Recipe for 100 pieces of doughnuts pastry

Recipe for 100 Pieces of Doughnuts; Puff for 100 Guests

December 8, 2022 Odiraa

Recipe for 100 Pieces of Doughnuts; Puff-Puff for 100 Guests

Recipe for 100 Pieces of Doughnuts ~ Puff-Puff Recipe for 100 Guests
Making a Large Batch of Puff Puff? Ingredients Measurement List (Below)

100 Pieces Doughnuts Recipe ~ Recipe for 100 Pieces of Doughnuts

Did you receive order on making large quantities of doughnuts this season and you don’t know how? Don’t worry, am here for you.

This is how to go about the measurement of the ingredients to use

Recipe for 100 Pieces of Doughnuts Ingredients

5 kg of flour
250g of white sugar
200g of butter
75g of yeast
2 and half teaspoons of nutmeg
10 eggs
1½ tin of evaporated milk.
Vegetable oil.
1 tablespoon of salt.
500ml of water

Method

Firstly, pour the sugar and milk into a clean bowl and stir well until the sugar is dissolved.
Secondly, combine the flour, yeast, and salt in a separate bowl, in the center of the bowl, make a well. And then add the milk/sugar mixture and thoroughly combine.
Thirdly, incorporate the butter, eggs, and nutmeg into the batter and thoroughly combine till the dough is formed.
Meanwhile, to prevent the dough from sticking to the table, sprinkle some flour on it. Knead the dough with your hands until it is no longer sticky.
After that, form the dough into a ball and place it in a bowl covered with a cloth to rise for up to 45 minutes.
Then roll the dough with a rolling pin and cut it into a round shape with your preferred cutters.
To cut out the shape, use a round object, such as the lid of a small bowl and then wait 25 minutes for it to rise.
Deep fry in vegetable oil, don’t let it get too hot to avoid burning

That’s it! Your doughnuts are ready. Once it has cooled, you can choose to sprinkle it with sugar.

Recipes for;

Puff-Puff for 100 Guests
Puff Puff Ingredients for 250 grams of Flour
Puff Puff Ingredients for 400 grams Flour
2 Kilograms (2 kg) Flour Puff Puff
500 grams (½ KG) Flour Puff Puff

If you want to make a larger batch of puff puff balls for a party or wedding small chops, see the measurement guide below.

Puff-puff recipe for 100 guests

Ingredient

1 basket flour
4 Tablespoons Yeast
2 Tablespoons salt
4 of 2/3 cups sugar
½ cup milk
28ml vanilla extract
9 Cups of water or 62 oz or 14 of the 2/3 cups

Puff Puff Ingredients for 250 grams of Flour

2 cups (250 grams) flour
2 teaspoons yeast
1 1/5 cups water
½ tsp salt
¼ cup of sugar
Optional (½ teaspoons grated nutmeg)

This recipe makes about 16 medium-sized puff puffs or 32 small ones.

Puff Puff Ingredients for 400 grams Flour

3 cups (approx. 400 grams) flour
3 teaspoons yeast
2 cups of water
¼ tsp salt
½ cup of sugar
Optional (¾ teaspoons grated nutmeg)

This recipe makes about 24 medium-sized puff puffs OR 48 to 50 small/ mini puff puff balls.

500 grams (½ KG) Flour Puff Puff Recipe

Ingredients and Measurement

4 cups (500 grams or half a kilogram) flour
4 teaspoons yeast
2 ½ cups water
¾ tsp salt
½ to ¾ cups sugar
Optional (1 teaspoon grated nutmeg).

This recipe makes about 32 medium-sized puff puffs OR 64 mini puff puff balls.

1 Kilogram (1Kg) Flour Puff Puff Recipe: Ingredients and Measurement

8 cups (1 kg) flour
8 teaspoons yeast
5 cups water
1 and ½ tsp salt
1 cup sugar
Optional (2 teaspoons grated nutmeg)

This recipe makes about 64 medium-sized puff puffs OR 128 small-sized puff puffs.

2 Kilograms (2 kg) Flour Puff Puff Recipe:

Ingredients and Measurement

16 cups (2 kg) flour
16 teaspoons yeast
10 cups water
3 tsp salt
2 cups of sugar
Optional (2 teaspoons grated nutmeg)

This recipe yields approximately 128 medium puff puffs OR 256 small puff puffs.

REMINDER: Puff puffs served as party or wedding small chops are made in much smaller dough balls, resulting in twice as many fried puff puffs.

If you use 2 cups of flour and drop smaller dough balls into the hot oil, you can make up to 48 small fried puff puff balls instead of the 24 medium-sized ones listed above.

Steps for Making Puff Puffs (Details)

This section is for you if you prefer reading steps, or if you just want notes for reference.

Proof the yeast: Combine half a cup or 14 cup warm water, a teaspoon of sugar, and 1 teaspoon yeast (1 packet) in a small cup or bow. Stir and set aside for 5 to 10 minutes. [Pre-mix your yeast with some of the water specified in the recipe]. If the yeast water bubbles, the yeast is good and fresh. If the yeast water does not bubble, the yeast is bad and should be discarded.
*At the end of these steps, look for ‘additional yeast notes.’

To make the Puff Puff Batter, combine all of the dry ingredients in a separate bowl. Then, add the foamy yeast water to the dry ingredients and combine with a wooden spoon, spatula, or your hand. If you need more water, add it in drops at a time to avoid outflow. Continue mixing until you achieve a pancake-like batter thickness/consistency,

Allow Rising: Cover the mixture and set it aside for 30 minutes to 1 hour (maximum of 2 hours), during which time it should double in size.
Heat the Oil: Place a deep pot over medium heat on the cooker/stove. Next, fill the pot with oil to a depth of 3 to 4 inches (5 centimeters).
Scoop the Batter: Dip one hand in the water, then scoop some batter into your hand to form a medium or small ball. A tablespoon or a small round spoon can also be used, but using your hand allows you to make perfect round puffs.
Then, place the dough ball in the hot oil. Scoop, shape, and drop into the hot oil again and again.
Continue scooping dough balls into the hot oil pan until the pot is full of puff-puff dough balls. To avoid the puff puffs sticking together, don’t put too many in the pot at once
Fry one side until golden brown. Then, flip the puff puffs over and fry until golden brown on the other side. Using a mesh skimmer or spider strainer spoon, remove the fried puff puffs from the oil.
To drain the excess oil, place the hot puff puffs in a bowl or basket lined with kitchen napkins, a colander, or on a cooling rack.
Alternatively, you can transfer them from the hot oil to a bowl and then to another bowl to avoid soaking up oil.

FAQs on Recipe for 100 Pieces of Doughnuts & Puff-puff

What is the secret ingredient in doughnuts?

Mashed potatoes

The secret ingredient is mashed potatoes, which chefs swear help create a more fluffy texture on the inside and outside.

The trick is to use only about a third of a cup of potatoes and half a cup of flour, or you’ll end up with huge chunks of potato in your final dough.

What is the key to making soft doughnuts?

Helpful hints for a successful outcome:

Use bread flour – bread flour is the key ingredient in this recipe for soft doughnuts. Using bread flour ensures that your doughnut will be fluffy.

Is it better to bake or fry doughnuts?

Is a baked donut recipe healthier than a fried donut recipe? They most emphatically are.

A typical fried glazed donut contains about 269 calories, whereas a baked donut contains will have much fewer.

The difference is that you won’t be dealing with any extra fat from frying oil when you bake.

Is it okay to leave my puff puff dough overnight?

This is due to leaving it for too long before frying, as I discovered. When using quick-rise yeast, puff puff should never rest for more than 60 minutes.

How do you keep puff puffs fresh until the next day? Preserve puff puff

Simply place them in a container with a tight-fitting lid or a Ziplock bag. Puff puffs can be safely stored in the fridge for 2 to 3 days.

They can be stored for up to two months in a freezer with constant electricity.

If not in a fridge or freezer, fried puff puffs will be good (without spoiling) for 1 or 2 days

Can you put an egg in a puff pastry?

However, there is good news for you: you can make Nigerian puff puffs without yeast.

You can also add an egg if desired, but this is not required. If you are using fast-action yeast, you do not need to proof it; simply add it to the flour.

What causes puff puff to become hard after frying?

Why Is My Puff Puff So Hard? Your puff puff is hard because it was left in the oil for longer than it should have been.

Before you begin frying, make sure the oil for deep-frying is sufficiently hot. If you can do that, it shouldn’t stay long in the oil to absorb so much.