Part 2/8:
Making the Yeast Dough
The process starts with proofing yeast: two tablespoons of yeast are dissolved in half a cup of warm water (110-115°F), with a teaspoon of sugar to activate the yeast. The yeast fermentation produces bubbles crucial for the donut’s fluffiness. The dry ingredients include 2.5 cups of unbleached all-purpose flour, 2 teaspoons of kosher salt, 1/4 cup of sugar, and a delicate pinch of nutmeg, which adds a warm spice to the dough.
The chef emphasizes adding two large eggs and two tablespoons of butter into a well in the dry mixture, incorporating the fermented yeast. The dough is then kneaded on a floured surface for 5-8 minutes until smooth and elastic, developing the gluten structure necessary for a soft, airy donut.