A popular fluted, ring-shaped, fried breakfast doughnut made from choux pastry which has a light, airy texture. If baked, it would be known as a Paris-Brest.
Bring water, salt, sugar and butter to a boil. On heat, add flour and stir with wooden spoon until mixture resembles mashed potatoes.
Add to mixer; mix on first speed and slowly add eggs. Mix until smooth.
Cut paper flour bag to size of fryer. Dip paper in hot oil; allow fat to cool.
Pipe 3-in. to 4-in. rings directly onto paper with large star tip.
Turn paper over into fryer; remove paper once dough ring floats off. Fry at 375°F until golden brown, flipping twice.
Place on racks. Finish with maltodextrin glaze while still warm.
Yield: 35 3-oz. donuts
The Bread Bakers Guild of America aims to shape the knowledge and skills of the artisan baking community through education. Guild members have access to many other innovative professional formulas, both online and in the Guild’s quarterly magazine, Bread Lines. More information is available at www.bbga.org.