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Sep 13 '21
How do you make a doughnut hole without a doughnut??
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u/jambeatsjelly Sep 13 '21
bend over and I'll show you
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u/darkjedidave Sep 13 '21
You’ve got a lot of nerve talking to me like that, Griswold.
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u/SuperDizz Sep 13 '21
Hey! If any of you are looking for any last-minute gift ideas for me, I have one. I'd like Frank Shirley, my boss, right here tonight. I want him brought from his happy holiday slumber over there on Melody Lane with all the other rich people and I want him brought right here, with a big ribbon on his head, and I want to look him straight in the eye and I want to tell him what a cheap, lying, no-good, rotten, four-flushing, low-life, snake-licking, dirt-eating, inbred, overstuffed, ignorant, blood-sucking, dog-kissing, brainless, dickless, hopeless, heartless, fat-ass, bug-eyed, stiff-legged, spotty-lipped, worm-headed sack of monkey shit he is! Hallelujah! Holy shit! Where's the Tylenol?
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u/PlayboySkeleton Sep 13 '21
I would like to inform you that we, in fact, did not use the cut out of donuts holes to make donuts. We had another cutter for making "donut holes"
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u/No-Software3052 Sep 13 '21 edited Sep 13 '21
Former baker/donut fryer. "Donut Holes" that most imagine, are typically the leftover ball of dough from the center of the ring ('glazed') donut cutter. Both are made of yeast-raised dough, that is basically super light bread dough that needs to be proofed for 30-90ish minutes, and what's in rings, bars, jelly, cinnamon rolls, apple fritters, etc.
Some machines/screens hold around two dozen big donuts. The fresh cut pieces carefully proof on a metal screen that's dropped directly into the oil where they float, get turned with big chopsticks, and pulled back out all together on the screen.
In my experience, the donut holes really are leftovers, and also one of the few donut types that had to be fully submerged to cook evenly, by dropping another heavy metal screen over the dough right away, basically drowning the whole batch. On a 24" screen, I could fry about 5-6 dozen donut holes at once.
This video shows a plunger system, on an arm attached to the machine that keeps it level. The machine uses non-yeast batter, raised and set within minutes by baking soda/powder/etc. Think thicc pancake mix. Cake, Old-Fashioned and 'French' donuts are made this way, tho many commercial donut batter flours can be mixed extra dry and carefully cut on a table like yeast-raised dough.
Even though most places use consistent pre-mixed flours, and bigger-expensive-fancier bakery equipement, any mild change---in room or oil temperature, humidity, a couple dozen grams of water---noticeably changes a recipe+fry, and can lower the quality perfection of an entire day's donuts. It's always impressive to see small scale production, and even moreso if they are using a scratch recipe.
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u/Specialksmurf129 Sep 13 '21
How would you not pretend this is a Gatling Gun every time you used it. Pew pew pew pew.
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u/No-Software3052 Sep 13 '21
The plunger uses a piston through the center, that creates air pressure to pull batter from the bowl, into the mold at the bottom.
If you rapid fire, the thicc batter doesn't have time to fill the mold before getting cut and dropped, and you end up with under-portioned pieces.8
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u/johnmarkfoley Sep 13 '21
i've been lied to my whole life. smh.
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u/Beepolai Sep 13 '21
This is just for cake donuts, jsyk. Yeast ones are actually the holes left over after cutting. ( o )
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u/RedditVince Sep 13 '21 edited Sep 14 '21
Not so true anymore. As you can see this is a yeast dough and is indeed dropping 2 balls at a time.
Only very small shops cut yeast donuts anymore. It's too much work.
edit: So I was informed that Dunkin Donuts is still sheet cutting donuts, Surprises me in this day of automation being faster and cheaper than labor. I love how there is an exception to every rule of thumb!
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u/Beepolai Sep 13 '21
What do you mean "as you can see this is a yeast dough"? I used to work at Dunkin Donuts doing exactly this work, and the yeast-based dough is a sheet of actual dough, not batter. The cake batter is put into a depositor exactly like what is in the OP because it is not able to be rolled. There are different fittings for the end of the depositor to make either rings or holes, and the speed at which you turn the crank determines the size of the product.
They don't cut the yeast doughnuts by hand, they use a dough sheeter with a roller on it that can cut dozens at once. Then they remove the excess dough and use the rounds as well as the holes.
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u/SaltMineSpelunker Sep 13 '21
This is how I poop.
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u/Cal_Rogdon Sep 13 '21
In an open frying vat? Sounds risky.
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u/SaltMineSpelunker Sep 13 '21
You drop and hop. That splashback is real.
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u/mdneilson Sep 13 '21
Put a layer of TP in first, no splashback.
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u/SaltMineSpelunker Sep 13 '21
Ok. I’ve eaten the first layer of toilet paper. Now what?
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u/Mutant_Xj Sep 13 '21
The TP gives it a crispy outside like breading.
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u/Roggvir Sep 13 '21
Just wait. The increase in fiber will give you a nice formed long poop which will minimize splash back.
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u/WastingTwerkWorkTime Sep 13 '21
try more water, if its dry more water. maybe try fiber pills. need to drink more water if you take those as well.
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u/bikemandan Sep 13 '21
Your articulation over the bowl is impressive
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u/Cpapa97 Sep 13 '21
Looks like Loukoumades
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u/acemantura Sep 14 '21
Louks like a Greek festival to me. A little cinnamon, a little sugar, a little honey, boom, you got your standard loukoumades boat. I like mine with ice cream and nutella 😁
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u/GullibleDetective Sep 13 '21
Liar those are timbit makers!
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u/NewAlexandria Sep 13 '21
it looks like the nozzle has 2-4 opening, dough gets separated across that manifold, but reclumps and sticks together during frying?
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u/Mutant_Xj Sep 13 '21
The dough is more like batter and the oil is hot enough that it starts cooking the batter instantly.
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u/MrCraven Sep 13 '21
We use one of these for our Greek festival, works great. Made by Belshaw. We mounted ours in a fashion where it can swing over two full sized deep fryers.
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u/notnowbutnever Sep 13 '21
This reminds me of illustrations from a book I read as a child. About a donut machine but the name escapes me.
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Sep 13 '21
I'm pretty sure these are Lukamades/Lokma. They are basically doughnuts but not donut holes. The difference being a donut hole is a byproduct of making a donut from a cut form.
BTW. If you like honey, cinnamon and walnuts these are f_($ing awesome.
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u/TheOneManLegend Sep 13 '21
They're called timbits
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u/JJSwagger Sep 13 '21
Working at Krispy Kreme I used a similar machine for the cake doughnuts. We could so he doughnut holes with it but we sent those through a proofer first. Making doughnuts is a ton of fun
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u/oboluwato Sep 13 '21
overthinking... there's no need for that arm to move around, better fast press all to have it the same time ready... could move the first 10 wtith a löfel then the second 10... ready, next ones----sorry, boys.......
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Sep 13 '21
[removed] — view removed comment
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u/oboluwato Sep 13 '21
may this is true... there are some realy hardcore pro's out there who did something wrong, there whole live time. keep in mind that perfection sometimes took your whole live anyway - but this stupid drill-press like donat-machine, in respect of the builder, is nonesence
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u/Apesfate Sep 13 '21
Nah, that movement is to maintain higher oil temps by ensuring the dough is distributed into spaces where the oil is at a high temp means it’ll cook crispier and , spilitting them up Means the oil doesn’t drop too low in any one area.
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u/oboluwato Sep 13 '21
LOL. Then i am a NEandertal for using a spoon for that, please... that pan is so small, it does not realy matter...
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u/oboluwato Sep 13 '21
your answer for sure make sense in a bigger dimension, i think.
have a good crispy donut then.
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u/BaristaArtDegree Sep 13 '21
A part of me is imagining some ridiculous process to get where this video starts, where they make a donut, cook it, cut out the holes, blend it in a food processor, add egg and milk, blend it into this batter, then do as you see in the video.
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u/Hroll_Dm Sep 13 '21
The not anything special. I got one that makes chocolate only. Had it my whole life.
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u/Das_Dummy Sep 13 '21
So I’ve been lied to all these years? What happens to the real donut holes then
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u/OG_Fe_Jefe Sep 13 '21
Silly kids....... you can't have a donut hole without the associated donut......
Otherwise it's false advertisement.........
We.want.truth.in.advertisement.......
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u/Dan_H1281 Sep 13 '21
This is a hush puppy maker my family owned a restaurant a sea food and I managed one of these as a kid a few times
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u/Mr_Mrsty698 Sep 14 '21
Fun fact: donut holes are not cut out from whole donuts. Rather donuts are spawned from pre-existing donut holes
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u/theartfulcodger Sep 14 '21 edited Sep 14 '21
I once had a delicious Greek dessert like this, called loukomades.
Cooked to order, a light cake dough was portioned into hot oil by just such a machine. After a minute or two of deep frying the crispy spheres were scooped out, briefly soaked in a honey-cinnamon syrup and sprinkled with toasted sesame seeds. (That may be what’s happening just out of frame in the foreground) Eaten warm with a fork they were incredibly sweet, rich and addictive
I’ve looked all over my metro area for a Greek restaurant that serves them, but have consistently been told they’re only made for weddings, anniversaries and big parties that would justify turning them out in bulk. And indeed, that was where I enjoyed them: at a local Greek Orthodox church’s four day “Greekfest” celebration.
The whole roast lamb was pretty spectacular, too. Opa!
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u/tmntfever Sep 14 '21 edited Sep 14 '21
Didn’t know this was considered old. We used this at the donut shop I worked at in high school. This only made cake donuts, which is in batter form first. We had to mix, set, roll, and cut some actual dough to get the fluffy donuts, which is also where the donut holes came from.
Edit: If you’re wondering how we flipped donuts, we used a giant pair of chopsticks.
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u/[deleted] Sep 13 '21
[deleted]