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Mar 27, 2013 10:05 PM

"Made to Order" Doughnut question


Sometimes when I go to restaurants they have "made to order" yeasted doughnuts for dessert. I would like to do this at home. How can I make yeasted doughnuts without having to proof them long?


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  1. You still need to proof them... The resto has a batch of dough made up and ready to go, stored in the fridge. They just pop them in the deep fryer when you order. The cold will slow down the rise so the dough can stay in the fridge for a day or so.

    2 Replies
    1. re: iluvcookies

      So do they proof them and then store them inside the fridge?

      1. re: mymeowzer

        Exactly. The cold temp of the fridge keeps them from overproofing (for a little while anyway). They make a batch of dough every day or 2 and just throw them in the fryer when ordered.

    2. Making donuts in deep fry fat or oil is relatively an easy process. Just mix the batter with eater between 70-72* if I recall correctly. You could also make them with cake batter in an electric pan, similar to a George Foreman Grill.

      with yeast raised donuts specific though, I believe the temperature should be raised to 78* and it should be proofed for a minimum 45 minutes...up to 1.5 hours.

      1. I have made the dangerous discovery that a freshly fried homemade raised doughnut freezes well. Shockingly well. I just let them thaw and come to room temp, but I suspect they could be successfully refreshed with a brief run through a hot oven, too. Only if you don't have stuff on them that would melt and slide off, though.
        Be careful. Having fresh homemade doughnuts available whenever you want...