Doughnut recipe proofing & freezer storage

[Sussan ScoolinaryTeam]

Hi Shuy.

In Chef Bites’ white dough recipe, the dough is proofed twice: first for 45-60 minutes (bulk fermentation), and then again for 20-25 minutes after cutting the donuts. This double fermentation is key to developing both flavor and texture.

Answering your questions:

1. It’s possible to proof the dough just once, but the second proofing (after cutting the donuts) helps them achieve a lighter and fluffier texture. Skipping this step might affect the volume and final texture of the donuts.

2. It’s better to store the dough in the fridge rather than the freezer (depending on whether you plan to use the dough in the next few days or want to preserve it longer, in which case freezing is an option). Slow refrigeration allows for controlled fermentation and optimal flavor development. You can refrigerate the dough overnight, then take it out the next day, let it rest a bit at room temperature, cut the donut shapes, and fry them.

If you freeze the dough, keep in mind it might affect the final texture, and you may need extra time for it to properly ferment again before cutting and frying.

We hope this information is helpful.

Best regards.

[ye adam]

Hi Sussan,

could i walk thru the steps for overnight dough.

1. first proofing
2. store in fridge overnight
3. Next day, take out from fridge and kept at room temperature
4. can i confirm if i should cut the shapes and do a second proofing?
5. fry

[Sussan ScoolinaryTeam]

Hi Shuy.

Sure, the steps for slow fermentation of your doughnuts would be as follows:

1. Let the dough ferment for 45-60 minutes.

2. Store it in the fridge overnight.

3. The next day, let the dough come to room temperature.

4. Cut the doughnuts into 8 cm circles and do a second proofing at 32°C and 90% humidity for 20-25 minutes.

5. Fry at 177°C according to the times in the recipe.

Those are basically the steps for slow fermentation.

Best regards.