Bakery Scale Doughnut Recipes

[Chef #1098056]

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]

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]

I hope this helps.

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]

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]

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]

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

[MOLLYSCAKEDECORATINGIDEAS]

I am glad I registered here. I have been looking for these recipes for some time now. Thank you.

[Donna M.]

We are glad you registered here, too! Welcome to the forum!!