ARTISAN BREADS AND VIENNOISERIE

July 30, 2013

Today we made yeast-raised doughnuts!  The dough was made yesterday and refrigerated overnight. Today in the kitchen we were shown how to work the dough and cut the shapes.  

First the dough was pressed out and rolled.

Donut Dough

Then the dough was cut into different shapes.

Ring Doughnut 

Doughnut hole cut

Ring and Long John Shapes

Knots and Twists

The shaped doughnuts were then proofed to 80% at 80 degrees.  

A pot of oil was heated to 360 degrees and the donuts were fried. 

Doughnuts placed in 360 degree oil

Doughnuts turned after frying for a minute

Doughnut removed from oil onto cooling rack

After the doughnuts were placed on the cooling rack, they were dipped in powdered sugar glazes (raspberry, chocolate, and plain), and then topped with chocolate or rolled in a cinnamon sugar. 

Raspberry and Chocolate Glazed Doughnut Rings

I could have eaten several but limited myself to just one of the chocolate glazed doughnut.  It was really delicious!

Sugared Doughnut Holes

Plain Glazed Long John

We also made croissant dough today that we will be working with all this week. Once made it was placed into the refrigerator to relax overnight.