doughnut hell

Discussion in 'Food & Cooking' started by doughnut hell, Nov 30, 2012.

  1. doughnut hell

    doughnut hell

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    Home Cook
    Today marked my third attempt at doughnut making. It was more than a failure, in fact I just finished crying in the kitchen.I don't think that's ever happened before. It's such a long process with so much mess and washing up and waiting....and then you get to the end of it. And I'm not a bad cook, I can do fancy when I want to with excellent results. 

    I bought a new fryer mainly for this purpose. I AM SO ANGRY. I NEED CLEARER INSTRUCTIONS. There is obviously something I am missing even though I've followed the recipes to a t. In fact some of them just aren't even clear enough, "knead by hand or mixer for 6-8 minutes" how can the time be the same for both methods!!!! 

    My yeast was not proofing well so i switched to instant this time. I made a quarter of the recipe so I was dissolving the dried yeast in 15ml of water, IDK if the yeast needed more to reach it's full potential or if it was just duff as it didn't puff up.

    Most of the doughnuts did not rise after I cut them out.

    When fried they looked terrible and were greasy although the flavour was not abhorrent (unlike the first time). Yesterday they rose decently and the doughnut rings at least looked like doughnuts, but the circular ones which I planned to fill were not as puffed up as the ones I buy are. 

    When glazed they were decent but they were also greasy inside. I had them on kitchen towel to absorb the oil, I patted them with even more paper and they were still oily! I don't understand, I varied the temperature, 170 for some and 160 for others, the oil bubbled when they were put in and it seemed hot enough not to cause so much absorption. They are not pale and fluffy inside. 

    Another thing some of them also crack during the frying process because when they are rolled out on in balls the dough is not completely smooth, let me clarify it is smooth when rolled out during the process of moving them they acquire lines or something on the bottom. 

    And how do you deal with a sticky dough? when it's sticky I keep adding flour (i think i added too much this time) or I grease my hands with butter - can a sticky dough still be kneaded sufficiently? 

    So my main problems I guess are related to them rising, being too heavy in texture and absorbing too much oil, I put more yeast in that required on both of my last 2 tries so I'm not convinced that's it. 

    I feel so defeated and so angry but I don't want to let this damn dough beat me.....