Donut Fry Shortening

Flavor and performance are the most important factors to consider when choosing a preferred donut fry shortening. In general, you want a shortening that tastes great, holds up well under extended high heat cooking applications, is economical and ideally a harder fat for better shelf life and mouthfeel. You want something that enhances, but not overpowers, the end product.”

You should always use a hard fat, as opposed to a liquid shortening. A solid, harder shortening helps with fat migration and weeping, which in turn helps with better shelf life and stability. If the fat is liquid and soft, it can blot and get soggy. Soy shortenings are made to hold up very well under high heat, as well as be very hard fats to help with migration. Since Shortening makes up 25 to 35% of the finished product, it is important to use a quality donut fry shortening. The choice of shortening is a large component of the final donut experience and should be carefully considered.