Pumpkin Yeast Donuts - Denser, less airy?
Good morning, I make A LOT of donuts! I have my yeast donuts down to a science and they are all big and airy and have a gorgeous ring of truth.
However, as I created and tested my pumpkin yeast donut recipe, and really thought it would be a winner, only to find the donuts never proofed the way I wanted them to. When compared side by side to my regular yeast donuts, they were much smaller, tighter, and no ring of truth.
My recipe adds 15% pumpkin puree, 1.5% pumpkin spice and that's about it to the mix. Has anyone had this issue and found a way to overcome it?
My thought is the pumpkin puree is messing with the the gluten development so the donuts never probably proof and allowed to expand in the fryer?