1. Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved Doughnuts, Fritters, Pancakes, and Waffles 11

2. Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 The mixing method used for yeast-raised doughnuts is the modified straight dough method. Use a yeast dough that is not too rich, as it will brown too quickly and the gluten structure will not withstand the handling involved in proofing and frying. Punch the dough and bring it to the bench in sufficient time to allow make-up. Watch the dough temperature. It should not go above 80°F (24°C). Proof the doughnuts at a lower temperature and humidity than you would use when proofing bread. Doughnuts, Fritters, Pancakes, and Waffles

3. Yeast-Raised Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Handle fully proofed units carefully. Arrange the proofed units on screens on which they can be lowered into the fat. Fry for about 2½ minutes. Turn half way through for even browning. Lift from frying fat and drain fat over the fryer. Set the doughnuts on brown paper to absorb excess fat. Doughnuts, Fritters, Pancakes, and Waffles

4. Cake Type Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Scale ingredients carefully. Mix the dough until smooth, but do not overmix. Dough temperature should be about 70°-75°F (21°-24°C). Let the cut-out units rest about 15 minutes before frying in order to relax the gluten. Fry at the proper temperatures, 375°-385°F (190°-195°C), for 1½ to 2 minutes. Doughnuts must be turned over when half done. Doughnuts, Fritters, Pancakes, and Waffles

5. Preparation and Care of Frying Fat Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Use good quality, flavorless fat with a high smoke point. Fry at proper temperature. Maintain the fat at the proper level in the fryer. Do not fry too many doughnuts at a time. Keep the fat clean. Discard spent fat. Keep the fat covered when not in use. Doughnuts, Fritters, Pancakes, and Waffles

6. Finishing Doughnuts Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Roll in cinnamon sugar. Roll in confectioner’s sugar. Ice the tops with fondant or fudge icing. Glaze by dipping in warm doughnut glaze. After glazing, while glaze is still moist, doughnuts may be rolled in coconut or chopped nuts. Doughnuts, Fritters, Pancakes, and Waffles

7. Fritters Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 The term fritter is used for a variety of fried items, both sweet and savory. Simple fritters are portions of dough that are deep fried. Beignet soufflé is a fried éclair paste. Fruit fritters are made by dipping pieces of fresh, cooked, or canned fruit in batter and then deep-frying them. Cannoli are a type of fried pastry that are made from a stiff dough that is rolled thin, cut out and fried. Doughnuts, Fritters, Pancakes, and Waffles

8. American-Style Pancakes and Waffles Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 American style pancakes and waffles are made from pourable batters mixed by the muffin method. In comparing pancake and waffle formulas: Waffle batter contains more fat. Waffle batter contains less liquid. Whipping the egg whites separately and folding them into the batter gives lightness. Doughnuts, Fritters, Pancakes, and Waffles

9. Pancake and Waffle Advanced Preparation Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Pancake and waffle batters leavened only by baking powder, and may be mixed the night before. Batters leavened by baking soda should not be made too far ahead because the soda will lose its power. Batters using beaten egg whites and baking powder may be partially made ahead. Incorporate egg whites just before service. Doughnuts, Fritters, Pancakes, and Waffles

10. Crêpes Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 11 Crêpes are thin, unleavened pancakes. Crêpes may be made in advance, covered, refrigerated, and used as needed. Doughnuts, Fritters, Pancakes, and Waffles