Yeast-Raised Doughnuts

The mixing method used to prepare yeast-raised doughnuts is the modified straight dough method. Review this procedure before beginning doughnut production. In addition, the following points will help you understand and produce high-quality doughnuts. Makeup and finishing procedures follow the formula.

1. The dough used for yeast doughnuts is similar to regular sweet dough or bun dough, except it is often not as rich—that is, doughnuts are made with less fat, sugar, and eggs (compare the formulas). Doughs that are too rich will brown too fast and absorb too much frying fat. The finished products will be greasy and either too dark on the outside or insufficiently cooked inside. Also, a leaner dough has stronger gluten, which can better withstand the handling involved in proofing and frying.
2. Punch the dough and bring it to the bench in sufficient time to allow for makeup. Remember that fermentation continues during makeup. If the dough gets too old (proofed too long), the doughnuts will require longer frying to become browned and thus will be greasier. When you are preparing a large quantity of doughnuts, it may be necessary to place some of the dough in the retarder so it doesn’t become old.
3. Watch the dough temperature carefully, especially in warm weather. If the dough is much above 80°F(24°C), it will become old more quickly.
4. Proof the doughnuts at a lower temperature and humidity than you do breads. Some bakers proof them at room temperature, if there is a part of the bakeshop that isn’t too hot (about 70°F/21°C). Doughnuts proofed this way are less likely to be deformed or dented when handled or brought to the fryer.
5. Handle fully proofed units carefully, as they are soft and easily dented. Many bakers give doughnuts only three-quarters proof. This makes a denser doughnut, but one that is more easily handled.
6. Heat the frying fat to the proper temperature. Fat temperature for raised doughnuts varies from 365° to 385°F(185° to 195°C), depending on the formula. Richer formulas require a lower temperature to avoid excessive browning. The formulas in this book require a frying temperature of 375° to 380°F(190° to 193°C).
7. Arrange the proofed units on screens on which they can be lowered into fat. (For small quantities, you can place them by hand in the fryer, but be careful not to burn yourself.) Frying time is about 2½ minutes. The doughnuts must be turned over when they are half done in order to brown evenly on both sides.
8. Lift from the frying fat with the screen, or, if you are frying in smaller quantities, with the frying basket or a spider, holding the doughnuts over the frying fat for a moment to let the fat drain from the doughnuts back into the kettle. Set the doughnuts on brown paper to absorb excess fat.