TASK SHEET No. 3.

2
Title: Doughnut

Performance Objective: Given the tools, you should be able to prepare

Doughnut by following the standard recipe and
enterprise practices.

Supplies/Materials:

3 tsp Instant Yeast

¾ c water
3 ¾ c AP flour, sifted
¼ c sugar
1 ¼ tsp salt
1 ½ tsp baking powder
1 egg
¾ c evap milk
¼ c shortening
Frying:
Oil
Roll-in:
Sugar
Equipment : Oven, Mixer with whisk attachment

Steps/Procedure:

1. Dissolve yeast in 1/3 part of water. Set aside.

2. In a mixing bowl with dough hook or flat beater attachment,
place the sifted AP flour, sugar, salt and baking powder. Mix
for 30 seconds at low speed.
3. Add the dissolved yeast, remaining water, eggs and evaporated
milk. Mix for 2 minutes at low speed then mix at medium
speed for approximately 4 minutes.
4. Add the shortening and mix until gluten is slightly developed.
5. Transfer the dough in a greased bowl and cover with plastic.
6. Let the dough rest for about 15 minutes at room temperature.
7. Punch down the dough and using a rolling pin, rollout dough
into ¾” thickness.
8. Cut pieces using doughnut cutter
9. Let the dough rise on floured baking pan until it doubles in
size. (Approximately 45 minutes)
10. Pre-heat oil into 300F then fry until golden in color.
11. Let excess fat drip then roll doughnut in sugar while still
warm.
NOTE:
Best served warm.
Ingredients may be mixed by hand. Be sure that all ingredients are
incorporated well and the gluten must be developed.
Assessment Method:

 Observation
 Demonstration