It's National Doughnut Day. See how Greenbush Bakery makes their treats
For days like National Doughnut Day, the number of doughnuts produced can reach 10,000-13,000. Greenbush Bakery in Madison, Wisconsin, makes up to 6,000 doughnuts a day, with up to 80 variations in flavors, shapes, textures, toppings and fillings. The bakery, which has been open for 28 years, produces between 10,000 and 13,000 of these doughnuts daily. The process involves an industrial dough mixer, a sheeter, and various types of cutters. Once the doughnuts are cut, they are then placed in a proof box to rise and then fried off before being displayed in a display case. Customers are known for their Old Fashioneds and Custard-filled doughnuts.
发表 : 10 个月前 经过 emilie heidemann, Emilie Heidemann 在 Lifestyle
National Doughnut Day is one of Greenbush Bakery’s busiest days.
The Madison bakery with locations on Regent Street and High Crossing Boulevard makes up to 6,000 doughnuts each day, said owner and general manager Taylor Carlson, and with up to 80 variations in combinations of flavors, shapes, textures, toppings and fillings. The bakery has been open in the city for 28 years, first owned by Carlson’s grandfather.
But on weekends, holidays and even National Doughnut Day, Carlson said the bakery’s team of 35 to 40 employees can produce between 10,000 and 13,000 doughnuts in a day.
The process of making Greenbush Bakery doughnuts, which are kosher, starts in an industrial dough mixer. And the time it takes to finish baking each doughnut varies, he said.
The dough is similar to pizza dough, Carlson said, of the eggs-and-flour base. Yeast helps the dough rise.
After the dough is properly mixed, a kitchen worker prepares it to be pushed through a device called a sheeter. The kitchen worker relaxes the dough once it’s gone through the sheeter some more to prepare it for cutting.
“We’ve got our different types of cutters,” Carlson said, adding that this is the step where doughnuts take on their varying shapes, including the ever-popular ring and the long john, to name a few.
One cutter that appeared tubular in shape rolled over the dough as it moved into the cutter conveyor belt-style. The cutter separated the dough into circular pieces — that was just one type of doughnut Carlson and the kitchen team made. On a separate rack were also ring-shaped doughnuts with chocolate frosting and colorful sprinkles. More being transferred into the fryer were doughnut-style cinnamon rolls.
“Once the dough gets cut, we put them onto our screens here,” he explained. “They will go into our proof box, where they will stay in there for some time until they have all risen. Once they are all ready to go, we end up frying them off.”
The proof box is essentially a “doughnut sauna,” Carlson said.
Once the doughnut is fried, it’s ready for its toppings and fillings before being put in a Greenbush Bakery display case.
Customers especially enjoy Greenbush Bakery Old Fashioneds, which take on a ring shape and come in many flavors, including blueberry, chocolate, cherry and apple cinnamon. Custard-filled doughnuts are also a hit.
“Anything with sprinkles is popular with the kids,” Carlson said.
话题: Food & Drink