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Donuts
I wanted to ask and see for the white dough recipe is it possible we get a recipe for a smaller batch. 32 donuts seems to be a bit too much also what can we use if we don’t have a proofed box
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6 Replies
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I also wanted to ask what flour is best to use? Cake, bread?
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Hi @irenkaakougmail-com 👋
Welcome to our Community!😊 I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
Let’s ask @sussan_scoolinaryteam about the directions on how to change the proportion of the ingredients to make a smaller batch.
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I feel great thank you! Hope you do as well. I also had a question on the proofer, if we don’t have one what can we use? Also what kind of oil is used for frying the donuts? Please advise. Thank you!!
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Hi Irene
Yes of course. You can half the recipe to get fewer donuts. Simply follow the same instructions in the recipe book.
To store them, once ready you can wrap each one in plastic wrap and then store them in a container with an airtight lid for a maximum of 1 day. When fried, it does not have a long shelf life and the characteristics of a fried donut such as being “crispy” are lost. They will become a little softer but you can consume them.If you only want to keep the dough raw, you can freeze them once cut or formed.
To defrost them, leave them in the refrigerator for a few minutes so as not to break the cold chain and not have such a sudden change in temperature and then leave them at room temperature so that they ferment again, double their volume and then you can fry them.
If you want them to last much longer you can store them vacuum packed.You can use a flour that has between 10% and 11% protein.
Greetings
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Hello thank you for your answer. I have some additional questions, if we make a smaller batch then what would be the fermentation time? Would I be in half if we decide to make half of the batch on the recipe? Also, what is the ideal room, flour and water temperature and once mixed what should be the dough temperature? Much appreciated!!!
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Hi Iren
The dough after kneading should have a temperature between 18°C and 20°C. The fermentation time is the same for a full recipe or a half recipe, you just have to make sure the dough doubles in size.
Greetings.
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