Donut troubles - donuts grow "tumors" in the fryer? Not sure what it's caused by..
Hi everyone! I'm having cake donut troubles. When I fry the donuts through the depositor, the donuts sometimes get these "tumors." Pretty much, the dough bursts out through a small part of the donut and cooks right away. I thought it was because of the baking powder, but it does it even if I take out the baking powder. It might be because the batter is too liquid? Does anyone have any suggestions on what I can try to alleviate this problem?