Day one hundred twenty two

Finished doughnut

Do you know how to make doughnuts?

Apologies for writing this post with delay again. Somehow it slid out of my mind. I mean completely (probably I have MDD).

I did not know about it before last Friday. Our team made doughnuts and funnel cake. Other teams made pork belly, chiliquiles and some other standard dishes for breakfast.

Doughnuts and funnel cake we made from scratch. We started dough on Thursday and finished product on Friday. Making dough was not difficult at all. For baking you should be precise in you measurements and everything will be fine.

I expected that we will be

Don't know how I did that -
two triangles and two
rectangles...

extremely busy with doughnuts. I thought that making (forming) doughnuts is similar to making bagels. I was wrong, as we did not have to roll dough in a long thin pieces and then tie them in rounds. Instead we used doughnut cutter. So the process was following: roll the dough into sheets approximately 1/2 - 1/3 inch thick, then using cutter cut dough into rounds, transfer them on a baking sheets separating doughnuts from wholes (now I also understood how doughnuts wholes are made) to proof. When they have proofed enough, fry them in oil and serve.

This is a recipe we used.

YEAST-RAISED DOUGHNUTS

Yield: 36 1 1⁄2 oz. doughnuts

Ingredients:
Water (75-80° F) 1 lb 
Yeast 1 oz
Eggs 4 oz
Sugar 2 oz
Milk powder 2 oz 
Bread flour 1 lb 4 oz
Pastry flour 12 oz 
Baking powder 1/2 oz 
Salt 1/2 oz
Nutmeg 1 pinch
Emulsified shortening 6 oz

Method

Frying doughnuts in oil

1. Dissolve the yeast in the water, eggs, and sugar; stir to mix in.
   
2. Add the flours, milk powder, baking powder, salt and nutmeg, mix on speed #1
   with dough hook until incorporated, add shortening, mix on speed #2 for 8 minutes, remove from mixer and bulk proof for 30 minutes. (Proof time will vary according to the amount of yeast used.)
   
3. Cut off a large piece of dough and roll into 1⁄2-inch thickness, cut into doughnuts: 1 1⁄2 ounces each.
   
4. Roll out the remaining dough with scraps, let it rest, proof 50% (15-20 minutes.)
   
5. Fry at 360°F to 375° F for 4 to 5 minutes or until golden brown on both sides.
   
6. Drain, ice with fondant or doughnut glaze if using

Ready for proofing

Cutting doughnuts

Here is the link for Funnel Cake recipe.