Yeast Donut cracks on the sides and absorb too much oil

Discussion in 'Pastries & Baking' started by elodan, Oct 26, 2016.

  1. elodan

    elodan

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    Hello guys , i've got a problem with my donuts , i never had this kind of problem .i changed my flour and checked the temp and other things but no results .( i made perfect donuts with my current flour and other things ,nothings changed but my donuts are turning to be oily and in bad shapes with cracks on the sides  )

    the problem is when i fry my donuts , instead of rising and making the white line around the donuts they crack on the side and will be too oily after finishing .

    any tips on what causes this ?

    p.s : sorry for bad english .