Doughnut

[Sol Damiani]

Hey there Renata! 👋

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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I’ll bring my partner @sussan_scoolinaryteam so she can help us with your question.

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[Mike Scott]

Interested in the reply as well. Lookign to scale down recipe.

[Sol Damiani]

Welcome, Mike

@sussan_scoolinaryteam will be joining us with an answer shortly.

Have a great weekend and we hope you share your Doughnuts photos on our Feed☺

[Sussan ScoolinaryTeam]

Hi Mike

Welcome to the Scoolinary community, and thank you for your question.

I apologize for the delayed response; for some reason, I wasn’t able to see your inquiry in time.

Yes, you can make half the doughnut recipe without any issues, and the consistency of the dough should be the same as when you make the full recipe. Just make sure to measure all the ingredients accurately, especially those used in small quantities, like yeast or baking powder. It’s also important to adjust the kneading, resting, and fermentation times accordingly for the reduced amount.

If you find that the dough’s texture is slightly different, you can make small adjustments, such as adding a bit more liquid or flour. However, generally speaking, cutting the recipe in half shouldn’t affect the quality of the final product.

We hope this information is helpful.

Best regards.

[Jho Rabarioelina]

Hello,

1. Does smaller quantity of dough usually mean shorter fermentation time ? To what extent ?

2. If I want to make smaller doughnuts, do I need to make them thinner too ? To what extent ? I haven’t tried yet, sorry if the question sounds stupid 😅

Thank you.

[Sussan ScoolinaryTeam]

Hi Jho.

Reducing the recipe by half doesn’t necessarily mean you should reduce the fermentation time. The fermentation time mainly depends on factors like temperature, humidity, yeast activity, and the amount of starter (in this case, the pâte fermentée), rather than the total amount of dough. I reviewed the process for white donut dough, which includes two fermentations: one at the beginning and another before frying.

Key Points:

1. First Fermentation:Even if you’re halving the amount of dough, the initial fermentation time (45 to 60 minutes) remains the same. This is because fermentation is based on yeast activity and environmental conditions, not the volume of dough. Make sure the dough doubles in size; this is a good indicator that the first fermentation is complete.

2. Second Fermentation:Similarly, the second fermentation time (25 minutes at 32°C with 90% humidity) won’t change just because you’re making less dough. Here, the goal is for the donuts to reach the right size before frying or baking, which depends on yeast activity, not the initial portion size.

Recommendations:

– Monitor the Dough: Pay attention to the size and texture of the dough rather than relying solely on time. During the first fermentation, the dough should double in size. In the second fermentation, the donuts should increase in size and look puffy.

– Maintain Consistent Conditions: Make sure the temperature and humidity stay consistent with the original recipe, as these factors are crucial for successful fermentation.

In summary, even though you’re making half of the recipe, you don’t need to reduce the fermentation times. Keep the original times and visually check the dough’s growth to ensure it is fermenting properly.

To answer your second question, we recommend not making the dough thinner. Instead, you can reduce the diameter of your cutter to make smaller donuts.

We hope this information is helpful.

Best regards.

[Jho Rabarioelina]

Thank you all the information.

[Sussan ScoolinaryTeam]

Hi Jho.

Great! If you have any other questions, I’m here and happy to help.

Best regards.