Sesame Stout Glazed Donut

Combine bread flour, yeast, sugar, and salt in a stand mixer bowl; whisk dry ingredients to distribute evenly.

Add whole milk (warmed to 38°C), egg, and softened butter. Attach dough hook and mix on medium-low for 8 minutes until a smooth, slightly tacky dough forms that pulls away from the bowl walls.

Form dough into a taut ball, place in a lightly oiled bowl, cover with plastic wrap, and let ferment at room temperature for 30 minutes until doubled in volume.

Punch down dough, re-shape into a log, and roll out on a lightly floured surface to 1.5 cm thickness. Cut rounds with a 7 cm ring cutter; punch a 2 cm hole in the center with a small cutter.

Transfer shaped donuts to a parchment-lined tray, cover loosely, and proof for another 30 minutes at room temperature until visibly puffed and slightly springy to the touch.

Toast sesame seeds in a dry skillet over medium-high heat, stirring constantly, for 3-4 minutes until golden and fragrant. Watch carefully — they go from golden to burnt in under 30 seconds. Transfer immediately to a plate to cool.

Combine soy sauce, honey, and sugar in a small saucepan over medium heat. Stir and bring to a gentle simmer, cooking for 4-5 minutes until the mixture thickens slightly and reduces by about one-third. It should coat the back of a spoon.

Remove saucepan from heat. Grind two-thirds of the toasted sesame seeds in a mortar to a coarse paste; stir the ground seeds, remaining whole seeds, and any remaining sesame oil into the soy-honey reduction until evenly combined. Keep warm.

Heat sunflower oil in a heavy-bottomed pot to 175°C measured with a thermometer. Preheat oven to 90°C with a wire rack set inside a baking sheet — this is for holding finished donuts.

Carefully lower 3 donuts into the oil, maintaining the temperature between 170-180°C. Fry for 90 seconds per side until deep golden-brown. Do not crowd the pot.

Remove donuts with a slotted spoon or spider, drain briefly over the pot, then transfer to the wire rack in the oven to drain further and keep warm while frying the remaining donuts in batches.

Remove donuts from oven. Working one at a time, dip each warm donut top-down into the sesame-stout glaze, holding for 5 seconds. Lift out, let excess drip for 3 seconds, and place glaze-side up on the rack. The glaze will set as the donut surface cools.

Serve within 30 minutes for optimal texture — the exterior glaze should be tacky and glossy, the crumb tender and fully cooked through. Do not stack glazed donuts.