The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Doughnut deflating after frying, need help!

Ambarservadac's picture
Ambarservadac

Doughnut deflating after frying, need help!

Donut deflated

Hi 

I'm making a donut that I like the flavor and texture, but it deflates right after frying. There's an air pocket in the top and bottom.

The recipe:

  • 400g bread flour
  • 1 Cup of whole milk (237g)
  • 30 g sugar
  • 2.5g salt
  • 3 Egg yolks
  • 57g butter 
  • 22g instant yeast

Take 15g of yeast, 2/3 cup of milk and 100g of flour and blend. Leave it for 30 minutes.

Take that mixtur and blend everything in a kitchen aid, for 8 minutes. Transfer to refrigerator for a hour. Take out, form the donuts. I let them proof for 10/15 minutes (Temp 86F, It's hot and humid here).

fry them in vegetable oil at 360F.

So far I've tried this without any improvement:

  • Using shortening instead of butter
  • Make it without the 30minutes hydration of flour.

Hope you can help me.

 

 

sadkitchenkid's picture
sadkitchenkid

10-15 minutes seems pretty fast for dough coming out of the fridge. I usually let my cut donuts proof for a good 30 minutes. When you place them in the oil do they float and rest on the surface of the dough? or does it take them a moment before they rise up to the surface? underproofed dough takes longer to cook and underbaking might also be a factor. If you feel that there isn't an issue with the proofing, try to fry the donuts for longer. Start at a relatively low temperature and slowly bring up the heat to brown each side. 

Good luck!

Ambarservadac's picture
Ambarservadac

Thank you!

I live in a hot humid place, the temperature if my kitchen is about 86 to 89F, that's why I live it only between 10-15 m after the fridge. They do float right away.

I'm making small try out batches so, I'll try proofing them longer.

 

 

 

gerhard's picture
gerhard

Under proofing and too dry a dough seems to cause those big air space under the skin, proofing too long results in oil absorption but under proofing ends up in a doughy centre and these air pockets.  The oil temp seems right, I have never fried in butter but I would think there would be a lot of smoke at 360˚.  

Gerhard

Ambarservadac's picture
Ambarservadac

Hi,  I live in a hot humid place, the temperature if my kitchen is about 86 to 89F, that's why I live it only between 10-15 m after the fridge. 

I'm frying it in vegetable oil, not butter. The butter I mention was in the dough, I tried with butter and a batch with shortening.

I'm making small try out batches so, I'll try proofing them longer To see if that resolve the issue.

Thank you!

 

gerhard's picture
gerhard

As with anything that uses yeast time can only be used as a guide, after some experience you will be able to see and feel when the dough is ready.  Your conditions don't sound much different from what we experienced when baking in the summer and we never resorted to refrigerating the dough.  Bulk fermentation is also important for proper results, maybe you are so concerned about the temperature in your facility that you are preventing the dough from properly maturing. 

Gerhard

Ambarservadac's picture
Ambarservadac

Thank you, Gerhard  

I'm refrigerating it because I'm following a recipe that called for it.  I haven't tried it without refrigeratio, maybe I'll try that too.

I will try some of the tweeks sugested here and I'll keep you posted, thank you all.

Ambar

Ambarservadac's picture
Ambarservadac

Hi

I wanted to update you.

I did a small batch today I reduced the yeast and tested too temperatures 350 F and 360F, I also tested the proofing time.

I got better results with 350F and 20m proofing time. Since my kitchen is extremely hot (89F -95F). I proof then in the fridge for 10-15m, then I let them sit at room temp while the oil heated.

I'm uploading a picture.

thanks for all your help.Donut Test2