DOUGH-NUTS.

 This product involves the process of deep fat frying at a high temperature. 

 We recomended that before attempting this product you are fully aware of the safety aspects and procedures involved in deep fat frying.  For further information go to  fire service safety

Strong Bread Flour   1lb (450g)

Salt    3/16oz (5g)

Milk Powder   1/2 oz (14g)

Fat (Trex or Lard )  11/2 oz  (45g)

Sugar (gran or caster)  11/2oz (45g)

Fresh yeast 1oz (28g)  OR 16g Dried Active Yeast

1 whole small egg 

Water @ 34C     8oz (224ml)


Dough Temperature    27C (81F)

Bulk Fermentation Time  1 hour.

Knock Back            40 mins

Yield 16 x 13/4 oz (50g)

Frying Temperature 180C (360F)

Frying Time.  2-4 mins.


            

 

 The method used to make this dough is known as the Straight Dough, Bulk Fermentation Process.

Sieve into a mixing bowl or machine bowl, the flour, salt and milk powder. 

Mix together the egg and sugar and set aside.

Add the fat to the dry ingredients and using your finger tips or dough hook if using a machine, rub in to disperse evenly through the dry ingredients.

Mix half of the tempered water to the egg/sugar mix.

Add the yeast to the remaing water and stir to disperse.

Add the yeast/water to the dry mix using a wooden spoon or hand, ensure that all the yeast has dispersed in the water.

As you start to mix in the yeast/water, add the remaing egg/water/sugar mix. 

As you blend the ingredients together a soft dough will start to form. Continue mixing together untill all the ingredients are evenly mixed.This is a soft dough, do not be tempted to add more water.

Tip out the dough onto a suitable work surface and using both hands you now need to develop the gluten  to form a clear dough .

Return the dough to the bowl and cover with cling film or a cloth and place in a draught free warm area.

After 40 minutes,  the dough will need to be Knocked Back,  and then returned to the warm area for a further 15 minutes.

The dough should now be ready for processing.


 Processing.

Tip the dough out of the bowl onto the work surface, taking care not to expel all the gas produced.

Scale the dough into 13/4 oz (50g) pieces, approx 16, form into round balls (hand up) placing them on the work surface in lines of 4. This should give you 4 across and 4 down. Cover with a cloth and allow to stand 8 minutes to allow the dough to recover.

Line a warmed baking tray with baking paper and then lightly oil/grease it. The paper must be oiled/greased as the dough pieces will have to be able to be lifted off, before the frying stage, without sticking.

Round Doughnuts:Re-mould (re-shape) into round ball shape, place on the oiled paper tray ,ensuring that the join is on the bottom.

Finger Doughnut: Roll the rounded dough into a finger shape approx 10cm(4in) long place onto greased baking paper lined tray seam side down.

Ring Doughnuts: Roll out a rounded dough piece to a flat disc approx 1.25cm thick. Using a 2cm diameter plain round cutter, cut and remove the centre. Place onto the prepared baking tray along with the cut out centers which can also be fried.

When all the units have been moulded, cover with a dry cloth and place in a warm draught free area. Normaly when fermented products are proved, it is important to not let the surface "skin" by  enclosing in a moist attmosphere however with this product it is important that the surface is kept dry as it is going to be placed into the hot oil.

After aprox 25 mins the doughnuts will be ready for frying.

Have prepared /heated a quantity of vegetable oil at 180C (360F). 

PLEASE TAKE GREAT CARE IN THIS NEXT STAGE

 (fire service safety recommendations)


FRYING THE DOUGH-NUTS


The task now is to carefully lift the proved dough pieces off the oiled paper and place, top surface down , in the HOT oil. The round and ring doughnuts can be added by hand. 

Place into the oil, do not drop, by allowing the dough piece to roll off your fingers. This is a critical stage in the production. If handled too roughly the gas created in the dough could be expelled and will result in an undersized, "heavy textured", product.

 For the finger doughnuts, place a palette knife or similar next to the proved dough and gently lift onto the blade and then place into the oil, allowing the dough to slip off into the oil, this helps to retain the gas and avoid damaging the product. (see thumbnail bottom left below)

The temperature of the oil is very important 180C(360F). If above this temperature the dough will colour quickly but will be undercooked inside, if the temperature is below 180C the product will take too long to colour, spend too long in the oil and will start absorbing the oil into the doughnut.

It is also important not to have let the dough pieces over-prove (get to big). Placing the dough in the oil "upside down" allows for further expansion as the yeast continues to grow on initial contact with the hot oil. This produces the characteristic white band of a float fried doughnut. Generally under proving is better than over proving.

After approx 45-50 seconds the part of the product in the oil should be of the required colour. You now need to turn them over to complete the frying on the other side. After another 45-50 seconds(approx) the product should be "Fried". The aim is to have an even colour all over.

When ready, remove from the oil, using a slatted spoon and carefully place onto a cooling wire which for ease of cleaning , should have a tray or kitchen paper underneath to collect the excess oil that drains of during cooling.

Allow the fried doughnuts to cool and drain before attempting to  handle the product.

JAM DOUGHNUTS 

Form a cavity in the doughnut, either by pushing in open scissors and then closing them or by using a suitable pointed wooden  skewer, as above.

A jam or filling of your choice (custard, stewed apple etc) can now be added. This can be carefully spooned in or piped in using a savoy bag or paper bag. Make sure that the filling is right into the centre, avoid the filling spilling out of the opening. 

Finally toss in caster sugar, ensuring that it is evenly coated.



FINGER DOUGHNUTS 

Toss the finger doughnut into caster sugar, making sure it is evenly covered.

Using a sharpserated knife cut the doughnut down the middle but not completely in half. Leave a small amount to act as a "hinge"as above (pic2).

Using a savoy (piping)bag with a star tube pipe a scroll of freshly whiped Dairy cream. If no bag is available this can be added with a spoon. (pic3)

Pipe a line of jam down one side or place small drops of jam on the top.  Alternatively, fresh fruit such as strawberries can be used. (pic4,5,6)



RING DOUGHNUTS 

For a traditional ring doughnut toss  in caster sugar and serve. (pic1)

For Fresh cream, toss in caster sugar and then cut in half (pic2)

Pipe a ring of your chosen preserve on the base (pic3) 

Onto to this pipe a rope of whipped fresh cream (pic4)

Place on the top and serve (pic5) .

For iced and decorated ring doughnuts do not toss in caster sugar. These can be finished in a number of different ways using water icing, fondant, chocolate, nuts etc. (pic6)