2.0 oz european butter
1.8 oz canola oil
18.7 whole milk
5.3 oz egg, beaten
1 teaspoon freshly grated nutmeg
1 vanilla bean, split, seeds removed
1 teaspoon lemon zest
1 teaspoon vanilla extract
0.75 oz dry active yeast
33.2 oz bread flour
6 oz sugar
0.20 ounces salt
1.65 oz diastatic malt powder
In a small saucepan, combine the butter, oil, milk, and egg. Gently warm to mixture over medium low heat, until it reaches 105 degrees.
Pour the milk mixture into a stand mixer fitted with the hook attachment.
Add in the nutmeg, vanilla bean, lemon zest, vanilla extract, and yeast.
Let the mixture sit for 10 minutes or until the yeast is active and bubbly.
In a bowl, whisk the flour, sugar, salt, and malt powder.
With the mixer running on medium speed, add 1 large spoonful of the flour mixture at a time, until all the flour is used. Turn the mixer to medium high speed and mix for 8 minutes, or until the dough is elastic and smooth. ;
Place the dough in a greased bowl, cover with plastic wrap and let rise for 1 1/2 to 2 hours, or until doubled in size.
Punch down the risen dough and place it out on a lightly floured surface.
Gently roll out the dough until it is 3/4 inch thick.
Using a doughnut cutter, cut out the doughnuts and place them on a baking sheet with greased parchment paper a few inches apart from each other.
Cover the doughnuts with greased plastic wrap and let rise until doubled in size, about 1 hour.
Heat 4 inches of Canola Oil to 365 degrees. Add 3 doughnuts at a time to the hot oil. Fry the doughnuts for 35 seconds on each side. Then, fry for an additional 15 seconds on each side.
Transfer the doughnuts to a baking sheet lined with a cooling rack.
Let the doughnuts cool for 15 minutes before glazing.
Basic Vanilla Glaze
2 cups powdered sugar
1 vanilla bean, split
3 to 4 tablespoons milk
Combine all the ingredients and whisk until very smooth.