bakery Style Doughnuts

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    Does anyone know how to make bakery style doughnuts?


    Sorry; but I know how to eat them.


    Sure, just put in any junk and unhealthy ingredients, and you have delicious bakery donuts.

    d a

    Kasha, I have no Kasha about that one!

    pascha bchochma

    This thread is making me crave a delicious, cream-filled, bakery doughnut…. yummm… all I have at home are Franczoz-type donuts, that will have to do.

    d a

    Franczoz-type donuts…

    Nowhere NEAR a fresh jelly or custard bakery doughnut!!!

    About Franczoz donuts, do you like the chocolate or sugar?

    pascha bchochma


    I also like the sugar, but it’s just too much.


    “but it’s just too much”

    The chocolate ones are more fattening.


    These are DAIRY (for Pareve swap milk for soy milk and butter for margarine)

    For doughnuts

    1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)

    3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough

    1 cup whole milk at room temperature

    1/2 stick (1/4 cup) unsalted butter, softened

    3 large egg yolks

    2 tablespoons sugar

    1 1/2 teaspoons salt

    1/2 teaspoon cinnamon

    About 10 cups vegetable oil for deep frying

    For glaze

    1/4 cup boiling-hot water

    5 teaspoons instant-espresso powder or instant-coffee granules

    1 1/2 cups confectioners sugar

    1 tablespoon light corn syrup

    1/4 teaspoon pure vanilla extract

    1/4 teaspoon salt

    About 1/4 cup sanding sugar (optional)

    Special equipment: a stand mixer fitted with paddle attachment; a 3-inch and a 1-inch round cookie cutter; a deep-fat thermometer

    Make dough:

    Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

    Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more.

    Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)

    Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps.

    Make glaze:

    Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth.

    Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan (to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.


    Sorry to tell you, but its quite likely you’ll never be able to duplicate the bakery product for several reasons:

    The mixers they use are 10x as strong as a home version. Same goes for the oven heat

    The shortening they use (as opposed to margarine or oil) make a huge difference. Same goes for the coco; what you buy retail is a different blend than what the pros use.

    That said, the famous Levanah cc cookie recepie done at home is pretty close (if not identical) to the commercial version, so perhaps with enough test runs, you’ll hit paydirt.. so keep trying!



    Thank you Sac and BP for your posts, the rest of you can take lessons;).


    BP Totty – Im going to disagree with you, the diff is in the oil temp (oven het? what donuts are baked?!) and the yeast. You have to get the yeast to activate perfectly (something I am still working on) and having the oil to be at a constant even heat and having the entire donut hit it at the same time is what makes the bakeries donuts come out so perfect.


    I think we once made donuts though i dont remeber how but i remember that we used this special pump that you fill with custard, jelly…. and squeeze into one of the sides of the donut.


    I stand corrected. I was talking about commercial bakery vs home made goods in general.

    But you are right; dougnuts are deepfried.. my bad. But the mixers / shortening / coco points probably still apply.

    But that’s no reason not to try (funny, how on this thread, I’m talking about fatty foods, and on the “need to lose weight” thread, I’m demonizing it.. ironic, no?)


    BPT – Meh, this is life ya gotta live.

    You know what they say DIET is DIE wit a T



    Maybe the pshat is if you don’t diet you’ll tie with a t?


    Are you chassidish by any chance? Sounds like a chassidshe pshat to me 😉

    The Best Bubby

    Thank you for the recipe! Will try it and let you all know how it went.

    Gut chodesh to Klall Yisrael!


    Any new recipes this year for bakery style doughnuts?


    Anyone know if the doughnuts sold in the grocery stores are cake or yeast raised?

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