Can I make donut dough ahead of time

[Anonymous]

I am making yeast donuts for Chanukah, plan on cooking them around 2 tomorrow afternoon. Can I make the dough tonight, let it rise and cook tomorrow? Does the dough need to be refrigerated? thank you!

[Anonymous]

Yes. It doesn't have to be refrigerated for safety reasons, but you should refrigerate it because it will slow down the yeast activity and artificially extend the rising time, which in your case would be a welcome thing.

[Anonymous]

One other note: It will take longer than you expect it to return to room temperature after you take it out of the fridge, so take it back out with plenty of time before you plan to cook it.

[Anonymous]

Anonymous wrote:One other note: It will take longer than you expect it to return to room temperature after you take it out of the fridge, so take it back out with plenty of time before you plan to cook it.

thanks!

[Anonymous]

Anonymous wrote:Yes. It doesn't have to be refrigerated for safety reasons, but you should refrigerate it because it will slow down the yeast activity and artificially extend the rising time, which in your case would be a welcome thing.

should the dough proof first, and the into the fridge or make the dough, knead it and straight into fridge?

[Anonymous]

I would proof on the day you're baking. I usually give it a first rise, then degass it, then refreigerate it immediately afterwards and proof the next morning.

So, for example, for a bread recipe that makes two loaves, I would let the full dough ball rise once, punch it down, cut the ball in half, reform each ball, and put both dough balls in the fridge. Then I'd proof the next morning.

I'm honestly not sure how to apply this method precisely to donuts. I think what I'd do is let it rise on the counter, punch it down, and refrigerate the whole ball on day one.

On day two I'd take it out of the fridge and let it get just barely warm enough to roll to the correct thickness. Then I'd let it rise and come to temperature at the same time.

I guess if you have a big enough fridge you could degas it and roll it out on a silpat in a jellyroll pan the night before and park the whole thing in the fridge, so all you're doing in the morning is taking the pan out of the fridge.

[Anonymous]

Anonymous wrote:I would proof on the day you're baking. I usually give it a first rise, then degass it, then refreigerate it immediately afterwards and proof the next morning.

So, for example, for a bread recipe that makes two loaves, I would let the full dough ball rise once, punch it down, cut the ball in half, reform each ball, and put both dough balls in the fridge. Then I'd proof the next morning.

I'm honestly not sure how to apply this method precisely to donuts. I think what I'd do is let it rise on the counter, punch it down, and refrigerate the whole ball on day one.

On day two I'd take it out of the fridge and let it get just barely warm enough to roll to the correct thickness. Then I'd let it rise and come to temperature at the same time.

I guess if you have a big enough fridge you could degas it and roll it out on a silpat in a jellyroll pan the night before and park the whole thing in the fridge, so all you're doing in the morning is taking the pan out of the fridge.

op here-thank you so much! Very helpful...I think I will make loukoumades with the dough that way they don't have to look as cute.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I would proof on the day you're baking. I usually give it a first rise, then degass it, then refreigerate it immediately afterwards and proof the next morning.

So, for example, for a bread recipe that makes two loaves, I would let the full dough ball rise once, punch it down, cut the ball in half, reform each ball, and put both dough balls in the fridge. Then I'd proof the next morning.

I'm honestly not sure how to apply this method precisely to donuts. I think what I'd do is let it rise on the counter, punch it down, and refrigerate the whole ball on day one.

On day two I'd take it out of the fridge and let it get just barely warm enough to roll to the correct thickness. Then I'd let it rise and come to temperature at the same time.

I guess if you have a big enough fridge you could degas it and roll it out on a silpat in a jellyroll pan the night before and park the whole thing in the fridge, so all you're doing in the morning is taking the pan out of the fridge.

op here-thank you so much! Very helpful...I think I will make loukoumades with the dough that way they don't have to look as cute.

to the poster that was helping with this-wanted to let you know the donuts came out AMAZING-thanks again for your help!

[Anonymous]

Great! glad to hear it.

[Anonymous]

I made piergo dough today but I can't boil or foll the and for the piergo till tomorrow Is it ok to keep in the frig the next day?