Go to the Article: Doughnuts R&D-V11
You guys need to go to Dunkin Donuts and watch the donut maker cut them out. Cutter in right hand, slap the flattened dough, and with the cut donut trapped in the cutter, flip it onto your left thumb. When you've got four or five on your thumb, transfer to proofing pan. You should dust the dough with enough flour to keep it from sticking to anything. I agree with René: Too much yeast. The depicted texture is too bubbly; you're making donut foam.
Oh, and don't re-roll the scraps. Those will make tough donuts. Instead, make apple fritters with them. N.B.: A hexagon-shaped cutter will reduce the amount of waste dough, and won't affect the flavor or presentation of the donuts.
If the pressure within the doughnut drops at end of frying it will absorb more grease. Probably too much yeast or food for yeast (here sugar).
Try reducing the amount of yeast by 20%
(Haven't tried yet)
How's the progress coming on v12? Can't wait for the perfect doughnut recipe
Easy to follow recipe. I used quality ap flour +10% more than recipe calls for and came out great. Waiting to see the freshness deterioration.
Is there a way to make these gluten free? I know its a leap, but this is a new diet for me and I love love love glazed doughnuts!!!
Correct, changed it and thank you.
- originally posted by Grant Lee Crilly
When discussing the color in the intro, I assume the fryer temp in meant to read 150-160 Celsius as opposed to Fahrenheit?
