Why is my donut so hard?
Frying at too low a temperature will result in greasy doughnuts with a tough crust. Try this: Watch the oil's temperature carefully as you fry and adjust the heat as needed to maintain a temperature between 350°F and 360°F.
Avoid using a rolling pin. Overhandling the dough will cause the doughnuts to lose that soft and airy texture when fried. Allow the oil to heat up to between 350°F - 370°F ( 176°C - 185°C ) before frying the doughnuts.
If your doughnuts have gotten stale, the best way to soften them is to put them in the microwave. Greif recommends nuking them at 15 second intervals. And though it's not a fancy solution, microwaving your doughnut to reheat it or revive it is kind of the industry standard.
If you stick them into the microwave for too long, the icing or the glaze will melt and donut can actually get hard. If you must heat them for longer, heat them in five-second intervals until you get them to the perfect temperature.
Prove too long and the dough will fall apart in the fryer, underprove and the doughnut will turn out dense and chewy.
All-purpose flour is better for cake doughnuts, which don't need the same gluten development, and are prone to getting a bit tough with bread flour. Active-dry yeast is typically used in raised doughnut recipes, but you can use instant yeast, in the same quantities, if you prefer.
Proofing Give donuts ¾ proof, approximately 30 – 40 minutes with just enough moisture to prevent crusting, allow donuts to dry 5 – 10 minutes before frying. Proof box temperature 90 ̊F, humidity 70%.
Is A Baked Donut Recipe Healthier Than A Recipe For Fried Donuts? Yes, they definitely are. A typical fried glazed donut will be around 269 calories, while a baked donut will have much fewer. The difference is the fact that you won't be dealing with any extra fat from the oil from frying when you bake.
- Preheat oven to 350°F.
- Wrap the donut in aluminum foil.
- Place in the oven for about 5 minutes.
- Check to make sure it is heated up properly.
- Sit back and enjoy.
Regular donuts, including plain, powdered, glazed, and topped, keep fresh for one to two days on the counter if well wrapped, and up to a week in the fridge. Cream-filled donuts require refrigeration and stay good for 3 to 5 days.
Why my donuts are hard the next day?
Just the same as other types of bread and pastries, donuts will get hard if they sit out for too long without being eaten. If you made the donuts days ago and they're now hard, then they have probably started to go stale. You might have simply waited too long to finish them off.
The butter and the fat in the eggs help make your donut soft and rich. The sugar sweetens the dough and helps it brown during frying (thanks to the Mailard reaction).
The correct temperature for frying is 180C/350F. I'd recommend a sugar thermometer for this (they're cheap and take the guesswork out of deep-frying) but if a 2cm cube of bread browns all over in 60 seconds, the oil is the ready.
Knead the dough for about 5 - 7 minutes until you have a soft, shiny, slightly tacky dough. Check if the dough is kneaded well with the window pane test. Knead the dough for a couple of minutes in your hands till you have a smooth dough ball.
Flavor and fragrance ought to be distinctive, well-balanced - sweet but not cloying - and appealing enough to demand a second bite. If it's a raised donut, a whiff of yeastiness promises authentic, old-fashioned goodness.
How to Make Perfect Doughnut Dough | Doughnuts Part 1 - YouTube
The dough is super simple, and cut-out doughnuts can rise in the refrigerator overnight so that all you have to do to enjoy homemade doughnuts in the morning is cook them.
There are recipes that are made with both baking powder (for leavening) and baking soda (to facilitate browning by increasing the pH making batters and dough a little more alkaline).
Refrigerating Yeast Doughnuts
Refrigeration slows the activity of yeast but doesn't stop it completely, so your dough will still continue to rise overnight. You can either refrigerate the whole bowl of dough, or roll and cut your doughnuts and refrigerate them in ready-to-cook form.
While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process.
How do I know if my donuts are proofed?
Sweep away excess flour. Proofing -- Proof box should be 95° to 100° F (35° to 37.8° C), with sufficient humidity to prevent crusting. When touched, a properly proofed donut will hold an indentation without collapsing. If the indentation returns to the surface, the donut is underproofed.
The white ring comes when the two sides don't quite overlap in the fryer. Make sure that your oil is boiling with small bubbles, not big ones. Make sure that your doughnuts had plenty of time to rise. Gently put them in the oil and turn them when the first side is done.
Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The conveyer belt carries the doughnuts through a vegetable oil bath heated to between 355 and 360 degrees Fahrenheit (about 180 C).
In what Dunkin' Donuts coins on-demand baking, these shops simply bake the doughnuts and do all of the necessary finishing work, from adding sprinkles and spreading pink frosting to inserting jelly, before the confections are lined up on the shop's long display racks.
To fry your donuts without a deep fryer, you can simply fry them in some oil in a saucepan. If you want to get this method right and make the perfect donuts, you need to monitor the temperature of the oil, ensure that it stays between 350- and 360-degrees Fahrenheit, and drain the donuts twice.
Place your donut on a microwave-safe plate. On medium-high heat, warm the donut for 10 to 20 seconds. If the donut is starting to go stale, cover it with a piece of damp paper towel to reintroduce moisture before microwaving. Once warm, serve immediately.
Cool the donuts before serving.
Let the donuts cool for at least 20 minutes before glazing, adding your favorite toppings, or eating plain. To add an extra bit of sweetness to the donuts without glazing them, dust them with confectioner's sugar after about 30 minutes.
Shipley Donuts recommends covering the donuts in foil or plastic wrap, or even better, sealing them in a plastic bag or container. If stored properly, they should keep three to four days in the fridge, and up to three months in the freezer.
To keep your donuts fresh, place them in a storage bag or airtight container and keep them for 1-2 days. When you want to eat them, put your donuts in the microwave for 5 seconds to soften them. Alternatively, place your donuts in a storage bag or container and keep them in the refrigerator for about a week.
Peterson's Fresh Market - Scratch Bakery Donuts - YouTube
Why do donuts get wet?
But when you sealed the donut in the plastic bag, you sealed the moisture in too. When some of the moisture left your donut and evaporated into the air, the easiest place for it to stick was to the sugar, converting it to sugar water. This is part of a general problem that thermodynamics makes for food packaging.
After frying, the oil makes up approximately 22% of the finished product. Color: Some oils will brown the donut exterior more quickly than others. External texture/mouthfeel: Either oily, dry or waxy.
We have found that peanut oil or vegetable shortening yield the best texture for donuts, with shortening producing the crispest exteriors. However, frying in shortening can result in a somewhat waxy/fatty mouthfeel, but not everyone finds that to be the case. High-quality shortening will help avoid the problem.
Don't fill the pot with more than about 2 inches of oil. When you add the doughnuts, the level of the oil will rise. Next, insert the thermometer deep enough into the oil to get a reading, but not so deep that it rests on the bottom of the pan. Now heat the oil to 375 F.
Ideally the inside is moist and crumbly, and either dense like a muffin or fluffy like birthday cake. “A cake doughnut is much more tender,” says Talbot, “whereas a yeast doughnut has more chew.”
Role of Dairy in Donut Recipes
Dairy ingredients in regular donuts are there for the same reason that they're in cake mixes and breads. Ingredients such as milk, butter, eggs, and yogurt are there to make sure the donuts have just the right texture and a nice fulfilling taste once they're finished.
Now, Cake Doughnuts get their rise, not from yeast, but from baking powder which makes them pretty quick and easy to make.
Fry the donuts, two or three at a time, in the oil 2 to 3 minutes or until they are golden brown, turning once. Remove the donuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan. Drain the donuts on paper towels to avoid a greasy end result. Repeat with remaining dough.
We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.
- Cool. When you're finished frying, turn off the heat as soon as possible and allow the oil to cool completely. I mean it—cool it completely. ...
- Strain. Pour the used oil through a fine-meshed sieve lined with a couple layers of cheese cloth. ...
- Store.
Does kneading dough make it softer?
2 – Kneading Your Dough for Long Enough
Keading your bread for long enough is also key to producing soft and well-risen bread every time.
After kneading the dough for several minutes, press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.
Making the Dough
Once ready, both types of doughnuts need to be rolled out to a 1/2-inch thickness before frying.
How to Make My Dough Smooth & Elastic-Like : Breadstick Recipes
Yeast creates gas bubbles
The yeast in the dough will create those air bubbles that you are looking for in a donut.
