Everything Bagel Donuts

Inspired by Flex Mussels

Ingredients (12 -15 donuts):

Donuts:

• 3/4 cup whole milk

• 3 1/2 tsp. fresh yeast (you can also use active dry yeast)

• 3 1/2 cups bread flour (or all-purpose flour)

• 3 large eggs, whisked

• 2 tsp. kosher salt

• 1/4 cup sugar

• 8 tbsp. unsalted butter, sliced into 8 pieces

• Vegetable oil, for frying

• 2.3 oz. Everything Bagel Seasoning (I got mine from Trader Joe’s, but you can make your own with salt, minced garlic, minced onion, poppy seeds & sesame seeds)

• 1/4 cup (roughly) extra virgin olive oil

Filling:

• 16 oz. cream cheese, softened

• 1/2 - 1 cup scallions, chopped

Directions:

1. Heat the milk in a saucepan over low heat until it begins to bubble. Let cool until it’s about 100°F.

2. Combine warm milk and fresh yeast in a bowl, whisk together and let sit until yeast is activated and begins to bubble. (5-10 minutes).

3. In the bowl of a stand mixer, combine the flour, salt and sugar. Add in your eggs and milk & yeast mixture, mixing on low speed for 2-3 minutes using the paddle attachment. Add in the butter (a few pieces at a time) and mix or knead until it is fully incorporated into the dough mixture.

4. Using the dough hook attachment, or your hands, knead the dough for about 10 minutes. Place the dough in a covered bowl and refrigerate for a minimum of 3 hours.

5. After your dough has rested, roll out to about 1/2 inch thick on a lightly floured surface. Using a round biscuit cutter (about 3-4 inches in diameter), cut out about 12 rounds and place on a lightly floured baking sheet. Cover tightly with saran wrap and let proof for about 1-2 hours. Once the dough rounds rise and become fluffy, they’ll be ready for frying.

6. Heat your vegetable oil (about 1-2 inches deep) in a heavy-bottomed pot to about 350°F. Throw a pinch of flour into the oil - if it begins to sizzle, the oil is ready for frying. Place 3 dough rounds at a time into the oil and cook for about 2-3 minutes per side until golden brown in color.

7. Remove donuts from pot with a slotted spoon or strainer and place on a wire rack on top of a baking sheet. Let cool for about 1 minute. Brush the donuts with olive oil and toss in the everything seasoning.

8. For the filling, add cream cheese, scallions and 1-2 tbsp. water to the bowl of your stand mixer and whip on high speed for about 30 seconds (using the whisk attachment). Add more water if necessary to loosen the filling so that it will be easier for piping. Feel free to mix it up and use different types of cream cheese filling!

9. Once your donuts have cooled, use a knife to poke holes in the donuts (wide enough so the tip of the pastry bag will fit into the donut). Be careful not to poke all the way through. Add the cream cheese filling to a pastry bag and squeeze the filling into the donuts. Top with more scallions and serve.