Skip to main content

Bakery Day 44: Donuts



A bit more than a week ago I got an order from someone who works at a restaurant in Santa Catalina. He wanted to try my donuts and croissants.  I said sure, how about next week? Only problem was my croissants were not coming out nice and my donuts were horrible.

As you know by now, the croissant problem is mostly fixed.  But my donuts were another issue. A good friend gave me his recipe for donuts and I tried to make them today and they failed. To the point where I tossed the masa.  I then decided to look on the internet as everyone has a donut recipe. I found one I liked but it needed some changes and I found another one but it wasn’t the direction I wanted to go for making my own. So, I took the knowledge from what I read and then came up with another version. In the process I found a great way to replicate egg whites for that added fluffiness. It worked incredibly well.

Under a time stress to complete them this new batch was my last hope before reverting to a version I made months ago but wasn’t endlessly in love with.

After letting them rest an hour they were really getting soft and beautiful and then I dropped them in the sunflower oil and they floated right to the top.

pro tip (maybe not pro but a good one)... when you are making donuts or bagels .. after your liquid is at the right temperature you drop them in. If they do not immediately rise to the top it means they are not ready for that stage and need more time to rise.

Sidenote: as I write, yoko is laying right next to me. She has been following each all evening



So the donuts came right to the top and in just a short time they were complete. If the oil temperature is too low the donut will soak up the oil, phooey. If it’s too high they will burn while trying to complete the inside.

I am so proud of how they turned out. I made different icings, like a greenish one for pistachios. I made a rose colored one for sprinkles almond slices. Vanilla for chocolate sprinkles and a plain glaze too. Really amazing!!

I made 35 donuts and as of right now, they are almost all gone in the bakery. Along with the croissants. My plan was to sleep in tomorrow but I may go and bake some more of both before I go shopping for the big Thursday.

...

and briefly, i got my first sourdough order today for Thursday so tomorrow I will start that slow fermentation. I am so looking forward to that❤️

Thank you so much for reading today’s entry, please feel free to let me know if you have any questions .. and no, I am not ready to share my donut recipe



#doeverythingwithlove
Labels:

Comments

Post a Comment

Popular posts from this blog

Closing in on ten months

And what a journey it has become!!! I don’t know what to say or where to direct my energy in this blog entry. Some of the content is a repeat of what I’ve said many times and some maybe different. The bakery continues to struggle to meet the ends and while there are more customers it does not seem to change many of the outcomes. I spend time looking at the costs versus the income and I see little in terms of gaps that can be tightened. Really... I want to give up! I want to close the doors and never look back. We were closed last week for multiple reasons, including the installation of an air conditioner. I felt it was absolutely necessary to have colder air when it starts getting hot outside. We were also supposed to do a festival on Sunday, but when I found out it was more about marketing than making money I decided against it. Yes, marketing would help, but I would have had to buy a table and then invest in the foods with my fingers crossed that I would sell everything. So, such is...
Post a Comment
Read more

Bakery Day 19: Working smarter, not easier

Today I have been feeling extra sick. As I am writing this I am wet from perspiration, and weak. I knew this morning when I got up that I had to think smartly about the work I did today. I also knew, that I needed to focus my energy in a perfect way so that I do not weaken myself more. As with each morning, I start out with making white bread, 5kg of flour, 3500 of water, 100g salt, 120+g fresh starter, and 750g of masa madre (starter, sour dough starter)... while this is mixing I already have the croissants out of the refrigerator getting to room temperature and starting to rise and the oven is on. Funny thing about the croissants... two days in a row I forgot to glaze them before I started baking them. This is making me crazy that I keep forgetting this. I also had a small problem with the dough last night, the butter came through the dough two times. I really must find a way to focus more. Eugeni told me to get my dough to 5mm... wow.. i need a perfect temperature for this to happen...
Post a Comment
Read more

Bakery Day 69: lots of baking

I was up early this morning so I went to the bakery just after five. Let me premise this by saying, when I get to the bakery I wash my hands and immediately start the first bread in the mixer. When I opened the refrigerator to gather the needed things (masa madre, fresh yeast, and cold water) I was treated to a surprise of a pitcher of soya milk and a few other things falling out. The milk went all over me and made a mess of the floor. Not my favorite start to the day! Once I got the mess in order, I moved on to baking: i made white breads, raisin breads, integral breads, a double order of brioche cinnamon rolls with icing. I made croissants, and the focaccia. By this time the cinnamon rolls sold out so I needed to make another bath of them.  After some cleaning I then started on the tapas for this evening. First I baked crostini’s and then I made a puff pastry. After this I did some cooking to prepare. I made a garlic and spinach, a walnut pate to be served on the crostini with olives...
Post a Comment
Read more