@Norcalbaker59 the donuts were just cut,,, and the problem maybe ,,,,after rolling i didnot do the proper relaxing the dough to let the air underneath out. i will try again this morning
Doughnut dough is rolled to ¼" to ½" thick; the photo is definitely not of dough of that thickness. So either those are proofed doughnuts or you are not rolling to the proper thickness.
If they are shrinking right after cutting, then you have too much gluten in the dough. That means you already have a problem. Letting the dough “rest” isn’t going to fix it. You have to do everything correctly from the start.
Assuming your formula is good. Assuming you are doing rolling and cutting by hand.
Are you using DDT?
Desired Dough Temperature (DDT): This is the temperature your dough should be after you finish mixing.
It‘s important you control the rate of fermentation, and the only way to do that is to control the temperature of the dough.
- small batch (1 gallon or less) bench bulk temperature of 80°F - 82° F (26.7°C to 27.8° C)
- larger dough, 76°F - 78° F (24°C to 26° C) your dough temperature exceeds 90° F (32.2° C)
If the dough temperature is too high it will ferment too rapidly and "gas out," before you can complete make-up. You could be working with a dough that is over-fermented. Among other things, an over-fermented dough will produce a low volume, high grease absorption, light crust color, and reduced shelf life due to low shortening absorption.
If the dough temperature is too low, it slows the rate of fermentation. You’re probably not working with a dough that is under fermented. You would have a tight blistered doughnuts.
What’s the temperature in bakery during bench fermentation? That’s important. 85° F is max you want dough to sit in a room. If it’s hotter, then you need to think about putting it in a proofer where you can control the temperature.
Take care not to over mix the dough and developed too much gluten
Do not added too much flour in the rolling; you only need to dust the rolling surface to prevent sticking. Over use of flour is biggest mistake used in bakeries.
Do not over-work the dough in rolling; the dough should be rolled, do not press and smash down on the dough, and stretch and pull it