EVERYTHING YOU NEED TO

KNOW ABOUT DOUGHNUTS

INGREDIENTS

•Flour The ingredients for making doughnut is relatively

small but it is important to know
•Yeast how they are manipulated to create the end result.
•Buter .Flour provides structure.
•Water-Helps to tenderize the dough as well as provide
•Egg richness.
•Sugar •-Sugar-The sugar sweetens the dough and gives it a
golden brown colour during frying
•Water Egg-makes light,flufy doughnuts and contribute to extra richness.
•Butter-The butter and the fat in the eggs help make your doughnu soft
and rich.
Yeast-The dough is leavened and made airy thanks to the yeast in the
dough.
Types Of Doughnuts
.There are lots of other dough variations for a doughnut.
I will be teaching you ring doughnuts & round doughnuts.

Storing Doughnuts
Eating the doughnut fresh is always the best option.when you
can’t,
keep them in airtight containers

Do’s & Dont’s While Making

DOUGHNUTS
1.Mix thoughtfully:Dough needs more intense mixing to build structure.
Follow the recipe guidelines.
But generally,doughnut dough should be mixed on low speed until the
dough comes together,then mixed on medium speed to strenghten gluten
strands
2.Let it rise when applicable

3.Measurement is very important,take your time to get the

correct & exact measurement

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 4.Don’t miss the kneading process,the kneading process warms
and stretches these gluten strands ,eventually creating a springy
and elastic dough.
5.After molding your donuts into shapes,don’t allow it to sit for
more than 50mins before frying.
6.The best way to fry perfect doughnuts is to start testing your oil
(take a small amount of dough and fry in oil,when it’s completely
fried you can proceed to fry both sides until it’s golden brown).
7.Allow doughnuts to cool before glazing or filling

Measurements.
500g flour
100g sugar
50g butter
1tbsp yeast
1 cup of water(at room temperature…Do not
use warm or hot water biko)
1 tsp salt
1 large egg (90g)

Methods.
.Measure out all ingredients listed above
.Divide butter into 2 and add all ingredients together in a mixing
bowl
.Mix for about 10 mins until your dough is soft & stretchy
.Transfer the dough to a clean surface,add remaining butter and
knead on a clean surface
.Beat the dough well for additional 5 minuites (don’t miss this step)
.After kneading the dough for 25-30 mins,dust some flour on your
work surface,form a ball and allow to sit for 5 mins only
.Get a baking paper and sprinkle flour on it as well
.Divide the flour into two (since we’re making ring and round
doughnuts

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 •if you're making ring doughnut,roll out the dough to half an inch
thickness and cut it using your doughnut cutter & place it on the
floured baking paper
FOR THE FILLED DOUGHNUT
The maximum weight of your dough shouldn’t be above 80,if not
you will end up with an uncooked dough inside,so if you’re
weighing your dough ,it should befrom 50,60,70 and80grams.
HOW TO MOLD
Make a ball shape and mold into a circle.You have to be very careful
& patient while molding your dough.After molding, place the dough
on a floured baking sheet.
•Arrange the doughnuts on a floured baking sheet,giving enough
space between each doughnut so that when it rises,it doesn't touch
each other.If they do,when you are trying to get them apart,it would
deflate and you won't get a fluffy doughnut.
•Allow to rise for an hour or until it doubles in size.(it should not be
more than 50mins before frying)
• Fry on medium heat ensuring each side is well fried and has turned
golden brown before flipping to the other side.
•Drain on a cooling rack or kitchen towel.
•Your doughnut is ready.
Forthisrecipe,yougetatleast12(6ring&6round)
70g each

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