Chef Max Santiago

Chef Max Santiago & his Max’D Out Donut creations

After an over three-year hiatus in South Florida due to a non-compete with the company he co-founded, Chef Max Santiago is back at it with his Max’D Out Donuts.

More recently, you may know *Max as the founder, partner & chef of Batch Cookie Company.

Nationally you might remember when he won first place the Cooking Channels’ Sugar Showdown.

He was a semi-finalist in Food Network’s Best Baker in America where he inexplicably did a cartwheel to celebrate early on.

Max is partnering with his brother Enrique or this new venture.

His two most recent high profile consulting gigs were for the over the top Sugar Factory and Tim Hortons, a more traditional donut shop based out of Canada.

SELECTION OF MAX’D OUT DONUTS

Once the location is open, it will feature ice cream (half of which will be liquor-infused) in addition to the donuts.

There will be a box full of favorites with one rotating flavor that will change weekly for the time being.

The Chocolate Chip Cookie Dough donut is a vegan and gluten-free option.

The vanilla almond cake donut is baked and stuffed with chocolate chip cookies then topped with a cookie dough frosting.

I’m not averse to eating any food that is vegan or gluten-free, and this donut could change the mind of the staunchest donut purist.

My favorite of the donuts I sampled was not even the Original Glazed (which I loved) but the ethereal Cheese Cake Donut Holes.

Damn, those were good.

So, there you have it, Chef Max Santiago is back.

If the virtual lines around the building are any indication of what’s to come, I’d suggest camping out overnight to make sure you can get some of these killer donuts.

THE DONUTS PICTURES

Original Glazed
Original Glazed
Hibiscus + Blueberry Donut
Hibiscus + Blueberry
Chocolate Chip Cookie Dough Donut
Chocolate Chip Cookie Dough
Banana Fritter Donut with Chifles Chips
Banana Fritter Donut with Chifles Chips
Tiramisu Donut
Tiramisu
Alchemy Cream Pie Donut
Alchemy Cream Pie

Perfect Yeast Raised Doughnuts Recipe by Chef Max Santiago

Yeast Raised Doughnut by Chef Max Santiago
Yeast Raised Doughnut by Chef Max Santiago

Here’s a recipe that Max allowed me to reprint here.

It’s time for you to put your big boy pants on!

How To Make The Perfect Yeast Raised Doughnuts

For my first post of recipes, it’s no secret I’m known for my particular expertise in the world of donuts, I will be sharing some of the vital basics that every donut maker should know and needs! 

With simple to find ingredients for adventurous home donut makers out there!

This is my go-to recipe for yeast-raised doughnut dough.

It works so well and is very easy to work with!

One of the things that makes this dough so great is how soft it is.

It’s best to use cold because of how soft and sticky the dough is.

This results in a much softer, more moist product.

Another Yeast-raised beauty by Max

Ingredients

  • 1 Cup – Whole Milk
  • 1 Cup – Hot Water
  • 1½ Tablespoons – Dry Yeast (Instant Yeast)
  • ½ Cup – Granulated Sugar
  • 1⁄4 Teaspoon – Ground Nutmeg
  • 1 Tablespoon – Vanilla Extract
  • 2 Whole Eggs
  • 28 Ounces – All-Purpose Flour
  • 1 Tablespoon – Kosher Salt
  • 3 Ounces -Soft Butter

Procedure

  1. In the bowl of an electric mixer, whisk, by hand, together the milk and hot water to create a warm mixture.
  2. Sprinkle over and whisk in the yeast until completely dissolved. Whisk in the sugar. Whisk in the nutmeg, then the vanilla extract, and followed by the eggs.
  3. Add all of the flour in at once and place the salt on top.
  4. Use the dough hook attachment, on low speed, blend just until the dry gets incorporated, approx. 30 seconds, and then turn up to medium speed, and add the soft butter in pieces.
  5. The dough will be very sticky, but continue to mix until it comes together and pulls away from the sides, approx 5-6 min. (the dough will still be very soft)
  6. Once done, place the dough, very evenly shaped in the form of a large rectangle, on a well-floured, lined sheet pan, and place plenty of flour on top.
  7. Wrap under and over with plastic wrap and place immediately into the refrigerator, to allow the dough to retard (process of slowing down the fermentation process or flavor, and gas development of the dough)
  8. Allow to sit in fridge at least 3 hours or overnight.
  9. Then flip the dough onto a well-floured work surface, , then, lightly and evenly, roll to a 1/2 inch thickness, maintaining a nice round shape.
  10. Cut to desired size donuts. I usually use a 3 ½ inch donut cutter, but I love huge donuts!
  11. Proof for approx.15 min. in a warm, moist place until light and feels hollow.
  12. Fry at 325F for 1min and 10 sec. on each side. They should be golden brown. Remove with a small strainer or slotted spoon on to a drip rack. (never straight onto a pan)

Max’s Tip

  • Never over proof, make sure the dough is in a warm place. If it sits out too long and is not getting bigger then it’s probably in too cold of an environment. When left out too long the dough will dry out and form a skin that cracks when fried. It may also over develop the yeast flavor tasting a bit sour.
  • When frying it is super important to stay at the proper temperature at all times! Invest in a fryer/sugar thermometer (they are very easily obtainable at most home good stores i.e. Target) the thermometer should go up to at least 375 F or over 400 F. Allow the oil to go back up to proper temp between each fry.

*In the spirt of full disclosure, Max and I are childhood friends. He invited me over to try his donuts.

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