Please help. Having blistering issues with my donuts

Any help would be appreciated.

Straight dough

dough temp 77

proofing @ 95 degrees and 75% humidity 30-45 mins

frying @375-380

thank you.

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But proofing is proofing. There is a sweet spot for yeasts and that is 75-78F. If I were making donuts I'd probably aim to bring the temperature down into the normal range.

When you say dough temp is 77F do you mean at time of mixing? How much do you bulk ferment? To me the resulting donut looks under fermented, too dough-y and under-baked.

It seems like they are over-proofed, I would try lowering your proof temp to around 85F.

Also, they look under-done, try your fryer oil closer to 165-170 so they can stand being fried a bit longer without darkening so much on the outside.

Good luck!

with our bun dough, in that case we were developing the dough too much, it wasn't very extensible and too strong, creating a gap/bubble on the top during the bake. Try dialing back how much you are working and developing the dough, and try adding a bit more hydration, 1-2%.

Hope that is helpful!

That I haven’t tried. I usually mix for 4-7 mins on speed 1 Hobart 20qt and speed 2 for the remainder to equal total 13 mins. My dough is pretty sticky out of the mixer. But I will try and mix only 10 mins instead and see what happens. I will say that when making dough balls I don’t run into a blistering issue only when I roll out and cut with a Berliner cutter. Thanks for the info.