Doughnuts are the quintessential American treat, and they are also a lot of fun to make. Take a journey with me on the art of frying doughnuts. (Prior to the below pictures, we had mixed the dough, allowed it to rise, divided and then shaped the doughnuts.)
The first trick to successful doughnuts is to ensure that your oil is the proper temperature. If the oil is too cold the doughnut’s crust is not properly developed in a quick time frame and the finished doughnut is very oily when you bite into it, because the oil seeps into the doughnuts interior.
The first trick to successful doughnuts is to ensure that your oil is the proper temperature. If the oil is too cold the doughnut’s crust is not properly developed in a quick time frame and the finished doughnut is very oily when you bite into it, because the oil seeps into the doughnuts interior.Here are our doughnuts frying, and being flipped. The doughnuts rise when they hit the hot oil, the mark of a successful doughnut is to have a white line all around the middle of the doughnut (as seen in the pictures below), which is a sign that the doughnut has been proofed properly. The wider that line, the better the doughnuts have been proofed.
Flipping the doughnuts is a lot of fun; you have to get a skewer under one end and quickly flip it over. Once they are flipped it is important to cook the other side to the same colour as the side that has already been cooked.
From the picture it is obvious that these are doughnut holes frying. Doughnut holes are fun to cook because they do not flip over easily. You have to stir them in the oil, or submerge them, to get both sides to cook to a golden brown.
Cake doughnuts are my favorite type of doughnut; therefore even though they were not on the list of recipes for the day, I asked if I could make them as well. Cake Doughnuts do not have yeast in them instead they use baking powder as a leavening agent. Here are my cake doughnuts frying below:
Once the doughnuts were cooked, we drained the oil off with paper towels. When the doughnuts were cooled we decorated them in a variety of ways.
We also made jelly doughnuts (filled with raspberry jam and dusted with icing sugar) and apple fritters, which are essentially the scraps of extra doughnut dough mixed with apple pie filling.
Here is a picture of a glazed cake doughnut. The cake doughnuts that we left plain were not sweet enough for my liking. The recipe only had 1 oz of sugar, hopefully next week I will be able to try a new recipe.
Pictured below is the Perfect Glazed Yeast Doughnut! How I know this, you ask… Well the culinary degree students have been in the bakeshop for last week, and on Wednesday they made doughnuts. The chef instructor who is teaching them joked with my class that his students had made better doughnuts than the ones that a previous group had made. With that challenge having been thrown down, it was on my group’s shoulders to prove that we could bake better doughnuts than students from the hot side. While frying our doughnuts the instructor sidled up to us, and told us that our doughnuts were very nice, and during evaluation our instructor presented that instructor with one of our perfect doughnuts on a plate. The instructor who had thrown down the challenge, declared our doughnut to be perfect… Therefore pastry side 1, hot side 0 in this doughnut challenge.
Flipping the doughnuts is a lot of fun; you have to get a skewer under one end and quickly flip it over. Once they are flipped it is important to cook the other side to the same colour as the side that has already been cooked. 
From the picture it is obvious that these are doughnut holes frying. Doughnut holes are fun to cook because they do not flip over easily. You have to stir them in the oil, or submerge them, to get both sides to cook to a golden brown.
Cake doughnuts are my favorite type of doughnut; therefore even though they were not on the list of recipes for the day, I asked if I could make them as well. Cake Doughnuts do not have yeast in them instead they use baking powder as a leavening agent. Here are my cake doughnuts frying below:
Once the doughnuts were cooked, we drained the oil off with paper towels. When the doughnuts were cooled we decorated them in a variety of ways.
We also made jelly doughnuts (filled with raspberry jam and dusted with icing sugar) and apple fritters, which are essentially the scraps of extra doughnut dough mixed with apple pie filling.
Here is a picture of a glazed cake doughnut. The cake doughnuts that we left plain were not sweet enough for my liking. The recipe only had 1 oz of sugar, hopefully next week I will be able to try a new recipe.
Pictured below is the Perfect Glazed Yeast Doughnut! How I know this, you ask… Well the culinary degree students have been in the bakeshop for last week, and on Wednesday they made doughnuts. The chef instructor who is teaching them joked with my class that his students had made better doughnuts than the ones that a previous group had made. With that challenge having been thrown down, it was on my group’s shoulders to prove that we could bake better doughnuts than students from the hot side. While frying our doughnuts the instructor sidled up to us, and told us that our doughnuts were very nice, and during evaluation our instructor presented that instructor with one of our perfect doughnuts on a plate. The instructor who had thrown down the challenge, declared our doughnut to be perfect… Therefore pastry side 1, hot side 0 in this doughnut challenge.
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