Underproofed – leads to stiffer (denser) donuts that don’t puff up well when fried.Overproofed – leads to oily, collapsed, flat donuts.What happens if the doughnuts haven’t proofed properly? This step is not required, but I’ve found that it makes it easier for me to pick up the donuts, and it also helps them keep their shape better during frying. This will form a crust on the surface of the doughnuts and will make it easier to handle them and protects the donuts while they are being fried. Here’s another important tip that works for me – once the doughnuts have been perfectly proofed, take off that plastic wrap cover and let the dough “dry” for about 10-15 minutes. However, if the cut dough starts to deflate, then it has been overproofed (which is why you should keep an eye on them after the first 30 minutes of your second proofing step), and will need to be re-kneaded, and re-chilled in the fridge for at least one hour (to rest). If the indentation stays (see the recipe video below) – it’s ready! Remove the plastic wrap, and it’s time to heat up that oil. If the indentation you make with your finger immediately disappears, the dough is not done yet (underproofed). Check the first doughnut you cut out/rolled up and lightly press/prod it. The second proofing usually only takes 1 hour at a room temperature of around 72☏- 75☏ (22☌- 25☌) – a little less in the summer if it’s warmer, and a little longer in the winter if it’s cooler.Īfter I leave the doughnuts (covered with plastic wrap) for this second rise, I check on them after 30 minutes and then every 10-15 minutes. How to know when the doughnuts are ready to be fried You could use a custom doughnut cutter too, but I prefer using 2 cookie/biscuit cutters, since I find them sharper and they cut through the dough cleanly. For regular doughnuts, I use round cutters (as you can see in the photos and video) to get the shapes and sizes I want. You can roll out the dough and cut out circles (or any donut shape you like). If you need to, you could increase the speed of your mixer to help the butter incorporate into the dough better. Kneading while adding butter one table spoon at a time helps distribute the butter evenly throughout the dough. I add the butter at the end, so that the flour has had a chance to completely hydrate with the milk and water that were added before. You could possibly melt the butter and add it in a stream while kneading, but the method I’ve described in this recipe is what works best for me to get perfect donuts. It’s important to incorporate the butter properly. This makes the dough soft and shiny and adds flavor too. Butter or oil, softens the gluten structure that you develop during the kneading process. Plus, a chilled dough is easier to handle as well.īutter plays an important part in this recipe too. Why? A cold rise slows down the process of yeast growth, allowing the yeast to develop a deeper flavor as they grow and multiply. Much like my favorite pizza dough, the cold rise of any yeasted dough lends characteristic flavor and texture to the doughnut, which a “warm place rise” simply cannot replicate. The overnight rise is preferable for developing flavor. This may seem like a lot, but it ensures that the dough rises well, especially when it’s resting in the refrigerator, and it gives the donuts that characteristic flavor that we all love. These doughnuts (donuts) are made with 1 tbsp of active dry yeast. How to make doughnuts (troubleshooting tutorial) Flavor Since then, I’ve also shared these delicious blueberry glazed doughnuts, coffee doughnuts (with a caramelized white chocolate filling), and even these fun mini unicorn rainbow doughnuts!īut here’s the holy grail of doughnut recipes, the basic how to make doughnuts troubleshooting recipe and guide. I made doughnuts for the blog for the first time when I made these Simpsons doughnuts, a while back. Yes, there are baked, raw “donuts” out there now, but a deep-fried donut is where it all started, and there’s nothing like it in terms of flavor and texture. Glazes, fillings, and other little twists aside – there’s a reason why this little treat is still so popular in essentially the same way it was first conceived. Deliciously fluffy and airy (on the inside), and tender (on the outside) fried pieces of dough coated with a sweet glaze? What’s not to love about that? Doughnuts (or donuts, I’ll be using both spellings interchangeably in this post) have been around for centuries.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |