Using Yeast and Baking Powder together?
First off, I would like to thank everyone for all the responses and help I've received. I am so grateful to have such a dedicated and knowledgeable community that is willing to help me with all my problems.
My question is in regards to using yeast and baking powder together while making donuts. Although I'm making donuts, I find that there is a lot of overlap with breadmaking and will appreciate feedback from everyone.
I know using yeast and baking powder together is somewhat taboo (or mayhap just redundant), but I am trying to do something rather specific. My goal is to use them together in hopes of getting great gluten development while getting sufficient leavening when heating. From what I understand, the yeast helps "stretch" the gluten, which is what I do when I proof it for ~30 minutes. Then, I "knead" with a bread hook, which results in all the yeast's gas being released. At this point, I fry the donuts directly, and the baking powder helps expand here.
Is there something with baking powder and yeast that makes using both ingredients redundant? Is it possible that I don't need the yeast at all? Please chime in! Thank you.