Ingredients

*Makes 8-10 croissant donuts

150 grams (1/2 cup + 2 tablespoons) water, boiling
150 grams (1/2 cup + 2 tablespoons) milk, warm
75 grams (1/3 cup + 2 teaspoons) granulated sugar
10 grams (1 tablespoon) active dry yeast
500 grams (3 1/2 cups + 1 tablespoon + 1/4 teaspoon) bread-flour
15 grams (1 tablespoon + 2 teaspoon) kosher salt
1/8 teaspoon nutmeg (optional)
240 grams (1 cup) unsalted butter, very cold

1. Stir the milk and boiling water into the bowl of a stand mixer fitted with the dough hook. Stir in the yeast and sugar and let dissolve. Let the mixture sit until frothy, approximately 5 minutes.

2. In a medium bowl, whisk together the flour, salt, and nutmeg (if desired). Gradually add flour mixture to the yeast mixture and mix on low speed until the dough comes together in a ball (approximately 2 minutes) scraping down the sides of the bowl as necessary. Knead the dough on medium speed for 5 minutes.

3. Turn the dough out onto a lightly floured work surface and shape it into a ball. Lightly dust the ball with flour, put it into an oiled bowl, and refrigerate it for at least an hour or over night.

4. Meanwhile, make the butter block. Mix butter in a stand mixer fitted with the paddle attachment for 20 seconds to make it easier to work with. Scrape the butter onto parchment paper and use a rolling pin to bash butter into a 9-by-4-inch rectangle; then place the butter block in the freezer until dough is ready (at least 20 minutes).

5. Tip the dough out onto the lightly floured work surface and roll it into 9-by-8-inch rectangle. Place the butter block in the center of the dough. Stretch and fold over the butter block, meeting in the middle, and pinch the edges to seal in the butter. Lightly cover with plastic wrap and chill in the freezer for 20 minutes.

6. Return the dough to the floured work surface and position it so that a short side is facing you. Roll the dough into a 16-by-9-inch rectangle. Fold the bottom third of the dough up and top third down to cover the bottom third (like a letter). Turn the block 90 degrees so that the flap is on the right (like a book). Chill in the freezer for 20 minutes. This is called a “turn”.

7. For the second turn, return the dough to the floured work surface and position it like a book. Roll the dough into a 22-by-9-inch rectangle. Repeat this process twice more (rolling, folding, turning, freezing) for a grand total of four turns. After the final turn, lightly cover with plastic wrap, and refrigerate the dough overnight.

8. Roll out the dough until it is 1/2-inch thick. Use a 3 1/2-inch round cookie-cutter to cut out the donuts. Use a 1-inch cookie-cutter to cut out the donut holes. Place pastries on a cookie sheet, 2-inches apart (to allow for spreading), cover with a plastic bag, and allow them to rise at room temperature for 3 hours (donuts should double in size).

9. Heat 3 inches of oil in a large pot until it reaches 350 degrees F. Using a spoon with openings, gently place the donuts into the oil (no more than three at a time). Allow the donuts to brown before flipping (approximately 75-90 seconds on each side). Place the donuts onto a bed of paper towels and dab to absorb as much oil as possible. When you are done, toss in the donut holes and fry for a minute.

10. Once cool enough to handle, dip pastries in sugar, covering completely and allow them to cool.

Lavender Pastry Cream

150 grams (1/2 cup + 2 tablespoons) milk
3/4 teaspoon dried culinary lavender buds
50 grams (1/4 cup) granulated sugar
15 grams (1/8 cup) cake flour
1/4 teaspoon kosher salt
2 large egg yolks
1 teaspoon vanilla extract
3 tablespoons heavy cream

1. In a saucepan, heat milk and lavender buds until bubbles begin to form around the edges, but mixture is not boiling.

2. Meanwhile, sift together the sugar, flour, and salt. In a medium bowl whisk together egg yolks. Stir the flour mixture into egg yolks until fully incorporated.

3. Remove the milk from the stove and slowly add it to the egg mixture, whisking constantly.

4. Return mixture to saucepan and place over medium heat. Whisk constantly and vigorously until the mixture thickens and comes to a boil; approximately 3 minutes. Let boil for exactly 10 seconds before removing from heat.

5. Pour the mixture through a fine-mesh sieve (this will strain out the lavender buds). Stir in vanilla, cover with plastic wrap (placing directly on top of cream), and refrigerate until cold.

6. In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form.

7. In the bowl of a stand mixer fitted with the paddle attachment, mix chilled lavender cream for 20 seconds. Slowly fold in the whipped cream until no white streaks remain. Use a pastry bag fitted with a long narrow tip to pipe cream into donuts.

Lemon Glaze

125 grams (1 cup) powdered sugar, sifted
60 grams (1/4 cup) lemon juice, freshly squeezed
2 tablespoons heavy cream

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the powdered sugar, lemon juice, and lemon extract until well combined. Add in the heavy cream and beat until smooth.

2. Dip donuts into lemon glaze and allow them to harden. Pastries are best eaten the day they are made.