Trouble with greasy doughnuts

[Djaye94]

I am new to baking and trying to master light fluffy dried doughnuts.

I am good at the dough making process, achieving the slightly sticky elastic dough, but it is when it comes to second proof and frying that the doughnuts come out greasy, taking on a lot of oil.

I have tried cooking at 160,170,180,190c at different ranges of time from 1 min to 2 min, but they always come out greasy.

Is this a problem with my proofing and not being able to tell when the dough is just right for cooking?

Advice appreciated!

 

[retired baker]

too low a temp can do that, too much proofing too.

 

[paczzpacz]

Try 175-185c 2mins per side

 

[ray54]

In my opinion, the temperature is too low, you have to give a higher temperature, I bake at 190 degrees and I'm fine

 

[damien24]

As colleagues write, you need to increase the temperature because, unfortunately, it will be like you now, I also give 190 degrees temperature

 

[tomas56]

I give 210 temperatures twice, unfortunately, but then I did and pulled out in time and now it works well for me, but 190 is also a good temperature

 

[falk54]

I bake at 205 degrees, in my opinion, it is perfect for me, I come out with beautiful donuts in good taste

 

[baker_biker_mike]

I had same problem, trying all temp ranges. I then allowed a slight 'skin' to form after second rise, and this solved issue. Even when frying 'berliners' with a lower frying temp of around 175c.

 

[Mona]

It sounds like the oil might be too cool, causing the doughnuts to absorb more grease. Make sure the oil is at a steady 180°C (350°F) and use a deep-fry thermometer to keep it consistent. Also, avoid overcrowding the fryer, and try not to over-proof your dough to prevent it from becoming too airy. Let the doughnuts drain well on a rack or paper towels after frying to remove excess oil. Checking these steps should help you achieve less greasy, lighter doughnuts.

 

[Dasher]

There are plenty of dough enhancers that assist in keeping the oil out. And when connected to bakery vendors, you can get the flour that’s right for the job. For instance, we use Patent flour just for Cinnamon Buns. Patent flour is the purest and highest-quality commercial wheat flour available. Patent flour is made from the center portion of the endosperm.
Riboflavin will greatly increase desired Donut results due to its ability to keep oil out of a donut.

 

[Jessie_Roos]

It sounds like you’re really committed to perfecting your doughnuts—great job on the dough-making process! The greasiness can definitely be frustrating, but there are a few factors that could be affecting the final result:

1. Proofing Time: It’s essential to get the second proof just right. Over-proofing can cause the dough to lose its structure, leading to grease absorption when frying. Make sure the dough has doubled in size and feels airy but is not overly puffy. A good rule of thumb is to gently poke the dough; if it springs back slowly, it’s ready.
2. Oil Temperature: It sounds like you’ve experimented with various temperatures, which is great! For frying doughnuts, a temperature of 180°C (350°F) is usually ideal. If the oil is too hot, the outside will cook quickly, and the inside may remain undercooked, leading to more oil absorption. If it’s too cool, the doughnuts will soak up oil. Consider using a thermometer to ensure accuracy.
3. Frying Time: Keep an eye on the frying time as well. Generally, doughnuts should be fried for about 1 to 2 minutes per side, depending on their size. Once they’re golden brown, remove them and let them drain on paper towels.
4. Drain Properly: After frying, be sure to let the doughnuts drain on paper towels or a wire rack to help eliminate excess oil. This can make a big difference in preventing greasiness.
5. Recipe Check: Sometimes, the recipe itself can affect the final outcome. If your dough has too much fat or sugar, it can lead to greasy results. Consider checking if the proportions are balanced.
6. Cooling the Oil: If you’re frying multiple batches, be mindful of the oil temperature. It can drop after several doughnuts, leading to greasiness. Allow the oil to come back up to temperature between batches.

I hope these tips help you achieve the light and fluffy doughnuts you’re aiming for! Happy frying, and I can’t wait to hear about your next batch!