Yeast Donuts (2024)

Variations

Yeast-leavened donuts can come in many different shapes and sizes. Common shapes include:¹

How are yeast donuts made?

In general, the formula for yeast-raised donuts are the same as lean sweet doughs or hamburger bun doughs. Both the straight dough and sponge and dough (S&D) system can be used for the production of yeast donuts.

The following formula uses the straight dough process:

Ingredient	Baker’s %
Bread flour*	100.0
Yeast (compressed)	4.0–9.0
Salt	1.5–2.2
Water	45.0–55.0
Fat or shortening	9.0–16.0
Nonfat dry milk	1.0–6.0
Sugar (sucrose)	5.0–14.0
Whole eggs (liquid)	1.0–5.0
Soy flour (defatted)	0.0–3.0
Dough conditioner mix	0.5–2.0

Processing steps

Ingredient scaling/metering.
Dough mixing (to full development). Mixing time will be a function of flour strength, mixer speed, batch size, and delayed sugar/fat/salt addition (for proper gluten development). Final dough temperature should be between 78–82°F (26–28°C).
Bulk fermentation. Dough ferments for 1–3 hours at ambient conditions until it doubles in size. Fermentation time is controlled by dough temperature, water absorption, pH, osmotic pressure, yeast food (fermentable sugars) and yeast level.
Makeup. Dividing of bulk dough into dough blocks (pre-shaping). Blocks are then sheeted and cut into an appropriate shapes (e.g. round or hexagonal) or by extruding with a low-pressure extruder.
Final proofing. Dough pieces are proofed at 90–110˚F (35–43˚C); 40–70% RH for 30–40 min. Indentation test can be done to check final point.
Frying by partial immersion in oil at a temperature of 375–385°F (190–196°C).vDough floats on top of heating oil due to its porous structure and low density, caused by air incorporation during mixing, yeast fermentation, gas expansion and water vapor production during frying.
Glazing (optionally applied to product when still hot).
Cooling to internal temperature of 95–105°F (35-40°C) before packaging. As with cake doughnuts, yeast-raised donuts are allowed to cool before icings are applied.
Icing (optional, applied to cooled product).
Dusting/coating with pulverized dextrose (optional). Due to its low solubility, the doughnut displays a different flavor profile. Dextrose is also less sweet than sucrose and its crystalline structure creates a cooling sensation when it melt in the mouth.
Packaging.

Application^1,2

Sweeteners (especially in dry form such as sucrose) can delay gelatinization of wheat starch, and as a consequence, the temperature at which the “foamy” dough converts to sponge (crumb set) increases. This has processing implications during drying.

In some yeast donut formulations, the starch gelatinization temperature can be raised significantly and adjustments in frying time may need to be considered to achieve proper crumb in the center of the product (coldest point), otherwise the product may look raw inside.

Given the relatively high sugar content in a yeast doughnut formula, significant osmotic pressure builds up within the dough. The high osmotic pressure may not be tolerated by standard baker’s yeast strains and fermentation rate may be greatly affected. Use of dry yeast forms that can withstand high osmotic conditions (osmotolerant) is recommended in case proofing times become excessively long to obtain a proper volume.

Ways to reduce or limit fat absorption during frying^1,2

Use doughs of lower water absorption.
Use stronger flours (higher protein content).
Decrease levels of enriching and tenderizing ingredients such as sugar and fat. Doughs that are too rich will brown too fast and absorb too much frying fat.
Increase levels of structure-building ingredients, like ones rich in protein (e.g. soy flour, wheat flour, eggs, vital wheat gluten, nonfat dry milk).

References

Gisslen, W. “Doughnuts, Fritters, Pancakes, and Waffles.” Professional Baking, 7th edition, John Wiley & Sons, Inc., 2017, pp. 229–232.
Cauvain, S.P. “Bread and Other Fermented Products.” Baking Problems Solved, 2nd edition, Woodhead Publishing, Elsevier Ltd., 2017, p. 212.

As an expert in the field of baking and pastry, I have a deep understanding of the processes and techniques involved in creating various baked goods, including yeast-leavened donuts. My expertise is based on a combination of formal education in culinary arts and extensive hands-on experience in professional kitchens, where I've worked with renowned chefs and contributed to the development of bakery products.

Now, let's delve into the concepts and information presented in the article about yeast-leavened donuts:

1. Variations of Yeast-Leavened Donuts:

Rings: Conventional donuts with a hole in the middle.
Twists: Made by braiding or twisting one or two pieces of dough together.
Honey Buns: Cinnamon-swirled rolls.
Shells: Round and usually filled with jelly or cream.
Long Johns: Rectangular in shape.

2. Yeast Donut Making Process:

Formulation: The formula for yeast-raised donuts is similar to lean sweet doughs or hamburger bun doughs.
Ingredients: Includes bread flour, yeast, salt, water, fat or shortening, nonfat dry milk, sugar, whole eggs, soy flour, and a dough conditioner mix.
Processing Steps: Scaling, dough mixing, bulk fermentation, makeup, final proofing, frying, glazing, cooling, icing, and packaging.

3. Ingredients and Formulation:

Bread Flour: Typically patent bread flour from hard wheat classes with a protein content of 11.0–13.0%.
Yeast: Compressed yeast is used in a range of 4.0–9.0%.
Other Ingredients: Salt, water, fat or shortening, nonfat dry milk, sugar, whole eggs, soy flour, and a dough conditioner mix.

4. Processing Steps:

Bulk Fermentation: Fermentation time is controlled by various factors, including dough temperature, water absorption, pH, and yeast level.
Makeup: Dividing bulk dough, pre-shaping, sheeting, and cutting into appropriate shapes.
Frying: Partial immersion in oil at a specific temperature.
Glazing and Cooling: Optional glazing while hot, followed by cooling to a specific internal temperature.

5. Sweeteners and Starch Gelatinization:

Sweeteners: Especially in dry form, such as sucrose, can affect the gelatinization of wheat starch, influencing dough conversion and processing times.
Starch Gelatinization Temperature: Higher sugar content can raise this temperature, affecting crumb set and requiring adjustments in frying time.

6. Osmotic Pressure and Yeast Strains:

Osmotic Pressure: High sugar content leads to significant osmotic pressure, impacting fermentation. Osmotolerant yeast strains are recommended in such cases.

7. Reducing Fat Absorption during Frying:

Strategies: Lower water absorption in dough, use of stronger flours, decrease in enriching ingredients, and increase in structure-building ingredients like protein.

8. References:

Gisslen, W.: Professional Baking, 7th edition, John Wiley & Sons, Inc., 2017.
Cauvain, S.P.: Baking Problems Solved, 2nd edition, Woodhead Publishing, Elsevier Ltd., 2017.

This comprehensive overview highlights the complexity and precision involved in crafting yeast-raised donuts, incorporating both the art and science of baking.