DONUTS INQUIRY

[Sussan ScoolinaryTeam]

Hi Samia.

Welcome to the Scoolinary community.I’m happy to help you with your questions about the donut recipe:

Substituting vanilla bean with vanilla extract: Yes, you can substitute the vanilla bean with vanilla extract for the glaze. The bean has a deeper, more natural flavor, but the extract will work fine. Just use a moderate amount since extract is more concentrated.

Substituting mandarin and yuzu in the mango, mandarin, and yuzu glaze: Orange and lemon juice are good alternatives for mandarin and yuzu. Orange juice will bring a gentle acidity similar to mandarin, and lemon adds a fresh acidity similar to yuzu. You could also try a mix of lime and lemon to achieve a more exotic, citrusy flavor, close to that of yuzu.

Using powdered gelatin instead of gelatin sheets: Yes, powdered gelatin is fine to use. The general equivalent is that 1 gelatin sheet (about 2 grams) equals 2/3 teaspoon of powdered gelatin. For the recipe, dissolve the powdered gelatin in a little cold water before adding it to the mixture.

Block fermentation and book fold method: Block fermentation helps the dough develop flavor and structure before dividing and working it. The book fold strengthens the gluten, which contributes to a more even, airy crumb in the donuts. It also helps give the dough consistency and strength, making it easier to handle.

Pâte fermentée: Pâte fermentée is a portion of fermented dough used in bread and enriched dough recipes to add flavor and structure. If you choose not to add it, you can keep the same quantities for the other ingredients, but keep in mind the final flavor and texture may be slightly different and less complex.

I’ve prepared this recipe before without the pâte fermentée, and it turned out great.

I hope this information is helpful. If you have any more questions, feel free to ask, and I’ll be glad to help.

Best regards.

[Samia Khaled]

Hi dear again thank u so much for replying to my answers all your answers were very helpful can’t wait to try the recipe and share the results! I have another question please since donuts are best consumed during 5 hours what can I do to help with freshness? Does adding bread improver helps? For online bake shop

[Samia Khaled]

And since there is no recipe for the pate fermente I’ve looked for one on the internet with the following ingredients what do you think?

150 grams all purpose flour

100 grams water

3 grams salt

1 gram instant yeast

[Sussan ScoolinaryTeam]

Hi Samia.

Here’s some information about Pâte Fermentée for you. This starter dough brings a delightful flavor to any preparation, and it’s very simple to make.

This preferment can be stored in the refrigerator for up to three days—just take it out an hour before using it. In the freezer, it can last up to three months. Here’s a recipe I’ve tried before, and it works perfectly.

-Ingredients:

280 grams of bread flour or strong flour

4 grams of fresh yeast

5 grams of salt

Approximately 180 grams of water

-Instructions:

Dissolve the yeast in room temperature water. In a large bowl, mix the flour and salt, creating a well in the center. Pour the water with yeast into the center and start mixing in circular motions until all ingredients are combined.

You should end up with a firm and slightly sticky dough; it’s always better to add less flour than less water, as it’s easier to adjust by adding flour if the dough is too sticky.

Lightly flour your work surface and knead the dough for about six minutes. The goal is a soft, malleable dough that’s only slightly sticky. Form it into a ball, lightly oil a bowl with olive oil, coat the dough in the oil, and let it ferment at room temperature for an hour or until it has more than doubled in size.

After this, knead the dough again to release the air and place it back in the bowl. Cover it with plastic wrap and refrigerate it overnight. The next day, you’ll have a fermented dough ready to use in bread or other recipes.

If you want to make your donuts with Pâte Fermentée, you may need to double this recipe to reach the 500 grams your donut recipe requires, or you can prepare only half the donut recipe to test it out. One batch of this Pâte Fermentée will be perfect.

Best regards.

[Sussan ScoolinaryTeam]

Hi Samia.

I’m glad to hear that the information provided was helpful!

To help keep your donuts fresh for a longer period, here are a few options:

-You can add a bread improver.Bread improver can help maintain the freshness of donuts, especially if it contains ingredients like emulsifiers, which improve texture and help retain moisture. Generally, you can add about 0.5% to 1% of the flour weight, but it’s important to check the instructions on the specific product you’re using, as each brand may vary.

-Adding honey or invert sugar helps to retain moisture and slows down the staling process. You can replace a small percentage of the sugar in the recipe with honey or invert sugar.

-Once fried and glazed, the donuts should be stored in an airtight container at room temperature. Avoid refrigerating them, as the cold can make them harden more quickly.

-If you need to prepare donuts in advance, another option is to freeze them immediately after they’ve cooled. You can freeze them without glaze and add it after defrosting, which keeps them fresher for longer when you offer them in your online shop.

For an online bakery, you might also consider providing instructions to customers on the best way to store donuts to enjoy their freshness.

I hope this information is helpful.

Best regards.