Thanks for commenting on my blog. I found the box in a packaging store here in Vancouver. It’s just a simple black box and than we added the pink paper to the outside. We thought it turned out beautiful. I’m glad you are planning to give the doughnuts a try. They are amazing warm and cold of coarse. Just sprinkle a little powdered sugar on top and enjoy!

I am curious, where did you get the box in that picture to hold them?

My girlfriend and I are going to give making them a shot.

Cheers,
Mike

welcome to The Knead for Bread. When making any dough that uses yeast of any kind, it’s very important to allow the yeast to develop throughout the dough. The first stage is the fermentation stage where the yeast a living organism develops flavor and texture throughout the dough. The yeast grows and turns the ingredients into a living dough. The final resting stage will help the gluten in the dough to relax as the dough will be very elastic and tight. Allowing the dough to rest will help the dough to become lighter and extendable, plus allow the dough to develop gas bubbles. Once again this creates flavor and texture in the dough. If you do not allow the dough to rest and grow through these stages the dough while baking will not rise and be flavorless, gummy and doughy.

The only real difference between instant yeast and active dry yeast is the fact that you do not have to hydrate the yeast in water for 5 minutes before using to activate and make it grow.

When making breads with baking powder you do not need the dough to rest. As baking powder only has a very short expandable period. If not baking right away the bread will fall not rise.

The covering with plastic wrap helps to stop the dough from drying out on top.

Hope I was able to answer your question Gabri.

Take care!

Chuck

I love the squarish shape… never seen anything like this before…