Hi,
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..
Thanks...
Sharon
Sharon,
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
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.