When my donuts are proofing, lots of holes appear on the sides and I think it’s what’s impacting on me achieving the ‘white ring’ when they’re fried. Or it something else? Is my dough too light? I’m using 1% yeast in my mixture, so it’s not too much yeast causing the holes.
Someone help please! 🙂
by eatmychups
8 Comments
These look delicious. I could help by eating the rejects.
Help….. by eating them?
They just need to be fatter
I’m not an expert but they look pretty thick pre-proof. I would try and roll them out a little thinner before cutting/proofing.
They’re too thick preproof, I would suggest rolling them to 1/4 to 1/3″.
Donut worry, I’ll gladly be your official reject taste tester!
Texas has entered the chat.
White ring is caused by lack of contact with the oil, maybe they’re too dense and sinking too much during the fry? Could be they’re too heavy so rolling them thinner may help. The buoyancy should be positive if they’re lighter. Otherwise they look delicious!