Donut Business Operational Manual (Updated)

Donut Business
Operational Manual
Lester Chastain
Expert Baker and Consultant
www.donutedvd.com
Copyright 2019
Table of Contents
Introduction………………………………………………………………………………………….….. 1
General Information……………………………………………………………………………….…. 1
About Donut Making and Safety in the Shop…………………………………………….… 2
The Recommended Donut Line…………………………………………………………………… 3
Donut Premixes vs Scratch Donut Making……………………………………………..…… 11
Ingredient Preparation…………………………………………………………………………..... 13
Basic Preparation Layout………………………………………………………………………….. 14
Blending Ingredients for Cake and Yeast Donut Bases…………………………………. 14
Cake Donut Line Production……………………………………………………………………… 16
How It Works – Making Multiple Cake Donut Varieties…………………………..…… 16
Cake Donut Make Up Procedure………………………………………………………………… 17
French Donut Make Up Procedure…………………………………………………………….. 19
Large Poundages of Yeast Doughnut Dough……………………………………………….. 20
Yeast Donut Make Up Procedure………………………………………………………………. 20
Proofing Yeast Donuts……………………………………………………………………………… 22
Order in Which to Make Yeast Donut Varieties…………………………………………… 23
Donut Making Protocol to Implement the Recommended Donut Line…………… 24
Appendix I – Donut Business Start Up Package Details……..…..……………………. 33
Appendix II – Lobby/Storefront Opening and Closing Tasks………………………… 35
Appendix III - Further Reading: Yeast Donut Technical Article……………………. 37
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Introduction
The Manual is based on the Recommended Donut Line. The donut line is based on scratch
donut making methods. However, premixes can be used for donuts and donut fillings. The
donut line referred to in this manual has been created by myself over many decades of
experience both in my own donut shop and of helping clients to successfully enter the donut
business. My Recommended Master Donut Line and recipes for yeast, cake, and French
“crullers” including all recipes for icings, glazes, donut fillings, etc.… are tested and proven.
“The Recommended Donut Line” has been implemented into multiple donut businesses.
“The Donut Line” is based on traditional, unique, lost-to-history, gourmet, and fun donuts for
the kids. In short: this specific donut line has been proven to take the market by storm…
The recipes found in the Advanced Donut Training and Donut Business Formula bounded
book may be used, as can pre-mixes if necessary. However, I highly recommend purchasing the
“Donut Business Start Up Package with Master Recipes” for superior results. These “Master
Recipes” are the recipes/formulas I bring with me to onsite trainings and they have been
implemented in a multitude of successful donut shops. The “Donut Business Start Up Package”
includes an ingredient list, for easy ordering, and a complete recommended equipment list to
include primary equipment and smallware lists.
To purchase the Advanced Donut Training Course 4 hour, 2 disk DVD set with companion
book the Donut Business Formula please visit my website donutedvd.com or click
=>HERE<=
If interested in the “Donut Business Start Up Package” limited time offer, please contact us
(Lester and Calena Chastain) at donutcourse@gmail.com. We would be happy to talk with you
and to provide you with a complete list of the 60+ Master Recipes and scope of services
included in this special offer.
I refer to “Master Recipe” only when the recipe has been successfully implemented over a
period of 10 years.
General Information
The Manual is based on donut production:
• One baker and one assistant

• The Recommended Donut Line
• Donuts made from scratch (yeast, cake, and French “crullers”)
• Production of 75 dozen donuts
• Approximate donut production time is 8 – 10 hours
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Time is not on the side of the baker. Timing is critical; for yeast donuts raise and will expel.
Cake donuts, with their leavening action, will also expel. Effective protocols for water
temperature calculations, blending of ingredients, and planning increases consistency in the
kitchen resulting in quality end-products based on ‘time is of the essence’.
About Donut Making and Safety in the Shop

Donut making can be brutal on the body. The shift usually starts at 12 AM and typically runs
through the morning. It is critical to have ample sleep, nutrition, and coffee (at least in my
donut world).
Body Mechanics. It is important to use proper body mechanics and range of motions when
lifting 50 lbs. of shortening and heavy flour bags. Always use a dolly whenever possible. If you
are pulling a solo shift and help is not readily available, never ever lift the mixing bowl with
30+ lbs. of dough or batter up onto the baker’s table. Use a plastic dough scraper and cut 10
lbs. at a time to set onto the baker’s table until the bowl is light enough to be safely lifted using
proper posture and center of balance. You may also use a 5-gallon bucket to transfer dough or
batter to the baker’s table in manageable batches. You need your back, please take care! In
addition, a well-trained baker is the donut shop’s most valuable asset. Injury can reduce
production, affecting the entire shop.
Donut Fryer Safety. Whenever you are not using the donut fryer always position the
Belshaw Cake Donut Depositor in front of the fryer well. In the event you should you slip or
fall, you run the risk of instinctively grabbing the fryer and burning the hell out of yourself! I
have personally seen this happen. By simply positioning the Belshaw unit directly in front of
the fryer well, you will not run the risk of severely burning yourself in the event of a fall. There
is a time for moving efficiently and swiftly. However, when working around the donut fryer
while walking on greasy floors – train yourself to S-L-O-W down. I always tell my trainees that
TIME SLOWS DOWN around the donut fryer. This is true for the mixer as well.
Interlocking rubber mats made specifically for the food service industry may be used around
the fryers and other areas of the shop. Non-slip rubber can be useful for reducing the risk of
falls while the open pattern of holes in the mats trap debris until closing/cleaning. Rubberized
food service mats help with fatigue and aching feet during a long shift by providing extra
cushioning. While useful, if not properly placed and interlocked, these mats can become a
tripping hazard themselves. They must be cleaned every night using hot water and degreased
twice a week at a minimum.
Sink Safety. Always place knives, cutters, and metal scrapers on a designated inside wall of
the sink or in a tub set beside the sink and designated for that purpose. Never toss the utensils
into the sink, for they will be hidden underwater until your assistant discovers them by
painfully slicing their fingers. And, yes, I have seen this happen.

Mixer Safety. Always, always place the mixer in first gear when you finish mixing. This
cannot be stressed enough! When finished mixing always place the mixer in what? First gear.
There are times you must scrape the mixing bowl. There is nothing more potentially deadly
than a 60-quart Hobart in 2nd or 3rd gear. Always slow down around the mixer and be
conscious of the dangers. Never wear long sleeves shirts around the mixer, including rolled up
sleeves which have the potential to come loose. Safety first! Anything that may be caught in the
mixer should be noted as a potential hazard and eliminated. This includes but is not limited to
sleeves, apron strings, and jewelry.
Never carry on a conversation when you are working around the mixer. Should yourself or the
person you are talking to lean too close to the mixer the attachment i.e. hook, paddle, whisk
will take your arm off! Again, there is a time move swiftly - but not around the mixer. TIME
SLOWS DOWN around the mixer (and the fryer).
Mindset. Always remember you are the artisan in the shop. Always be mindful of safety.
Never rush. Work efficiently and effectively to achieve a quality end product. Again, donut
making is brutal. Whenever I enter the shop I begin with the mindset of, “I am a machine. I am
the best there is. I never waste a movement.” While I am having my breakfast and coffee before
a long shift, I am mentally preparing myself to be productive.
The Recommended Donut Line

Please review the complete donut line below prior to attempting to make donuts. Review
photos and descriptions with attention to individual donut flavors i.e. plain cake (which is a
three-milk buttermilk vanilla cake donut) vs a red velvet or blueberry cake donut (which only
uses whole milk in the recipe). In other words, review and plan the night’s bake thoroughly
before beginning.
Listed Below = Yeast Yeast Donut Listed Below = Cake Donuts Cake Donut
Donuts Description Description
Classic Raised Plain 3 Milk
Glazed Yeast Vanilla
Donut Cake Donut
Vanilla Glaze

The Marbled Chocolate
Raised Glazed Iced Vanilla
Yeast Donut Cake
Donuts
Chocolate and
white yeast
dough
N/A Orange Vanilla
Glazed Donut White
Chocolate
Citrus orange Iced Cake
glaze with Donuts
orange glaze &
thin slice of
orange wedge
Chocolate Blueberry
Raised Glazed Cake Donut
Donuts
Blueberry
Chocolate Glaze Cake Donut,
& Sea Salt Blueberry
Crumb, &
Blueberry
Drizzle
Chocolate Marbled
Yeast Donut Cake Donut
Vanilla Cake
Donut with
White
Chocolate &
Belgium
Chocolate
Icing

Maple Glazed Red Velvet
Donut Cake Donut
Maple Glazed Red Velvet

Cake Donut
with Cream
Cheese Icing
& Red velvet
Donut Crumb
Banana Split Chocolate
Donut Mint Donut
Banana Chocolate
Bavarian Cake Donut
Cream, with Mint
Strawberry Frosting &
Icing, with a topped with
Vanilla Cream Andes
Center, Candies
Chocolate
Drizzle, & Nuts
Apple Fritter Monster
Donut (feel
Apple Pie Filling free to be
with Cinnamon creative
& Sugar with this
one –
different
colors, eyes,
teeth, etc.)
Blue Icing
Flavored with
Cream Soda
& Blue
Coconut

Apple &
Caramel
Donut
Apple Pie Filling
in the Center
with Caramel
Drizzle
Pineapple Buttermilk
Fritters Bars
(optional but
recommended
)
Apple Toffee
Turnover Bomb
Pullaparts Chocolate
Cake Donut
with
Chocolate
Icing Donut
Crumb &
Toffee/Peanu
t
Caramel Cotton
Raised Glazed Candy Cake
Donut
Caramel Glaze
& Caramel Vanilla Cake
Drizzle Finished Donut with
with Sea Salt & Cotton Candy
Sugar Crystals Flavored
Icing, Cotton
Candy, Party
Toppings, &
Drizzle

Honey Buns Pink
Bubbles
Vanilla Cake
Donut with
Bubble Gum
Flavored
Icing &
Chewing Gum
Maple and
Chocolate
Bars
Bavarian
Cream Filled
Maple Bacon Rehab

Bar (optional)
Chocolate
Maple Icing and Cake Donut
Bacon Bits with
Chocolate
Icing,
Brownie Bits,
Toffee
Crumble, &
Chocolate
Drizzle
Butter The Peanut
Crumble Crunch
(optional)
Chocolate
Peanut Cake Donut
Butter/Chocolat with White
e Whipped Icing &
Filling & Butter Butterfinger
Crunch Topping Bits

Cinnamon Cherry
Twists Bomb
Yeast Donut Cherry Cake

with Cinnamon Donut,
Swirls Chocolate
Icing with
Maraschino
Drizzle &
Maraschino
Cherries
The Marbled Lemon
Twist Delight
Chocolate & Lemon Cake

White Yeast Donut, Burnt
Cinnamon Lemon
Twist Meringue &
Lemon Icing
The Double Around the

Mocha Donut Campfire
Chocolate and Chocolate

White Yeast Cake Donut,
Donut, Mocha Belgium
Flavored Chocolate
Bavarian Frosting,
Cream, Topped Graham
with a Coffee Crackers &
Bean & Mocha Burnt
Powder Marshmallow
s

Maple and Berry Bomb
Chocolate
Bars Vanilla Cake
Donut with
White Icing, a
Whole
Blackberry in
the Center,
Chopped
Maraschino
Cherries &
Blackberry
Drizzle
Peanut Butter Mocha
Bomb Donut Bomb
Yeast Bismarck Chocolate

Filled with Cake Donut
Peanut Butter with Mocha
Chocolate Icing &
Double Chocolate
Whipped Filling Shavings
(optional Topped with
Peanut Butter Ghirardelli
Drizzle) Powder
Bear Claw Caramel
Cookie
Filled with Crunch
French Filling
Vanilla Cake
Donut,
Chocolate
Icing, Twix
Candy Bits &
Caramel
Drizzle

Strawberry Sweet and
Delight Donut Sour
Rainbow
Strawberry
Icing, Dipped Sweet and
Strawberry, Sour Icing,
Strawberry Sanded
Bavarian Sugar, Butter
Cream with Cream filling,
Chocolate & & Sour
White Iced Worms
Drizzle
Cinnamon Double
Rolls Roasted
Coconut
Vanilla
Cake Donut
Cheese Cake Kiddie

Donut Craze
Cream Cheese Vanilla Cake

Filling with Donut with
Oreo Crumbles White Icing &
Pebbles
Cereal
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Raspberry & French
Blueberry & Donuts
Lemon Made From
Bismarcks Scratch
Donut Premixes vs Scratch Donut Making

Donut Premixes. Donut premixes do have their place. As a donut business consultant – I
have to be honest. Donut premixes and premixed donut fillings have these advantages over
scratch donut making:
• Reduced staff orientation and training.

• Easily replicated.
• Ideal for donut machines when working fairs, carnivals, and small events.
“Build it and they will come.” Yes, you can build it and they will come. However, they may not
necessarily enjoy your donuts. Donut premixes have put more shops out of business than I care
to mention. Much of the consultation I do is quality improvement for a multitude of reasons.
The main three reasons are as follows:
1. The ingredient companies are over pricing their products, as donut premixes and donut
fillings are very expensive. This cuts deeply into your profit margin. As of the date of this
writing, a 25 lbs. bag of French donut premix runs $164.95 USD. A 39 lbs. pail of donut
glaze runs $46.95 USD. I can make 120 lbs. of donut glaze at that price utilizing scratch
methods. Other donut fillings such as jellies, Bavarian cream, and Lemon curd are also
expensive for products that taste less than desirable.
2. Sometimes you simple cannot obtain your products. If there are adverse road
conditions, say back East where most of the ingredient facilities are located,
transportation may be delayed. Backlogs at the facilities may also affect the availability
of specialized premixes. Being dependent on premixes, if you run out of a product
between deliveries you must tell your upset customers that you are out. With scratch

donut making methods, this trouble can be avoided by simple making up another batch
of delicious fillings, icings, dough, etc...
3. And lastly, donut premixes and fillings taste artificial. Whether it is the vinegar often
used as a preservative, the artificial fruit flavoring, or an unpleasant consistency, by
their very nature premixes cannot compete with a freshly made product. There is
nothing more disappointing than Bavarian cream that has the taste and consistency of
plastic with a hint of vinegar (my personal pet peeve).
Scratch Donut Making Methods. My reference to my scratch donut making system is

based on:
1. Recipe efficiency and adaptability. The donuts must be easy to replicate on a daily basis
and adapted to making multiple donut flavors for yeast, cake, and French donut
varieties.
2. Only Master Donut Recipes that have been tested/perfected are used.
3. The ability to utilize donut filling recipes i.e. raspberry, blueberry, lemon, etc. into
multiple products for a diverse and beautiful end product.
4. The ability to convert Master yeast, cake, and French donut recipes to a donut premix of
equal or better quality as the Master recipe. This is needed for efficiency in the shop,
protection of the Master recipes from potential competition, and private labeling
purposes.
The donut making system is based on scratch donut making. However, with scratch donut
making we will be blending ingredient/inclusions in bulk and/or volumes of approximately 40
lbs. - the dry ingredients each of the Master recipes calls for. We will essentially be blending
our very own donut premix. The only difference is that we will be incorporating raw egg.
However, should you omit the raw egg for whole dehydrated egg – you would have a complete
donut premix for private labeling purposes.
It is critical on my end that my Master donut recipes are highly adaptable to meet the ever-
changing needs of my clients. Blending of dry ingredients would be achieved utilizing an
Autosifter capable of blending 400 lbs. an hour. Scratch donut making is made efficient by
utilizing pre-blending, semi-automatic equipment, and Master donut recipes that have been
perfected and proven resulting in a very high quality and consistent end product.
An efficient donut making system is needed to implement the recommended donut line
whether it be by scratch or premixes.

Ingredient Preparation
In order to make the Recommended Donut Line, you would have had to prepare the
ingredients for the night’s and/or week’s bake.
Please review “the recipes” to clarify what is needed for tonight’s bake. Should you choose to
implement the Recommended Donut Line or your own, it is critical to have all icings, glazes,
drizzles, toppings, and donut fillings premade. Typically, when I enter the shop, I fill all icing
containers, drizzles, and toppings such as candies and coconut and all others that need to be
refilled. At this time, ingredients that are getting low may be noted so they can be reordered
(candies) and/or premade (icings, fillings, glazes, etc.) on a rotating schedule to keep up with
production.
Blending of the dry ingredients or yeast and cake donut “bases” may be performed utilizing the
Autosifter on a nightly or weekly schedule. Please review the section below titled “Blending
Cake and Yeast Bases”. This schedule will depend on the volume of donuts being produced
each night and the specific donut line to include specialty and traditional donuts. To protect
your recipes/formulas you may perform the auto blending yourself, effectively creating a
custom premix with the exact ingredients and amounts unknown to employees.
Scheduling the Baker and Baker’s Assistant. The baker is typically on the premises 2
hours prior to the baker’s assistant showing up for duty. This allows the primary baker ample
time to start the donut making process prior to the full scale production of donuts. The 2 hour
time frame is important for a buffer should the baker need to make any additional icings,
glazes, creams, etc. needed to complete the donut line.
Alternatively, the baker and baker’s assistant can be scheduled for the same time and the
assistant baker is allocated 2 hours to make jellies, creams, lemon curd, etc. while the primary
baker starts setting up for the night’s bake.
When hiring bakers – I highly recommend 4 days on and 4 days off. A well trained baker and
baker’s assistant are the shop’s most valuable asset. This schedule will allow for ample rest
time (the graveyard shift is the most difficult there is) to avoid burnout and there will be
coverage for occasional requested days off or vacations.

Basic Preparation Layout
A typical set up to fry, transfer, glaze or ice donuts, then decorate, pan, and store
finished product. The workflow is set up left to right to accommodate a righthanded
baker.
Fryer
Workflow Direction
Donut Tree
Racks Donut Glazer
Display Display toppings Icing Transfer

Pan Pan Screens
Blending Ingredients for Cake and Yeast Donut Bases

The Autosifter eliminates the tedious task of manually sifting flours and blending ingredient
inclusions. The Autosifter in capable of blending 400 lbs. an hour. This allows for the baker to
custom blend an array of flours and ingredient inclusions in order to make premixes based on
the Master donut recipes.
Yeast Donut Base
Overview. Master Yeast Doughnut Ingredient Inclusion Blending & Auto-sifting Flour
The baker’s goal is to pre-blend an appropriate amount of yeast donut premix to complete the
nights bake. The blended or sifted flour "dry ingredient inclusion's" i.e. flour, nutmeg, sugar,
etc. will be stored in bins or bags in order to prepare and set yeast donut dough in a timely
manner.

Listed below are required steps to blend the master yeast donut recipe into a donut premix
utilizing a flour Autosifter.
We will be utilizing 3 ingredient containers with the capacity to hold 50 lbs. each. Large mixing
bowls i.e. 30 and 60 quart can be used however a 3rd container will be designated for storage of
the resulting yeast donut premix.
1. Refer to Master Yeast Doughnut Recipe and determine the total poundage of dough
needed for the night’s bake.
2. Scale flour base, place in large mixing bowl.
3. Scale bakers’ flour, place in large mixing bowl.
4. Utilizing a rigid metal whisk, lightly blend flour base and bakers’ flour together.
5. Scale remaining dry ingredient inclusions adding each ingredient to large mixing bowl.
6. Lightly blend all ingredient inclusions together utilizing a large wire whisk.
Important Note: Individually blending dry ingredients allows the auto-sifter to blend
the donut premix in only two passes.
7. Utilizing 60 oz flour scope transfer flour mixture to auto sifter to top of maximum
capacity fill line. Turn on auto sifter and blend flour mixer twice and store donut
premix in storage container.
8. Follow make up procedure for master yeast donut recipe
Cake Donut Base.

Overview. The very first step in determining how much base to blend? We must first
determine the poundage needed to make the desired cake donut line. We review the varieties of
cake donuts needed for the night’s bake. Referring to the Recommended Donut Line, I create
from the custom blended cake donut base 7 specific recipes for cake donuts; plain cake donuts,
chocolate cake donuts, blueberry, red velvet, apple spice, and buttermilk cake donuts to include
buttermilk bars.
If after reviewing the night’s bake I have determined that I need - say 80 lbs. - of cake donut
base, I follow these steps utilizing the Autosifter:
1. I use a Master cake donut recipe and an excel program to automatically scale the recipe
to desired poundage.

2. Using the Master cake donut recipe and excel program, I weigh out the necessary dry
ingredients.
3. Utilizing a heavy whisk lightly blend flours/ingredient inclusions together in a mixing

bowl.
4. Turn on the Autosifter and transfer dry ingredient blend utilizing 64 oz. flour scoop
until mixing bowl is empty. Bag as needed.
Important Note: I typically will blend all of the ingredients with the Autosifter and then scale
what is needed according to individual cake donut batches i.e. 20 lbs. plain cake, 10 lbs.
blueberry, red velvet, etc. I will then place the scaled poundage into plastic bags or containers.
Donut bases/custom premixes may easily be made in advance for additional efficiency in the
shop and to protect your recipes/formulas from theft by unscrupulous employees.
Cake Donut Line Production

There is a system to successfully making multiple cake donut varieties by scratch. The system I
have developed is very efficient in producing an end product that is superior to the cake donut
premixes sold by ingredient companies. The donut making system is based on:
• In house blending of flours and dry ingredient inclusions.
• In house fruit fillings/concentrated flavors made in bulk with the Copper Kettle.
• Showcases a decadent 3 Milk Buttermilk Vanilla Cake Donut with assorted donut
variations.
How It Works – Making Multiple Cake Donut Varieties

We have established that the donut making system utilizes a custom pre-made cake donut
“base” for all cake donut recipes. Below is an example of how I use this base to create my
favorite best-selling cake donut varieties:
Donut Varieties Base Liquid Inclusion Flavoring/Fruit Concentrate
Plain Cake = Base 3 Milk Mixture

Chocolate Cake = Base 3 Milk Mixture Coco/Mocha

Blueberry Cake = Base Whole Milk Blueberry Donut filling and Blueberry
Concentrate
Red Velvet = Base Whole Milk Raspberry Donut Filling and
Raspberry Concentrate
Lemon Cake = Base 3 Milk Mixture Lemon Concentrate
Apple Spice = Base Apple Cider Cinnamon
Buttermilk = Base Buttermilk
Following the make-up procedure and utilizing Master cake donut recipes the baker can easily
prepare an array of cake donut varieties as noted above. The following donut making procedure
for the plain cake donut aka 3 Milk Buttermilk Vanilla Cake Donut will highlight the efficiency
and highly adaptable nature of this donut.
Important Note: The cake donut recipe has many variations. However, the Master yeast donut
recipe is used consistently throughout the Recommended Donut Line. Variations such as
raised glazed rings, bars, and apple fritters are all created from the same Master recipe. Please
refer to “Further Reading - Yeast Donut Technical Article” for further understanding of the
intricacies of working with yeast dough.
Cake Donut Make-Up Procedure

These are step-by-step methods I use and recommend to produce a consistent and high-quality
cake donut batter. The example is shown using my 3 Milk Buttermilk Vanilla cake donut
recipe. The Advanced Donut Training Course 2 disk DVD set can be referenced for
supplemental visual instruction and if not already purchased may be
=>FOUND HERE<=
1. Scale preblended cake donut base to desired poundage.
2. Calculate needed/desired end batter cake donut temperature.

Important Note: Calculations are needed to eliminate guessing what temperature to
make the cake donut batter. The cake donut batter is typically 72oF. By simple taking the
room temperature and flour temperature, the numbers can be entered into the excel
program along with the desired end-temperature of 72oF. The excel program will
automatically calculate the water or milk mixture temperature needed for the desired
end batter temperature. For those of you who prefer to figure the calculations by hand,
the Donut Dough Final Temperature Formula is:

3. Scale 3 Milk Vanilla mixture (liquids) according to Master recipe.
4. Warm or cool milk mixture to desired end batter temperature based on step 2.
5. Pre-warm mixing bowl.

Important Note: Pre-warming or rinsing mixing bowl with hot H2O will ensure accurate
calculations from step 2.
6. To begin mixing the batter - add 75% vanilla milk mixture to mixing bowl.
7. Using the paddle attachment on low speed incorporate 50% dry ingredients (base) to the
milk mixture.
8. Finish with these steps:

a. Add remaining milk mixture – holding back 2 cups liquid.
b. Incorporate remaining dry ingredients. Mix 30 seconds.
c. Stopping the mixer (safety first!) scrape the bowl
d. Add remaining 2 cups milk mixture.
e. Mix on low speed for additional 2 1/2 minutes.

French Donut Make-Up Procedure
French donuts are created utilizing a unique recipe and methods. The procedure outlined
below is based on a 70+ year old recipe that I learned from bakers of yesteryear. Please refer to
my French Donut Training Video for supplemental visual instruction, which if not already
purchased may be
=>FOUND HERE<=
1. Scale flour, sugar, egg, and salt according to Master French Donut Recipe.
2. Scale water, shortening, and double acting baking powder.
3. Utilizing a Copper Kettle or a large braising pan bring H2O to a rolling boil. Place
shortening in water, reduce to medium-low heat.
4. Incorporate flour mixture. Stir vigorously until paste is formed.
5. Reduce heat to low, continue cooking/mixing paste for additional 30 seconds.
6. Place hot flour mixture “paste” into large mixing bowl. Utilizing paddle attachment,
place mixer in 1st gear (low speed) for 45 seconds. Stop mixer.
7. Turn mixer on low speed. Slowly add 2 cups egg mixture to temper hot paste (as not to
cook the egg).
8. Stop mixer (safety first!) and scrape the bowl.
9. Turn mixer on low speed. Slowly add 1/2 remaining eggs and mix for an additional 30
seconds.
10. Stop mixer and scrape the bowl.
11. Incorporate the remaining eggs, holding back 1 cup (for use in micro adjustments to
consistency). Mix on low speed for an additional 1 minute.
12. Stop mixer and scrape the bowl. Mix on low speed for an additional 30 seconds.
13. Stop mixer. Add baking powder and mix on low speed an additional 30 seconds.

14. Allow French Donut batter to rest for 5 minutes to allow for activation of leavening
agent before frying
Large Poundages of Yeast Doughnut Dough

In the below example I note how many screens of doughnuts to make for specific yeast donut
varieties. This is based on 25 donuts per 24 x 24 inch frying screen. The below example is a
“typical” yeast donut line and does not reflect all the specialty donuts found in the
Recommended Donut Line. Each shop’s volume of sales and best-selling donuts will vary
slightly. In addition, seasonal specials and promoted gourmet donuts will influence each
night’s bake.
Please see below sections and Donut Making Protocol for timing and step-by-step instructions
and the Advanced Donut Training Course DVDs for additional instructions and visualization
for working with large poundages of yeast donut dough. The Yeast Donut Technical Article at
the end of this Manual will answer many commonly asked questions concerning dough and
yeast fermentation and should be reviewed prior to making yeast dough.
Important Note: 30 lbs. of yeast donut dough will yield approximately 15 dozen donuts.
30 lbs. 60 lbs. 90 lbs. 120 lbs.

Raised Glazed 4.5 screens 9 screens 13.5 screens 18 screens
Bismarks 1 screen 2 screens 3 screens 4 screens
Bars 2 screens 4 screens 6 screens 8 screens
Bearclaws 0.5 screen 1 screen 1.5 screens 2 screens
Turnovers 0.5 screen 1 screen 1.5 screens 2 screens
Cinnamon Rolls 1 screen 2 screens 3 screens 4 screens
Apple Fritters 3 screens 6 screens 9 screens 12 screens
Cinnamon Twists 1.5 screens 3 screens 4.5 screens 6 screens
Yeast Donut Make-Up Procedure

These are step-by-step methods I use and recommend to produce a consistent and high-quality
yeast donut dough. The example is shown using my Master Yeast Donut recipe/formula. The
Advanced Donut Training Course 2 disk DVD set can be referenced for supplemental visual
instruction and if not already purchased may be
=>FOUND HERE<=

1. Scale pre-blended yeast base to desired poundage.
2. Calculate desired yeast donut end-dough final temperature.

Important Note: Calculations are needed to eliminate guessing what temperature to
make the yeast donut batter. The yeast donut batter is typically 72oF. By simple taking
the room temperature and flour temperature, the numbers can be entered into the excel
program along with the desired end-temperature of 72oF. The excel program will
automatically calculate the water or milk mixture temperature needed for the desired
end batter temperature. For those of you who prefer to figure the calculations by hand,
the Donut Dough Final Temperature Formula is:
3. Scale H2O and egg mixture according to Master Yeast Donut recipe.
4. Warm or cool H2O/egg mixture to desired end to desired end dough temperature based
on step 2.
5. Weigh out 2.5 lbs. per 60 lbs. of starter dough that has been removed from the
refrigerator and allowed to reactivate. Cut into 4 x 4 inch cubes. Please see the Yeast
Donut Dough Technical Article for in depth explanation of the uses and importance of
“scrap/starter dough”.

6. Pre-warm mixing bowl.
Important Note: Pre-warming Mixing bowl with hot H2O will ensure accurate
calculations prior to placing any liquid into cold metal bowl.
7. Incorporate wet and dry ingredients. Use hook attachment at low speed.
a. Add 75% H2O/egg mixture to mixing bowl.

b. Incorporate 50% dry yeast donut ingredient base.
c. Add remaining H2O/egg mixture, holding back 4 cups H2O/egg mixture.
d. Incorporate remaining dry ingredient base, mix for 1 minute.
e. Should dough appear dry micro adjust for consistency using remaining H2O/egg
mixture. Dough should be soft and pliable.
f. Mix additional 30 seconds; while incorporating starter dough (brew).
g. Mix yeast donut dough additional 31/2 - 41/2 minutes on low speed.
Proofing Yeast Donuts

I am constantly asked…. “when do I fry the donuts?” Of course, people are referring to yeast
donuts. Below is the short but important version to the answer of your question of, “when are
the donuts proofed?”.
In order to have a yeast donut that doubles in size when fried with a nice with a nice proof ring
on the outside center of the donut commonly associated with raised glazed donuts, we must
first understand peak fermentation activity throughout all stages of fermentation:
Stage 1. Stage one of peak fermentation is when you mix the dough, set the dough on the
baker’s table, and the dough doubles in size. But that is not all. The dough’s temperature rises
25o to 30oF hotter than when you mixed the dough. This is due to the metabolic activity of the
yeast. In short, yeast dough creates its own heat. I use a thermometer to track the dough’s peak
fermentation activity. When the dough is set on the baker’s table and covered in plastic to rise,
I insert a thermometer into the dough. Peak fermentation has been reached when the dough is
25o – 30oF warmer than the starting temperature.
Stage 2. Stage two of peak fermentation is when you loaf the dough into loaves and the loaves
double in size. You would then make donuts when the dough has again reached peak
fermentation/temperature.
Stage 3. Stage three of peak fermentation activity is when the yeast donuts are placed in the
proof box on screens and donuts double in size. But again, that’s not all? Stage 1, 2, and 3 helps
to tone down the taste of heavily yeasty tasting donuts. If you eliminate stage 2, the resulting
yeast donuts would be much more “yeasty” in taste and have a tougher consistency. So yes,
utilizing all three stages results in a more tender donut with an attractively mild yeast flavor.

Listed below is a mathematical equation so you are not guessing at when to remove the donuts
from the proof box and when to fry them.
1. When you place the yeast dough on the baker’s table (stage 1), cover the dough in plastic
and note what time it is. When the dough takes ½ hour to double in size – write it down.
2. When you loaf the dough (stage 2), cover the dough in plastic and note the time. When
the loaf of dough doubles in size – note how long it takes. For example, if it takes 15
minutes – write it down.
3. When the donuts have been cut and placed in the proof box (stage 3) take the sum of
both previous rise times and divide by 2 to obtain a general idea of how long it will take
for the final proof. With experience, a baker will be able to tell be sight when the donuts
are ready to be fried after this final stage. Calculate total bench time of step 1 and step 2
and deduct 50% of total bench time. This will be approximately 17 minutes of proof time
in the proof box for the final stage.
Order in Which to Make Yeast Donut Varieties

Important Note: Cinnamon Twists will be prepared with reconstructed dough, commonly
known as reformed dough. The first 4 – 5 loaves the scrap or left-over dough will be
reconstructed into a new loaf. Cinnamon Twists are the only donut s that can be made using
reformed dough (please refer to Donut Making Protocol).
1. Rings for raised glazed donuts, chocolate iced, caramel glazed, and orange glazed
donuts.
2. Open faced filled donuts.
Important Note: Made exactly like raised glazed donuts but – leave the donut hole in
the center of the freshly cut and unfried ring. Place screen in proof box and fry as
recommended in Donut Making Protocol. Open faced filled donuts will be used for
banana split yeast donuts, lemon, and cherry donuts, should you choose to make them.
3. Bars
4. Bismarks
5. Turnovers
6. Bearclaws
7. Honey Buns
8. Cinnamon Twists
9. Cinnamon Rolls
10. Apple Fritters
11. Mini Fritters

Donut Making Protocol to Implement the Recommended
Donut Line
* Time to Make the Donuts! *

Important Note: Always remember you are the artisan in the shop. Always be mindful of
safety. Never rush. Work efficiently and effectively to achieve a quality end product. Again,
donut making is hard work. Whenever I enter the shop I begin with the mindset of, “I am a
machine. I am the best there is. I never waste a movement.” While I am having my breakfast
and coffee before a long shift, I am mentally preparing myself to be productive.
1. Turn on entrance lights and kitchen and storeroom lights.
2. Turn on exhaust hood.
3. Turn on donut fryer.
4. Set donut fryer temperature to 330oF for frying buttermilk bars.
5. Make a visual inspection of all refrigerators, freezers, and ice machine for leaks. Check
to make sure propane is working properly. Check that hot water is hot.
6. Remove all refrigerated items that need to rise in temperature.
Butter Bavarian Cream Banana Cream

Milk Cream Cheese Icing Drizzles
Buttermilk Lemon Curd Scrap dough
Eggs Whipped Fillings Yeast Starter Dough
Sour Cream Butter Cream Filling Jellies
7. Return to fryer. Fill fryer with fresh shortening to 1 inch below the max fill line.
8. Season plungers. Place all donut plunger heads into the fryer well with 3 inches of the
cutter head submerged in the shortening. Leave submerged for a minimum of 20
minutes.
9. Fill or top icings and drizzles.
Chocolate Icing Bubblegum Icing Mint Icing

Vanilla Icing Strawberry Icing Lemon Icing

Maple Icing Lime Icing Chocolate Drizzles
Caramel Glaze Cotton Candy Icing Orange Glaze
10. Fill or top candies and toppings.
Powdered Sugar Blue Coconut Mini Chocolate Chip Cookies

Coffee Beans Sprinkles Sanded Colored Sugars
Red Velvet Crumb Blueberry Crumb Other desired toppings
11. Return to donut fryer and remove the now seasoned donut plungers.
12. Assemble Belshaw cake donut depositor utilizing the star donut plunger.
13. Adjust weight on Belshaw unit to deposit 2 oz. for cake donuts (unfried).
14. Confirm donut fryer is at 330oF using a manual thermometer.
15. Make Vanilla Donut Glaze according to Master recipe formula.

Important Note: Now is the time to make fresh vanilla donut glaze to be used
throughout the night. While the glaze is mixing for approximately 12 – 15 minutes we
will use that time as noted below to prepare the donut glazer for production.
16. To prepare the donut glazer while Vanilla Donut Glaze is mixing:
a. Open donut glazer lid and remove excess water from glazer (the remaining water
is from cleaning the glazer the previous night).
b. Take Pam cooking spray and spray the inside of the donut glazer.
Important Note: This will make clean up a breeze at the end of the night! My
donut glaze recipe is formulated to set up like acrylic. That is what gives the
donut glaze a nice shell and a prolonged shelf life. However, it can be very
difficult to clean off of the donut glazer once dried.
17. Return to mixer and stop the mixer, remembering to place it in 1st gear (safety first!).
Transfer donut glaze into donut glazer.
18. Place mixing bowl next to sink and add 3 quarts hot water. Utilizing a plastic scraper
simply scrape bowl clean with warm water. Return bowl to mixer.
19. Return to the donut glazer and place glazing screens and clamshell attachment on the
glazer so it is ready for use.

20. Buttermilk Bars.
Important Note: Buttermilk cake donut bars are the first donut varieties to be batched,
fried, and iced/glazed. Table cut Buttermilk Bars and Old Fashioned Cake Donuts must
be fried at 330oF.
a. Prepare Buttermilk bars according to Master recipe formula.

b. Lightly dust the baker’s table with flour and place the soft dough on the table.
c. Form into 10 lbs. loaf and cover in plastic. Let sit for 10 minutes.
d. Proceed to roll the dough into 1/2 inch thickness.
e. Utilizing long john cutter cut bars in one continuous motion.
f. Score top of bars and place on donut frying screen.
g. Utilizing “cradle” to hold frying screen gently and levelly lower the frying screen
until the frying screen submerges 1/4 inch (do not get hot oil on top of bars). Fry
for 1 minute or until buttermilk bars float.
h. Immediately turn all bars score side down.
i. Fry 2 1/2 minutes each side or until golden brown.
j. Remove donuts from fryer, drain 30 seconds.
k. Transfer to donut glazer and/or icing preparation table to finish.
Important Note: Use the first and second screens of freshly fried buttermilk bars for
plain and glazed buttermilk bars. Use the third and reconstituted dough for chocolate
and maple iced buttermilk bars.
21. Scrape down baker’s table using baker’s brush. Brush all flour and debris into center of
table. Sift debris and flour – throw away debris. Dust the baker’s table with sifted
recycled flour.
22. Old Fashioned Cake Donuts.
a. Fill fryer to maximum fill line with shortening.

b. Attach cake donut depositor to the Belshaw unit. Double check that batter drop
weight is set to 2 oz. (unfried).
c. Place Belshaw cake donut depositor over center of fryer for 5 minutes. This will
take the chill off of the equipment.
d. Check that thermostat is set to 330oF.
e. Spray Pam or sheet pan oil into Belshaw cake donut hopper and wipe clean (the
Belshaw will work better).
f. Place Old Fashioned drop batter in hopper. Cover and let rest 5 minutes.
g. Deposit 3 cake donuts into fryer. Should 2 out of 3 donuts overturn reduce
shortening level by 1/2 inch. Continue above process until all 3 donuts rise evenly
to the top of shortening surface. Maintain shortening level.
h. Deposit an entire screen of donuts until fryer is completely full. Turn donuts
immediately on rising to the surface of oil (double turning). Space donuts evenly
as donuts fry.

i. Turn donuts again in approximately 1 1/2 minutes or when golden brown.
j. Fry donuts an additional 30 seconds - pull from fryer and allow to drain for 30
seconds on drainboard.
k. Transfer donuts to glazer.
l. Remove the best looking Old Fashioned donuts (about 10) for plain Old
Fashioned donuts. Glaze remaining Old Fashioned donuts.
m. Repeat steps h – l until all batter has been deposited.
n. Glaze and/or ice remainder of Old Fashioned donuts according to specified
number of varieties to be offered (will vary).
23. Plain cake donuts aka 3 Milk Buttermilk Vanilla

Important Note: Please see section “Cake Donut Make-Up Procedure” for batching and
mixing instructions.

b. Set up Belshaw unit with star plunger and adjust drop weight to 2 oz.
c. Place Belshaw cake donut depositor over the center of the fryer for 5 minutes to
warm up.
d. Set fryer thermostat to 359oF.
e. Spray Pam or sheet pan oil into Belshaw cake donut depositor hopper and wipe
clean (Belshaw unit works better).
f. Prepare plain cake donut aka 3 Milk Vanilla from Master donut recipe.
g. Place plain cake donut drop batter in hopper. Cover and let rest 5 minutes.
h. Deposit 3 cake donuts into fryer. Should 2 out of 3 donuts overturn reduce
i. Deposit an entire screen of donuts until fryer is completely full. Space or separate
cake donuts as needed while frying.
j. Turn cake donuts in approximately 1 minute or when golden brown.
k. Fry donuts an additional 30 seconds - pull from fryer and allow to drain for 30
l. Maintain fryer shortening level, adding shortening if necessary, to be ready to fry
the next batch of cake donuts.
m. Transfer donuts to glazing unit and/or icing preparation table.
n. Allow donuts to cool 5 – 7 minutes.
o. Glaze or ice then decorate as needed according to varieties and specialty donuts
to be offered.
p. Repeat steps i – o until all cake donut batter has been used.
Important Note: 10 lbs. of cake donut batter will produce approximately 80 donuts at 2
oz. each (unfried weight). I batch at least 20 lbs. of cake donut batter resulting in 160
cake donuts. Following my Recommended Donut Line:

160 total 3 Milk Vanilla Cake donuts = 40 Plain Cake donuts
30 Chocolate donuts
20 White Iced donuts
10 Maple donuts
20 Sour Patch donuts
10 Bubble Gum donuts
20 Cotton Candy donuts
10 Miscellaneous donuts
24. Blueberry Cake Donuts.

b. Set up Belshaw unit with star plunger and adjust drop weight to 2 oz.
c. Place Belshaw cake donut depositor over the center of the fryer for 5 minutes to
warm up.
d. Set fryer thermostat to 359oF.
e. Spray Pam or sheet pan oil into Belshaw cake donut depositor hopper and wipe
f. Prepare Blueberry Cake donuts from Master donut recipe.
g. Place Blueberry cake donut drop batter in hopper. Cover and let rest 5 minutes.
h. Deposit 3 cake donuts into fryer. Should 2 out of 3 donuts overturn reduce
i. Deposit an entire screen of donuts until fryer is completely full. Space or separate
cake donuts as needed while frying.
j. Turn Blueberry cake donuts in approximately 1 minute or when golden brown.
k. Fry donuts additional 30 seconds - pull from fryer and allow to drain for 30
l. Maintain fryer shortening level, adding shortening if necessary, to be ready to fry
the next batch of Blueberry cake donuts.
m. Glaze the entire screen of Blueberry Cake donuts and immediately place glazed
donuts into container of Blueberry cake donut crumb, ensuring donuts are
completely covered with donut crumb.
n. Place Blueberry cake donuts onto cooling/transfer screen and top with Blueberry
Drizzle.
o. Place onto waiting display pans and store on donut tree racks.
25. Finish remaining cake donut line i.e. Chocolate, Lemon, and Apple Spice using Master
donut recipes and based on the above steps.

26. French Donuts.
Important Note: Please refer to section “French Donut Make-Up Procedure” for
batching and mixing instructions. Supplemental visual instruction can be obtained from
my French Donut Training Video. If not already purchased, the French Donut Training
Video may be
=>FOUND HERE<=

b. Ensure the French donut plunger is well seasoned by submersing in shortening
oil.
c. Set up Belshaw unit with French donut plunger and adjust drop weight to
maximum.
d. Place Belshaw cake donut depositor over the center of the fryer for 5 minutes to
warm up.
e. Set fryer thermostat to 359oF.
f. Spray Pam or sheet pan oil into Belshaw cake donut depositor hopper and wipe
g. Prepare French donuts from Master donut recipe.
h. Allow French donut batter to rest for 5 minutes prior to production of donuts to
allow for baking soda to begin leavening action.
i. Remove extra screens or risers from fryer (carefully).
j. Place French donut batter in hopper.
k. Test deposit donut batter onto plastic scraper, then return batter to hopper.
l. Deposit full screen of donuts.
m. Fry for 1 minute on one side.
n. Turn, fry for additional 45 seconds.
o. Remove from fryer and drain for 30 seconds on drainboard.
p. Maintain fryer shortening level, adding shortening if necessary, to be ready to fry
the next batch of cake donuts.
q. Transfer donuts to glazing unit and/or icing preparation table.
r. Allow donuts to cool 5 – 7 minutes.
s. Glaze or ice as needed according to varieties of French donuts to be offered.
t. Repeat steps l – s until all French donut batter has been used.
27. Prepare preparation table to finish yeast donuts according to the night’s bake and
specialty gourmet donuts to be offered i.e. icings, fruit toppings, candies, etc.
28. Thin donut glaze needed for yeast donut line.
29. Fill fryer to capacity with fryer shortening oil.
30. Set fryer thermostat to 358oF.

Important Note: 358o – 359oF is a safe and consistent temperature to fry most donuts.
As a baker becomes more experienced, the temperature may be micro adjusted lower
according to increasing donut thickness and number of times turned when frying and
micro adjusted higher the more adept and faster the baker becomes at turning donuts.
31. Scale 2.5 lbs. scrap yeast dough (brew) from previous night’s bake.
32. Prepare yeast donut dough based on Master yeast donut recipe. The following
instructions are based on 60 lbs. of yeast dough. Please refer to section “Yeast Donut
Make-Up Procedure”.
33. Place dough on lightly floured baker’s table, cover in plastic.
34. Remember to set aside and immediately refrigerate 5 lbs. of yeast donut dough to be
used for “brew” for the next night’s bake.
35. Take note of the time. Please refer to section “Proofing Yeast Donuts”.
36. When dough has doubled in size, remove plastic.
37. Divide dough into individual 8 – 10 lbs. loaves.
38. Take note of the time. Please refer to section “Proofing Yeast Donuts”. In addition, the
Advanced Donut Training Course on DVDs contains many tips and instructions for
working with yeast donut dough.
39. Take the very first loaf of dough and place it upside right (you will see the seam from
loafing) in the center of the table.
40. Proceed to make the donuts specifically as noted below (as based on the Recommended
Donut Line).
41. As donuts are finished, place directly on the frying screens and place into proof box set
on medium heat and high humidity,
42. Loaves #1 -#3 will be made into rings for raised glazed donuts.
43. Place all the scrap dough left over from cutting rings to the side to form another ball or
loaf of dough.
44. Reform/reconstitute ball of leftover dough and place in proof box.
45. Check first screen of rings for advancement of proofing.

46. Loaf #4 – full screen of rings for Banana Split donuts and cut the remainder into
Bismarks.
47. Reserve scrap dough and place on small 1/4 sheet pan.
48. Take loaf of reformed dough out of proof box, reconstitute into a ball, and place it back
into proof box.
49. Fry the first 3 screens of raised glazed donuts. Fry time is 30 seconds, flip and fry for
additional 25 seconds.
50. Glaze the first 3 screens of raised glazed donuts with Vanilla glaze. Place on donut tree
rack or directly into showcase.
51. Fry remaining 3 screens of raised donuts for 1 screen Orange glazed rings, 1 screen
Caramel glazed rings, and 1 screen Chocolate iced rings.
52. Loaf #5 – Prepare for “Long John” bars. Place all 3 screens of bars in proof box.
53. Add scrap dough to sheet pan with other scrap dough.
54. Remove loaf of reformed dough from the proof box, cover with plastic.
55. Loaf #6 – Prepare 21/2 screens of Cinnamon Rolls and place into proof box.
56. Check Banana Split yeast donuts and Bismarks for stage of proof.
57. Scrape baker’s table clean and lightly dust with fresh flour.
58. Prepare Cinnamon Twists from reconstituted loaf of dough.
59. Reserve scrap dough. Place on sheet pan with other scrap dough.
60. Fry Banana Split donuts. Place on donut tree rack to cool.
61. Fry Bismarks. Glaze 1 screen and place remaining screen on donut tree rack to cool.
62. Ice Banana Split donuts with Strawberry icing and finish accordingly.
63. Fry Cinnamon Rolls, glaze, and transfer to donut tree rack.
64. Fill donut fryer to capacity with shortening oil.

65. Loaf #7 – Prepare for Turnover pull-aparts. Place 2 1/2 screens in proof box.
66. Loaf #8 – Prepare for Bearclaws and Honey Buns. Place 2 screens in proof box.
67. At this point, use your best judgement on when to fry. Work paces may vary slightly and
with experience, each baker will find a pattern that works for that individual.
68. Utilizing baker’s brush, sweep flour on baker’s table into a pile. Sift the flour, throwing
away debris. Recycle the remaining flour for dusting to make Apple Fritters.
69. Place all remaining scrap dough on the baker’s table. This will be used for Apple Fritters.
70. Prepare Apple Fritters and place all 5 screens in the proof box.
71. Fry, glaze, and transfer Turnovers, Bearclaws, and Honey Buns to the showcase.
72. Clean Baker’s Table.
73. Fill donut jelly pumps and/or fillers with Bavarian Cream, Lemon Curd, and Jellies.
74. Fry Apple Fritters approximately 1 1/2 minutes on each side.
75. Transfer Apple Fritters to donut glazer, glaze, then transfer to donut tree rack.
76. Turn off donut fryer.
77. Scrape the fryer down with a baker’s blade, removing all small debris. Use a hand filter
to remove floating particles from shortening oil.
78. Ice Maple and Chocolate Bars and Chocolate Bismarks.
79. Utilizing donut jelly pumps fill donuts with 3 1/2 oz. filling per donut.
80.Transfer all remaining cake, yeast, and French donuts to the showcase.
81. Crumb any remaining (or damaged) cake donuts for donut crumb.
82. Take a count of all donuts made during the night’s bake.
83. Fill the kettle with 4 gallons of hot water and bring to a rolling boil for cleaning
purposes.

84. Clean donut glazer.
a. Fill 1 gallon container with 3 quarts hot water.
b. Scrape all glaze down into glazer well. Soak the sides of the glazer with hot
towels.
c. Repeat, scraping donut glaze and rinse down with hot water. Hold back 1 quart of
hot H2O.
d. Add 1 cap of lemon juice to remaining quart of H2O.
e. From a distance of 8 inches pour a direct stream of H2O/lemon mixture into
donut glazer well.
f. To remove any donut crumbs from glazer simple wait until the following night
when all the crumbs will have surfaced and can be easily skimmed off.
85. Clean mixer.
86. Clean preparation tables.
87. Store all remaining donut fillings in the refrigerator.
88.Sweep floor.
89. Transfer boiling water to the mop bucket and use to mop the floor.
90. Turn off the exhaust hood.
91. At this point you can filter the shortening in the fryer, fill donut wholesale orders for
pick up, fill sugar, flour, and other ingredient bins and/or make fillings and toppings
needed for the next night’s bake.
Appendix I
Donut Business Start Up Package Details
For a limited time, we will be offering a complete “Donut Business Start Up Package with
Master Recipes” designed to help you to successfully enter the donut business! The Donut
Business Start Up Package is built on my 3 decades of experience as a baker and business
consultant in the donut industry. I have designed this special Donut Business Start Up Package
to mirror the services I provide to my onsite donut training clients.
How special is this? This is the only opportunity I have ever provided to obtain my personal
Master Recipes without onsite training. These “Master Recipes” are the recipes/formulas I
reserve to bring with me for my onsite trainings and they have been implemented in a
multitude of successful donut shops. These are not simply recipes, but formulas that have been
perfected and proven over time. They have been developed in 50 lbs. batches and micro

adjusted until every recipe is completely stable and can be consistently scaled in size with
perfect integrity.
Below is an outline of what you will receive with the “Donut Business Start Up Package”.
1. Provide the Master Donut Line. This donut line to include yeast, cake and French
donuts and all related icings specialty icings, glazes specialty glazes and donut toppings
will enable you to create the entire line of donuts that can be modified to meet your
needs. This donut line has been implemented into a multitude of donut business.
The recommended donut line is derived from development, testing and perfecting a
donut line designed to take the donut business by storm in any region.
The donut line represents an ever-evolving industry from gourmet donuts to traditional
donuts complemented with specialty donuts utilizing the copper kettle to deliver a donut
line second to none.
2. Provide all “Master Recipes” Over 60 recipes. This includes yeast, cake, and
French donuts and all icings, glazes, fillings, etc. needed to create the recommended
donut line. Formulas, calculations and directions will be sent to the “Customer” to
implement scratch made yeast, cake and French donuts to then be converted into donut
premixes for private labeling purposes. Master donut recipes are formulas that can be
converted to donut premixes needed for private labeling and to maintain trade secrets
from bakers.
Master recipes are recipes that have been perfected over 3 decades.
The recipes are needed to implement the recommended donut line - consisting of yeast,
cake and French donuts - doughs and batters. To include all recipes for icings, specialty
icings and glazes and donut fillings to complete the donut line.
3. Provide primary doughnut equipment list needed for medium production shop,
based on the Recommended Donut Line and Master Recipes. This will ensure that you
only purchase equipment that you need, saving money and time and ensuring efficiency
for donut production in the shop. Complete equipment list comprising of primary list of
equipment needed to implement donut line based on medium production of 250 to 350
dozen donuts. With an eye on expansion, I have included optional equipment which
may be purchased at a later date and an article explaining the best way to plan for
kitchen expansion and increased donut production. Delivered via pdf with links to buy
and or compare equipment.
4. Provide donut shop secondary small ware list of equipment to acquire and/or
compare equipment’s. The small ware list will consist of the small ware items needed to
finish the donuts and/or complement your kitchen with attention to production of

donuts. The Smallware list includes all utensils, storage, and other essential items that
will be needed on a day to day basis. Smallwares have clickable URL links to purchase
and or compare equipment. Everything is covered.
5. Provide the ingredient list needed to implement the Recommended Donut Line
with the Master Recipes. This includes a Primary ingredient list that can be ordered
through Dawn’s or Bakemark and a Specialty ingredient list that is obtainable through
Amazon and online ordering.
6. The Donut Business Library to include the Advanced Donut Making Course.
All of the instructional videos I have ever created including the Advanced Donut Making
Course 4 hour, 2 disk DVD instructional and companion bounded book the Donut
Business Formula, French Donut Training Video, my entire collection of ebooks, and
several other bonuses.
7. Unlimited email and phone support. We will answer any and all questions you
have.
If interested in this limited time offer, please contact us (Lester and Calena Chastain) at
donutcourse@gmail.com. We would be happy to talk with you and to provide you with a
complete list of the 60+ Master Recipes and scope of services included in this special offer.
Appendix II
Lobby/Storefront Opening Tasks
1. Unlock the front door and turn off alarm.
2. Relock the front door until opening time.
3. Turn on remaining lights.
4. Pre-warm airpots with hot water.
5. Brew house coffees for airpots (and for yourself).
6. Scale back-up coffee for brewing – drip house coffee should be portioned and placed in
filters to be ready to brew throughout the day.
7. Prepare/stock milk, creamers, and syrups needed to create expresso drinks.
8. Fill all related condiment to finish expresso drinks such as cinnamon, nutmeg, mexi-
spice, sprinkles, coffee beans, etc.
9. Set up smallware needed for expresso production.
10. Stock self service area.
11. Turn on expresso machine.
12. Draw or pull an expresso shot to season seals and rings and to ensure the machine is in
working order.
13. Fill airpots with Morning Blend, Robust, and House Specialty Blend coffees.
14. Fill the back sink half full to clean donut trays.

15. Box any wholesale donut orders for pick up.
16. Assist the baker in traying and filling the donut showcase.
17. Fold flattened donut boxes into useable boxes to expedite customer service.
18. Count the petty cash in the till.
19. Make up daily special signs, if needed.
20. Turn on music for customers.
21. Remove the lobby chairs from tables and set up for customers.
22. Unlock front door.
23. Set out any patio seating.
24. Set out any signs or flags that belong outside.
25. Turn on the Business Open sign.
Lobby/Storefront Closing Tasks

1. Turn off business sign.
2. Bring inside any signs, flags, or patio seating.
3. Lock the front door.
4. Turn off all coffee equipment to allow time to cool.
5. Settle the till using proper procedure for your POS system.
6. Count and reconcile the till.
7. Leave $150 in petty cash in the till for the morning shift, be sure there is an extra roll
present for each coin denomination.
8. Place credit card receipts, cash, and reconciliation paperwork in the safe.
9. Perform a count of any unsold donuts and note amount and type in a log.
10. Day old donuts should be thrown away or can be donated to a church that provides
meals for the homeless, if preferred.
11. Fill a tub with hot water and soap and soak syrup dispensers and smallware.
12. Clean and sanitize the expresso preparation area.
13. Clean the expresso machine.
14. Clean airpots and drip coffee brewers.
15. Wipe down counters.
16. Restock paper products such as cups, sleeves, donut boxes, and napkins.
17. Clean self service area and restock all nonperishable items.
18. Clean all donut trays, pans, and transfer racks.
19. Clean donut display case, inside and out.
20. Clean presoaked syrup dispensers and smallware.
21. Pull any rubber mats from behind the counter and clean if necessary.
22. Clean lobby tables and chairs and restock nonperishable items such as napkins, sugar,
and nondairy creamers.
23. Clean the bathrooms.
24. Gather all trash and remove to the dumpster.
25. Set lobby chairs on top of the tables. Sweep the lobby floor and behind the counter.

26. Mop the lobby and behind the counter – separate brooms and mops should be
designated for the lobby and kitchen areas.
27. Place any donut orders needed for the following day on the baker’s bench.
28. Turn off the music and main lights.
29. Double check that back doors and windows are locked.
30. Double check that all equipment is turned off.
31. Set the alarm.
32. Exit and lock the front doors.
Appendix III
Further Reading – Yeast Donut Technical Article
Introduction. Remember, Yeast Raised Donuts are not cakes, but are living systems due to
the yeast fermenting the dough. The fermentation is vital to the end product. Always trust
fermentation in making yeast donuts. It is extremely rare for any production problems to
originate from excess fermentation of the yeast donut. It is better to think of a yeast donut as a
fried bread product. There is usually more than one way to solve any one problem in yeast
donuts. However, there is usually only one way that will solve the problem without creating
new problems. NEVER underestimate the importance of fermentation in yeast donuts. The
fermentation process is a complex series of reactions that produces carbon dioxide, alcohol,
and other chemicals. The pH level of the donut dough drops as the fermentation continues.
These chemicals and the yeast activity mellow the wheat gluten. The result is a far superior
dough that has better volume, shelf life and taste. When yeast is first added to the donut dough,
it is still in a relatively dormant state induced by the final stages of its manufacturing process.
This is especially true if dried yeast is being used. Proof times are very short when compared to
bread and it is vital to take advantage of every opportunity to gain fermentation during this
short process. If no pre-fermented dough (Scrap) or brew is added to the dough, the yeast
activity is relatively low.
The semi dormant yeast will still produce carbon dioxide to leaven the dough, but the other by-
products will not be produced that give the donut dough its strength. High sugar levels and salt
will retard fermentation, high water levels speed up fermentation. Since these factors cannot be
changed, the only good way to get adequate fermentation is by controlling temperature, time
and yeast levels. Low levels of sugar act as food for yeast and sugar will speed up the
fermentation. However, at the higher sugar levels, the osmotic pressure exerted by the sugar
will slow down the yeast. In a lean yeast donut sugar will speed up fermentation, but in a rich
dough, the sugar will slow it down. It is vital to be aware of this difference. The goal of
fermentation is matching the time when the yeast is producing the maximum amount of
carbon dioxide and when the gluten is the strongest. This will produce yeast raised donuts with
the best volume.
Age and development of yeast donuts’ fermentation is one of the most import aspects of yeast
donut production. Lack of fermentation of yeast donuts is also the number one issue in
bakeries that are having problems. Age or fermentation can come from three sources,

biochemical, chemical, and mechanical development. Biochemical age comes from the
metabolic activity of the yeast (fermentation). The longer the yeast donut dough and the flour
is exposed to fermentation, the older the dough is. This biochemical fermentation is due to the
activity of the yeast and produces a variety of acids and alcohols that interact with the flour.
Chemical age comes from additives added to the dough such as L cysteine, acids, and enzymes
etc. that react with the flour and/or enhance the yeast environment. Mechanical age comes
from mixing. A slightly over mixed dough will act like an old dough to a limited degree. The
opposite will happen to a slightly under mixed dough. Using these principles, fermentation,
mixing, and formulation will results in the correct parameters. For example, if your doughs are
acting a little old, reduce mix time, fermentation or both.
Scrap Dough and Yeast Donuts. Scrap dough and brew are the two primary sources of
pre-ferment in yeast donuts. The flour coming from the brew is only a marginal percentage of
the total flour in the dough. In other words, only a small portion of the flour in the final yeast
donut dough has been fermented when only brew is used. The scrap dough will add more
fermented flour as well as some very active yeast. Scrap will always improve the quality of your
yeast raised donuts. Two things to remember are to never use scrap fresh off the table and
never use too much very old scrap. Scrap dough should be refrigerated overnight and brought
out before the night’s bake to rise in temperature and activity before it is added to the fresh
yeast dough.
Very old scrap is broken down and is wet. Very old scrap will ruin any yeast donut dough. It is
best to fill the scrap buckets 2/3 of the way full. When the scrap has fermented to the point
where the bucket is full, the scrap has enough fermentation. Old scrap that is to old will be over
gassed, wet, and sticky. Once the dough gets to the point where it gets very warm
(approximately 120oF) the yeast will begin to die releasing glutathione which is a powerful
reducing agent. The glutathione will begin to break down the gluten releasing the water
resulting in a very wet sticky dough. Never used more than a small amount of this type of scrap
in a dough. As a rule, it is usually better to trash the old scrap rather than use it.
The amount of scrap and the amount of fermentation the scrap has received will drastically
affect the mix times. In other words, the more the gluten has been exposed to fermentation
before mixing to the lower the amount of time is needed to develop the dough in the mixer.
Adding scrap to the beginning of the mix will reduce the mix time as well since the new flour
will be exposed to the byproducts of fermentation during the mixing.
Floor Time of Yeast Donuts. Floor time is the time the donut dough needs to relax after the
mixing process. The mixing process puts a lot of mechanical abuse on the dough. The donut
dough needs to recover from the abuse before it is allowed to continue. There is not a right time
or a wrong time, but the dough and the final product must be observed to determine the proper
floor time. Floor time also serves as additional fermentation. Remember the yeast added to the
dough takes over 45 minutes to become fully active. A freshly mixed yeast raised donut dough
will be softer and highly extensible. A donut dough that has received a little floor time will start
to get spongy and will break clean when stretched.

A fully matured dough will be dry and very mellow, it will break clean and sharp with minimal
elasticity. Floor time is related to mixing. If a dough is over mixed, it requires more floor time
for the gluten to recover. An under mixed dough will require less floor time due to less
mechanical abuse. In yeast donuts, a dough with inadequate floor time will exhibit the
tendency to have the beginning of the dough to be sticky. This results in misshaped donuts. The
first donuts at the fryer will also be small with the donuts getting bigger as excessive floor time
can also cause problems. Excessive gassing will cause problems during extrusion. The end of
the dough may be too old.
Yeast Donut Mixing. There are basically two factors to be considered in the mixing of the
dough, temperature and gluten development. Mix times are rarely constant. The mix operator
must feel each donut dough and adjust his mix times to give the same amount of gluten
development. As stated earlier, biochemical, chemical and mechanical development are all
interrelated. If the scrap added to the dough is older or more is used, the dough will develop
faster in the mixer. The opposite is true as well. The mixer must be aware of this. Flour is rarely
the same. Gluten quality and quantity will vary from shipment to shipment. The variations
should not be great, but when considering all of the factors it will influence the water
absorption and mix time.
Temperature. Temperature is a critical point in the fermentation of the donut dough. As a
rule of thumb, a rise in 10oF will result in twice the rate of the fermentation reaction up to 100o
to 105oF. This is a 10% increase for every degree. If the doughs vary in temperature, the final
product will never be consistent since the proof time will not vary 10% per degree change.
Doughs must be consistently mixed to the proper temperature and the temperature should not
vary between doughs.
Proofing of Yeast Donuts. Proofing is the final fermentation stage. If everything is correct
during the proofing stage the donut dough will reach its maximum strength during the latter
stages of the proof when the yeast activity is at its greatest. This will result in a yeast donut with
good volume with good spread. The first zone of the proofer should be slightly more humid
allowing the yeast donut to spread more. The donut should feel velvety soft but never wet and
sticky. The second zone should always be slightly dryer. This allows the skin of the yeast donut
to dry out slightly. This helps with gas retention and strength. The proofer should be monitored
frequently to determine if the conditions are right. Slight variations in the dough and in the
fermentation will require changes in the dry and wet bulb settings. Blisters on yeast donuts are
caused by excessive dryness in the proofer.
A very dry skin will form a barrier that moisture cannot escape and during the first stages of
frying the rapid release of steam will form a pocket (blister) during the first 10 seconds in the
fryer. I have never seen dockers, needle wheels and the like actually work in production. The
best way to eliminate blisters in yeast donuts is by increasing water in the dough and/or
moisture in the proofer. A quick way to test this is to spray the donuts with water on the side
that is getting the blister (after proofing) and watch the results. The best way to judge the proof
of yeast donuts is by final product. The internal temperature can also be used to determine the
degree of proof. The internal temperature will vary from process to process and product to

product. However, it should be fairly constant in your operation. A yeast donut with a normal
proof time of approximately 30 minutes should reach an internal temperature of 105oF plus or
minus 3oF at the end of the proof. Short proof times require higher internal temperatures of
110oF and higher. Too low an internal temperature can result in raw spots in the finished
donut.
The fryer cannot be expected to cook out the donut if it is too cold before entering the fryer
Never proof by the dry bulb and wet bulb settings. Always feel the yeast donuts and observe the
product in the fryer. Compare the beginning of the doughs to the end before making
adjustments. Proofers with higher air velocities will need a wetter proofer and low velocity
proofers need a drier proofer. Another fault caused by incorrect proofing is white spots on the
surface of donuts. White spots on yeast donut surface can be caused by too wet of a proofer.
When the donuts get sticky in the proofer, they stick to the tray and will get concave bottoms.
This will result in white spots. Do not proof too wet. A drier box is critical to getting a good
donut. This advice may sound contradicting. But the most important thing is to feel the
product and adjust from experience.
Frying of Yeast Donuts. The fryer is the point where all decisions concerning fermentation,
mix time, mix temperature, floor time, and proof time are made. Never bake by numbers
always observe the final product and make adjustments. Most yeast donuts will fry in 90 to 110
seconds at 360oF. Never increase the fry time to increase the fat absorption. If the fat is too
low, there is a problem in formulation.
Critical Control Points of Yeast Donuts - Yeast Donut Brew. The temperature of brew
determines the rate of fermentation. Higher temperatures speed up fermentation drastically.
This temperature should be recorded for every brew. This is not the temperature of the water;
it is the temperature of the brew after it has been set out. Rise temperature is final temperature
or set temperature. This is an indication of the amount of fermentation. The fermentation
activity of the yeast creates heat. This temperature should be recorded for every brew.
Increasing and decreasing the total ferment time will change the age of the brew. Measure
temperature and pH at least once a day. The value should be compared to the rise/set
temperature. There should be consistency between the values of the set temperature and/or
the ferment time should be adjusted.
The amount of scrap should not vary as this will alter the age of the dough. Scrap is very
important in order to obtain the desired level of age. Fresh scrap should never be used. Fresh
scrap has practically no value. Also, allow the scrap to proof up before use. Very old burnt out
scrap should be added only in small quantities as this will have a negative effect on the product.
There is a correlation between the age of scrap and amount of scrap needed. The older the
scrap is, the less is needed. The younger the scrap is the more that is needed. The two are
directly related.
Mixing of Yeast Donuts. Mixing times will vary. Each donut dough must be evaluated by
the mixer. The age of the brew and the scrap will alter the mix times. Changes in the flour will
also alter the mix time. It is vital to monitor this closely.

Rate of Proof. The final temperature will determine the rate of proof. The final product
should determine the yeast donut dough temperature. The final mix temperature should be
recorded for each dough. Degree of development Since there is a possibility of changes in the
brew, scrap and flour, the donut doughs must be evaluated for mix development. Elasticity and
extensibility of the doughs must be evaluated.
Floor Time of Yeast Donuts. Floor time is related to the amount of development from
mechanical, biochemical and chemical sources. The more the donut dough is over developed
the longer the floor time must be to allow the dough to recover. Underdeveloped doughs need
less time. If there is consistency in the development of the doughs there will be consistency in
floor times.
Proofing of Yeast Raised Donuts.
Temperature and humidity of the first zone - The first zone of the proofer should be moister
than the second zone. Donuts should be evaluated in the box several times per shift to
determine if the conditions are correct. The yeast donuts should feel velvety and not dry. The
yeast raised donuts should not feel sticky. This allows the yeast raised donut to flow on the
shelf without sticking to the shelf.
Temperature and humidity of second zone - The second zone needs to be dryer to allow a skin
to form. The skin will give the donut support and help retain gases during frying. If blisters are
forming, the box is too dry. Once again, this should be evaluated several times per shift.
Internal temperature of the donut leaving proofer - The internal temperature will determine
the degree of proof. Proof box temperatures and dough temperatures need to be adjusted to
optimize final product characteristics. Optimal temperature can vary slightly but for your
current product it should be 105oF
Fat Absorption. Yeast donut fat absorption is an important quality parameter that should be
monitored. Low fat levels produce a yeast raised donut that has a shorter shelf life and will
have glazes and icings that break down more quickly. Too high a fat level will produce a donut
that is more expensive and will have a greasy mouth feel. Yeast donut fat levels (% of fat of the
finished donut with no icings or glazes) should range from 24% to 33%. Type of donut being
produced, size, shape and desired shelf life and eating characteristics will determine the fat
level. The most important factor that will alter the fat level is the shortening added to the
dough. As more shortening is added the fat level goes up. A yeast donut with more fat in the
dough will be more tender and will absorb more fat from the fryer. A yeast donut ring dough
will have about 6 to 10% fat based on the flour used. Flour protein will change the fat
absorption. Gluten will form a film that will block the fat from entering the donut. The higher
the level of protein, and the higher the strength, the more that the gluten will block the fat.
There is a significant difference between the varieties of flours (spring wheat vs. winter wheat,
clear flours vs. normal extractions). Spring wheat flour has the highest level of strong proteins.
Clear flours are high in protein, but the quality is very low. Do not use clear flours in donuts.

Higher sugar levels will weaken the gluten and will allow more fat to be absorbed. The osmotic
pressure of the sugar will draw water from the gluten. This has 2 effects. First, the donut dough
will appear to be wetter (softer) and the fermentation will slow down as the levels increase. As
you can see, the function of the ingredient influences the fat absorption of the finished donut.
In addition, the dilution effect is another factor. As more shortening and sugar and other non-
strengthening ingredients are added the more the strengthening ingredients are diluted. The
addition of sugar and shortening can have quite dramatic effects on the finished fat level.
Controlling Mold Growth on Yeast Donuts. There are several ways to control the growth
of mold on yeast donuts depending on what is causing the donut to go moldy. The most
important aspect is bakery sanitation. Unless the bakery is clean and mold free, no method will
guarantee mold free shelf life. Quaternary ammonia products can be applied at 200 ppm to
sanitize the surfaces of the bakery. Special attention needs to be applied to 'wet areas' such as
bowl cleaning areas.
Increasing preservatives to compensate for poor sanitation will not work as calcium propionate
are not generally ideal at the level used in foods. They therefore will not reduce existing yeast
or mold contamination, but instead retard further growth of organisms already present,
provided the degree of contamination is not too high. Products that have already spoiled or
foods prepared under poor sanitary conditions will not benefit from the use of this
preservative. Adequate and proper preservatives are also key to proper mold inhibition.
Calcium propionate is the only inhibitor that will work in a yeast raised dough. All other
preservatives will inhibit the yeast and prevent proper fermentation. Excessive levels of
calcium propionate will also inhibit the yeast and will not help. The glaze can contain much
stronger preservatives such as potassium sorbate and sorbic acid. The glaze must contain at
least 1/10 of 1% of potassium sorbate or sorbic acid. Remember that if you use these
preservatives at high levels, do not use reclaimed glaze as sugar, it will kill the yeast.
The last factor is equally as important and that is fermentation. Increasing the fermentation
will allow the donut to cook out better. Large donuts or jumbo donuts need to be fried out
completely. Raw spots in the center of the donut will cause mold to grow in the center of the
donut. Sometimes donuts that are doughy in the center go sour or moldy in the center.
Whenever this happens, increase fermentation. This is a strong indication that the proof box is
too cold, increase the temperature of the box. It would also be helpful to increase dough
temperature, increase amount of scrap dough and increase the yeast level. The dough must be
properly fermented to cook out the donuts.
Critical Ingredients in Yeast Donuts. No technical discussion on yeast raised donuts can
be complete without a discussion on ingredients. The most important ingredient is flour.
Flour for Yeast Donuts. Yeast donuts are made from wheat flour. Wheat flour is the only
flour that contains gluten which is the protein responsible for the cell formation. All other
flours (rye, barley, corn etc.) do not contain gluten. There are many types of wheat (soft wheat,
hard wheat, red wheat, white wheat). Soft wheats are low in protein and the proteins are weak.

Soft wheats are used to produce cake and pastry flours. Hard wheats are higher in protein and
the proteins are stronger. Hard wheats are used to produce bread flours.
Yeast donuts are made with hard wheat flours. Spring Wheat vs. Winter Wheat - there are
basically two types of hard wheats, spring and winter. Normally a winter wheat flour is used in
table cut donuts. In some regions a winter/spring blend is used. A yeast donut should be
tender, but pressure cut donuts need a stronger flour due to the abuse of pressure extrusion.
Spring wheats are planted in the spring in the northern states and harvested in the fall. Spring
wheats are much higher in protein than the winter wheats and are used to produce high gluten
flours. Average high gluten flours made from Spring wheat range in protein from 12.5% protein
to 14% protein. The proteins in spring wheat flour is much stronger than winter wheat
proteins. Winter wheat are planted in the winter in the central and southern states and are
harvested in the late spring. Winter wheats are also used to produce bread flours. Average hard
red winter wheat flours contain 10.0 to 11.0% protein.
Flour Specifications for Yeast Donuts. The most important specification is the protein
level. Lowering the protein level to save money will result in collapsing donuts with high fat
levels. Using too high a protein will result in tough donuts with low fat levels. The next most
important specification is ash. Ash level indicates the degree of extraction or how many pounds
of flour was produced from the wheat. The higher the extraction, the higher the ash, the higher
the protein and the lower the protein quality. DO NOT ACCEPT HIGH ASH LEVEL FLOURS.
These flours are no good for producing quality donuts. Winter wheat ash levels should be
below .49 and spring wheat ash levels should be below .53. There are many other parameters
that measure protein quality such as the farinograph which accurately predict protein quality.
A high gluten flour with low ash can produce a much richer product. The richer the product,
the stronger the flour should be.
Abuse. Other factors are the abuse the flour receives during mixing and processing. Very high
speed mixers and abusive pumping will require a stronger flour. Gentle mixing and no
pumping does not require a stronger flour.
Which Flour to Use. Picking the correct flour is vital to producing quality yeast raised
donuts. Flour can affect many different aspects of the finished donuts such as volume,
toughness, fat absorption, and shelf life. All of the parameters of the finished product must be
taken into consideration when selecting the flour. Contact ingredient experts if you have
questions on which flour to pick.
Sugar in Yeast Donuts. Sugar has several functions in a yeast raised dough. The obvious is
sweetness, however, this is the least important. In a yeast donut there is dextrose, sucrose, and
other sugars. Sugar acts as a tenderizer which will make the donut less chewy and will increase
the fat absorption. Sugar will also undergo browning reactions during frying to give crust color,
dextrose is gives more crust color than sucrose. The most important function of sugar is as a
food for the yeast. The yeast needs a supply of quick energy for the quick fermentation that is
used in donuts. Dextrose will be the primary source of food for the yeast during the
fermentation. High levels of sugars speed up fermentation considerably, but as the sugar levels

rise, sugar will inhibit fermentation due to the osmotic pressure exerted on the yeast. Sugar
will also compete with the gluten for the available water. To see this, mix a dough with no sugar
and very low water. The dough will be very stiff. Add sugar at the end of the mixing and the
dough will soften up considerably. This magnifies the osmotic pressure and slows the
fermentation down even more. Doughs with very high sugar levels need very high levels of
yeast to compensate for the slow fermentation.
Shortening in Yeast Donuts. There are many types of shortenings on the market. The best
shortening to use is a vegetable shortening. Animal shortenings have too much flavor for a
yeast donut and animal shortenings have limited shelf life, as they go rancid quickly. Use
vegetable shortenings specifically for the bland flavor. A good yeast raised donut shortening is
a partially hydrogenated oil with monoglycerides added. Partial hydrogenation makes an oil
solid at room temperature. Liquid oils can be used but they will make a donut that more readily
collapses and with a higher fat absorption. There are Trans Fat Free Shortenings available.
Avoid esterified shortenings as they can have off flavors. Palm based fats work, but the flavor is
different and is not as pleasant as soy.
New shortenings are coming out every month, the best choice is to test and see the results.
Monoglycerides is a very general term. Only one monoglyceride is functional in yeast raised
dough and that one is glycerol monostearate (GMS). GMS is the only monoglyceride that
functions as a crumb softener. GMS content of a good yeast raised shortening will be 5 to 10%.
Powdered monoglycerides are a blend of GMS and GMO. The GMO is used to make the GMS
soluble in water. Straight GMS must be melted into fat in order for it to be functional. GMO is
not functional in yeast raised products even though it is a monoglyceride. In other words, you
are paying top dollar for a non-functional ingredient!
Yeast in Yeast Donuts. Yeast is a living ingredient. Care must be taken with yeast so that it
is not stressed or killed. Compressed yeast or cream yeast is the best yeast to use. This yeast
has been stressed the least. Compressed yeast is in a semi dormant state that will allow the
yeast to have a shelf life of about 7 days.
Do not use old yeast. Do not use hot yeast that has broken down. Yeast should feel cold and
dry, not sticky. Many yeast companies are putting codes of 2 weeks on yeast. Do not keep your
yeast that long. Get more frequent deliveries. Compressed yeast must be kept cold and not
allowed to warm up. Once compressed yeast is warmed up the yeast starts fermenting itself
(eating itself) and the temperature increases more. This process is very hard to stop and will
destroy the yeast. Once the yeast cell has been ruptured due to this process the enzymes that
were contained in the yeast are released into the dough. These enzymes will destroy the dough.
Yeast must be kept in a sealed bag; this will also keep the yeast in a dormant stage. Dry yeast
takes much too long to come out of dormancy. The dry process stresses the yeast far too much
and the short fermentation of yeast donuts does not give the yeast a chance to "come back".
Dry yeast requires much longer fermentation times. Also remember that pure granulated sugar
and salt are poisonous to yeast. Never scale the yeast directly on top of sugar or salt. Keep the
two separated until mixing.

I understand that all of this is complicated, it is not necessary to understand all of the technical
aspects at once. Focus on the important steps outlined in the Manual. Experience will bring
about an intuitive ability to work with yeast donut dough and to recognize the different stages
of fermentation with ease.

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Donut Business

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• One baker and one assistant

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About Donut Making and Safety in the Shop

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The Recommended Donut Line

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Maple Glazed Red Velvet

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Maple Bacon Rehab

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Yeast Donut Cherry Cake

Chocolate & Lemon Cake

The Double Around the

Chocolate and Chocolate

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Yeast Bismarck Chocolate

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Cheese Cake Kiddie

Cream Cheese Vanilla Cake

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Donut Premixes vs Scratch Donut Making

• Reduced staff orientation and training.

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Scratch Donut Making Methods. My reference to my scratch donut making system is

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Display Display toppings Icing Transfer

Blending Ingredients for Cake and Yeast Donut Bases

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2. Scale flour base, place in large mixing bowl.

3. Scale bakers’ flour, place in large mixing bowl.

8. Follow make up procedure for master yeast donut recipe

Cake Donut Base.

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3. Utilizing a heavy whisk lightly blend flours/ingredient inclusions together in a mixing

Cake Donut Line Production

• In house blending of flours and dry ingredient inclusions.

How It Works – Making Multiple Cake Donut Varieties

Donut Varieties Base Liquid Inclusion Flavoring/Fruit Concentrate

Plain Cake = Base 3 Milk Mixture

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Cake Donut Make-Up Procedure

2. Calculate needed/desired end batter cake donut temperature.

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5. Pre-warm mixing bowl.

8. Finish with these steps:

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2. Scale water, shortening, and double acting baking powder.

4. Incorporate flour mixture. Stir vigorously until paste is formed.

5. Reduce heat to low, continue cooking/mixing paste for additional 30 seconds.

8. Stop mixer (safety first!) and scrape the bowl.

10. Stop mixer and scrape the bowl.

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Large Poundages of Yeast Doughnut Dough

30 lbs. 60 lbs. 90 lbs. 120 lbs.

Yeast Donut Make-Up Procedure

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2. Calculate desired yeast donut end-dough final temperature.

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