Procedures (Yields 12-16 3 ½ inch Donuts)

1)      Place all ingredients except shortening into the mixing bowl.  Mix at 1st. speed for 2 minutes.            

2)      Add the shortening and continue to mix until the dough is developed. Use the window-pane test to confirm that the gluten is developed.  Dough should be extensible.                                    

3)      Remove the dough from the bowl and round the dough to obtain a surface smooth and place the dough into a well-greased bowl.  Cover and let it ferment in for 60 minutes or until double in size at 30ºC (86ºF).          

4)      Remove dough from bowl and place it on a lightly flour counter.  Use a rolling pin to degas and flatten the dough.  Fold into rectangular shape and allow dough to relax for 20 minutes under a plastic sheet to prevent crusting.                                      

5)      Use a rolling pin to flatten the dough pieces until it is 1/2" thickness.                                            

6)      Use a 3 ½ inch donut cutter to cut the donut shapes.  Place the donut on a lined parchment paper.  For left over dough, re-roll dough into a rectangular and repeat the process.                                  

7)      Cover and let it proof at room temperature for 45-60 minutes until it is doubled in size at 30ºC (86ºF).  Be careful not to over proof as whole wheat donut is more fragile.    

8)      Fry at 190ºC (375ºF) for about 1 minute each side.                                

9)    Remove from the fryer and drain for 30seconds. Glaze while still hot.

Sugar Glaze and Chocolate Glaze Procedures

Mix all ingredients in a bowl with a spatula until it forms a paste.  You want the consistency of the paste to be not to think or not to thick. If paste is to thick, add 1 tbsp of milk each time to adjust for consistency.  

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