FREE DONUT RECIPE
 
 
Not All Donut Recipes are Created Equal  

 
 
I have personally tested dozens of Internet donut recipes for ingredient consistency and out of curiosity. Friends, not all donut recipes are created equal!

Most Net donut recipes are theory based and untested, producing poor end-products that taste like bread and — without Expert Donut Recipe Training — result in a complete waste of time in the kitchen.

Please take a moment and sign up for my free Expert Donut Recipes as well as donut recipe related articles (listed below.). I believe you will love them. You will receive my favorite donut recipes that are tested, proven and used in my donut shop.

Donut recipes such as my 3 milk buttermilk cake donut recipe, pumpkin cake donut recipe, and an apple cider cake donut recipe that is simply delicious and a great winter treat. In addition to donut recipes, I even share a number of donut formulas with donut calculations and donut business information. After all, I’m an expert donut maker and I'm hopeful that I can instill my passion for donut making upon you in its entirety.

                    Keep reading: Below is your first Expert Donut Recipe and Lesson.

Donut Making: The Lost Art
 
I believe donut making truly is a lost art. With the advent of premixes, poorly trained bakers, aging donut shops, and pre-frozen donuts, I've noticed that traditional, high-quality yeast donuts are just not around anymore. Moreover, those yeast donut recipes that do exist, especially ones found on the Internet, are incomplete and untested recipes that end up with the flavor and consistency of bread.
 

The traditionalist bakers and donut makers of yesteryear (the ones from whom I learned) would not appreciate me giving away trade secrets. That's the way it is with bakers--they made everything from scratch and guarded the recipes well! This is going to make a lot of people reappraise those donut recipes they acquired from the Net. While a recipe can often be an effective introductory tool, some things can only be learned from experience.
 

Here's the first lesson. Would a gourmet chef prepare a chicken soup with no chicken stock? Of course not. So, what's the number one reason most donut shops produce lousy raised donuts? They don't add "stock." And what would stock be for raised donuts? Brew.
 
Brew is heavily yeasted dough that has reached peak fermentation activity and then is refrigerated for 24 hours before baked. Brew dramatically improves flavor for all raised donuts. (Why are they called "raised donuts"? Yeast!) Brew will dramatically improve flavor, reduce preparation times, and consistently lead to quality raised donuts.
 
Generally, I like to put aside about three to five pounds of brew in a plastic bag and refrigerate for about 30 minutes after mixing is complete. The next day, when you're ready to bake, you "activate" your brew. Here's how:

Use a container (a five-gallon bucket works great) and place in it the previous day's brew. You can also place the brew on a rolling table and cover it in plastic wrap. About an hour later, the exposure to room temperature air will have activated the yeast in the dough. Cut the brew into 4-by-4 inch cubes and incorporate into your general donut dough.
 
So there you have it! The next time you make donuts, be creative, be creative, be creative! And always look at the finished product in your case and wonder if you could have done it any better or sweeter. Have fun in the shop, and enjoy listening to your customers. They will always appreciate your hard work by buying your donuts.