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conscience scream at you? Do you walk in just to get a coffee
and walk out like a mesmerized zombie, bag in hand? I think
most people can relate to one of these circumstances, and
while for a moment you may feel satisfied, it’s not long before
remorse sets in. With all those extra calories (and god knows
what else!) in those store-bought doughnuts, it’s hard to
imagine ever feeling good about indulging.
So, you ask, why would I want to share something so bad,
so sinful, with you? Here is my answer: Everything is good in
moderation. Moderation – that’s the key. I certainly do not
recommend a daily doughnut habit and while it may keep the
coronary specialists busy, it is definitely not a good idea for
your own long-term health. But, if you can make them yourself
and control the ingredients, a doughnut can be a delightful
treat you can enjoy every so often.
The great thing about this particular doughnut is it is
made with simple, pure ingredients and tastes just amazing.
I challenge all of you doughnut aficionados out there to try
this formula - I can tell you it will be very difficult to eat just
one. Every day I am surrounded by students and faculty at
Johnson & Wales University, but on doughnut day I seem to
be everyone’s best friend. The lines are out the door with
people clamoring for a doughnut, “a piece of heaven on earth”
as one person called it. You, too, can create a similar scenario
at your establishment, but in your case you can turn“doughnut
day” into a cash machine! Offer this specialty once in a blue
moon and your customers will be begging for more – and
“doughnut” will no longer be a dirty word. Enjoy!
32 Pastry & Baking
North America
s “doughnut” a dirty word in your dictionary? Is
your car unexplainably pulled like a magnet into
the doughnut shop parking lot, only to have your
I
Artisan Baker
Publisher’s Note:
Ciril Hitz is the Department Chair for
the International Baking and Pastry Institute at Johnson &
Wales University in Providence, Rhode Island. He has been
recognized both nationally and internationally with numerous
awards and accomplishments. More information on Ciril and
his work can be viewed on his web site: www.breadhitz.com.
Lavender
Glazed
Doughnuts
Bread flour
1600g
3# 8.4 oz 100
Whole milk
540g
1# 3 oz
33.7
Eggs, whole
150g
5.2 oz
9.3
Egg yolks
150g
5.2 oz
9.3
Vanilla extract
35g
1.2 oz
2.1
Granulated sugar
185g
6.5 oz
11.5
Instant yeast,
35g
1.2 oz
2.1
osmotolerant
Unsalted butter
600g
1# 5.1 oz
37.5
Salt
25g
.8 oz
1.5
Lemon zest
1 each
1 each
Vanilla bean
1 each
1 each
DOUGH
Final Weight
3250g 7# 2.6 oz
Ingredients
Metric
Pounds
%