Donut

[Sussan Estela Olaya]

Hi Kimi.

Welcome to the Scoolinary community! Thanks for your question.

Yes, you can prepare the dough for your donuts in advance by refrigerating it, which will slow down fermentation without stopping it completely. There are two ways to do this, depending on your schedule:

Option 1: Refrigerate the dough in bulk (before the first proofing)

When to do it: After kneading, before the first fermentation.

How: Place the dough in a greased container, cover it tightly with plastic wrap, and refrigerate for up to 24 hours.

The next day: Take it out of the fridge, let it come to room temperature (1-2 hours), and proceed with proofing and shaping.

Advantage: Enhances flavor development due to slower fermentation.

Disadvantage: The dough may be harder to handle when very cold.

Option 2: Refrigerate after cutting the donuts

When to do it: After cutting the donuts and before the second proofing.

How: Place the donuts on floured trays, cover them tightly with plastic wrap, and refrigerate for up to 12 hours.

The next day: Remove them from the fridge and let them proof at room temperature (30-60 minutes) or in a proofing chamber until they double in size before frying.

Advantage: Saves time in the morning since the donuts are already shaped.

Disadvantage: Cold dough may take longer to proof before frying.

If you’re looking for convenience to make fresh donuts in the morning without kneading, the second option is best. But if you want to maximize flavor, the first option is ideal. Which one would you like to try?

[Sol Damiani]

Hey there Chef Kimi!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

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

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