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Doughnuts, Fritters,
Pancakes, and Waffles
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
11
Doughnuts, Fritters,
Pancakes, and Waffles
Yeast-Raised Doughnuts
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
The mixing method used for yeast-raised doughnuts is the
modified straight dough method.
• Use a yeast dough that is not too rich, as it will brown too quickly
and the gluten structure will not withstand the handling involved in
proofing and frying.
• Punch the dough and bring it to the bench in sufficient time to allow
make-up.
• Watch the dough temperature. It should not go above 80°F (24°C).
• Proof the doughnuts at a lower temperature and humidity than you
would use when proofing bread.
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Doughnuts, Fritters,
Pancakes, and Waffles
Yeast-Raised Doughnuts
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• Handle fully proofed units carefully.
• Arrange the proofed units on screens on which they can
be lowered into the fat.
• Fry for about 2½ minutes. Turn half way through for even
browning.
• Lift from frying fat and drain fat over the fryer. Set the
doughnuts on brown paper to absorb excess fat.
Doughnuts, Fritters,
Pancakes, and Waffles
11
Cake Type Doughnuts
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• Scale ingredients carefully.
• Mix the dough until smooth, but do not overmix.
• Dough temperature should be about 70°-75°F
(21°-24°C).
• Let the cut-out units rest about 15 minutes before frying
in order to relax the gluten.
• Fry at the proper temperatures, 375°-385°F
(190°-195°C), for 1½ to 2 minutes. Doughnuts must be
turned over when half done.
Doughnuts, Fritters,
Pancakes, and Waffles
11
Preparation and Care of Frying Fat
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• Use good quality, flavorless fat with a high smoke point.
• Fry at proper temperature.
• Maintain the fat at the proper level in the fryer.
• Do not fry too many doughnuts at a time.
• Keep the fat clean.
• Discard spent fat.
• Keep the fat covered when not in use.
Doughnuts, Fritters,
Pancakes, and Waffles
11
Finishing Doughnuts
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• Roll in cinnamon sugar.
• Roll in confectioner’s sugar.
• Ice the tops with fondant or fudge icing.
• Glaze by dipping in warm doughnut glaze.
• After glazing, while glaze is still moist, doughnuts may be
rolled in coconut or chopped nuts.
11
Doughnuts, Fritters,
Pancakes, and Waffles
Fritters
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• The term fritter is used for a variety of fried items, both
sweet and savory.
• Simple fritters are portions of dough that are deep fried.
• Beignet soufflé
is a fried éclair paste.
• Fruit fritters are made by dipping pieces of fresh, cooked, or
canned fruit in batter and then deep-frying them.
• Cannoli
are a type of fried pastry
that are made from a stiff dough
that is rolled thin, cut out and fried.
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Doughnuts, Fritters,
Pancakes, and Waffles
American-Style Pancakes and Waffles
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• American style pancakes and waffles are made from
pourable batters mixed by the muffin method.
• In comparing pancake and waffle formulas:
• Waffle batter contains more fat.
• Waffle batter contains less liquid.
• Whipping the egg whites separately and folding them into
the batter gives lightness.
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Doughnuts, Fritters,
Pancakes, and Waffles
Pancake and Waffle Advanced Preparation
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
• Pancake and waffle batters leavened only by baking
powder, and may be mixed the night before.
• Batters leavened by baking soda should not be made too
far ahead because the soda will lose its power.
• Batters using beaten egg whites and baking powder may
be partially made ahead.
• Incorporate egg whites just before service.
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Doughnuts, Fritters,
Pancakes, and Waffles
Crêpes
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
 Crêpes
are thin,
unleavened pancakes.
 Crêpes may be made in
advance, covered,
refrigerated, and used
as needed.