Little bit oily donut

[BabeBaker]

Dear Forumer,

I have a problem with donut again ,some tray of my donut after fried is little big oily. Do you know why it become like that? Fried temperature is 370 F. My own thinking of the problem is donut is not enough humidity and it too dry before frying.

Thank You.

 

[Norcalbaker59]

Doughnut dough is extremely sensitive to temperature. You have to control the temperature every step of the way.

DDT: 78°F to 82°F (25°C to 27°C)

Temperature too high for doughnut dough: 85°F to 90°F (29°C to 32°C) ONCE YOUR DOUGH REACHES THESE TEMPERATURES, YOU RISK OVER-FERMENTATION, TOO MUCH OIL ABSORPTION, TOO LIGHT COLOR, LOW VOLUME, POOR SHELF LIFE

Proofing: 95° to 100° F (35° to 37.8° C)

 

[Dasher]

Dear Forumer,

I have a problem with donut again ,some tray of my donut after fried is little big oily. Do you know why it become like that? Fried temperature is 370 F. My own thinking of the problem is donut is not enough humidity and it too dry before frying.

Thank You.

Looks like you are using a commercial mix. In which case, you are making the dough too wet or using a proofer that’s made for bread and not donuts.

 

[retired baker]

Dear Forumer,

I have a problem with donut again ,some tray of my donut after fried is little big oily. Do you know why it become like that? Fried temperature is 370 F. My own thinking of the problem is donut is not enough humidity and it too dry before frying.

Thank You.

you're obsessing, theres nothing wrong with those.