Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Doughnuts, Fritters, Pancakes, and Waffles 11

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Doughnuts, Fritters, Pancakes, and Waffles11

Yeast-Raised Doughnuts

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11The mixing method used for yeast-raised doughnuts is the modified straight dough method.•Use a yeast dough that is not too rich, as it will brown too quickly and the gluten structure will not withstand the handling involved in proofing and frying.

•Punch the dough and bring it to the bench in sufficient time to allow make-up.

•Watch the dough temperature. It should not go above 80°F (24°C).

•Proof the doughnuts at a lower temperature and humidity than you would use when proofing bread.

Doughnuts, Fritters, Pancakes, and Waffles

Yeast-Raised Doughnuts

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11• Handle fully proofed units carefully.• Arrange the proofed units on screens on which they can

be lowered into the fat. • Fry for about 2½ minutes. Turn half way through for even

browning.• Lift from frying fat and drain fat over the fryer. Set the

doughnuts on brown paper to absorb excess fat.


Cake Type Doughnuts

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11• Scale ingredients carefully.• Mix the dough until smooth, but do not overmix.• Dough temperature should be about 70°-75°F

(21°-24°C).• Let the cut-out units rest about 15 minutes before frying

in order to relax the gluten.• Fry at the proper temperatures, 375°-385°F

(190°-195°C), for 1½ to 2 minutes. Doughnuts must be turned over when half done.


Preparation and Care of Frying Fat

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11• Use good quality, flavorless fat with a high smoke point.• Fry at proper temperature.• Maintain the fat at the proper level in the fryer.• Do not fry too many doughnuts at a time.• Keep the fat clean.• Discard spent fat.• Keep the fat covered when not in use.


Finishing Doughnuts

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11• Roll in cinnamon sugar.• Roll in confectioner’s sugar.• Ice the tops with fondant or fudge icing.• Glaze by dipping in warm doughnut glaze.• After glazing, while glaze is still moist, doughnuts may be

rolled in coconut or chopped nuts.


Fritters

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11• The term fritter is used for a variety of fried items, both

sweet and savory.• Simple fritters are portions of dough that are deep fried.• Beignet soufflé is a fried éclair paste.• Fruit fritters are made by dipping pieces of fresh, cooked, or

canned fruit in batter and then deep-frying them.• Cannoli are a type of fried pastry that

are made from a stiff dough that is rolled thin, cut out and fried.


American-Style Pancakes and Waffles

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11• American style pancakes and waffles are made from

pourable batters mixed by the muffin method.• In comparing pancake and waffle formulas:

• Waffle batter contains more fat.• Waffle batter contains less liquid.• Whipping the egg whites separately and folding them into

the batter gives lightness.


Pancake and Waffle Advanced Preparation

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11• Pancake and waffle batters leavened only by baking

powder, and may be mixed the night before.• Batters leavened by baking soda should not be made too

far ahead because the soda will lose its power.• Batters using beaten egg whites and baking powder may

be partially made ahead. • Incorporate egg whites just before service.


Crêpes

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11Crêpes are thin,

unleavened pancakes.Crêpes may be made in

advance, covered, refrigerated, and used as needed.


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Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Doughnuts, Fritters, Pancakes, and Waffles 11