It's also possible to make fruit glazes by macerating the fruit in sugar. Stir in the confectioners' sugar and boiling water; heat until thin enough for dipping, adding a little more boiling water if necessary. When it comes to yeast raised donuts, two essential ways to achieve maximum benefit is through the use of a high tolerant mix to get flexibility in your process and to have a dough cutting process that enables the use of every piece of dough. Whether you are rolling out and proofing the donuts each morning or producing them on an automated line, we have a product that will help you produce light and delicious donuts every time. Once cool enough to handle, roll the donuts in a cinnamon-sugar mixture, glaze or fill as you like. Should they lose some puffiness during the transfer from the baking sheet to the oil, don’t worry. Beat the egg, and mix it into the dry mixture along with the milk. Heat 2 inches of vegetable oil in a large pot or deep frying pan set over medium heat. “The ability to have a product perform under fluctuating conditions ensures they’re delivering a consistent product to their customer.”, “The tenderness of the dough after each sheeting guides a baker to the products they’re going to be able to create from that dough,” says Busta. Cooled doughnuts can be dipped into a light sugar glaze or thin chocolate icing. Use a measuring spoon or cup to regulate the size of your doughnuts, so you can dole out the correct portion of dough to make each donut. thickness. When the mixture is smooth, pour it over the hot donuts. Using a tolerant yeast raised donut mix, like Dawn Raised A®, provides a consistently higher quality of product while lessening the pressure for precise production by bakery staff. Once doubled, place the round of dough on a floured surface and roll it to a ½-inch thickness. Homemade donuts are open to significantly more variations. Drop the doughnuts into heated oil that has reached a temperature of 375 degrees Fahrenheit. Once the donuts are golden brown all over, use a spider or slotted spoon to remove them from the oil and place them on cooling racks lined with paper towels. You may be surprised that it's not as difficult as you think. If filling, don’t cut centers into the donuts. View her work at www.mmollyharris.com. Using a mixer with a dough hook, beat the eggs, butter, sugar and salt into the yeast and milk mixture. Knead gently until a smooth dough comes together. The Spruce Eats uses cookies to provide you with a great user experience and for our, Easy Moroccan Lemon Cake (Meskouta) Recipe, Chocolate Loaf Cake With Easy Chocolate Glaze, Msemen Dough for Square-Shaped Moroccan Pancakes. This makes glazing the doughnuts fast and easy as they cool on the racks. Immerse a doughnut halfway into the warm glaze, then set it glaze-side up on a rack to allow the glaze to cool and set. Cooled doughnuts can be frozen after their glaze and icing have completely set. Place on a paper towel-lined cooling rack. Cake donut dough doesn’t need to rest after mixing. Mix until thoroughly combined, and place the dough on a floured surface. To achieve this uniformity, donut shops often use industrial equipment that regulates how the dough is mixed, the amount of dough that’s used to form the doughnuts, and the temperature at which the donuts are cooked. Gently press the surface of a doughnut into the warm chocolate icing, then place it chocolate-side up on a rack to cool and set. Let the donuts rise for 45 minutes until they are fluffy and fragile looking. Once the dough has risen, it will be easier to work with. Using cutters of different sizes, a donut cutter or a glass paired with a … I mix up either a powdered sugar glaze or a chocolate icing to top these with. From daily news to industry trends, bake newsletters help artisans advance and grow their retail and foodservice businesses. Pour the melted butter in and combine until the mixture forms a crumb. Elimination of waste in yeast raised donut production is another way to maximize a return on the ingredients purchased for the bakery. Thanks to online shopping, endless varieties of extract flavors are available. Cake donuts are typically fried, but they can be baked instead, which also makes them a little healthier. The primary differences between homemade and commercial doughnuts are the volume at which the donut dough is mixed and the uniformity of the donuts that are produced. This Pillsbury Elite raised donut mix makes it easy to produce consistent, great-tasting donuts with a tender texture and desirable crust color. Total Time: 3 hours, 15 minutes | Prep Time: 2 hours, 30 minutes | Serves: 1 dozen. Fall Harvest Drives Consistency for Bakers, Einstein Bros. Bagels to introduce Party Bagels, The origins of the piecaken, Thanksgiving's most lavish dessert, Starbucks to give free coffee to veterans on Veterans Day, Bobbie Lloyd’s tips for making the ultimate holiday pie. Heat the oil to 375 degrees Fahrenheit. A large drinking glass can also be used along with a shot glass to punch out the donuts’ center. Cake donuts are usually quite dense, while yeast donuts are airy and much lighter. “A high tolerant mix is just as beneficial to a new baker that is working through their process as it is for a seasoned baker,” says Tim Busta, commercial technical director at Dawn Foods. With the responsibility of running a bakery, training staff, and consistently meeting customer expectations, it’s easy to over or under proof your mix or have a variance in temperature. Stir in the packet of yeast and allow it to sit for 5 minutes until the liquid begins to form bubbles and foams. If the kitchen is cool or cold, turn the oven to 300 degrees Fahrenheit to warm the space, leaving the oven door open slightly. Knead together the dough scraps, allow the dough to rest for 3 to 4 minutes; then continue to cut out more donuts. Beat the egg, and mix it into the dry mixture along with the milk. Cooking donuts correctly and knowing when they’re done are also important in achieving texture. The raised mix is light and rolls easy on the first and second cut of … If making filled donuts, don’t cut out the middle. We use cookies to provide you with a better experience. Using yeast as the leavening agent, this mix produces light, airy donuts that are sure to satisfy. The glaze should be smooth and fresh enough that it has not formed a skin from sitting out in the air. Donut mixes for raised and cake donut mix. Don’t add more than three donuts at a time to avoid crowding them while cooking. Collect the juice from the macerated fruit, and combine with milk and powdered sugar. By continuing to browse the site you are agreeing to our use of cookies in accordance with our. Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine. Once all the donuts are cut out, place them in a single layer on floured baking sheets and cover again with a towel or cheesecloth. 1/3-inch. Warm doughnuts can be rolled in granulated sugar or dusted with confectioners' sugar. Design, CMS, Hosting & Web Development :: Achieving maximum output from your ingredients is critical for a bakery’s success. Making homemade doughnuts allows you to customize the flavor, glaze and toppings. Flour your cutters, which should be between 3 and 4 inches in diameter, and cut out the doughnuts. A customer can’t afford to have donuts that aren’t right every time, and tolerant mixes will achieve that for them. In addition to Leaf.tv, Molly has written for Teen Vogue and Paste magazine. Molly is a freelance journalist and social media consultant. Place them in the freezer in a plastic storage box or freezer bag for up to one month. Transfer the dough to an oiled bowl, turn over once, then cover with a towel and let rise until at least doubled in bulk, 1 hour or longer. This recipe is very quick and easy to make. To make a glaze, begin with 1/4 to 1/3 cup of whole milk, 2 cups confectioners’ sugar and 1 teaspoon of your desired flavor extract. Another key difference between homemade and commercial doughnuts is that many home cooks make cake donuts, which require less time and effort to make than yeast donuts. Try pouring the glaze over the donuts, or dip the donuts into the glaze once they are cool enough to handle. In a large, clean mixing bowl, sift together the flour, sugar, salt, cinnamon, nutmeg and baking powder. Allow a few minutes between each set of donuts in the fryer to allow the temperature to rise to 375 degrees again. Once the yeast dough has rested, the donuts can then be shaped and fried. Total Time: 25 minutes | Prep Time: 10 minutes | Serves: 1/2 dozen, Knead gently until a smooth dough comes together. Use a spider or slotted spoon to retrieve the donuts from the hot oil. Add the shortening (or butter), eggs, and warm milk. Repeat with the remaining doughnuts and balls. However, when the craving strikes and not one of your nearby donut shops has freshly made dozens, you can make homemade donuts. Glaze or fill the doughnuts when cool enough to touch, and serve as soon as possible. Follow your instructions closely to create the right texture. With donuts being a bakery mainstay, it is imperative to make sure you are using the right mix for your needs. When frying donuts at home, be sure to begin the process with clean, hot oil. Place the kneaded dough into the bowl and cover with a towel, plastic wrap or cheesecloth, and allow the dough to rise and double in size. Stir to combine, then knead by hand or with an electric mixer and dough hook until smooth, about 5 to 10 minutes. Cover the doughnuts loosely with a towel and let rise for about 30 minutes. Turn the dough out onto a generously floured surface. Making a glaze of any flavor is quite simple, but it’s best to make it right before frying your first batch of donuts in the oil.