Doughnuts are an American classic found in any bakery and grocery store. A doughnut is a deep-fried pastry that can be glazed, filled, and garnished in different ways. Doughnuts are made using an enriched dough and include the process of fermentation. The dough is prepared using the Straight Mixing Method, version one. The procedures are similar, but not the same, for making bread dough.
To give the doughnut a slightly denser texture, a sponge is prepared before starting the dough. A sponge is the first stage of fermentation. It is made using the Straight Mixing Method, version one. By the time it is ready to be used, it should have doubled in volume. This will allow the remaining ingredients to be mixed in and ferment together with the sponge. This process is called Indirect Fermentation.
Just like preparing bread, ingredients are added in a specific order after the sponge is ready. After the first fermentation, the doughnuts are ready to be shaped. The dough is divided and scaled into units (scaling varies on the type, shape, and size of desired doughnuts). Units can be formed into rings for classic round doughnuts. Taking equal scaled units and rolling it to the same length for twisted. Shaping to flat rounds or rectangle bars are ideal for long johns and Boston cream-filled.
After the units are shaped, final fermentation begins. The pre-shaped units are placed on a sheet pan and are set to rise at room temperature. Using an unheated oven as a proof box is also an alternative. The units rest until it has doubled in volume. It is important to remember that after it has been pre-shaped, the doughnut hole will shrink during final fermentation. It is also essential to remember to allow the dough to rest long enough so it does not have a dense texture after it is fried.
To give the doughnut a slightly denser texture, a sponge is prepared before starting the dough. A sponge is the first stage of fermentation. It is made using the Straight Mixing Method, version one. By the time it is ready to be used, it should have doubled in volume. This will allow the remaining ingredients to be mixed in and ferment together with the sponge. This process is called Indirect Fermentation.
Just like preparing bread, ingredients are added in a specific order after the sponge is ready. After the first fermentation, the doughnuts are ready to be shaped. The dough is divided and scaled into units (scaling varies on the type, shape, and size of desired doughnuts). Units can be formed into rings for classic round doughnuts. Taking equal scaled units and rolling it to the same length for twisted. Shaping to flat rounds or rectangle bars are ideal for long johns and Boston cream-filled.
After the units are shaped, final fermentation begins. The pre-shaped units are placed on a sheet pan and are set to rise at room temperature. Using an unheated oven as a proof box is also an alternative. The units rest until it has doubled in volume. It is important to remember that after it has been pre-shaped, the doughnut hole will shrink during final fermentation. It is also essential to remember to allow the dough to rest long enough so it does not have a dense texture after it is fried.
The two images above indicate the final fermentation process of doughnuts after they have been shaped. The doughnut rings on the right have not yet been proofed. The dough that was shaped in the image on the right have already been proofed. The units were shaped to prepare Twisted Sugar Glaze doughnuts, Boston Cream, Long Johns, and Maple Bars. It is essential not to under-proof your dough during the final fermentation. If this is done, your doughnuts will be TOO DENSE after frying.
DEEP-FRYING METHOD
It is commonly mistaken that doughnuts are a baked, not fried, pastry. Both methods are accurate, but deep-frying is the preferred method for professionals’ to use. Selecting the oil used for frying is one to be taken into consideration. Canola oil is the better choice for deep frying pastries. It is a neutral-flavored oil that lacks a distinguished taste. It is also essential to control the temperature of the oil, holding it at 350°F while cooking. A deep-frying thermometer is the tool of choice, (a candy thermometer also can be used).
It is commonly mistaken that doughnuts are a baked, not fried, pastry. Both methods are accurate, but deep-frying is the preferred method for professionals’ to use. Selecting the oil used for frying is one to be taken into consideration. Canola oil is the better choice for deep frying pastries. It is a neutral-flavored oil that lacks a distinguished taste. It is also essential to control the temperature of the oil, holding it at 350°F while cooking. A deep-frying thermometer is the tool of choice, (a candy thermometer also can be used).
The images above show the frying of four different shaped doughnuts. It is important to maintain the shape of the doughnut before it is placed in the hot oil. Image one is an example of the doughnuts losing its shape because I did not handle it correctly. It does not have the round, even appearance like a doughnut should. Twisted and domes are easier to handle because it rises up together as one unit without any openings. Bars are also easy but must be handled with care. The shape and size contains more air after the final fermentation. It's simple to grab the bar using two hands; to support both sides of the rectangle shaped dough.
FINISHING TOUCH
After doughnuts are fried and have cooled, they are ready to be dressed. “Dress” is another term that’s used, meaning to garnish. There are multiple ways this can be done. The classic is a simple sugar glaze. This is made from a heated mixture of confectioners’ sugar, vanilla extract, and water. Milk is an ingredient that can be used as a substitute for water. Dipping the top in tempered chocolate is also another favorite. Other ideas include:
Garnishing with other ingredients may require a sticking agent to hold the garnish in place. A sticking agent can be a glaze, or any liquid topping mixture to hold garnishes such as sprinkles or crushed nuts. Other finishing touches maybe a chocolate drizzle or piped buttercream. Depending on the type of doughnut, piping a filling, such as pastry cream, is another addition for a finishing touch.
After doughnuts are fried and have cooled, they are ready to be dressed. “Dress” is another term that’s used, meaning to garnish. There are multiple ways this can be done. The classic is a simple sugar glaze. This is made from a heated mixture of confectioners’ sugar, vanilla extract, and water. Milk is an ingredient that can be used as a substitute for water. Dipping the top in tempered chocolate is also another favorite. Other ideas include:
- Buttercream
- Cinnamon Sugar, (dusted)
- Chocolate, (tempered)
- Sugar Glaze
Garnishing with other ingredients may require a sticking agent to hold the garnish in place. A sticking agent can be a glaze, or any liquid topping mixture to hold garnishes such as sprinkles or crushed nuts. Other finishing touches maybe a chocolate drizzle or piped buttercream. Depending on the type of doughnut, piping a filling, such as pastry cream, is another addition for a finishing touch.
(Starting from the top left and working clockwise) Here we have four Maple Bars, eight Boston Cream Filled, three Pastry Cream filled Long Johns (shorter version) dusted with powdered sugar, twelve Sugar Glazed doughnut holes, and eight Sugar Glazed Twisted doughnuts.
