Do It Yourself: Tremont 647′s Doughnuts

Pastry chef Kat Craddock fries these sugary little treats to order — a sweet way to end a meal.

1 c. whole milk
2/3 c. plus 1 tbsp. superfine sugar
1 tbsp. active dry yeast
3 c. cake flour
2 c. bread flour
1/4 tsp. each ground cinnamon, nutmeg, and ginger
1 tsp. kosher salt
2 eggs, lightly beaten
2 tbsp. water
2 tbsp. orange flower water
1 tbsp. rose water
1/4 lb. unsalted butter, melted and cooled but still liquid
4–6 c. vegetable oil for frying (depending on size of the pot)
Cinnamon sugar (for serving)

To lukewarm milk add yeast and 1 tablespoon of sugar. Let sit until foamy, about five minutes. In a separate bowl, whisk eggs, water, orange flower water, and rose water.

In the bowl of a stand mixer, combine flour, remaining sugar, spices, and salt. Add yeast and egg mixtures. Using the mixer’s dough hook, combine at low speed until a shaggy dough begins to form. Add butter, increase speed to medium, and continue kneading until dough is smooth. Cover and set in a warm place until dough has doubled in volume (about an hour).

Turn dough out onto parchment paper or foil. Roll out to a 1 and 1/2-inch thickness. Cover and refrigerate for 20 minutes. Cut into 2-inch squares and let rise for 30 minutes more.

In a deep fryer or Dutch oven, heat oil to 375 degrees. Working in batches, fry squares until golden brown, about two minutes per side. Briefly drain doughnuts on a paper towel, then toss in cinnamon sugar. Serve hot. Makes 24.

647 Tremont St., Boston, 617-266-4600,