i try to make donuts now for a few weeks but i am not able to make them
rise.
i mean i want verry airy and big donuts like the krispy creames.
on the internet it seems like people have a big secret to make them airy and
to make them rise well.
whats the big secret here??

On 15-Feb-2004, "shagger" wrote:

i try to make donuts now for a few weeks but i am not able to make them
rise.
i mean i want verry airy and big donuts like the krispy creames.
on the internet it seems like people have a big secret to make them airy
and
to make them rise well.
whats the big secret here??

Try the fake Krispy Kreme recipe at:
http://www.recipegoldmine.com/breakd...akdonut11.html

thank u
i will try it tonight but it looks like my own receipe
"LAllin" wrote in message
.. .

On 15-Feb-2004, "shagger" wrote:

i try to make donuts now for a few weeks but i am not able to make them
rise.
i mean i want verry airy and big donuts like the krispy creames.
on the internet it seems like people have a big secret to make them airy
and
to make them rise well.
whats the big secret here??

Try the fake Krispy Kreme recipe at:
http://www.recipegoldmine.com/breakd...akdonut11.html

there is this thing in the receipt thats called granulated sugar what is
that i am from europe so i dont understand thank u
"shagger" wrote in message
...
thank u
i will try it tonight but it looks like my own receipe
"LAllin" wrote in message
.. .

On 15-Feb-2004, "shagger" wrote:

i try to make donuts now for a few weeks but i am not able to make
them
rise.
i mean i want verry airy and big donuts like the krispy creames.
on the internet it seems like people have a big secret to make them
airy
and
to make them rise well.
whats the big secret here??

Try the fake Krispy Kreme recipe at:
http://www.recipegoldmine.com/breakd...akdonut11.html

On Sun, 15 Feb 2004 18:23:34 +0100, shagger wrote:

there is this thing in the receipt thats called granulated sugar
what is that i am from europe so i dont understand thank u

White or table sugar, depending where you are in Europe.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

ok thanks alot now last obstakel is this 1/3 cup shortening
whats this ???
"Brian Macke" wrote in message
news
On Sun, 15 Feb 2004 18:23:34 +0100, shagger wrote:

there is this thing in the receipt thats called granulated sugar
what is that i am from europe so i dont understand thank u

White or table sugar, depending where you are in Europe.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that
which
builds it." -- Unknown

On 15-Feb-2004, "shagger" wrote:

there is this thing in the receipt thats called granulated sugar what
is
that i am from europe so i dont understand thank u
"shagger" wrote in message

table sugar, which would be medium sugar crystals, not powder-like


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On 15-Feb-2004, "shagger" wrote:

ok thanks alot now last obstakel is this 1/3 cup shortening
whats this ???

Vegetable based equivalent of lard, a solid fat (usually snow white in
color, in the US)

The secret? A device that provides a warm, high-humidity chamber called a
proofing box. And don't forget lots of dough conditioners and ascorbic acid,
too.


"shagger" wrote in message
...
i try to make donuts now for a few weeks but i am not able to make them
rise.
i mean i want verry airy and big donuts like the krispy creames.
on the internet it seems like people have a big secret to make them airy
and
to make them rise well.
whats the big secret here??

On Sun, 15 Feb 2004 19:57:12 +0100, shagger wrote:

ok thanks alot now last obstakel is this 1/3 cup shortening whats
this ???

It's a solid vegetable fat, typically made solid through hydrogenation.
Sadly from what I know about doughnut production, it's really hard to use
a substitute in your recipe. Lard may be your best bet, but see if your
grocer can help you. I'd suggest asking for solid vegetable fat or
hydrolized vegetable fat. See if your grocer recognizes the American name
"Crisco" since that's the most likely exposure he or she might have to it.

As an aside - sind Sie Oesterreicher?

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

"Paul" wrote in message .com...
The secret? A device that provides a warm, high-humidity chamber called a
proofing box. And don't forget lots of dough conditioners and ascorbic acid,
too.


I partly disagree with that....
Indeed most donuts are put in the proofing box but the humidity
conditions are not the same as you did with normal bread.
If the cut doughnuts are placed in the normal proofer( with lots of
steam) it is taken when it has rised 2/3-3/4 of the desired proofing
time to let the crust dry or it will result in blister and other
defects later.
In addition a lot of the good donut mixes have conditioners but only a
few specialized recipes carry ascorbic acid. AS that make the yeast
raised doughnut chewy eating.
I have formulated institutional doughnut mixes that contain no
ascorbic acid, but aside from the basic ingredients we add, soya
flour, potato flour and some emulsifiers.


Roy