Deep Fat Fried Dough’s

Frying Fat Tips for Deep Fried Dough

• They will absorb about  2 oz of fat per dozen
• Be sure to use a quality, flavorless, high smoke point
• Solid shortenings =stable=appear less greasy  They are not always less greasy but perception is important.
• Make sure the oil is at the correct temperature
• Clip a thermometer on to monitor temperature if your fryer does not have one built in.
•  Maintain fat level
• Do not overload the fryer at one time
• Skim fat to get particles out of oil
• Discard spent fat as needed
• Keep covered when not in use after it cools down

Finishing Donuts-be creative when finishing your deep fried dough

• Well drained and slightly cooled
• Roll in powdered sugar sifted with cornstarch-2 oz. per pound
•  Ice tops with fondant or Fudge icing
• Dip in warm donut glaze
• Roll glazed or iced in coconut or chopped nuts
• Creative donuts sell for a higher price and may bring in more customers. To look at some creative donuts, search online at famous donut shops like Voodoo Donuts, District Donuts or Round Rock Donuts.

Yeast Raised Donuts

•  Modified Straight Dough Method
• Ex. Ring donuts, fried cinnamon roll pershings, apple fritters (yeast), bismarks, long johns, twists
• Similar to sweet dough
• Punch and bring to bench for makeup; shape as desired
• Some may be placed in retarder/refrigerator while makeup occurs so it does not overproof
• Proof at low temp and humidity (80 degrees)
• handle carefully-they will fall easily
• Typical Fryer fat temperature: 365-385 Degrees
• Richer dough proofs at lower temperature
• Use donut screens if available; otherwise place shaped donuts on a well floured sheet pan
• Frying time= APPROX. 2-1/2 minutes total
• Turn half way through

Cake Donuts

Machine Method

• Follow directions carefully
• Keep head 1 1/2″ above oil

 Hand Method

• Stiffer dough
• Scale ingredients carefully
• Do not overmix: mix just until smooth
• Do not use too much dusting flour or you will have a dry end product
• Dough Temperature: 70-75 Degrees
• Rest 15 minutes before frying
• Fry at proper temperature: 375-385
• Use wooden donut sticks to flip donuts in the fryer
• 1 1/2 – 2 minutes (flip half way through)
• Drain well
• Finish

Fritters

• Wide term for fried items
•  Prepare Batter
• Prepare desired fruit; ex. sliced apples, pears, pineapple chunks, etc.
• Drain fruit and dip (for each batch)
• Drop carefully into fat (375 Degrees)
• Fry until Golden
• Remove from fat and drain well
• Serve warm, sprinkled with cinnamon sugar or granulated sugar
• Often served with vanilla or fruit sauce on side

French Donuts

• Made from eclair paste piped into ring shapes and fried
• Fit a pastry bag with 1/2″ star tube
• Fill bag with fresh, warm eclair paste
• Methods:
• CAREFULLY lower into fat (375 Degrees)
• Fry till golden, flipping half way through and back again for an extra 30 seconds
• May collapse if not fully cooked
• Remove from fryer-place ridged side up, on absorbent paper to drain and cool slightly
• When cool, ice with fondant or dust with confectioners sugar
• Small pieces are called Beignet Souffles
• You can also pipe circles onto parchment paper and freeze; then fry. Draw circles on one side; flip over and pipe eclair paste on circles. This may result in better shaped French Donuts.

Churros are also deep fried eclair paste dough that originated in Spain and Portugal, but made their way to Mexico and other former Spanish colonies and settlements as well. Spanish and Mexican churros are often very similar and are typically coated in sugar and served with a thick dipping chocolate sauce.