Ingredients

Instructions

1. Make the tangzhong: About 30 minutes before mixing the dough, make the tangzhong. In a small pot, whisk together milk and flour until smooth. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. The result should look like soft mashed potatoes. Spread it on a plate to cool. Alternatively, microwave the milk and flour mixture in 20-second intervals, stirring each time, until thickened (about 2 minutes).
2. Set up the Proofer: Set the Proofer to 78°F (25°C) and put the water tray in the middle of the warming plate. Pour ¼ cup (60 ml) of water into the tray and place the rack on top of it.
3. Mix the dough: In the bowl of a stand mixer with a dough hook, mix the tangzhong, milk, yeast, sugar, flours, and salt on low until combined, about 2 minutes. Once the dough comes together, turn the speed to low-medium (speed 2) and mix for 6 to 8 minutes, or until it becomes smooth and elastic.
4. Bulk fermentation: Shape the dough into a ball, place it in a greased bowl, and place it in the Proofer to rise for 60 to 90 minutes until puffy and almost doubled in size. While the dough is proofing, make the candied pecans.
5. Make candied pecans: In a medium-sized skillet over medium heat, stir together brown sugar, maple syrup, water, cinnamon, and salt. Cook until the sugar dissolves and the mixture begins to simmer, about 1 minute. Add the pecans and cook, stirring, until coated and most of the liquid evaporates, about 2-3 minutes. Spread the pecans in a single layer on a baking sheet or plate to cool. Once cooled, chop the pecans and set aside.
6. Shape the doughnuts: Remove the dough from the Proofer and turn it onto a lightly floured surface. Roll the dough into a 10x12-inch (25x30cm) rectangle, then cut in half along the 10-inch (25cm) side to create two 5x12-inch (13x30cm) pieces. Cut each piece into 6 strips, making 12 dough strips, each 5x2 inches (13x5cm). To make frying easier, place each dough strip on a piece of parchment paper slightly larger than the doughnut (about 2.75x5.75 inches/ 7x14cm). Arrange the doughnuts on two ¼ sheet trays.
7. Final proof: Ensure the Proofer is still set to 78°F (25°C) and that there is water in the tray. Place one pan of donuts on the bottom rack of the Proofer, then place the accessory rack inside and the second tray on top. Let the donuts rise in the Proofer for 30 to 45 minutes.
8. Heat oil: About 15 minutes before the donuts finish rising, heat 3 to 4 inches of neutral oil (such as canola) in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Use a candy or deep-fry thermometer to monitor the temperature, keeping it between 350-360°F (175-182°C).
9. Fry: Remove the donuts from the Proofer. Carefully transfer them into the hot oil using their parchment squares. Fry the donuts, two or three at a time, for about 1 ½ minutes per side until golden brown. Use a spider strainer or slotted spoon to remove them and place them on a wire rack to cool.
10. Glaze: Once the donuts are cool, top with maple cream and sprinkle with chopped candied pecans.