Donuts

Ingredients #

Process #

1. Add water, egg, sugar, milk, baking powder, salt, nutmeg to mixer.
2. Add flours, yeast, mix, conditioner.
3. Mix until well incorporated.
4. Add shortening.
5. Mix until intense stage gluten development.
6. Proof 1 hr, until roughly doubled.
7. Sheet to 0.5 in.
8. Cut donuts with 3 in donut cutter.
9. Proof ≈45 min at 80 °F 65% rh on parchment.
10. Fry 2 min per side at 350-365 °F.

Notes #

• 1200 g makes 16 3 in donuts (no holes).
• Baking and pastry: mastering the art and craft, p. 149.

Korean Coater Mix

Ingredients #

Process #

1. Combine ingredients in a bowl.
2. Add chicken and toss until thoroughly coated.
3. Shake vigorously to remove excess coating.
4. Rest uncovered in the refrigerator for 30 min.

Notes #

• 45 g cornstarch for 1.5 kg chicken.

Korean Fry Batter

Ingredients #

Process #

1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
3. Whisk all ingredients together until smooth.

Notes #

• Before using batter, use korean coater mix.

Popeyes Coater Mix

Ingredients #

Process #

1. Whisk all dry ingredients until uniformly combined.

Notes #

Popeyes Fry Batter

Ingredients #

Process #

1. Combine batter dry mix.
2. Combine coater mix.
3. Hydrate batter w/ water.
4. Whisk until mostly smooth.
5. Coat chicken in coater mix.
6. Dip in batter.
7. Coat in coater mix again, forming clumps.

Notes #

• ≈1 kg batter for 5 lb chicken.