My doughnuts keep being pale with air pockets or too fluffly
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?