Roll the dough between boards yi or y% inch in thickness, tacked to a bread
board, so that all the doughnuts will be the same thickness. Each group should
use cutters that have the same diameter. If the dough is divided into 2 parts
and each half rolled in part of the flour and shaped into a long roll before
placing between the boards it facilitates ease of handling. There should be 3
doughnuts from each part of the dough and 6 for each experiment.
In cooking, the doughnuts should be turned when half of the time allowed
for cooking is gone. When the time is up, lift each doughnut quickly from
the fat onto a skewer held over the kettle so that the fat will drain back into
the kettle. The doughnuts should be turned and taken out in the same order
they are put into the fat.
DOUGHNUTS
577
Weigh the kettle of fat before and after cooking the doughnuts for each
experiment. The loss of weight of kettle of fat is the amount of fat absorbed
by the doughnuts. Weigh the doughnuts before and after cooking if the per-
centage of fat absorbed is to be calculated. The percentage of fat in the cooked
doughnuts may be determined by analysis, but this requires too long a time
for class results. The percentage of fat absorbed may be based on the weight
of the cooked doughnuts or on the weight of the uncooked doughnuts. Denton
has suggested that the former is preferable, and this method has been used
in calculating the results given in the tables.
A. To determine the best proportion of flour to use.
The proportion of flour to produce a tender doughnut of good texture varies
with different brands and kinds of flour. Therefore, it will be necessary to
determine the best proportion for the kind and brand that you use; this pro-
portion is to be used in the following experiments. With some flours it will be
necessary to start with 5j4 cups or 6 cups of flour instead of 5^^ cups. The
dough should be soft and light but not too sticky. If desired, two series of
experiments may be run, using bread flour in one and soft-wheat flour in
the other.
Prepare ^ of the recipe, reserving 1 tablespoon of flour for the board. Mix
the dough 80 strokes with a wooden spoon. Follow directions for rolling and
cutting. Cook the 6 doughnuts for 3 minutes at 175° to 180°C. (345° to
355°F.).
1. Use 5y2 cups of flour (616 grams) for the full recipe.
2. Use 5}i cups of flour (588 grams) for the full recipe.
3. Use 5 cups of flour (560 grams) for the full recipe.
4. Use 4}i cups of flour (532 grams) for the full recipe.
B. To determine the effect of extent of mixing upon tenderness, texture, and
fat absorption of doughnuts.
1. Prepare the full recipe, reserving 4 tablespoons of flour for rolling. Use
the proportion of flour found best under A. Mix a total of 40 strokes with
a wooden spoon. Observe and record any changes in the dough during mixing.
Remove approximately 54 of the dough (about 280 grams). Follow directions
for rolling. Cook the 6 doughnuts for 3 minutes at 175° to 180°C. Use the
remaining dough in the following experiments.
2. Mix the remaining dough from Bl a total of 60 strokes and remove
approximately 280 grams. Proceed as in Bl.
3. Mix the remaining dough from B2 a total of 80 strokes. Remove approxi-
mately 280 grams. Proceed as in Bl.
4. Mix the remaining dough from B3 a total of 100 strokes. Proceed as in
Bl.
Weight of
dough-
Page 461
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Roll the dough between boards yi or y% inch in thickness, tacked to a bread
board, so that all the doughnuts will be the same thickness. Each group should
use cutters that have the same diameter. If the dough is divided into 2 parts
and each half rolled in part of the flour and shaped into a long roll before
placing between the boards it facilitates ease of handling. There should be 3
doughnuts from each part of the dough and 6 for each experiment.
In cooking, the doughnuts should be turned when half of the time allowed
for cooking is gone. When the time is up, lift each doughnut quickly from
the fat onto a skewer held over the kettle so that the fat will drain back into
the kettle. The doughnuts should be turned and taken out in the same order
they are put into the fat.
DOUGHNUTS
577
Weigh the kettle of fat before and after cooking the doughnuts for each
experiment. The loss of weight of kettle of fat is the amount of fat absorbed
by the doughnuts. Weigh the doughnuts before and after cooking if the per-
centage of fat absorbed is to be calculated. The percentage of fat in the cooked
doughnuts may be determined by analysis, but this requires too long a time
for class results. The percentage of fat absorbed may be based on the weight
of the cooked doughnuts or on the weight of the uncooked doughnuts. Denton
has suggested that the former is preferable, and this method has been used
in calculating the results given in the tables.
A. To determine the best proportion of flour to use.
The proportion of flour to produce a tender doughnut of good texture varies
with different brands and kinds of flour. Therefore, it will be necessary to
determine the best proportion for the kind and brand that you use; this pro-
portion is to be used in the following experiments. With some flours it will be
necessary to start with 5j4 cups or 6 cups of flour instead of 5^^ cups. The
dough should be soft and light but not too sticky. If desired, two series of
experiments may be run, using bread flour in one and soft-wheat flour in
the other.
Prepare ^ of the recipe, reserving 1 tablespoon of flour for the board. Mix
the dough 80 strokes with a wooden spoon. Follow directions for rolling and
cutting. Cook the 6 doughnuts for 3 minutes at 175° to 180°C. (345° to
355°F.).
1. Use 5y2 cups of flour (616 grams) for the full recipe.
2. Use 5}i cups of flour (588 grams) for the full recipe.
3. Use 5 cups of flour (560 grams) for the full recipe.
4. Use 4}i cups of flour (532 grams) for the full recipe.
B. To determine the effect of extent of mixing upon tenderness, texture, and
fat absorption of doughnuts.
1. Prepare the full recipe, reserving 4 tablespoons of flour for rolling. Use
the proportion of flour found best under A. Mix a total of 40 strokes with
a wooden spoon. Observe and record any changes in the dough during mixing.
Remove approximately 54 of the dough (about 280 grams). Follow directions
for rolling. Cook the 6 doughnuts for 3 minutes at 175° to 180°C. Use the
remaining dough in the following experiments.
2. Mix the remaining dough from Bl a total of 60 strokes and remove
approximately 280 grams. Proceed as in Bl.
3. Mix the remaining dough from B2 a total of 80 strokes. Remove approxi-
mately 280 grams. Proceed as in Bl.
4. Mix the remaining dough from B3 a total of 100 strokes. Proceed as in
Bl.
Weight of
dough-