Hey friends. After proofing my donut dough initially, which I never have an issue with, I roll it and stamp out my donuts. The problem is half of my donuts proof perfectly after resting, but the other half or so will not rise. They fry just fine, but only a little more than half are perfect. The other half won’t rise at all or just minimal. Any ideas I’m missing?
Half my donuts wont rise.
- Thread starter Donutboy
- Start date
My solution is to add enhancers or modifiers. Malt is to me an essential ingredient in a yeast raised donut. I have a list that has its purpose. For example, Riboflavin works to keep the shortening out of the donut. Dry malt diastatic powder (the endosperm of the wheat) works to keep the yeast fed and rise even, slowly (if I recall correctly.) I shake my head when I see people fighting to make anything with dough using basic ingredients anymore.
It sounds like uneven thickness or twisting the cutter might be the problem. Try rolling your dough to an even thickness and pressing the cutter straight down without twisting. Also, ensure all donuts have the same proofing time and that your proofing environment is consistent. Overworking the dough or using unevenly distributed yeast could also affect the rise. If you’re still having trouble, check your recipe and ingredients to make sure everything is fresh and mixed well.