PURPOSE: To provide a thawing and fermenting method free from problems such as contamination with bacteria, etc., enabling completing thawing plus fermentation within two hours, also capable of obtaining products with good quality comparable to those of conventional doughnut products using no frozen doughnut dough.

CONSTITUTION: The purpose can be achieved by a method made up of the following processes: (1) a frozen doughnut dough is thawed at 10-22°C and 60-65% R.H. at an air flow speed of 0.6-0.9m/s for 40-50min; (2) a preheating process to raise temperature to 25-40°C in 20-60min at a R.H. of 60-65% and an air flow speed of 0.6-0.9m/s; and (3) a fermentation process at 35-42°C and 50-70% R.H. at an air flow speed of 0.15-1.2m/s for 10-45min.