Why can I never get the white line around the center of my doughnuts even though I proofed them well?
- Thread starter Crystal27
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Immediately I would say that they haven’t risen enough. Other causes would include, not enough yeast or too much liquid added to the mix. If they are very soft and not heavy then you can eliminate the risen part. Bad flour or yeast could also be a factor.
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They had plenty time to proof on the first rise I let them proof for 2 hours second rise they proofed for 1 hour that s what it said in the recipe,and I used the right amount of yeast,recipe called for 10g of yeast used exactly that,the flour I used plain flour,my doughnuts are soft but small without the white line around.
If your doughnuts aren’t getting the white line, it might be due to a few factors. Make sure you’re proofing them in a warm, draft-free spot and giving them enough time to rise. Check that your dough isn’t too sticky or dry, and keep your frying oil at the right temperature, around 350°F (175°C). Also, handle the dough gently and use fresh yeast for the best results. Sometimes, small adjustments can make a big difference!