August 28, 2009 - 10:07pm
Doughnut Help...Please
Hi,
You're all so helpful and knowledgeable and I need your help.
Can you please tell me how to prepare doughnut batter/dough in advance so that I can fry it off as needed. I'm a caterer and thinking about doing fresh, hot doughnuts for a party. If you do cake doughnuts can the batter be chilled and then piped as needed?
If I'm using a yeast-risen dough how do I have it ready when I need it at different times during the party? I've been to restaurant that make doughnuts per order and I'd like to know how that's done.
I truly appreciate your help. I hope I've made my question clear..
Thanks...
Sharon
Share
Sharon,
The yeast donut recipe that was the subject of my blog here (Time to Make the Doughnuts) can be fried at a much later time after rising. I had made too big of a batch, so I had to put back the risen dough in the fridge, covered. I fried the batch the next day and the results were just as good as the previous day's.--- cake diva
I had an enormous order for over 300 doughnuts, and I just made batch after batch of dough the week before and kept them all covered in the fridge. Since they all had to be delivered the same Saturday morning, I was up most of the Friday night before frying up all the doughnuts, but you definitely can make the dough well in advance.