Cake doughnuts are unique among all bakery products since they are produced by depositing a fluid batter directly into a very hot, fluid frying medium. The final shape of the doughnut is in no way controlled by any external influence but determined by the formula, precise scaling of ingredients, consistent ingredient quality, frying fat quality, and effective process controls. Adequate control of all these parameters is probably more critical for cake doughnuts than for any other product produced in the bakery.
Controls are equally importantwith yeast-raised doughnuts where factors such as yeast quantity, dough temperature, mixing time, floor time and proving timeaffect final doughnut quality.
Important factors in making good doughnuts
1. Good prepared mixes
Select a mix from a reputable manufacturer and select one of good quality.
2. Correct water levels
It is important to observe the correct quantity of water added to the mix to get the proper dough consistency. If the dough has too much water, the doughnuts appear distorted, produce large holes, and absorb more oil. If the dough is too stiff, it results in thick crust, rough, broken surface on one side and excessive absorption of oil in cracks.
3. Proper dough handling and mixing
Mixing times depend on the richness of the dough, type of flour, and temperature of the dough. An undermixed dough will result in excessive absorption, coarse texture and irregular shape. An overmixed dough will produce doughnuts with large holes, tight grain and texture, excessive absorption, and a knobby irregular surface.
4. Proper makeup before frying
Cake doughnuts
After adding the right amount of water and correct mixing, the batter (recommended dough temperature24 °C) should be given a rest period (floor time)of 10-15 min before cutting out into fryer.The rest period allows the batter to continue to hydrate and the leavening to continue aerating the batter.
Yeast-raised doughnuts
Dissolve the yeast in the water, combine all dry ingredients together (including the shortening), gradually add water while mixing at medium speed.
It is important to observe the optimum dough temperature (28 °C). Give the dough 20 mins floor time resting. to eliminate air pockets and develop a uniform tension in the dough. Cover with a dry cloth for intermediate proofing.
This particular step varies with the type of mix used, for example, when using “no-time” (fermentation eliminated) yeast-raised donut mix. Refer to your supplier for directions.
Rolling/sheeting and cutting yeast-raised doughnuts
Dough is fed into a series of sheeters to reduce thickness. The doughnuts can be extruded by air pressure or by a vacuum-extrusion system and then deposited onto automatic proofertrays. or cut out by cutters over the sheet of dough.
Proofing yeast-raised doughnuts
The doughnuts should be proofed a little on the “young” side. Thirty minutes is usually sufficient proofing time. Over-proofed doughnuts are poor in appearance, lack full flavor, and show increased fat absorption during frying.
Proof box should be 35 °Cto 37.8 °C, with sufficient humidity to prevent crusting. When touched, a properly proofed donut will hold an indentation without collapsing. If the indentation returns to the surface, the donut is under-proofed. If the donut collapses when touched, it is over-proofed.
5. Proper frying
Cake doughnuts
Doughnut batter in depositor
Cake doughnut batter is pushed through a mechanical depositor,wherethe doughnut shape is produced by the type of plunger orattachment used.Plunger shapes can be plain, star, French cruller, crinkle, old-fashioned, ball, stick, or if using attachments, crescent or dunkerrete.
Set the fryer to 190°C with clean frying oil and a frying depth of 5 to 8cm. Fill the depositor with batter and check the drop weight. An average weight is 40g per drop. Transfer batter to machine or hand dropper and drop from 2.5 to 4cm into frying oil at 190°C. Allow donuts to rise to the surface of the oil for 30 – 40 seconds and flip over for another 30 – 40 seconds.
Frying at lower temperatures does not seal the surface rapidly enough, and excessive oil absorption results. Temperatures above those levels prevent proper expansion and may produce soggy interiors.
Yeast-raised doughnuts
Yeast-raised donuts in fryer
Yeast raised doughnuts should be fried at 180°C . The basic principles of correctly frying yeast-raised doughnuts are similar to the principles applied to cake doughnuts, except that yeast doughnuts are generally friedatat a lowertemperature for a somewhatlonger time.
6. Proper care of shortening
Particles that accumulate in the fryer should be removed otherwise the oil will smoke, and can also result in excessive color darkening, oxidation and development of free fatty acids.
7. Proper finishing
Cake doughnuts
Transfer the cooked donuts to a draining tray and allow to drain for a minute or two before rolling in cinnamon sugar. Allow to cool further if applying icing or other decoration .
Yeast-raised doughnuts
Yeast-raised doughnuts should be glazed hot, immediately out of the fryer. The doughnuts are conveyed through the glaze at about 38°C. Using wire screens, the doughnuts go through the glaze and held on the screens until the glaze drains and sets up.
