July 21, 2013 - 9:07am
Making Yeast based Donuts to order?
I am thinking about starting a business where I make donuts to order. I wanted to use a brioche type dough. How do I go about treating the dough? Do I leave it in the fridge and then take out as needed? Do I need to leave the dough to rise outside of the fridge before frying? I have been to many restaurants that have made-to-order yeast-based donuts on their menus and I was wondering how they prepare them so fast.
Thank you..
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Just a guess, but commercial made to order donut places are probably doing something not so great in order to have them ready on demand. Example, a well known chain here ships in all their baked goods frozen, they're just proofed and then fried or baked. Multiple batches per day, little required from staff.