The French Laundry Donuts

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
3

A yeast raised donut, golden and puffed after frying is rolled in cinnamon sugar for the ultimate in decadence.

Ingredients

3 tbsp. dry yeast, divided
1 1⁄4 cups warm water
8 cups all purpose flour, divided
1⁄2 cup warm milk
1 tbsp. salt
1⁄2 cup sugar
12 egg yolks
1⁄2 cup butter, melted
Cinnamon-sugar, as needed

Steps

1. Combine 1 1⁄2 tbsp. yeast with water. When mixture foams, add 4 cups flour. Mix and knead. Refrigerate 8 hr.

2. Mix remaining yeast with warm milk. Place 4 cups flour, salt, and sugar in bowl. When yeast foams, mix all ingredients together and rest. Combine the two doughs and knead.

3. Roll and cut. Cover with damp towel and rest at least 30 min. in the refrigerator. Uncover and let rise. Fry in 325° F. oil until golden. Roll in cinnamon-sugar.

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

FSD Resources