FAQ — Dot & Dough (2024)

FAQs

How to store doughnut dough overnight? ›

Cover with plastic wrap and refrigerate dough for at least 2 hours or up to overnight. Turn dough out onto a well-floured board or counter. Roll dough 1/2 in. thick, flouring generously and turning dough 90° between rolls to keep it from sticking.

Proofing Give donuts ¾ proof, approximately 30 – 40 minutes with just enough moisture to prevent crusting, allow donuts to dry 5 – 10 minutes before frying. Proof box temperature 90 ̊F, humidity 70%.

Sugar, Acetylated Distarch Phosphate (Modified Food Starch), Full Cream Milk Powder (Milk), Whey Powder, Milk Dextrose (Wheat), Vegetable Oil (Palm Kernel Pair), Skimmed Milk Powder (Milk), Glucose Syrup (Wheat), Calcium Sulfate, Sodium Alginate, Potassium Sorbate (Preservative), Disodium Phosphate, Tetrasodium ...

- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.

About my No-Knead, Yeast-Raised, Glazed Donuts

I designed this method so you can quickly whip up a batch of dough the night before and just pop it in the fridge. The next morning, the dough will be ready so you can enjoy some fresh, warm donuts!

If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards.

A young or underproofed dough is tough, elastic and springy, and retains no impression when touched. An old or overproofed dough retains the impression of the finger and may even collapse.

Gluten is a protein found in wheat products. In bread making, it's exceedingly important. Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

WHEAT FLOUR, WATER, PALM FAT, SUGAR, DEXTROSE, SUNFLOWER OIL, GLUCOSE SYRUP, YEAST, SOY FLOUR, WHEY (MILK), LEAVENING (DISODIUM DIPHOSPHATE, BAKING SODA), INVERT SUGAR, SALT, EMULSIFIERS (MONO AND DIGLYCERIDES, SUNFLOWER LECITHIN), BETA-CAROTENE COLOR, DOUGH CONDITIONER (ASCORBIC ACID), THICKENERS (XANTHAN GUM, LOCUST ...

Sweet doughs, used for such products as coffee cakes and Danish pastries, are richer than bread doughs; sweet doughs contain larger amounts of shortening, milk, and sugar and various spices, nuts, and fruits.

How do you store homemade dough overnight? ›

When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.

You can refrigerate the doughnuts, but leaving them at room temperature for one to two days is safe as long as they don't have a creme filling. Most of the time, you can stash the container in your cupboard. You want to remove the doughnuts from direct sunlight to prevent them from drying or growing mold.

It needs a minimum of 3 hours in the fridge, but overnight works great too. Just don't leave it more than 24 hours as the yeast loses its rising power. This doughnut recipe is a super solid base recipe - so you can finish them off any way that you want.

Keep donuts in an air-tight storage container at room temperature. Use a plastic storage bag (such as a Ziploc) to store them overnight. If you don't want to use a plastic bag, place the donuts on a plate or baking sheet and cover them with aluminum foil or plastic wrap.