Shaping Doughnut using French Rolling Pin

 

French Rolling Pin which is use to prepare dough for baking that does not have handle. This kitchen utensil is made of tight grained hardwood such as boxwood or beech wood. Term French pin , either tapered or straight French pin.

Tapered rolling pin decrease in diameter from center to the outer edges. Tapered pin approximately 18 inches length and traditionally use to roll out circle dough. For pastries or croissants. How ever when using tapered pins there can be also tendency to create a low and high spots.

Straight French Pins are commonly use for rolling larger amount of bread and pastry this pin has two blunt ends that may at times use to crushed or compress ingredients being mixed into the dough or when the dough is cold and less workable. (Source: recipetips.com)

HOW TO SHAPE DONUTS USING STRAIGHT FRENCH ROLLING PIN

- First portion your dough according to desired weight, I used to have 55g of dough enough for a single serving of donut.

- shape it into ball, dust with a little flour then rest for about 5 mins

-after resting for 5 mins, gently push each side of dough to shape it into oval shape.

-using straight french rolling pin gently press the middle part of dough then roll it upward towards ends, same thing on the other side starting in the middle again gently roll dough downward toward ends.

- turn your flatten dough into horizontal way.

-press and pull the bottom part of your dough.

- this will serve as lock or to seal your dough when you close it.

-starting from top part of dough, slowly roll it tightly and gently up to the bottom edge.

(just like you are making cinnamon roll)

-use the dough that you pull in the bottom part to seal. 

-roll your dough into 6-7"inch log.

-using the end part if rolling pin, flatten the end part of dough approximately 1" this will serve as seal to attach the another end part of dough

-attatch the other end part of dough, and seal tightly.

-after sealing, slightly pull each sides of donut to broaden.