YEAST RAISED DOUGHNUT DOUGH

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Ingredients

  • Shortening 3.09 oz (1/2 tsp)75 g10.75
  • Sugar4.09 oz (1/2 tsp)105 g14.75
  • Salt0.59 oz (1/2 tsp)13 g1.75
  • Mace0.09 oz (1/2 tsp)2 g0.35
  • Nonfat milk solids1.59 oz (1/2 tsp)38 g5.75
  • Eggs4.09 oz (1/2 tsp)105 g14.75
  • Bread flour1 lb 13.09 oz (1/2 tsp)750 g100.75
  • Yeast, instant  osmotolerant0.59 oz (1/2 tsp)13 g1.75
  • Water1 lb 13.09 oz (1/2 tsp)410 g55.75
 PROCEDURE

 MIXING

Modified straight dough method Develop the dough completely, about 6–8 minutes at second speed.

FERMENTATION

About 1 1/2 hours at 80°F (24°C)

SCALING

1.5 oz (45 g) per unit See below for makeup.Proof.

FRYING

 360°F (182°C)
When the doughnuts are fried, lift them from the fat and let excess fat drip off. 
Place the doughnuts in one layer on absorbent paper. Cool.

VARIATIONS
 
RING DOUGHNUTS

1. Roll out the dough to 1/2 in. (12 mm) thick. Make sure the dough is of even thickness. Let the dough relax.
2. Cut out doughnuts with a doughnut cutter. Cut as close together as possible to minimize scrap.
3. Combine the scrap dough and let it relax. Roll it out and let it relax again. Continue cutting doughnuts.

JELLY-FILLED DOUGHNUTS (BISMARCKS)

METHOD 

1. Scale the dough into 3 1/2 lb (1600 g) presses. Let them relax for 10 minutes.
2. Divide the dough. Round the small units.
3. Let them relax a few minutes, then flatten lightly.

METHOD 2

 1. Roll out the dough to 1/2 in. (12 mm) thick, as for ring doughnuts.
2. Cut out with round cutters (biscuit cutters, or doughnut cutters with the “hole” removed).
3. After frying and cooling, use a doughnut or jelly pump to fill the doughnuts. (If a doughnut pump is not available, you can use a special pastry tip for filling small quantities of doughnuts . Using a sharp, straight nozzle, pierce the side of the doughnut and inject the jelly into the center.

 Note: Other fillings besides jelly may be used, such as lemon, custard (see Pastry Cream,  , and cream. If using a filling containing egg, milk, or cream, keep the doughnuts refrigerated.

LONG JOHNS

1. Roll out the dough to 1/2 in. (12 mm) thick, as for ring doughnuts.
2. With a pastry wheel, cut into strips 1 1/2 in. (4 cm) wide and 3 1/2 in. (9 cm) long.

FRIED CINNAMON ROLLS


1. Make up like baked Cinnamon Rolls (p. 206), except omit the butter in the filling.
2. Make sure the edges are well sealed so the rolls don’t unwind during frying.TWISTS1. Scale into presses, divide the dough, and round the units, as for filled doughnuts.
2. Roll each unit on the bench with the palms of the hands to a strip about 8 in. (20 cm) long.
3. Place one hand over each end of the strip. Roll one end toward you and the other away from you to twist  the strip.
4.  Holding it by the ends, lift the strip off  4.  the bench and bring the two ends  4.  together. The strip will twist around itself.
5.  Seal the ends together.

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