The dough will not have the desired expansion. The cells will be small and the structure tighter than if properly proofed, and the keeping quality will be poor.
What happens when a dough is over-proofed? The donuts may have coarse, open grain, poor shape, blistered or ruptured crusts, excessive frying shortening absorption, low volume, pale crust and poor keeping qualities. What is the correct frying temperature for yeast-raised donuts? Donuts brown too rapidly and may have raw or doughy centers if fried in fat that is too hot.
Donuts fried in colder shortening brown too slowly and absorb excessive frying shortening. When should glaze be applied to yeast-raised donuts? Drain donuts for about one minute until excess shortening has run off. Then glaze evenly. What is the best way to prevent glazed donuts from "weeping? Do not under-fry -- this gives the donut a little darker, thicker crust. Make sure cooling time prior to glazing is correct -- if it's too hot your glaze will run off the donut.
If it's too cold, your glaze will not adhere. Then glaze down with a simple syrup, not water. Check to see if icing conditioners or driers are being used correctly and in recommended quantities. What factors affect symmetry? A slack dough, excessive dusting flour, careless rolling and cutting, overproofing or fermentation and proofing temperatures that are too high contribute to poor symmetry or shape. What contributes to poor volume? Poor volume will result when the dough is not fermented or proofed enough or when dough is chilled by a draft during fermenting or proofing.
What special care should be given to frying shortening? The shortening foams vigorously when frying yeast donuts because they yield a large amount of carbon dioxide gas and some alcohol. This dislodges small pieces of dough and particles of dusting flour which float off into the shortening and are carbonized or burned.
These conditions make it doubly necessary to drain and strain the frying shortening daily to remove the burned particles. Avoid overheating the shortening. Use a temperature controlled kettle. Why do my yeast-raised products have a tendency to collapse occasionally?
Your dough may have too much age -- don't mix more dough than you can handle within suggested time guidelines. Don't add too much scrap dough back in at once 20 percent is a good guide.
Don't overproof or proof too wet as this will weaken the structure of your products. Why do my yeast-raised products vary in size and shape after they are cut? Be sure to fully shrink your dough piece after pinning it out. Unless the dough is completely relaxed, it will shrink and become misshapen as it is cut. Thank you! Would you be able to clarify it for me? The dough was refrigerated overnight, but you were able to roll it out and cut it into shapes? When you say it was solid and hard, did it remain that way, or did it soften after it was rolled out and cut?
As for being under-proofed, the proofing time can vary a lot if you have a cold kitchen. Even if the indent springs back slightly, it should still be ready to be fried.
Yes, the dough was refrigerated overnight, and it was cold and hard but soft enough to roll and cut. After rolling it out and cutting it, it did continue to get softer, though still cold and a little bit heavy. Hi Kat The reason why the dough is chilled is so that it develops flavor and is easier to handle because the dough firms up in the dough because it is cold.
During winter, proofing at room temperature can even take upto 2 — 3 hours. I hope that helps. I was just wondering if, before the refrigerator, the dough should be knocked back or the air just released from the plastic wrap? Thank you. Hi Daisy As mentioned in the recipe, you do knock out the air. I prefer to gently release the air in the dough press it down with your palm than to punch the dough down though. It seems like you know a lot about donuts, so I was hoping you could answer a few of my questions.
How much volume would you say a donut gains while frying? Also, how much would you say the donut weighs before frying? Hi Emily It would be very difficult to answer those questions. The volume increase depends on too many factors to be predicted reliably. How much it proofs before frying. How much yeast is used in the recipe. How much moisture is in the dough. Size and shape of the donut. These are just some of the factors that can have an effect on the final volume of a donut.
It actually did help, as now I have more factors to analyze. Thanks for taking the time to respond. Absolutely great recipe and tips. Thank U a lot. I gotta be following U 4 the tutorials. Hi, I followed this exact recipe save for the eggs, I used one instead of two yolk. But my dough was too sticky too handle before I refrigerated it and after refrigerating over night it was still very sticky.
I added flour before cutting but still. I had to fry them like dat to avoid going over the recipe. What could be the problem. Hi Halima As noted in the recipe, this is a sticky dough. If the dough is kneaded properly, then the gluten will develop, making the dough shiny, satiny and tacky So still sticky but not messy.
Do you mean tacky or sticky? Thanks for the guidelines and all, almost the same as mine except for the butter, I want to ask a question, why does ring doughnut taste entirely different from round doughnuts bomboloni? Hi Hadizah If the two types of donuts use different doughs, that can result in different flavors.
A change in the ingredient amounts can lead to differences in texture and flavor. Hi Hadiza, I have linked to the video in the post here as well. You can find it just above the recipe card. I hope that helps! Hey Dini Any chance we can use an air fryer or bake it in the oven? The thought of a whole wok of oil terrifies me. Hi Chris These doughnuts are meant to be fried. Thanks dear, when cut the doughnuts, where to put them to rise in the refrigerator or at the room temperature.
Great recipe, thanks! My donuts ended up darker than yours. I kept the oil at deg F and flipped them after 45 — 60 sec. The oil was reclaimed from previously making 2 or 3 batches of donuts. Could that be my problem? Hi Dave0 Thank you! When using oil that has been used a few times it could have an impact on the donuts that are fried in them later. The video only shows the milk being used. Could you clarify the amount of liquid to use. Seems like a lot of liquid. This whole amount is sufficient to hydrate the dough and also keep it soft, so you end up with fluffy doughnuts.
Author: Dini K. Servings: 12 x 3. Mix on low speed with the paddle attachment or kneading hook on your mixer, until the mix comes together. If you used the paddle mix, switch to the dough hook and start kneading the dough. Add some flour, if you need to get the dough off the sides of the bowl. Add the rest of the flour if needed, to form a soft dough ball.
Knead the dough for about 5 - 7 minutes until you have a soft, shiny, slightly tacky dough. Knead the dough for a couple of minutes in your hands till you have a smooth dough ball.
Place this ball of dough in a lightly oiled bowl with enough room to rise and cover with plastic wrap. If you are pressed for time, you can let it proof in the fridge - for at least 12 - 24 hours, and continue from step If you allowed the dough to rise at room temperature - gently release the air in the dough and refrigerate it overnight, for a second slow proof.
I believe it is available pretty much everywhere. They are not paying me to advertise their brand lol. It really IS the best yeast out there. Add 2 small pinches of sugar. Add some WARM water, just enough to cover the yeast by about an inch. Make sure the water is not HOT. It should be warm enough for you to dip a finger into it without getting burnt.
Yeast needs the warmth to get properly activated but if the water is too hot you will end up killing the yeast, therefore it will not work. Cover the bowl and set it aside for minutes. When you check on it again, the yeast will be frothy and will have expanded in volume.
This means the yeast is GOOD. If nothing happens, give it a few more minutes and check again. Still nothing? Yeast is not good, throw it out and get a new pack. So be sure to check what type of yeast you are using before proceeding with a recipe. Sometimes dough will take a little longer than the time approximated in a recipe, depending on the brand of yeast being used. Some yeast brands are really good and work very fast, others take longer.
Now, other than the yeast being bad, there are several other causes for yeast-dough not to rise. These include:. In colder climates, yeast takes longer to work. In this case, you can increase the amount of yeast that you use in the dough from about half a tsp to double the amount required, depending on how cold it is and how urgently you need to use it. Also, make sure you place the bowl with the dough in the warmest area of your home, next to the heater or stove.
Once heated, turn the oven OFF and then stick your bowl of dough covered in the oven. The warmth in there will help the dough rise faster.
Another way to speed dough along especially in cold weather is to put the bowl holding the dough in a BIGGER bowl which contains some hot water. Like a water bath. The warmth of the water will help the dough to rise evenly. As mentioned above, warm liquid helps activate the yeast. Therefore the dough will not rise.
If it burns, too hot! Let it cool a little bit and then use. Yeast needs to be stored in an airtight container and then refrigerated to ensure that it lasts a long time without spoiling. I normally buy a big pack of yeast, and gradually add some into a small very airtight container which I keep in the door of my fridge. The remaining pack of yeast I normally seal in a plastic bag and also store it on the door of the fridge, away from moisture. The yeast lasts up to a year without expiring.
Add a filling of your choice, some salad and sauces, roll them up and serve! I would recommend that you I would recommend that you first try with the amount specified in the recipe. Hi, lets say i wana freze the Hi, lets say i wana freze the dough that has khameer in it n it has rised up. What do i do to freeze it and use it the next day???
Urgent reply please….. Hi, sorry for the late reply.
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