May 4, 2013 - 7:29pm
How to retain moisture in yeast donuts
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
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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.