I was wondering if there are bread enhancers that I could use to "extend" the moisture content in yeast donuts. The reason for asking this is because I am making my donuts in my kitchen which is located 2000Meters above sea level, the RH is in the mid 20%, and a temperature is between 25-30C.
Any hint would be highly appreciated.
Sal
Either cooked and mashed before mixing into the dough, or in the form of potato flour, potatoes can help baked goods stay moister, longer. There used to be a U.S. doughnut company called Spudnuts who did just that.
Paul
Hallo PMcCool;
Potatoes, interesting? I heard this before but do you have any idea on the B% for the potatoes?
depending on the recipe writer. I even saw one that used 100% potatoes, no flour! My guess for cooked, mashed potatoes would be around 25% but I haven't played with that myself, so can't offer solid advice. You may want to google "potato doughnut recipe" and peruse through some to get a sense of the possibilities.
Paul
Perhaps a sugar glaze. Or, brush with hot melted butter and roll in granulated sugar while the donuts are still hot. And airtight containers.
good luck!
Hello FlourChild;
The dryness problem is after the galze. I like the airtight containers suggestion. I will make more donuts and check.
Try using the site search for discussion on high altitude tips.
Good input Mini Oven. I will do more research.