Exploding doughnuts
Trying to figure what happened exactly. I figure they burst from a sealed moisture content, but would like other opinions. Oil was at 365 which was thermometers recommended fry temp. for doughnuts. Drop a test one in and didn't suspect anything when grease mysteriously appeared on the stove top. First one turned out pretty good. So then I drop six in. They sunk the rose to the top. I flipped them and then went back to work rolling and cutting. Heard a pop. Went to the stove and quiet literally, BOOM! Grease flew all over me the kitchen everywhere. Then they all started popping. One even flew out. Dropped the heavy cast iron lid on the pot and it jumped. Finally wisked it all outside where it proceded to keep lifting the lid. Greatful I was wearing my glasses. Hands still hurt from the oil. What I want to know is does anyone know where I went wrong? Did flipping the doughnuts cause the problem, were they to wet/dry, grease too hot. What? Thanks