I tested my newly bought-and-open instant yeast on real project, that is Donut. Making donut is actually not as easy as it seems. A baker once said,”making donut is easy but not that easy. The dough is sensitive.” Other baker didn’t say so but he listed looooong notes to be really aware of when making donut. So, YES, making donut is definitely not as easy as it seems.
Why did I choose donut? Because…my toast is still a lot. (>O<)””’ and I want to bake something Actually, there were other projects I could choose of, but my brain just kept saying: let’s do donut.
Anyway, I used my regular recipe except the ingredients:
1. I used premium high protein flour.
2. New-bought-opened instant yeast.
The first result was not convincing. I really doubted the result. I mean, the result was:
1. The donut was so so so light.
2. It was also soooo soft.
3. The shape was so good.
I was thinking, may be, it’s just coincidence? Or may be the donut would wrinkle after it became cold?
I checked again after it became cold, and everything was ok.
I filled one donut (bomboloni) with pastry cream. Believe me, it is soooo heavenly soft and light and delicious!
I made second batch because I still thought, may be I was just lucky.
The result? The same!
Yet, there’s is one thing I notice: when I fried it, the donut colour was brownish faster. Actually, I wanted to make them into ‘frozen’ donuts but somehow, it brownish too fast. So, I failed doing this. I’ve been thinking, could it be the good quality of flour? I also remember, a Japanese baker/chef fried the donut and the donut was so dark brown (compared to regular color of donut). I remembered, Japanese bakers/chef usually use high quality ingredients. When I experienced the same thing, I remembered that japanese baker. Could it be, the premium flour? And…while writing this, I remember the flour was Japanese flour. I know what flour I have used but I really really really noticed it now. It’s A Japanese flour and more premium than I usually use for my family bread.
So, allow me to make few conclusions:
- Yes, just buy instant yeast when you are going to use it routinely. It’s ok to keep the rest but make sure, keep using it and not let it sit for weeks.
It’s still risk if we buy new package and let it sit unused. We can’t complain to the store either if it’s a bad quality. - Using very premium flour can give a very good result, which usually very soft and light donuts (of course, it depends on your taste, too. Some people like more ‘dense’ donuts).
- Using very premium flour might result in quicker brownish color when you fry donut. I still have to do more R&D and watching about this but just in case you feel something weird about your donut when using premium flour.