MOLTEN SPICED BROWN SUGAR DONUTS

Ingredients

DOUGH:
• 2 cups (250 grams) all-purpose flour, or cake flour if you like less chewy donuts
• 1 1/2 tbsp (18 grams) granulated sugar
• 1 1/2 tsp instant dry yeast
• 1/2 tsp salt
• 1/4 cup + 3 tbsp (105 grams) whole milk
• 1 large egg
• 1 tsp (5 grams) unsalted butter
SPICED BROWN SUGAR FILLING:
• 1/2 cup (105 grams) dark brown sugar
• 1 tbsp (20 grams) honey
• 1/2 tsp vanilla extract
• heaping 1/2 tsp flakey sea salt
• scant 1/8 tsp ground cardamon
• scant 1/8 tsp ground cinnamon
Canola oil for frying
Powdered sugar for dusting

Instructions

1. In a stand-mixer with dough-hook, mix flour, granulated sugar, instant dry yeast, salt, whole milk and egg. Knead on low speed for 2 minutes until a dough forms, then add the unsalted butter and continue kneading on low speed for 10 minutes. The dough will be smooth and sticking a bit to the sides and bottom of the bowl. Scape the bowl and cover with plastic-wrap and let rise at room-temperature for 1 to 1:30 hour until doubled.
2. Meanwhile, in a large bowl, mash together dark brown sugar, honey, vanilla extract, sea salt, ground cardamon and cinnamon until the mixture is even and resembles wet sand.
3. When the dough is ready, transfer it onto a floured surface and divide into 7 equal portions. Shape each portion into a small ball, then flatten it with your hands into a thick disk. Place about 1 heaping tbsp of dark brown sugar filling in the center, then close it up and tightly pinch to seal. Gently roll it into a thick disk again with a rolling pin, and repeat with the rest. Place all the filled dough on a parchment-lined baking sheet, seam-side down, cover with plastic wrap, and let rise again at room-temperature for 1 to 1:30 hour until doubled again. When you gently dent the dough with your finger, the dent stays in place and does not bounce back, the dough is ready.
4. Add enough canola oil into the frying pot until it reaches at least 2" (5 cm) deep. Heat over medium-high heat until the oil reaches 325 F/165 C, or until it bubbles up immediately around an inserted wooden chopstick. Maintain the frying oil at this temperature throughout the cooking process by adjusting the flame. Now gently lower the donuts into the frying oil without crowding the pot. Once the first side is golden browned, about 1 plus minute, flip them and fry the second side until golden browned as well. If the donut is browning too fast, lower the heat.
5. Drain the donuts on a cooling rack until just warm to the touch. Dust with powdered sugar and enjoy while they are warm.