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Cake-Type Doughnuts

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Operations that produce cake doughnuts in volume use equipment that drops batter directly into the hot fat. This equipment is usually automatic, although small hand-operated depositors are also available. Automatic depositors use a relatively slack dough that is generally made from prepared mixes. To use these mixes and depositors, follow two important guidelines:
  • Follow manufacturers’ directions closely when preparing the mix.
  • Keep the depositor head 1½ inch (4 cm) above the fat. If the doughnut must drop much farther than this into the fat, poor shape may result.

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