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(It is not dissimilar to the doughnut dough I shared with you last week, and could absolutely be fried if you were so inclined).
Makes 6 640g extra fine sponge flour 3 tsp baking powder A grating of nutmeg 2 tsp fine sea salt Zest of 2 lemons 200g butter 200g sugar 4 egg yolks 300g plain yoghurt Vegetable oil, for frying For the glaze 300g blackberries 1 tsp lemon juice 400g icing sugar ½ tsp salt Hot water 1 First, make the doughnut dough.
She's making all of the dough from scratch and uses bits of dough from the previous day as a natural conditioner to soften the doughnut dough. .
The 'fries' are made fresh on the spot a flour dusted young man assiduously rolls and cuts the doughnut dough into fries by hand.
The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy.
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Like most cake doughnut doughs, it's dense and sticky, enriched with buttermilk, butter, whole eggs and egg yolks, and so is tricky to handle.
By breakfast I mean a doughnut at Dough.
A terrific jelly-filled doughnut, with dough as light as a feather and not very sweet, a perfect counterpoint to the filling.
But there are also hibiscus doughnuts at Dough.
The jelly doughnuts from Dough were a nice touch, too.
Lobster rolls from Luke's, doughnuts from Dough, sushi from Azuki, burgers from Whitmans and seasonal fare like Wooly's shaved ice and Sigmund's Pretzels.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com