"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?
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.
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...