Donut Recipe Training
The Doughnut Business Formula Book And Advanced Doughnut Training Course
One motivation alone stands out for me “donuts are cool!” Also, I enjoy the thought of carrying some tradition over to you. I would like to add that donut making gives a person a sense of accomplishment and fulfillment. After every bake, I always look at the show case and wonder if I could have done it any better or sweeter! My customers reward me by spending their hard eared money and complement me daily, motivating me to do a better bake.
I would like to give you an example of modifying an existing donut recipe, to call your own. First, let's review a proven blueberry cake donut recipe taken from my donut shop formula e-book and then adapt the recipe into a new CINNAMON CHIP CAKE DONUT RECIPE. Ideally when creating a unique (but modified) one-of-a-kind donut recipe from an existing recipe you can call your own; one would start with a proven donut recipe and then, take particular note to the ratio of inclusions used for said recipe. For an example: let's review the blueberry cake donut recipe below and then adapt the recipe into a new cinnamon chip cake donut recipe.
ESSENTIAL AND INCLUSION INGREDIENTS BLUEBERRY CAKE DONUT RECIPE 4½ cups all purpose flour ¾ cup buttermilk 1/4 cup H2O 1/4 cup canola oil 1 egg @ room temperature 1/2 cup granulated sugar 1/2 cup diced fresh blueberries 1/2 tablespoon vanilla 1 teaspoon salt 1 tablespoon baking soda The blueberry cake donut recipe (referenced above), is a proven donut recipe I have made many times.. but today, we will modify the recipe to make a Cinnamon Chip Cake Donut Recipe! Okay- now that we have reviewed the basic blueberry cake donut recipe with attention to noting the inclusions. Let's take a closer look on how we can create a new recipe from an existing proven recipe. A burst of cinnamon with every bite. Have you ever noticed that recipes that call for cinnamon, the amount suggested is very minimal? There is a couple of factors that account for this. one reason, some people are sensitive to cinnamon and may get an upset stomach but primarily because most powdered cinnamon is stale, due to the age of when the cinnamon was extracted and grinded into a powder form. Cinnamon chips add a distinctive flavor in every bite, and "The chips" are readily available at most grocery stores. It has been a few years since I made this recipe but I assure you the donuts are delicious..
CINNAMON CHIP DONUT RECIPE 4½ cups all purpose flour ¾ cup buttermilk 1/4 cup H2O at room temperature 2 tablespoons canola oil 1 egg @ room temperature 1/2 cup granulated sugar 1/2 cup cinnamon chips (Important Note: By omitting the blueberries and incorporating cinnamon chips we created a new donut recipe!). 1/2 tablespoon vanilla 1 teaspoon salt 1 tablespoon baking soda In a
bowl, combine the sift flour, baking powder and, Add
1 egg, and continue to beat until the egg is completely and
the buttermilk, mixing just until combined. Add the Allow
dough to set for five minutes (allowing dough time to leavening). Meanwhile precut (15) 4x4 tinfoil
squares , place tinfoil squares on sheet pan, sprinkle them Place dough on dough table, using a rolling pin and then, roll dough to 3/4 inch thickness. Using a 3-inch doughnut cutter, cut out doughnut shapes and place the cut doughnuts on tinfoil squares. To Fry And Assemble Donuts: Meanwhile
, add enough oil to a deep-sided pan to measure a depth of about 3 Then gently and carefully slipped the donuts into 360° oil (using a spatula) making sure not to touch the donuts and therefore expelling the gas (due to leavening process). Simultaneously removing tinfoil from oil with tongs, "have container ready" Turn each donut after 40 seconds, pull donuts after an additional 30 seconds, place fried donuts to drain on paper towels. after the donuts are fried. Dip the top of the warm donuts into the glaze or your favorite donut talking (cinnamon sugar mixture is tasty) and serve immediately. Enjoy. Q. What oil do you recommend for frying donuts? A. When practicing making donuts at home - I recommend canola oil because canola oil has the natural solid fats needed for the leavening of donuts when fried. When you open your donut shop I recommend using any shortening that is solid at room temperature. In the last 20 years, most donut shops use hydrogenated vegetable oil (solid at room temperature). In an effort to eliminate trans fat with trans-free alternatives? I recommend canola oil. Canola oil contains solid fat in its natural state, making for superior donuts... donuts that are not grease soaked or dry when fried, due to a lack of trans fats. Therefore Canola oil is your best alternative to solid shortening. Q. How do I proof and fry yeast donuts at home. A. Using a sheet pan, place donuts on precut 4x4 squares of tinfoil. You can then proof the donuts by covering the cut donuts with clear plastic for approximately 20 minutes. Then gently and carefully slipped the donuts (using a spatula) into 365° oil making sure not to touch the donuts and therefore expelling the gas (due to the fermentation process or leavening). Simultaneously removing tinfoil from oil with tongs, "have container ready" Turn each donut after 40 seconds, pull donuts after an additional 30 seconds. Q. My yeast donuts do not double in size when fried? A. This may be due to the proofing process. The bakers goal prior to frying yeast donuts, is to time when yeast dough has reached peak fermentation activity through all stages of the dough fermentation process; I.E. bench fermentation time (Rest Time), loafing (Allow balls of dough to double in size) and the proofing stage (before frying) Q. How do I test fry a donut before frying a whole screen? A. I recommend test frying a individual yeast raised glaze donut prior to frying off, a whole screen of donuts. Place one or two pieces of of pre-cut tin foil (approximately 4" x4") on frying screen and carefully slipped individual donut into fryer, to check end-product result. Q. My yeast donuts are chewy and not tender. A. The common reason yeast donuts become chewy (After resting an hour or after being fried) is too much salt that said recipe calls for. Some bakers in an effort to maximize flavor of the donut, tend to add a lot of salt. It should be noted: high altitude potentiates the above. The solution? reduce salt by half that said recipe calls for!
Chapter 8. (Yeast And Cake Donut Making Techniques) |
