Bomboloni Italian donuts
Im a baker doing some work for a resto that needs bomboloni, which are Italian donuts. They are essentially a brioche type dough but with some potato in the mix. I’ve tried several recipes and changed them to my liking, the final product is great BUT I’m running into a problem. When I cut circles out of the dough within 15 min they become oblong. I thought the flour was too strong so I switched to KA Galahad instead of Special, added more butter to the mix to help shorten the dough more and undermixed slightly (I’m doing an overnight fridge rise), but they are still not staying perfect circles and are becoming oblong after cutting them out. Any suggestions?