The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Doughnut Help...Please

mymeowzer's picture

Doughnut Help...Please


 You're all so helpful and knowledgeable and I need your help.  

Can you please tell me how to prepare doughnut batter/dough in advance so that I can fry it off as needed.   I'm a caterer and thinking about doing fresh, hot doughnuts for a party. If you do cake doughnuts can the batter be chilled and then piped as needed?

If I'm using a yeast-risen dough how do I have it ready when I need it at different times during the party?  I've been to restaurant that make doughnuts per order and I'd like to know how that's done.

 I truly appreciate your help. I hope I've made my question clear..  



cake diva's picture
cake diva


The yeast donut recipe that was the subject of my blog here (Time to Make the Doughnuts) can be fried at a much later time after rising.  I had made too big of a batch, so I had to put back the risen dough in the fridge, covered.  I fried the batch the next day and the results were just as good as the previous day's.--- cake diva

PaddyL's picture

I had an enormous order for over 300 doughnuts, and I just made batch after batch of dough the week before and kept them all covered in the fridge.  Since they all had to be delivered the same Saturday morning, I was up most of the Friday night before frying up all the doughnuts, but you definitely can make the dough well in advance.