How To Make Perfect, Soft, Fluffy Ring Donuts

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In this video, I’m sharing how we shape ring donuts in our donut shop, step-by-step.

This video focuses on the shaping technique for this particular donut style. I’ll show you how we shape it in a professional donut-shop setting, along with helpful tips you can use when practicing at home.

Whether you’re interested in bar donuts, twist donuts, ring donuts, round filled donuts or other yeast donut shapes, these techniques can help you create beautiful, consistent donuts.@LocalDonuts

In this video:
• How we shape ring donuts in our donut shop
• Step-by-step shaping technique
• Tips for getting a consistent shape
• Professional donut-making techniques
• Tips for practicing the technique at home

In this video, I’ve explained everything about it in detail.
1-Yeast & Activation
2-Flour Types & Texture(Bread flour vs all-purpose flour.)
3-Dough Mixing & Kneading(stand mixer vs hand)
4-Proofing Technique(in winter / summer)
5-Shaping Donuts(Classic ring donut, round filled donut, bar donut, twist donut, cinnamon roll donut, bear claw donut.)
6-Frying Donuts(right temperature)
7-Common Mistakes & Tips

About the Ingredients

The donuts shown in my videos are made in my donut shop using professional donut flour mixes that we order from commercial bakery suppliers, including BakeMark and Dawn Foods.
These professional mixes are different from many homemade donut recipes, where you may need to measure and combine several dry ingredients yourself. In a donut shop, we use commercial mixes that are specifically formulated for donut making, which helps us achieve consistent results in our shop.

Because of this, the ingredients and measurements in my videos may be different from recipes you see for homemade donuts.

If you’re making donuts at home and don’t have access to the same professional mix, you can still use my videos to learn the shaping techniques, proofing, frying, and other donut-making methods and adapt them to your own homemade recipe.

methods:
1-Mix Wet: Use room-temperature water to mix the donut flour. don't use cold or warm water ( Adjust the water temperature according to the season: use warm water in winter and cold water in summer or add ice). Mix around 16-25 min (mix in speed 1 around 2-3 min and in speed 2 around 15-25 min).
2-Divide & Shape: Divide dough into ball size you like, and cover with plastic bags around 15-20 min before roll and cut it (depending on room temperature).
3-Proof: Let rise until puffy (about 15-25 min in summer or up to 30-40 min in winter).
4-Fry: Fry for 1-2 minutes per side until golden and light.380°F-390°F oil temperature for gas fryer (depending on room temperature).

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