Hi All,
I’ve been making doughnuts for around a year now and keep encountering the sam problem. After frying my doughnuts and left to rest the crust/skin seems to wrinkle up. When icing them this appears through the icing instead of looking smooth. Any ideas why they wrinkle? Could it be they are proofed for too long before frying?
recipe is as follows
500g very strong bread flour
50g caster sugar
40g unsalted butter
120ml of milk
100ml of water
14g instant yeast
10g salt
Two eggs
Steps
1. Ingredients combine in mixer
2. Knead in a mixer for two minutes
3. Turn out on table and roll into a ball.
4. Left to rise in an oiled bowl, covered, for 1-2hrs, doubled/tripled in size .
5. Knocked back and placed in fridge overnight
6. Morning, removefrom fridge and roll out until about 1/2 inch thick.
7. Cut and Rolled into balls about 60g each
8. Left to rise again for about 1-1 1/2 hrs. At this point an indentation in the dough will remain.
9. fry in sunflower oil for 2mins each side at 160 degrees. I find frying any higher results in a brown crust and doughy uncooked centre.
10. Drain and rest and then the surface wrinkles when cooling.
help much appreciated. Happy baking or frying!
ps. I also find if I use cutters my doughnuts don’t appear to rise as well and after frying they are firm and not so fluffy. Is that because of the dough being cold and and compressed too much when rolled out?
many thanks
Matt
I’ve been making doughnuts for around a year now and keep encountering the sam problem. After frying my doughnuts and left to rest the crust/skin seems to wrinkle up. When icing them this appears through the icing instead of looking smooth. Any ideas why they wrinkle? Could it be they are proofed for too long before frying?
recipe is as follows
500g very strong bread flour
50g caster sugar
40g unsalted butter
120ml of milk
100ml of water
14g instant yeast
10g salt
Two eggs
Steps
1. Ingredients combine in mixer
2. Knead in a mixer for two minutes
3. Turn out on table and roll into a ball.
4. Left to rise in an oiled bowl, covered, for 1-2hrs, doubled/tripled in size .
5. Knocked back and placed in fridge overnight
6. Morning, removefrom fridge and roll out until about 1/2 inch thick.
7. Cut and Rolled into balls about 60g each
8. Left to rise again for about 1-1 1/2 hrs. At this point an indentation in the dough will remain.
9. fry in sunflower oil for 2mins each side at 160 degrees. I find frying any higher results in a brown crust and doughy uncooked centre.
10. Drain and rest and then the surface wrinkles when cooling.
help much appreciated. Happy baking or frying!
ps. I also find if I use cutters my doughnuts don’t appear to rise as well and after frying they are firm and not so fluffy. Is that because of the dough being cold and and compressed too much when rolled out?
many thanks
Matt