Donut help - browns too quickly? Maybe some bread experts can help me out please?
I'm testing a new donut recipe that browns too quickly in the fryer. I fry at 375 degrees, which is the recommended temperature for donuts. I use flour, butter, sugar, cornstarch, eggs, baking powder, yeast, and water. Hydration content is about 70% after calculating 75% of the eggs.
I know many of you are not donut experts, but I think that there is a lot of overlap between donuts and bread. What are some things that can cause browning too quickly? Low hydration? Butter solids instead of oil? Sugar? The main thing I use sugar for is the instant yeast. Should I not use any? I'm only using 20g of sugar for 4g of yeast.
Thank you so much! I appreciate it.