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    You are in: Home / Community Forums / Breads & Baking / Bakery Scale Doughnut Recipes
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    Bakery Scale Doughnut Recipes

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    Chef #1098056
    Fri Dec 26, 2008 6:36 pm
    Newbie "Fry Cook" Poster
    Hi all, I'm starting a new doughnut operation and I'm finding it really hard to find commercial bakery scale doughnut recipes.
    I want to mix from scratch and add anything necessary for extended shelf life, but not too artificial. Dry milk and eggs products would be preferable.
    Thanks in advance, Dough Nut Case
    duonyte
    Fri Dec 26, 2008 10:36 pm
    Forum Host
    You might try searching for food service recipes, as those would be larger quantities.

    Here's one I found for potato doughnuts, which I think would be ones that had a bit of more staying power, http://www.unichef.com/recipes/potatodonut.htm

    There might be more here - see the food service links down towards the end, http://lotsofinfo.tripod.com/foodservicelist.html
    Dee514
    Sun Dec 28, 2008 4:33 am
    Forum Host
    I hope this helps.icon_smile.gif

    From Pastry Chef Central

    ( All professional formulas are written in pounds (#) and ounces (oz.).)

    Donuts (yeast raised, glazed)

    COLD WATER 32 oz.
    YEAST 4 oz.
    BREAD FLOUR 1# 14 oz.
    PASTRY FLOUR 1# 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" thickness or scale into 1.5 ounce rounds. Then allow the dough to rest for 15 minutes.

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

    6. 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.

    7. 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.

    Donut Glaze:
    Water-16 ounces
    Sugar-8 ounces
    Glucose-4 ounces,
    Powdered Sugar-5#
    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!

    Apple Fritters:
    Chop 1# 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.
    estella88
    Sun Jul 01, 2012 4:32 pm
    Newbie "Fry Cook" Poster
    Hello

    Im a new baker in Greece searcing for a god recipe for Donut.
    So i tried this recipe i found here.
    I first tried it as the doses given in the recipe

    my donuts came out pretty good so tried it on a bigger portion
    10kg , the donuts after cooling down the became wrinckled and the donut became like i was chewing elastic.

    I converted all the doses from pround s to gramms exact
    and also converted the each doses for 10 kg .

    Please I need some help I am desperate!

    Thanks in advance
    Stella from Greece
    Dee514
    Sun Jul 01, 2012 5:54 pm
    Forum Host
    Hello Stella,
    Some recipes (even commercial ones) do not work well when doubled, tripled, etc., and are best made in batches according to the original recipe amounts.

    CAKE DOUGHNUTS (HOMEMADE, not from a mix) - Yield 100

    Ingredient..............................................Weight........Measure
    FLOUR,WHEAT,GENERAL PURPOSE....5-1/2 lbs.....1 gal 1 qts
    BAKING POWDER.................................3-7/8 oz......1/2 cup
    MILK,NONFAT,DRY...............................1-5/8 oz......1/2 cup 2-2/3 tbsp
    SALT.....................................................5/8 oz.........1 tbsp
    NUTMEG,GROUND................................1/4 oz.........1 tbsp
    SHORTENING........................................7-1/4 oz......1 cup
    SUGAR,GRANULATED...........................1-1/2 lbs.....3-3/8 cup
    EGGS,WHOLE,FROZEN.........................1-1/4 lbs.....2-1/4 cup
    WATER..................................................2 lbs...........3-3/4 cup
    EXTRACT,VANILLA................................1/2 oz.........1 tbsp

    Method:

    1- Sift together flour, baking powder, milk, salt, and nutmeg. Set aside for use in Step 5.
    2- Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy.
    3- Add eggs; beat at medium speed until light and fluffy.
    4- Combine water and vanilla. Add to creamed mixture.
    5- Add dry ingredients to creamed mixture alternately with liquids; add about 1/3 flour mixture each time. Blend at low speed after
    each addition. DO NOT OVERMIX. Let dough rest 10 minutes.
    6- Roll dough 3/8-inch thick on well-floured board; cut with doughnut cutter.
    7- Fry 1 minute on each side or until golden brown. Drain on absorbent paper.

    Notes:
    1- In Step 5, dough may be chilled 1 hour for ease in handling.
    2- Omit Steps 6 and 7 if dough machine is used.
    ====================================================================
    RAISED DOUGHNUTS - Yield 100

    Ingredient................................................Weight..........Measure
    YEAST,ACTIVE,DRY...............................3-3/4 oz........1/2 cup 1 tbsp
    WATER,WARM.......................................1-5/8 lbs........3 cup
    SUGAR,GRANULATED............................1 lbs..............2-1/4 cup
    SALT......................................................1-1/2 oz.........2-1/3 tbsp
    SHORTENING.........................................9 oz...............1-1/4 cup
    EGGS,WHOLE,FROZEN..........................8-5/8 oz.........1 cup
    WATER,COLD.........................................1-1/4 lbs........2-3/8 cup
    EXTRACT,VANILLA..................................1-3/8 oz........3 tbsp
    FLOUR,WHEAT,BREAD............................3-7/8 lbs.......3 qts 1 cup
    FLOUR,WHEAT,GENERAL PURPOSE.......2-1/4 lbs.......2 qts
    MILK,NONFAT,DRY..................................1-3/4 oz........3/4 cup
    NUTMEG,GROUND...................................1/4 oz..........1 tbsp


    Method:
    1- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand for 5 minutes; stir. Set aside
    for use in Step 3.
    2- Cream sugar, salt, and shortening in mixer bowl at medium speed.
    3- Add eggs, yeast solution, water, and vanilla; mix at low speed until blended.
    4- Sift together flours, milk, and nutmeg; add to mixture. Using dough hook, mix at low speed 1 minute or until all flour mixture is
    incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature
    should be between 78 F. to 82 F.
    5- FERMENT: Cover. Set in warm place (80 F.) for 1-1/2 hours or until double in bulk.
    6- PUNCH: Divide into 3 pieces (3 lb 8 oz); shape each piece into a smooth ball; let rest 10 to 20 minutes.
    7- MAKE-UP: Roll each piece to 1/2-inch thickness. Cut with floured 3 inch doughnut cutter.
    8- PROOF: Place on floured sheet pan; let rise 30 minutes or until light.
    9- FRY: Until golden brown on underside. Turn; fry on other side. Drain on absorbent paper.
    10- When cool, roll in granulated sugar or sifted powdered sugar or in Cinnamon Sugar.
    11- Place glazed doughnuts on racks to drain
    ______________________________________________________________
    estella88
    Mon Jul 02, 2012 5:36 am
    Newbie "Fry Cook" Poster
    Hello Dee514

    Thank you so much for your quick respons.

    Thanks for the info about the portions, i had no idea about that!

    So I am gonna try your recipes given above and tell you what have I done !

    Many thanks Again icon_smile.gif icon_biggrin.gif
    MOLLYSCAKEDECORATINGIDEAS
    Thu Jul 05, 2012 8:03 pm
    Newbie "Fry Cook" Poster
    icon_razz.gif I am glad I registered here. I have been looking for these recipes for some time now. Thank you.
    Donna M.
    Fri Jul 06, 2012 10:48 pm
    Forum Host
    We are glad you registered here, too! Welcome to the forum!!
    JESJr
    Wed Jun 12, 2013 1:50 pm
    Newbie "Fry Cook" Poster
    Dee514,

    Thanks for the glazed doughnut recipe. I've a couple of questions for you or someone else on this thread from your recipe. Thanks in advance icon_razz.gif

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

    "Punch-down" the dough? Do you mean to knead - but in the mixing bowl?


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

    "Proof" for 20 minutes. Giving the doughnut a 3/4 proof"? Do you mean to let them stand for 20 minutes to enable the yeast to work?

    Again, thanks for your kind reply.

    icon_razz.gif
    duonyte
    Wed Jun 12, 2013 3:04 pm
    Forum Host
    "Punch down" is the old-fashioned term for what we now call "deflate" - essentially, you want to release some of the gases that have developed in the dough to let it rise again. We no longer really punch the dough, but rather you lift it up and let some of the gases release.

    Proof is used to describe both the activation of yeast and also the rising of dough. My guess is that 3/4 proof means that you let it rise, but not to the point that the dough is doubled - let it rise until it's increased in volume by 75% or so. It will rise a bit more as it hits the fat or the oven.
    JESJr
    Wed Jun 12, 2013 4:53 pm
    Newbie "Fry Cook" Poster
    That was a VERY quick reply to my question! Thanks for the reply. I guessed that was what was meant - but better to know than to guess. icon_razz.gif I appreciate the efforts from the members and the many recipes on this outstanding site.
    Calcha
    Sat Aug 03, 2013 5:51 am
    Newbie "Fry Cook" Poster
    Hello,

    Just writing a business Plan/projection for a donuts business. The yeast recipe sounds amazing.

    How many donuts would you get out of this recipe?
    Have you done some costing per batch etc...?

    Thanks for your help.
    MzRizz79
    Fri Aug 09, 2013 8:21 am
    Newbie "Fry Cook" Poster
    I'm curious if there's a particular reason of using the Wheat Flour/bread flour as opposed to white flours? Also the Yeast Raised recipe says to ferment at 80 degrees for an hour and a half. If using a commercial Proof Box that stays at a constant 108 (or so) with regulated humidity can that time frame be decreased?
    duonyte
    Fri Aug 09, 2013 11:02 am
    Forum Host
    MzRizz79 wrote:
    I'm curious if there's a particular reason of using the Wheat Flour/bread flour as opposed to white flours? Also the Yeast Raised recipe says to ferment at 80 degrees for an hour and a half. If using a commercial Proof Box that stays at a constant 108 (or so) with regulated humidity can that time frame be decreased?


    You are asking about the last recipe posted? There is a mix of the bread flour and the all-purpose flour - I would imagine that it's meant to create a slightly chewier donut. I would expect usually for all-purpose flour to be used, but not having made that recipe, I am not in a position to comment.

    You can decrease the rise time by using a controlled environment, which helps commercial bakeries maintain schedules for production. You do lose some flavor development when dough rises more quickly.
    duonyte
    Fri Aug 09, 2013 11:07 am
    Forum Host
    Calcha wrote:
    Hello,

    Just writing a business Plan/projection for a donuts business. The yeast recipe sounds amazing.

    How many donuts would you get out of this recipe?
    Have you done some costing per batch etc...?

    Thanks for your help.


    The raised doughnut recipe says that yield is 100 donuts. In terms of costing, that is going to depend on what the ingredients cost where you live, and of course there are seasonal fluctuations, in particular for the cost of eggs. This is something you would have to calculate based on your local conditions. Cost would include the cost to heat the oil, papers for draining, etc. That's just for the donuts, and then of course there is the cost of labor, cost of space, cost of equipment to factor in, as well.

    I've not used this myself, but I understand that the Small Business Administration can provide quite a bit of help in developing this type of information. Perhaps they have an office close to you.
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