Recipe: Yeast Donuts or Apple Fritters and Donut Glaze (quantity recipe)

Yeast Donuts and Donut Glaze (quantity recipe)

cold water - 32 oz.
yeast - 4 oz.
bread flour - 1 pound 14 oz.
pastry flour - 1 pound 10 oz.
baking powder - 1 oz.
dry milk solids, sifted - 3 oz.
eggs - 6 oz.
salt - 1 oz.
sugar - 6 oz.
vegetable shortening - 6 oz.

method: straight dough mixing method

1. Mixing the ingredients. In a 20 qt. mixing bowl, blend together the water and yeast by hand to create a slurry. Sift together the bread flour, pastry flour, baking powder and milk solids and place on top of the slurry. Followed by the eggs, salt and sugar. Reserve the vegetable shortening.

2. Using a dough hook, mix on low speed for "2 minutes". Then add the vegetable shortening, and mix on medium speed for "7 minutes", until a smooth dough is formed.

3. Place the dough in a lightly covered bowl and cover. Allow the dough to rest for 20 minutes.

4. Punch-down the dough. Pin-out the dough to a 1/2-inch thickness or scale into 1.5 ounce rounds. Then allow the dough to rest for 15 minutes.

7. Using donut cutters, cut-out desired donuts shapes Place on fryer screens and proof for 20 minutes. Giving the donut a 3/4 proof.

8. The fry oil temperature should be 370F degrees. Fry the donuts for a total time of 2 1/2 minutes. Turn donuts halfway through frying.

9. Remove, allow to drain, and place on paper towels to absorb fat. Allow donuts to cool for a couple of minutes before applying the donut glaze. The donuts must be at room temperature before applying a fondant or a chocolate ganache glaze.

Apple Fritters:

Chop 1 pound of donut dough into medium sized pieces. Mix this together with 5 ounces of apple pie filling, and 1 tsp. of cinnamon. Shape 4 oz. of this mixture into a round pile on a frying screen. Proof for 20 minutes. Fry at 370F, and glaze while warm.

Donut Glaze

Water - 16 ounces
Sugar - 8 ounces
Glucose - 4 ounces,
Powdered Sugar - 5 pounds
Vanilla Extract - 1 tablespoon.

1. Bring to a boil water, sugar and glucose.

2. Sift the powdered sugar into a large bowl. Then slowly whisk in the warmed liquid. Add the extract.

3. Using a glazing screen, pour the glaze over the yeast raised donuts and allow them to crust over. Reuse glaze, but keep warm at 120F.