DOUGHNUTS
Mardee Bacalso Melgazo MSFST- I
WHAT IS A DOUGHNUT?
• type of fried dough confection or dessert food
• a small cake of sweetened or, sometimes,
unsweetened dough fried in deep fat, typically shaped
like a ring or, when prepared with a filling, a ball.
TRIVIA!!!
1929 Americans ate 216 million donuts
2013 Americans ate close to 10 billion a year
CLASSIFICATION OF DOUGHNUT VARIETIES
• Yeast- Raised Doughnuts
• Chemically Leavened Doughnuts
• Combination Doughnuts
• French Crullers
• Enriched Or Natural- Type Doughnuts
YEAST RAISED DOUGHNUTS
• Leavened primarily through the action of yeast and the resulting
conditioning of the dough
• Produced a wider variety of doughnuts and to finish them for a
variety of desserts
• The dough for these doughnuts is leaner or less rich than the dough
used for sweet rolls and buns.
• The final taste and flavor of most doughnuts is developed by the
type of fillings and toppings used in the finishing of the doughnut.
CHEMICALLY LEAVENED DOUGHNUTS
• Refers to the cake type, mass produced doughnuts as well as
hand made.
• Primarily leavened by chemical leavening agents.
• Variety is largely controlled by the variety of formulas,
shapes, sizes, color, flavorings and finish of the doughnuts.
COMBINATION DOUGHNUTS
• Made from a dough that is leavened by both yeast activity
and chemical leavening
• Variety permits a more rapid dough development and
conditioning
• Provides a combination of doughnut characteristics
resembling both the light, yeast-raised doughnut varieties
and the tender and short cake- type doughnut
FRENCH CRULLERS
• Made from choux paste or a formula similar to that
used for production of éclair and cream puff shells
• Leaving is caused by large percentage of eggs in the
batter
ENRICHED OR NATURAL-TYPE DOUGHNUTS
• Contains additional protein- and vitamin-bearing
grains and flours inn addition to other enriching
ingredients
• Used in supplementing the diets of the children
• The Doughnut
Corporation of America,
in 1941, came out with
Vitamin Donuts
THE FRYING FAT
• Changed from a raw dough or batter to a well- risen,
structured and edible state by cooking in heated frying fat
• The type of frying fat used for doughnut production is very
important
SOME CONSIDERATIONS
• Should be bland and without foreign odor
• Frying temperature of the fat should be 365-385°F
• Should be strained regularly
• Frying fats should not be used on other food
MAJOR DIFFERENCE BETWEEN YEAST AND CAKE DOUGHNUTS
YEAST-RAISED DOUGHNUTS CAKE DOUGHNUTS
LEAVENED BY YEAST LEAVENED BY CHEMICAL LEAVENERS
LIGHT IN TEXTURE DENSER IN TEXTURE
YEASTY FLAVOR RICH AND BUTTERY FLAVOR
BISMARCKS- THESE ARE ROUND FILLED DOUGHNUTS,
COMMONLY KNOWN AS JELLY DOUGHNUT
PERSHINGS- THESE MAY BE CLASSIFIED AS DEEP-FAT FRIED CINNAMON
BUN-TYPE DOUGHNUT. THEY ARE MADE FROM THE YEAST- RAISED
DUGHNUT DOUGH AND THE PROCEDURE OF THE MAKEUP IS MUCH THE
SAME AS CINNAMON BUN.
RING DOUGHNUTS AND BOW TIE DOUGHNUTS- USUALLY MADE
FROM THE YEAST-RAISED DOUGHNUT DOUGH. THEY MAY ALSO BE
MADE FROM THE COMBINATION DOUGHNUT DOUGH.
TWISTED DOUGHNUTS- THESE ARE MADE FROM THE YEAST-
RAISED DOUGHNUT DOUGH, THE COMBINATION DOUGHNUT
DOUGH, OR FROM THE CHEMICALLY LEAVENED CRULLER DOUGH.
THEY ARE ATTRACTIVE IN SHAPE AND FORM AND ADD TO THE
VARIETY OF DOUGHNUTS
LONG JOHN DOUGHNUTS- THESE ARE MADE FROM THE YEAST RAISED
DOUGH. Long John is a bar-shaped, yeast risen pastry often coated with
glaze or icing.
THANK YOU
