Bunuelos Dulces (Lemon) Dough

NIGHT BEFORE DOUGH:

• 600g King Arthur Bread Flour
• 2g ground star anise
• 115g granulated sugar
• 450g whole milk
• 8g dry active yeast
• 30g lemon juice
• 8g lemon zest
• 5g lemon oil
• 240g egg yolks
• 100g butter, melted
• 20g vanilla paste
• 8g kosher salt

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MORNING OF:

• 150g egg whites
• 45g granulated sugar

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NIGHT BEFORE DOUGH:

1. Slightly warm the milk (90-110 degrees, no hotter) and set aside.
2. Melt the butter & set aside.
3. Put the warm milk in the bowl of the stand mixer with the dough hook and add the yeast
4. Combine the flour, granulated sugar, ground star anise in a bowl, whisk to combine.
5. Add the flour mixture to the bloomed milk & yeast in stand mixer. Combine well.
6. Combine the egg yolks, vanilla, lemon juice, lemon zest, and lemon oil in a separate bowl.
7. Add the yolk mixture to stand mixer. Combine well.
8. Add the kosher salt to the butter.
9. Add the melted butter to stand mixer,. Combine well.
10. Combine all the ingredients well: the dough will be completely smooth & soft. Dough will be a little sticky, have a nice stretch to it. This will take about 8-12 minutes depending on the size batch you are making.
11. Transfer the dough to a lightly-oiled mixing bowl or Cambro. Cover with plastic wrap & store overnight (8 hour min) in the walk in to proof.
12. Dough will roughly double overnight.

MORNING OF:

1. Bring your reserved egg whites to room temperature.
2. Whisk to frothy.
3. While whisking, gradually add the sugar.
4. Continue to whisk until the whites form soft peaks & are glossy.
5. Remove your "Night Before" Dough from refrigeration, deflate/ 'knock down' the dough & fold in the whipped egg whites.
6. Transfer the dough to a clean cambro, cover, and store in refrigeration for service.

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• Do not overheat the milk, you may kill the yeast.
• Mix the Night Before Dough well, to smooth, brioche-like dough.
• When adding the whites in the morning, you are "knocking down" the dough & the yeast continues to develop, slowly growing throughout the day. If your refrigeration is warm or you are selling a lot and the dough is slightly warm, the yeast will work faster & the dough will rise again. You can knock the dough down 1 more time (midway through the day) and it will still fry nicely (the yeast will still do it's job & give you nice fluffy bunuelos). Otherwise, the bunuelos will fry up really large and look "blown up" if the dough is not knocked down.