Doughnuts
Hi,
My name is Michael, I am an ex chef looking to start selling some doughnuts in a market. However i am having a few problems.
The first doughnut recipe i a used was
- 1 1/8 cup whole milk, warmed to 90°F
- 1/2 cup sugar
- 2 1/4 teaspoons (one package) active dry yeast
- 2 whole eggs, beaten, at room temperature
- 3/4 cup butter, melted and cooled
- 4 cups bread flour
- 1 teaspoon salt
- 2 quarts frying fat (lard, crisco, or neutral oil)
- 1/4 cup whole milk
- 2 1/2 cups confectioner's sugar
- 1 teaspoon vanilla
- 1 pinch salt
Whilst American and in cups which i don't like it worked out OK. It was an overnight prove then a roll and proove then fry, The doughnuts came out really nice however they didn't seem to keep as well as i would have liked.
I then tried the sourdough hybrid doughnut off this site. However i dont think my inconsistent selling schedule will benefit from that recipe.
I have also tried this recipe, but i used SAF GOLD and it seemed to rise the dough like rocket fuel.
55 g
Butter
55 g
Vegetable oil
530 g
Milk
, whole
150 g
Egg
, whole, beaten
21 g
Active dry yeast
940 g
Bread flour
170 g
Sugar
, granulated
6 g
Kosher salt
47 g
Diastatic malt powder
,I think the dough got too hot in the mixer which ruined the dough, i kept half the dough in the fridge and the next day it tasted too strong of yeast.
I am also struggling to get the blond band in the middle of the doughnuts. I am frying at 190 and 180 but it doest seem to happen. The doughnuts dont seem to float aswell as some i have seen. Anyway, i am looking for some help on a doughnut recipe and just some advice on how i can go about organising them.
Kind regards
Michael