DOUGHNUT VARIATIONS.

Ring Doughnuts
1. Roll out dough 1⁄2 in. (12 mm) thick. Make sure dough is of even thickness. Let the dough relax.
2. Cut out doughnuts with a doughnut cutter. Cut as close together as possible to minimize the quantity of scrap.
3. Combine the scrap dough and let it relax. Roll out and let it relax again. Continue cutting doughnuts.
Jelly-Filled Doughnuts or Bismarcks
Method 1
1. Scale the dough into 31⁄2 lb (1600 g) presses. Let them relax for 10 minutes.
2. Divide the dough. Round the small units.
3. Let them relax a few minutes, then flatten lightly.
Method 2
1. Roll out the dough 1⁄2 in. (12 mm) thick, as for ring doughnuts.
2. Cut out with round cutters (biscuit cutters, or doughnut cutters with the “hole” removed).
After frying and cooling, use a doughnut pump or jelly pump to fill the doughnuts. Using a sharp, straight nozzle, pierce the side of the
doughnut and inject the jelly into the center.
Other fillings besides jelly may be used, such as lemon, custard (see Pastry Cream, p. 217), and cream. If a filling containing egg,
milk, or cream is used, the doughnuts must be kept refrigerated.
Long Johns
1. Roll out the dough 1⁄2 in. (12 mm) thick, as for ring doughnuts.
2. With a pastry wheel, cut into strips 11⁄2 in. (4 cm) wide and 31⁄2 in. (9 cm) long.
Fried Cinnamon Rolls
1. Make up like baked Cinnamon Rolls (p. 155), except omit the butter in the filling.
2. Make sure the edges are well sealed so the rolls don’t unwind during frying.
Twists
1. Scale into presses, divide the dough, and round the units, as for filled doughnuts.
2. Roll each unit on the bench with the palms of the hands to a strip about 8 in. (20 cm) long.
3. Place one hand over each end of the strip. Roll one end toward you and the other away from you to twist the strip.
4. Holding it by the ends, lift the strip off the bench and bring the two ends together. The strip will twist around itself.
5. Seal the ends together.