April 24, 2014 - 6:48pm
Donut troubles - donuts grow "tumors" in the fryer? Not sure what it's caused by..
Hi everyone! I'm having cake donut troubles. When I fry the donuts through the depositor, the donuts sometimes get these "tumors." Pretty much, the dough bursts out through a small part of the donut and cooks right away. I thought it was because of the baking powder, but it does it even if I take out the baking powder. It might be because the batter is too liquid? Does anyone have any suggestions on what I can try to alleviate this problem?
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I wonder if it's a combination of a high fry temp and dough that is too liquid. The outside may be sealing itself too quick, then the dough inside is so liquid that it steams and the pressure of the boiling dough inside forces it to come oozing out... not unlike an empanada or calzone that is baked at high temp with a lot of moisture in it.
Maybe cut down on the dough hydration first, and double-check your fry temp.
Thanks, cranbo! I've tried everything, but nothing seems to do the trick. When I use less water, it still seems to become deformed. The high frying temperature was recommended by all the donut cooks, so I'm not sure if I should change that. Any other ideas? Thanks!
What temp are you frying at?
Check this link, some good cake donut troubleshooting tips:
http://www.belshaw-adamatic.com/support/donut-making-tips
One other thing they mention: is your batter too cold?
(and for others interested, yeast-raised donut troubleshooting tips:
http://www.belshaw-adamatic.com/support/raised-donuts)