Baker's Percentages for Baked Doughnuts?
I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine along with some online options, I have noticed considerable variation in the recommended batter composition. I was wondering if anyone has seen or established a reliable set of baker's percentages for baked doughnuts they could share.
The two most consistent ratios among the recipes I've seen are:
Flour - 100% (naturally)
Sugar - 50%
After that, all bets seem to be off:
Fat (some combination of butter/oil) - 20%-35%
Egg - 25%-35%
Liquid (some combination of milk/buttermilk/sour cream/yogurt) - 70%-80%
I'm not concerned with the salt, spice, and leavening amounts - I'm more interested in the variations of the ingredients that contribute significant weight to the recipes.
Aside from the King Arthur and Epicurious recipes I found, no other recipes were able to supply weights so the percentages I supplied above are mostly estimates based on the assumption of a 5 oz. cup of flour (which I know is not universally applicable). My guess is that, as with most quickbreads, the recipe is probably robust with the amounts supplied more likely to correspond to simple volumetric measures and whole egg inclusion rather than weights (I'm pretty sure that the King Arthur recipe is based on volumes and the weighted versions you can query online are just conversions to weight based on their own established system - for example, in King Arthur's world, a cup of flour always weighs 4.25 oz.).
Anyway, can anybody offer me a reliable set of baker's percentages or weights for baked doughnuts that you have tested personally? I like to have these things worked out before I try new things.
Best Answer
I'm a big doughnut fan. I've watched a lot of Unique Sweets episodes and it seems that the shops with the best doughnuts usually use a standard brioche recipe as it is rich in flavour, but also yeast risen... Thus it gives you the perfect texture and flacvour.
I wouldn't use ANY bread recipe that it measured in volume. Weight is far more accurate, especially for something with sensitive chemistry like bread.
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How do you figure out bakers percentage?
Ingredient Percentage=Ingredient Weight/Total Flour x 100% For example, if a formula calls for 60 pounds of water and 100 pounds of flour, the baker's percent would be 60% water. If there are two types of flour being used, the combination of the weight of both flours will be 100%.Why are my homemade donuts so dense?
Underproofed \u2013 leads to stiffer (denser) donuts that don't puff up well when fried. Cracked donuts \u2013 this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.What is the best temperature to cook doughnuts?
Now heat the oil to 375 F. Once the right temperature is reached, it's important to fry the doughnuts in small batches. If you fry up too many at once, the oil temperature drops and the doughnuts absorb too much oil. You want to make sure the oil is always between 365 F and 380F.Baker Video with Tyson and T Funk
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Answer 2
This is the ratio I am currently using after consulting the internet for recipes, a few experiments and comparing to my normal bread ratio.
Ratio
Bread flour (10) : Full cream milk + Egg (6) : Butter (1)
Weigh your eggs first, then weigh the milk to get the correct ratio. E.g for 300g flour, 180g milk and egg (120g milk, 1 60g egg), 30g butter.
For 300g of bread flour, I use 2 tbsp of sugar and 2 tbsp of yeast.
Notes
The recipes I've found seem to vary a lot. Some use almost double the amount of butter, all seem to understate the amount of yeast needed. Some will use whole eggs, others 1 whole egg, then yolks only for 500g of flour.
Also, I have only tried this with just bread flour. I think a combination of bread and plain would give a better result.
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