Secrets of making donuts / Chemistry of Donuts

making donuts is one of the most enjoyable and popular food arts in the world, combining simplicity and delicious appeal.

It is a distinctive type of delicious circular baked goods that is loved by adults and children. The origins of donuts go back a long time, and over time, they have evolved to become one of everyone’s favorite sweets. Donuts are considered a symbol of fun and creativity in the world of sweets, and they always remain a popular choice for celebrations and special occasions.

Basic ingredients in making donuts

Ingredients:

– Butter:

Butter like baker’s choice plays an important role in making donuts because it contains fats and compounds that contribute to a rich and distinctive flavor. It also helps give the dough a tender and fluffy texture due to the fats that blend to form a thin layer around the flour granules. Additionally, it interacts with water, keeping the donuts moist after frying.

– Eggs:

Eggs act as a binding agent for the ingredients as they contain fats and water, which are key components that provide moisture and softness to the dough. They also help in leavening the dough and giving it a fluffy texture due to the proteins that connect and form a structural network that retains gases. Eggs also add a rich and distinctive flavor and an attractive color to the donuts when fried.

Watch the recipe: Sugar Glazed Donuts

– Milk:

Milk is a basic ingredient in making donuts, preferably full-fat milk, as it contains natural sugars that help activate the yeast. It also adds moisture and a rich flavor to the donuts.

– Yeast:

Yeast plays a crucial role in the success of the donut dough as it is responsible for leavening the dough and giving it shape and texture. It is essential to ensure its effectiveness before use.

– Sugar:

Sugar plays a significant role in feeding the yeast and increasing its activity. It also absorbs and retains moisture in the donuts, adds a sweet taste, and enhances the added flavors. Sugar gives the donuts a beautiful golden color when fried and creates a crispy outer layer.

Kneading:

Kneading is one of the most critical steps in making donuts. During this stage, all the essential ingredients are combined to form the dough. It is necessary to knead the dough well for at least ten minutes to achieve a smooth and successful dough from the first attempt.

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Fermentation:

Fermentation is one of the most important stages determining the success of the donut dough and occurs in two phases. In the first phase, after kneading the dough well, transfer it to a greased bowl, cover it with a kitchen towel, and let it sit in a warm place away from drafts until it doubles in size, about one to one and a half hours, depending on the room temperature. In the second phase, after shaping the donuts, let them rise again until they double in size for at least half an hour to ensure successful donuts after frying.

Frying:

50% of the success of making donuts depends on the frying technique and heating the oil. Heat the oil to a temperature slightly below medium, about 160 degrees Celsius, and then gently start frying the donut pieces, avoiding frying a large quantity at once to prevent the oil from cooling down and being absorbed by the donuts, making them sponge-like. Use high-quality vegetable oil with a high smoke point, such as canola oil.