Why is my donut dough hard?
Handling the dough too much is the most common reason why homemade donuts turn out hard. You might have kneaded the door or otherwise messed with it more than you should have. One of the most important aspects of getting the dough to turn out right is keeping the air in the dough.
The water in David good squeeze up when you're those already though is quite tricky to get our water
Flour the rolling pin. Press down the dough on the work surface and roll into a rectangle that's about 9 by 10 1/2 inches; the slab should be about 1/2-inch thick.
Check temperature of shortening as donut may be frying too slow. Remedies 1. Not enough water, cold batter temperature; donuts tumed too soon; too much batter dropped for size of cutter, donuts dropped too deep in shortening. 2.
If your dough feels dense and tough to handle when you stop the mixer, it is a sign that it is becoming over-kneaded. Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread.
Don't overproof or proof too wet as this will weaken the structure of your products. Why do my yeast-raised products vary in size and shape after they are cut? Be sure to fully shrink your dough piece after pinning it out. Unless the dough is completely relaxed, it will shrink and become misshapen as it is cut.
Too much flour in bread dough will result in a dry dough that is hard to knead. It will be crumbly and unpleasant. If your dough is too dry, there won't be enough moisture available to feed the yeast.
Dust your hands with flour then shape the dough into a ball. Then push the bread away from you with your palms using a rolling motion. After every push, fold the dough over on itself, then give it a quarter turn and repeat. You may need to add more flour as you go if the dough sticks.
The main reasons why your dough isn't smooth after you have kneaded it is either because you haven't kneaded your dough sufficiently, you're using a low protein flour, or you're not handling the bread properly.
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.
Can I let donut dough rise overnight?
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.
You mix flour with butter, sugar, milk, eggs, yeast and a few other minor ingredients into a nice dough. The butter and the fat in the eggs help make your donut soft and rich.
Mixing and Extruding
A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).
Krispy Kreme doughnuts may contain potato
However, according to food historians, it's possible mashed potato is the secret ingredient – and the company claims it hasn't changed the recipe much since the early days.
The best way to store a yeast-based doughnut is in an airtight container like a Ziplock bag. You can use aluminum foil, but it isn't as effective for preventing air from getting into the container.
Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.
Step 1: Perform the fingertip test to make sure your dough is overproofed. The test involves gently pressing your finger into the surface of the dough for 2 seconds and then seeing how quickly it springs back. The dent you make will be permanent if the dough is overproofed.
When you cut into an over kneaded dough, you will notice that the interior is very dry and crumbly. The slices will likely fall apart rather than holding their shape. While the general taste of the bread may be the same, it will not have a nice mouth feel but, again, be dry, dense and crumbly- no thank you!
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%.
If you want to let you dough proof for longer, try bulk-fermenting it in a cooler place, but don't allow it to go longer than three hours or structure and flavor may be compromised. For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture.
How long is too long for dough rise?
How long can dough sit out on the counter? The maximum amount of time dough can sit out on the counter is four hours for yeast-made bread, six for sourdough. Temperature, the characteristics of the sugars in the flour, the amount of yeast and the humidity of the room alter the length of the rise.
Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.
All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.
In fact, the good news is that many people say that bread dough that is sticky can still turn out to be delicious once it is baked. Sticky dough usually is full of moisture, and the end result will be bread that is moist and light, and it will rise well.
If it's excessively sticky you can add a few tablespoons of flour and mix for several more minutes. Do not add too much flour though. This dough is sticky, that's the nature of it. Transfer the dough to a large bowl that has been lightly oiled.
Yeasted dough is considered “ripe” when it has risen enough – about double in size. Lightly touch side of dough with your fingertip. If the indentation remains, the loaf is done rising and ready for the oven. If not, cover and let dough rise longer.
For example, you'll notice improved texture in your final product due to better gluten formation that occurs while hand kneading. Kneading dough by hand also makes it virtually impossible to over-knead, which will prevent your bread from becoming too dense.
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You can :
- put them for a few minutes on a radiator,
- put them under a lamp (near the light bulb),
- heat them up quickly with a hair dryer,
- place them in the microwave oven for a few seconds in defrosting mode.
The more gluten, the more elastic, stretchy and strong the dough will be. Mixing gluten and water results in a dough that almost feels like rubber. Wheat flour contains 6 to 12 percent gluten, enough to provide a gluten network that holds the carbohydrates together.
If pizza dough doesn't stretch it probably needs more time to ferment. If it's too firm, leave it on a floured table for 15 minutes, then try again. If it's tearing it needs more development, leave it to rise for a few hours or in the fridge overnight. The gluten will strengthen and allow you to stretch the dough.
Why is my Doughnut not soft?
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 you're wanting to make an elastic dough, you should be using flour with high protein content. A high protein content means that your dough will be able to create a good amount of gluten so it can stretch.
The best way to store a yeast-based doughnut is in an airtight container like a Ziplock bag. You can use aluminum foil, but it isn't as effective for preventing air from getting into the container.
If your dough hasn't risen, then it's not worth baking it as it is or it'll be too dense to enjoy. Instead, you can roll it out very thin and bake it as a flatbread or a pizza. Alternatively, you can dissolve more active yeast in some warm water, then work it into the dough and see if it rises.
Mixing and Extruding
A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).
Once you take the donuts out of the heat, dry them on a stack of paper towels, which absorb oil that has been transported in the dough. The donuts should finish cooling on a rack so that they do not reabsorb the oil from the paper towels.
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.
If your dough won't form into a ball, it's likely because it's simply too dry. The best thing to do is to go back to kneading, but add small amounts of water until it forms into a ball. Remember, hydration is important for dough, and the right amount of water is critical for success.
Kneading the dough slowly unfolds the entangled network and aligns the long gluten strings in a stretchy, layered web. A pinch of salt helps as well because it neutralizes electrically charged parts of the gluten, allowing them to better slide along one another.
The main reasons why your dough isn't smooth after you have kneaded it is either because you haven't kneaded your dough sufficiently, you're using a low protein flour, or you're not handling the bread properly.
Can doughnut dough be kept overnight?
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.
Make sure you refrigerate your donuts overnight. Donuts will stay fresh for about a week if stored properly.
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.
Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.
Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.
A second rise allows yeast more time to work, which changes the actual fibers within the dough. The second rise helps develop a lighter, chewier texture, and a more complex flavor.
