Doughnut recipe

Does anyone here have a recipe for yeast doughnut dough?

Thanks in advance,

You bet!
Bread Flour: 75%
Pastry Flour: 25%
Sugar: 6%
Salt: 2%
Baking Powder: 1.5%
Powdered Egg Yolk: 1.5% or (3% liquid egg yolk)
Potato Flour: 5%
All Purpose Shortening (Crisco): 14%
Yeast (compressed yeast): 4%
Ice Water: 57%
Vanilla: 0.5%

Prescale all dry ingredients into a container. Add the ice water to the mixing bowl, then add the vanilla and any other liquid ingredients. Add the dry ingredients and mix at low speed for 2 minutes, then mix at medium speed for 10 to 12 minutes. The desired finished dough temperature is 76 to 78F.
Allow the dough to ferment in the mixing bowl for 1-hour. Remove dough from bowl and cut into pieces about 5-pounds each, form each dough piece into rectangular shaped loaf and set aside to rest for 10 to 15-minutes. Sheet/roll the dough to 3/8-inch thickness and cut with a donut cutter to desires size. The unit scaling weight should be about 50-grams (1.75-ounce). Place cut donuts onto frying screens and allow to proof at 90F/70 to 75% relative humidity for about 40 minutes. Fry at 365 to 370F. Allow the fried donuts to drain for about 45-seconds and apply glaze or a sugar/cinnamon-sugar mixture.

In case you are wondering about the “%” sign. Decide how much flour you want to use (lets say 10-pounds) Use a calculator with a “%” key. Remember, the units that the flour weight is experssed in is the same as which the ingredient weights will be experssed in, so lets change 10-pounds to ounces (10 X 16 = 160-ounces). Bread flour: 75% (160 X 75 press the “%” key and read the answer in the display window (120-ounces of bread flour. Pastry Flour: 25% (160 X 25 press the “%” key and read 40-ounces in the display window. Do this for each ingredient and you will have the weights for each of the ingredients. Pretty simple?
Tom Lehmann/The Dough Doctor

I forgot to add that when frying the donuts they are typically fried for about 55-seconds on the first side, turned over and fried for 60 to 65-seconds on the second side before being removed from the fryer. Some donut varieties, such as long johns and Bismarks are typically submurged when fried. To do this they must be held about an inch under the surface of the frying fat when fried. A submersion screen the full size of the fryer kettle is used to hold the donuts under during frying. If you are wanting to make a Bismark, they are allowed to cool for about 10-minutes and then injected with a jelly or creme type of filling. You can get the fillings and injector from any bakery ingredient supplier.
Tom Lehmann/The Dough Doctor

My favorite Doughnut recipe is as follows…

Get in my truck.
Drive to Krispy Kreme.
Enter doughnut heaven.
Purchase doughnut heaven.
Eat, and become one with dougnut heaven!


You guys are awesome!