Powdered Donuts

1. Stage

In a small heatproof bowl or measuring cup, combine milk and lemon juice and let sit 5 minutes. Meanwhile, cut out 10 squares of parchment about 3"-by-3" each. Line squares on a sheet tray so none overlap.

2. Stage

Once milk has thickened and started to curdle, microwave in 15-second increments on High until an instant-read thermometer registers 100° to 105°. Sprinkle yeast over milk mixture and gently stir to combine. Let sit 5 to 10 minutes to allow yeast to bloom. 

3. Stage

In a medium bowl, mix all-purpose flour, cake flour, baking powder, salt, and baking soda. In a large bowl, whisk egg, egg yolk, granulated sugar, butter, vanilla, and yeast mixture until smooth. (A few small pieces of butter may still be visible, which is fine.) Add dry ingredients to wet ingredients and stir with a wooden spoon until dough just starts to come together, being careful not to overmix. Dough should be sticky but easy to scrape with a rubber spatula. 

4. Stage

Generously dust a work surface with all-purpose flour and turn out dough. Sprinkle more flour on top of dough. Using a rolling pin, roll dough to 1/2" thick. Flip dough with a bench scraper. Lightly flour surface of dough, then use rolling pin to smooth dough.

5. Stage

Using a 3" biscuit or round cutter, cut out 6 to 7 rounds. Gather scraps, gently press together, and reroll dough to 1/2" thick. Cut out 3 to 4 more rounds. To cut donut holes, using small opening of a large piping tip or whatever you have on hand, cut out hole in center of rounds between 1/2" to 3/4". Arrange cut-out rounds on parchment squares. 

6. Stage

In a large heavy pot or Dutch oven fitted with a candy or deep-fry thermometer, heat oil over medium heat until thermometer registers 340°. Using parchment to help place donuts in oil, fry 2 to 3 at a time (it’s okay if parchment sticks to dough; it will release as donut cooks), turning with a spatula, until deep golden brown, about 1 minute per side. Maintain oil temperature between 335° to 350° between batches. Transfer donuts to a paper towel-lined wire rack. Let cool to room temperature, about 30 minutes. 

7. Stage

In a large container or paper lunch bag, shake powdered sugar and lemon zest to combine. Drop 2 donuts at a time into powdered sugar mixture, secure lid or close bag, and gently shake until donuts are covered. Serve immediately.