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My doughnuts keep being pale with air pockets or too fluffly

seralba's picture

My doughnuts keep being pale with air pockets or too fluffly

Hi all.

No matter what I do I keep having pale crust and some with big air pockets that when grabbing the donuts after frying they could break apart.

I read many guides on internet saying that it could be that is over proofed. I change to high protein flour, and more milk than water. Before proofing I knead very well to take out the gas but when Im going to cut the rings it appears more little bubbles on the dough. . Apart form the air pockets, the ones that don't have it are too airy and fluffy, which is good, but when I grab them with the glaze on it, the glaze could break apart, because they are too fluffly.

I use 58% liquid being 100% the flour. Plus I use a bit of mash potato for flavour.

I would like to have a more firm and brown donut without air pockets.

Would you know what is the problem?


Mini Oven's picture
Mini Oven

dipping, pouring over, temp of glaze?  

Perhaps the recipe is for sugar dusted donuts? They are known for their delicate character, many are filled and snow flurried with x-tra fine powdered sugar.  

Does the flour contain malt?  Malt helps with browning.