We were lucky enough to spend a night at the Four Seasons, Seattle a few weeks back. It's a fantastic property, right across from the Pike Place Market, Seattle Art Museum and downtown Seattle. The accommodations are beautiful, with spectacular views in the Puget Sound facing rooms as you can see from the photo we took.
The next morning we were treated to breakfast in ART, the Four Seasons restaurant. Everything was fantastic but the stand out was their donut holes, still warm and rolled in a bit of sugar! Of course we had to ask for a version of the recipe we could make at home.
ART DONUT HOLES
1 tsp active dry yeast
3 ½ Tbsp Warm Milk
1 ¼ c Bread Flour
½ c All Purpose Flour
2 Tbsp Sugar
1 ½ tsp Salt
1 stick plus 1 ½ Tbsp soft, Unsalted Butter
- Whisk yeast and milk in mixing bowl.
- Add ½ c bread flour and mix together until mixture becomes a paste.
- Cover mixture with remainder of bread flour, all-purpose flour, sugar, and salt and let sit for 30 minutes (the paste will rise).
- Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while.
- Add the remaining egg and mix for 3 more minutes.
- Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often.
- When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
- Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
- Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
- Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. Deep fry in oil about 350 degrees Fahrenheit until golden brown and toss in sugar right from the oil.
- Enjoy right away!