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Proofing doughnuts

Doughhut's picture
Doughhut

Proofing doughnuts

I'm making a yeast based doughnut following a book recipe which seems to work but having some issues.

I need to be able to make the dough in the evening and fry in the early hours of the morning to take to market.

I'm in a home based kitchen at the moment.  So far I have tried mixing the dough the day before and putting in straight into my fridge covered I. Cling film overnight to proof.

But I took it out this morning and it had risen although it was very stiff and the dough was difficult to work and felt right.

I rolled it out and cut straight away and left the doughnuts to proof a second time but they were all different sizes and although they passed the finger test many of them came out very lightweight and like they would if over proofed.

So I'm wondering would a retarder be better to slowly rise the dough, and by time I take it out it would be warm and easier to handle?

Or can I mix the dough, let it rest and proof at room temp then roll, cut and proof the shapes in the fridge?

I have no experience of a retarder and wondering whether it's worth the investment considering I need to make about 200 doughnuts per market

 

Lechem's picture
Lechem (not verified)

Would be to reduce the amount of yeast and do an all night bulk ferment at room temperature. See if you have any better results that way.

Doughhut's picture
Doughhut

Currently using 7g of yeast, would it still proof with just 3g?

 

Lechem's picture
Lechem (not verified)

A full recipe and your schedule would help. And how warm is it where you are?

gerhard's picture
gerhard

is that this is an enriched dough with lots of food for the yeast so it will act different from what you experienced with bread and you don't necessarily need the dough to develop complex flavours as the dough isn't the star of the show for most doughnuts.  Doughnuts sell best when fresh i.e. less than a couple of hours old, the subtle flavour changes of a long proof will be lost on most consumers.  I say get up in the middle of the night to start the dough and fry as close to selling time as feasible.

Gerhard

Doughhut's picture
Doughhut

This is my problem though and why I'm exploring a possible method to slow the proof.

Because I'm making them at home initially I have a 4 month old baby and neighbours to consider so I can't make the dough at night.