Steps to success...
Fast-action dried yeast is a super-strong strain that’s been freeze-dried. When mixed with the warmed milk it rehydrates and activates, feeding on the flour, sugar and milk, and creating carbon dioxide to create light, pillowy doughnuts.
Doughnuts are made from an enriched dough, which is a normal flour dough that has been enriched with milk, eggs, sugar and butter. These provide extra food for the yeast, creating more rise in the dough. The eggs increase elasticity so the structure is stronger and can better hold the carbon dioxide bubbles.
Bread flour contains the gluten protein, which when mixed and kneaded aligns into long links within the dough. This is what provides the structure to capture those gases that are released from the yeast. It’s very important to mix the dough really well in the beginning and not rush it. With the addition of the eggs, sugar, milk and butter you’ll find it is a much stickier dough, but this will become smooth and elastic the more you mix it – and your doughnuts will be all the lighter for it.
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