can yeast donut dough last ? getting a yeasty flavor!

[lestblight]

have a yeast donut recipe that gives great results day of but if i put the dough in fridge and use next dat.. my sugar is killed and has a very yeasty flavor. anywh i can get the donuts ready day before for frying in big batches the next day?

is there a fix for this? can i cut my donuts after they rise and freeze? or reduce yeast?

i can post recipe if necesarrry.. just dont have it at work,

also these are not traditional donuts.. south american bunuelos

thanks.

[dave_c]

Since you're proofing the dough in the fridge overnight, I would use around 1 tsp of instant yeast for every 5 cups of flour.

I believe most recipes typically call for 1 or 2 packs of yeast (that's about 2 1/2 teaspoons of yeast per pack).

Give that a try.

[lestblight]

here is the recipe im basing it on.. i changed sugar levels and used milk and some shortening

2 t yeast, soaked in ½ c warm water

1 c warm water

1 t salt

2 T granulated sugar

1 t aniseed, washed

3 c flour, approximately

3 eggs

Vegetable oil for frying

so i should use 1 tsp yeast here?

I want the donuts to puff up.. very similar to beignets.. i fill them with some ganache

should i experiement with adding baking soda? would this help?

thanks

btw i dont proof it over night.. i just need to be able tofry these in big batches and cant prepare dough same day..

I am looking for a way to make the doiugh the day before.. with out the yeast being a problem with all the sugar in the dough

thanks!

[lestblight]

anyone?

need to make this soon and not sure what to do !

thank you.

[maxie]

A long, long time ago, I used to make Bomboloni. The dough was prepared, pressed into a sheet pan and chilled 2-14 hours in the refrigerator. It was flattened and cut. Cut pieces were either proofed for two hours and fried, or frozen for up to a week. The night before, frozen pieces were pulled and allowed to defrost and proof at room temperature (in turned off proof box). The Bomboloni were ready to go in the morning. Can't guarantee this will work for you, but it is worth a try.

[Kelli2006]

You can cut the amount of yeast in half and still have plenty of dough development since you have a very long fermentation.

[lestblight]

i will try cutting the yeast.

wonder if that will have any affect on the donuts when fried.. they puff up like beignets..and i dont want to lose that. would cutting the yeast down change that ?

[chowser]

As long as you let it rise as much as it should, it'll be fine. The yeast continues to multiply as long as it has enough food.

[lestblight]

and would adding a pinch of baking soda or powder help the donuts puff up?

if so.. how much would be appropriate? i imagine this will free me from being too concerned with the yeast

[chowser]

It's a yeast bread and the yeast will do the job fine w/out baking soda or baking powder. Baking soda reacts immediately so you'd have to add it right before frying for it to help so that would not work at all. Baking powder can be double acting, once when added to liquid, another when heated so it could help but really is unnecessary. Follow the instructions on how much the dough should rise before frying. They will puff up, with long enough of a rise in the refrigerator.

[Kelli2006]

If you make the dough a day befoire you fry them the yeast will have plenty of time to multiply and create the rise that you want. That recipe was likely written to be constructed and fried within 4 hoiurs, so removing 1/2 of the yeast and proofing for 18+hours should be equal. Yeast creates a new generation every 2-3 hours depending on temperature, so 1/2 of the yeast should be plenty.

I am actually suprised that the yeast in your previous attempts didnt eat all of their food and then die leaving nothing for the final spring in the hot oil.

[Jpan99]

Hi Lestblight, Did this end up working for you? I want to make some yeast donuts but make the dough the night before and put it in the fridge. Did reducing the yeast work?