Donut-Making Tips: Yeast-Raised Donuts (2024)

FAQs

How do you use yeast-raised donut mix? ›

Raised A Donut Mix is easy to make - just add water and yeast to this mix to create delicious cake donuts! DIRECTIONS: combine 1 tbsp yeast & 1 cup warm water. Let sit 5 min. Add full bag mix, knead dough for 4-6 min till soft & smooth.

Dough Temperature -- Ideal temperature is between 78° to 82° F (25.6° to 27.8° C). Dough temperature that is too hot will ferment too fast, have poor texture and grain and have a darker than normal color when fried.

Raised donuts (otherwise known as "regular" donuts to most) are prepare more like a bread. The dough is mixed with live yeast inside of it.

The liquid was too hot, or not hot enough.

It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

Most Krispy Kreme doughnut varieties are made of the same yeast-raised dough as the original glazed, but they're prepared differently. Some are dipped in chocolate, caramel or other toppings and some are loaded with filling.

What bakers call the “poke test” is the best way to tell if dough is ready to bake after its second rise. Lightly flour your finger and poke the dough down about 1". If the indent stays, it's ready to bake. If it pops back out, give it a bit more time.

If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards. Always let the dough rise on the bench for approximately 45 minutes before proofing.

MAKE AHEAD: The dough needs to rise twice; the first time, for 6 to 15 hours (preferably overnight), then for 1 to 2 hours after it has been rolled and cut. The glazed doughnuts are best eaten the same day they are made, but they do hold up for a day stored, uncovered, at room temperature.

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut. (More on this in the next section).

Are raised donuts fried or baked? ›

Doughnuts are fried sweet dough that are either yeast leavened (yeast-raised doughnuts) or chemically leavened (cake doughnuts).

It's mainly the leavening agent. Cake doughnuts, so named for their cakey taste and texture, are leavened with baking soda and baking powder, whereas yeast doughnuts are leavened with, you guessed it, yeast.

Yeast is a tiny yet magical organism that helps doughs of all kinds rise. Without yeast, your doughnuts might resemble dense disks rather than fluffy rings. There are a variety of types of yeasts available for purchase, and some bakers even capture native yeasts to create their own unique doughnut dough.

By deflating — or punching down — the dough after the first rise, the baker is allowing the yeast to move to areas where more sugars are available. The yeast can then repeat the same process during the second rise and create more gas to be trapped in the dough.

All-purpose flour is better for cake doughnuts, which don't need the same gluten development, and are prone to getting a bit tough with bread flour. Active-dry yeast is typically used in raised doughnut recipes, but you can use instant yeast, in the same quantities, if you prefer.

Salt acts as a yeast inhibitor, which means that it slows down the growth and reproduction of yeast in your bread dough. Without salt present to rein in its activity, the yeast will go wild eating all of the sugar available in the dough from enzymatic activity, like an overactive Pac-Man machine.

If you're looking to double a bread recipe, don't double your yeast. More yeast means faster fermentation, which will leave you with too much dough to shape in too little time: when you're shaping your last loaf, your first may already be done with its rise.

When using self rising flour the bread proofs much faster. Therefore, if you also add yeast to it you will need to wait for it to act. As a result your bread will be way over-proofed and will most likely collapse while baking. However, by skipping the yeast entirely you will loose out on that delicious bread flavour.

What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.

Letting the dough rise overnight in the refrigerator gives these doughnuts a rich and slightly tangy flavor. Prep and Cook Time: 1 hour, plus at least 4 hours of chilling and rising time.

What is the secret to Krispy Kreme doughnuts? ›

What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.

Generally speaking, yes, you need to cover the dough while it's rising. Covering the dough will create a warm moist atmosphere for the dough to rise nicely in. If it's cold or dry the dough won't rise as well as it should.

Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior. Slices will be very crumbly, especially toward the middle.

At this point you can leave the doughnuts on the counter to rise for about 1 hour before frying, OR you can place the doughnuts in the refrigerator to let rise overnight. If refrigerating the dough, let rest at room temperature for 1 hour before frying.

Yeast bread recipes typically require two stages of proofing, also known as rising. After the first rise, it's important to punch down the dough to prevent it from over-proofing. Overproofed bread is dense and unable to retain the gas bubbles necessary for the structure of the bread loaf.

What happens if the dough is too warm? The dough will ferment too fast; it will tend to over-proof. Result is crippled donuts which my take up too much fat.

Whole Milk– the higher fat content in whole milk aids in making this a soft and fluffy doughnut. You can use a lower fat content milk, but just know it will affect the texture of the donuts. Water– adding liquid to help activate the yeast. Eggs-added fat and help with the texture and overall structure of the donuts.

They offer a large selection of donuts and baked goods, as well as coffee and other beverages. Dunkin is Americas favorite all-day, everyday stop for coffee, espresso, breakfast sandwiches and donuts. If they didnt, if wouldnt taste nearly as good. They do in fact, fry their donuts in oil.

Yeast Donuts make up our glazed rings, iced rings, filled shells and fancies (Coffee Rolls, Bismarks, Bow Ties) which is about 65% of our donut mix. It is a three-hour process from start to finish and worth every minute!

We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present.

Which yeast is best for donuts? ›

For the donut dough you'll need:

Instant Or Active Dry Yeast. Eggs. Unsalted butter.

A cake donut is lower in fat, calories and sugar than a donut bursting with sugary fruit filling or glazed with a thick layer of chocolate, but they aren't nutritious.

Interesterified soybean oil is a good alternative to palm oil for a donut maker looking for a domestically sourced oil or for something with a different flavor profile. Lard and tallow are the traditional fats for frying donuts.

The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges around it. Nineteenth century recipes for "old-fashioned donuts" are made with yeast, but in modern doughnut shops an "old-fashioned doughnut" is usually a cake doughnut.

So, what is a California donut? Mardirosian describes them as, "A big donut. That is super soft and flavourful with classic toppings." And that they are––these donuts aren't only large in size, but they're also extremely light and fluffy.

Ideally the inside is moist and crumbly, and either dense like a muffin or fluffy like birthday cake. “A cake doughnut is much more tender,” says Talbot, “whereas a yeast doughnut has more chew.” In terms of seniority, the yeast doughnut came first.

Doughnut Holes Instructions:

Prepare premix as instructed. Heat vegetable oil 170ºC in a deep pan. Using a small ice cream scoop drop about 1 tablespoon of dough into the oil. Fry doughnut holes, flipping them for about 2 minutes or until golden brown.

This mix is formulated to tolerate a variety of shop conditions, while still delivering good shelf life. To prepare, dissolve yeast in water and add the mix to the bowl. Mix for 1 minute on low, and then on medium for 10-12 minutes until the dough is smooth, dry, and pliable.

Yeast-raised doughnuts are generally made from sweet dough fermented with yeast to obtain its leavening action or expansion. After being fermented, the doughs are sheeted or rolled to the desired thickness and cut out by an automatic cutter.

What are Yeast Donuts? Yeast donuts are fried bakery products that are yeast-leavened, unlike traditional donuts that are chemically-leavened with baking powder and made with a cake batter. The unique characteristics of donuts are their traditional ring shape and the method of frying in hot oil.

How much water do you put in a donut mix? ›

To prepare, simply add 1 cup of water to the dry mix. For better browning, adding 2 tablespoons of oil when preparing the mix, but this is optional. Adding vanilla when preparing is a nice touch too, but completely optional.

50 lbs. of mix will yield up to 460 donuts at 2.5 oz. dough pieces. Donuts are commonly used as a breakfast or snack item.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Cake doughnuts use baking powder in their recipes which give them their cake-like texture. Instead of baking powder yeast doughnuts substitute with yeast to produce a doughnut that is lighter and fluffier. Making yeast doughnuts can take a bit of time due to the proofing process which allows the dough to rise.

Yeast Donuts make up our glazed rings, iced rings, filled shells and fancies (Coffee Rolls, Bismarks, Bow Ties) which is about 65% of our donut mix. It is a three-hour process from start to finish and worth every minute!