Yeast Donuts – Donut making Tips

Arthur ReichDonut MakingLeave a Comment

Sugared Donuts on a plate

To Produce Yeast Donuts

1) Mixing -- Put water into bowl first, crumble yeast into water, then add mix. Mix dough until it is pliable and dry to the touch. Dough should pull clean away from the sides of the bowl when properly developed.

2) Dough Temperature -- Ideal temperature is between 78° to 82° F (25.6° to 27.8° C). Dough temperature that is too hot will ferment too fast, have poor texture and grain and have a darker than normal color when fried.

3) Fermentation -- Defined as: a period of time to allow a chemical change activating the living organism (yeast or bacteria), that is, allowing it time to feed and grow, thus producing a leavening gas. Dough should be fermented in the mixing, at room temperature, and away from drafts. Allow dough to come up to about two or three times its original bulk. This time should be from ¾ to 1½ hours.

4) Rolling and Cutting -- Block the dough into several small pieces. Use as little dusting flour as possible. Roll dough gently so as to not tear the surface. Cut with an even, solid pressure. Sweep away excess flour.

5) Proofing -- Proof box should be 95° to 100° F (35° to 37.8° C), with sufficient humidity to prevent crusting. When touched, a properly proofed donut will hold an indentation without collapsing. If the indentation returns to the surface, the donut is underproofed. If the donut collapses when touched, it is overproofed.

6) Frying -- Proper temperature of the shortening is 375° F (190.5° C). Allow donuts to dry off at least five minutes before frying. Let the underside attain a golden brown color (55 to 60 seconds) then turn and finish the second side. Remember, when grease drains off the donut, it will be darker in color.

7) Glazing -- Fresh glaze should be made daily using honey glaze as a stabilizer. Allow donuts to drain about one minute, then glaze immediately.

8) Finishing and Cooling -- After frying, donuts should be allowed to cool away from drafts, and on screens, at room temperature. They should then be filled and iced as soon as possible and put into a closed showcase or packaged.

(Copyright © 1993 Dawn Food Products, Inc.)

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