather it in the center. cover the bowl cling film and leave to rise for 1 hour at room temperature.
Then place the bowl in the fridge for 1 hour. On a floured work surface, degas the dough and make several flaps on itself (4 flaps are enough).
Cut into dough pieces of 45 grams. Then roll all the dough pieces.
Finally flatten them with the palm of your hand about 2 cm thick (if they can have a slightly domed shape is better)