Do you want me to glaze your hole? #dessert101 #donuts #saucybuns #bakedonthate #tiktokgotwet #wetfyp Recipe for donuts below 👇 Inspired by Heston Blumenthal. His version is done with dry ice and French toast. Slightly changed it with a glazed donut instead. Words cannot describe how fun this dish is. It brought a smile to my face and it’s absolute delight. I haven’t felt this experience for a long time, in fact last time I recall this feeling was back in 2010 when I first tried Michelin food. Difficulty: Medium Makes 4-8 🍩 Donut - 7g dry yeast - 50g caster sugar - 290g lukewarm milk - 7g sea salt - 195 bakers flour - 195 regular flour - 4g baking powder - 80g unsalted butter - 10g skim milk powder (optional) 1 Mix lukewarm milk & yeast until fully dissolved 2 In a bowl, add caster sugar, bakers flour, baking powder, skim milk powder, & sea salt. Mix well together before adding yeast mixture 3 Knead dough until it comes away from the side of the bowl and you achieve the “windowpane.” Add unsalted butter & knead further until a smooth dough forms. Proof dough for 1hr or until the dough doubles in size 4 Knock out the air & roll out to approx. 12mm thickness. Using a, i.e. cookie cutter, cut out desired holes. Arrange each bun onto a rectangular greaseproof paper, cover loosely with plastic wrap. Proof at room temperature until visibly puff/airy (approx. 1hr) 5 In a heavy-bottom large pot, heat 8cm of oil to 360ºF/185ºC. Fry on both sides until golden brown Donut Glaze - 300g icing sugar - 60g milk - 85g corn/glucose syrup - pinch of sea salt 1 Mix everything together until nice & smooth. Using a wire rack placed over a tray, add donuts, & glace once. Allow excess to drip off before use - @cedriklorenzen