Happy Thanksgiving! I'm so glad to know that keeping the dough in the refrigerator worked out well. It's good to have options like that, so that you can organize baking around your schedule. Thanks for letting me know! Happy Thanksgiving to you! Hi Lisa! I haven't ever tried baking them The constancy will be more like bread rolls, but in theory, they should bake up just fine. I would bake them at degrees, for 15 - 25 minutes. Sorry for the long range of time I think the will actually take 20 minutes - but, I'd check them 15 minutes in just to be sure.
You might have to cut into one to make sure they are baked all the way through. If you try baking these, will you let me know how they come out for you? Hi, I've been researching how to make doughnuts that rest in the fridge overnight, I found your blog looks good and wanted to ask a question regarding proving the dough. Are you suggesting to make the dough then cut the shape and prove overnight or should they be proved first and then cut to shape and put in the fridge? Normally one would make the dough and let it rise until doubled in size then shaped and allowed to rise a little for a second time before frying!
Hope you can help, look forward to trying your method. Kind regards Barrie. Hi Barrie! Your thinking is correct - make the dough, let it rise until doubled in size, then shape it into doughnuts, cover, and put them in the refrigerator to rise overnight.
In the morning, just take the doughnuts from the refrigerator and fry them. Please let me know if you have any more questions! And, if you make these, I'd love to hear what you think of them! This is my go to donut recipe. I love being able to pull the tray out of the fridge in the morning, get the coffee ready, feed my animals, warm up the oil and by the time I'm done with all that, the donuts are "warm" enough to fry.
It really does make this is a treat I can make once or twice a month without too much fuss. Hi Christine! I am so happy to hear that you like this recipe so much! Thank you so much for taking the time to leave a comment for me to let me know. I appreciate it more than I can say! Hi I wanted to try this recipe but was wondering if you could leave the dough in the refrigerator for longer maybe 2 days?
If not how do you store them so they keep fresh the next day? Hi there! I wouldn't recommend keeping the dough in the refrigerator for longer than 24 hours because refrigeration slows down the yeast, but doesn't stop it. I'm afraid that longer than 24 hours might overproof the dough. The dough can be frozen for a few months, however. You could even freeze the cut-out doughnuts.
Cut them out and place them on a baking sheet that's been covered in parchment paper. Freeze them in a single layer, covered with plastic wrap, for a few hours, until the doughnuts are frozen enough to stack, at which point you can put them in zip top bags or other containers.
The night before you want to make them, lay them out on parchment covered baking sheets and let them thaw in the refrigerator overnight. Let them come to room temperature before frying.
I hope that helps! Please let me know if you have any other questions! The doughnut had a lovely bready but light texture a not oily at all. It was as if it was made at a bakery but with a homemade taste! Just perfect thank you Rebecca. Hi Shaikha!
I am so happy to hear that you liked this recipe so much! Thank you so much for taking the time to let me know. I appreciate it so much! I made these per the instructions the first time and they were perfect. It was a trifecta weekend for me as I made the vanilla cake, the Italian meringue butter cream and the donuts all for my daughter's birthday.
Loved the recipes, tips and tricks. I had some left over dough from the donuts so I cut them out and froze them. This weekend I pulled them out and tried to bake them instead of deepfrying. They didn't rise overnight as I was hoping, so ended up being a little denser than I would have liked.
How do I correct that next time? Also, any modifications to the recipe if I wanted to bake instead of deep-fry? You were a baking queen this weekend! I'm so happy to hear that all three recipes worked out well for you. Freezing this dough works great, but it's important to get it frozen before the second rise. It sounds like the dough you froze had already risen once, then been shaped and risen again.
Yeast needs a steady supply of food in the form of flour and water and when they run out, they die and the dough will stop rising and even deflate. I'm thinking that's what happened here. In the future, if you want to freeze this dough, freeze it right after shaping the doughnuts, then allow them to thaw overnight in the refrigerator.
Loved them. I am so happy to hear this Minahil! Thank you so much for taking the time to let me know! The secret is the dough I use it for everything from dinner rolls to cinnamon rolls to apple fritters and, of course, doughnuts. I'm so pleased that this recipe worked out well for you! Despite the fact that I make lots of bread, I have never made doughnuts before.
One of my children wants homemade doughnuts for their birthday later this month. Have you tried these as jelly-filled? If so, do you fill them before frying or after and do you use a thinner jelly? Great question. A dough will last approximately three days in the refrigerator; however, it is best to use it within 48 hours. This is the best way to refrigerate your dough.
After the dough is kneaded, place in a lightly oiled, large mixing bowl. Cover tightly with plastic wrap and place in refrigerator.
For the dough, cut out the doughnuts, let them proof along with any scraps , place them on a baking sheet lined with parchment paper and freeze until solid, then store in the freezer in plastic zip-top bags. Let them defrost completely at room temperature before frying.
Doughnuts all begin with dough. If stored properly, they should keep three to four days in the fridge, and up to three months in the freezer. Yes, you can bake dough straight from the refrigerator — it does not need to come to room temperature. The dough has no problems from being baked cold and will bake evenly when baked in a very hot oven. As with previous rises, cover dough with lightly oiled plastic wrap and let it rise in a warm, moist environment.
Yes, you can refrigerate bread dough, and in fact you will probably find that it will give you better, tastier results, because the yeast has more time to do its work. The dough is super simple, and cut-out doughnuts can rise in the refrigerator overnight so that all you have to do to enjoy homemade doughnuts in the morning is cook them. Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. How do you store leftover donut dough? Can you keep donut dough? Can risen pizza dough be refrigerated? Can donut dough keep in fridge? Can I leave dough to rise overnight? Can you freeze raw donut dough? How long can you keep risen dough? That ensures they won't rise too quickly in the fridge, becoming overfermented and coarse.
You might also need to cut back slightly on the amount of yeast in your dough. Cake-style doughnuts and fully risen yeast doughnuts can go directly from the fridge to the fryer without any intermediate steps. If your yeast doughnuts aren't completely risen by the next day, take them out of the refrigerator and let them come up to room temperature. As they warm, they'll rise more quickly, and can be cooked as soon as they're finished rising.
If you've refrigerated the dough, roll and cut your doughnuts and spread them on a clean counter or baking sheet to warm up. Once they reach room temperature, they'll usually need at least more 45 minutes to rise fully. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition.
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