Doughnut disaster - please help!
I'm desperately in need of some help with my doughnut dough. I'm using a brioche type dough to make these doughnuts, and it was working fine previously, but the last few times the dough is just not frying right. It's almost like it is melting in the oil, please see pictures attached. I've tried making some boule and bullseye doughnuts. The bullseye look more like mushrooms, whereas previously they fried perfectly. Boules are just super blistery, and then kind of fall flat when they cool. Is there something that is obviously wrong here without having to go into details of the recipe & my process?..