11 Doughnuts, Fritters, Pancakes, and Waffles Copy
11 Doughnuts, Fritters, Pancakes, and Waffles Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Doughnuts, Fritters, Pancakes, and Waffles Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved The 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. 11 Doughnuts, Fritters, Pancakes, and Waffles Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. Doughnuts, Fritters, Pancakes, and Waffles 11 Cake Type Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. Doughnuts, Fritters, Pancakes, and Waffles 11 Preparation and Care of Frying Fat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. Doughnuts, Fritters, Pancakes, and Waffles 11 Finishing Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. 11 Doughnuts, Fritters, Pancakes, and Waffles Fritters Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. 11 Doughnuts, Fritters, Pancakes, and Waffles American-Style Pancakes and Waffles Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. 11 Doughnuts, Fritters, Pancakes, and Waffles Pancake and Waffle Advanced Preparation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved • 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. 11 Doughnuts, Fritters, Pancakes, and Waffles Crêpes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Crêpes are thin, unleavened pancakes. Crêpes may be made in advance, covered, refrigerated, and used as needed.
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