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.

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.

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.

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.