[gs_stcroixusvi]

Hello Everyone,

I have been making donuts at home and we have been getting some rave reviews except for one thing everyone is telling us that they need to be lighter. Right now they are a cross between a cake donut and yeast donut.

I am trying to figure out how to make the donuts lighter. I am using 2 pkgs of active dry yeast and I am activating it with 1/4 water between 105 and 115 degrees plus I am adding 2 tsp of sugar.

I then mix all of my ingrediants and then let it proof for about 2 hours.

I then cut the donuts and then let them proof for about another hour.

They are huge when done proofing but they are still kind of cakey.

I am trying to perfect my recipie now since I am moving to St Croix USVI next summer and opening a donut and hot dog stand.

I have the glazes down packed. Someone also suggested getting a mix from places like Dawn food products. The problem with that is the shipping.

Any suggestions would be greatly appreciated.

Gretchen

[cakerookie]

What type flour are you using? Also proably help if you posted the recipe.

Rgds Rook

[gs_stcroixusvi]

Well I am determined to make this work. As the donuts are now I have people offering to pay for them. I have also sent some samples to St Croix and had good reviews.

I have had many nah sayers but I will make this succeed.

[gs_stcroixusvi]

2 package envelopes active dry yeast
1/4 cup warm water 105 to 115 degrees
1 1/2 cups Warm Milk lukewarm
1/2 cup White sugar
1 teaspoon Salt
2 Eggs
1/3 cup Shortening
5 cups All purpose flour
1 quart Vegetable oil for Frying
1 teaspoon Vanilla


Instructions
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.

NOTE: While you are preparing the dough. Turn your oven to 200 degrees for 1 minute, then turn off the oven. Then open the door.

Place the dough into a greased bowl, and cover. Making sure that the oven is off. Set in oven to rise until double. Dough is ready if you touch it, and the indention remains.


3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

[cakerookie]

Originally Posted by gs_stcroixusvi

Well I am determined to make this work. As the donuts are now I have people offering to pay for them. I have also sent some samples to St Croix and had good reviews.

I have had many nah sayers but I will make this succeed.

Like your attitude. Good Luck..

Oh I had you post that recipe because who ever knows more about this than I do will ask about it. I work in a bakery but unfortunately all our donuts come in frozen all we have to do is proof them and fry them.

[mudbug]

gs_stcroixusvi,

Try using non self-rising cake flour.

Instead of:
5 cups All purpose flour

Use:
5 1/2 cups + 2 Tablespoons non self-rising cake flour (sifted)

It also sounds like you are over mixing quite a bit developing too much gluten which causes a tough dough. Here is how I would amend your recipe above:

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, vanilla, shortening, and 2 cups of the flour. Stir on low or with wooden spoon just until combined. Beat in remaining flour 1/3 at a time, stir just to combine. Do not over mix. The dough should be very soft and just dry enough to roll.

I see absolutely no need for this step, it is unnecessary and causing the end product to be tough:
Knead for about 5 minutes, or until smooth and elastic.

While yeast does prefer a warm environment, I'd be cautious about it being too warm. Some of the best artisanal bakeries raise their doughs in a cool temps, allowing for a slow rise which really allows the flavors to develop from the yeast. While this might not be as much a factor with doughnuts, it could be interesting to experiment making identical doughs and allowing one to rise warm, and one to rise cool. Then seeing what and if there is a difference in flavor and/or texture. The recipe also says to grease the bowl, not the dough. I'm not sure how wet the dough is without trying it myself. But it's always best to make sure the top of the dough is oiled so the exterior doesn't seal and inhibit the still growing yeast beneath.

If you try this, let us know how it turns out.

[cakerookie]

Now you see you got an answer and a pretty darn good one has well.

Rgds Rook

[castironchef]

Please let us know how the tips work out for you.

[gs_stcroixusvi]

Ok You guys are great. I am going to make more dough tomorrow night. To date I have made about 200 dozen donuts...I would say that half were worth eating and the rest were either nice hockey pucks or looked like something that kids play with in school.

I have tried cake flour and the donuts turned out really cake like. So now I am wondering if I am using the wrong kind of yeast. What is the difference between bakers yeast and active dry yeast?

Ok Cake Rookie now you say that you use frozen donuts? Do they taste pretty good...are they light and fluffy. Because that is what we are aiming for light and fluffy.

We also know that what really makes the donut taste good is the glaze. We are doing all tropical flavor glazes, key lime, passion fruit, guava and a couple of others.

We are trying to figure out what the most cost effective way will be for us to make the donuts.

Once again, thanks for all your help. I will let you know what happens.

Also one place I read is that after the 2nd proofing you can freeze the dough. Is this a good idea?

Thanks

Gretchen....

[mudbug]

Gretchen,

If using cake flour results in too "cakey", then stick with your existing recipe and simply add the flour in thirds being sure to mix only until combined.

If you change nothing else about the recipe, sift your flour, mix only enough to incorporate, and they should be more light.

[Z~BESTUS]

GS STCROIXUSVI:
Good Morning. I have a solution for you. However, I doubt if you will do like I suggest to you. Anyway here goes. Whenever you employ milk in together with yeast & flour most often the result is a very poor baked product. You see, in milk there is a enzyme that I cannot remember it's name right know. It has to do with a "WHEY PROTEIN". It most often either kills the action of the yeast or destoys it's power somewhat. Also I might add that it has a negitive effect on the gluten develoment of the flour. Whenever employing more than 3/4 cup of milk you should consider heating the milk to 180 to 190 degrees & holding for about 30seconds. Before using same cool & then use it. Pasteuriztion is done at approx 160 to 170 degrees so this enzyme is not totally destoyed. If you employ my knowledge... Let us know how you fared.
Hopefully you will offer to buy me a glass of cheap red wine someday. Good luck & have a nice day.
~Z~BESTUS.

[gs_stcroixusvi]

Excellent Idea and I have been employing your idea all along. I have been scalding the milk but I think that maybe I am getting it to hot. So I will try this tonight and let you know how they turn out.

So I am going to sift the flour a little, and I am going to scald the mild to a little higher temp.

Exactly how long should I keep the milk at the 180 - 190 range?

Thanks

Gretchen

[mudbug]

Scalding the milk certainly won't hurt. Make sure to cool it before adding to the mix.

Milk gives bread a more tender crust than water.

Too much of anything can be detrimental to yeast. "Some hard waters (200 ppm and higher) are objectionable because they can elevate the pH of the dough, causing a retarding effect on yeast and enzyme activity."

[Free Rider]

You have the same problem I had before I did the volume to weight conversion. Since I did the conversion, everything has been "lighter". I found that I could make a cup of all-purpose flour weigh anything from 3 to 12 ounces in weight. I used a standard of converting each 1 cup to 4 ounces in weight of flour. Some recipes have needed a touch of flour added, but not many.

You'll see I got a few suggestions for volume to weight conversion in the thread with the same name. I opted for the lowest of the conversion suggestions to start with.

[Z~BESTUS]

GS:
Hello ahain. I am pleased & surprised that there are others that are aware of this bakers secret. Just hold this temp. about 30 to 45 seconds. Remember to cool the milk before useing it. What I do is I boil it the night before & then place it in the refridge overnite. Good luck & I know you will succeed in your endeaver.
~ZEE.