Hi,
I am trying to make doughnuts for a bakery but majority of the time we will get air pockets once fried.
Our recipe:
55g butter
55g veg oil
150g egg
530g milk
21g yeast
940g flour
170g sugar
7g salt
Left in fridge overnight (12-15hours)
Cut then left to prove for another 45-60mins
Fry 4 mins (large doughnuts) aboit 170-180°C
things we have changed with no better outcome:
- less milk
- Less prove time (worked for a while then back to normal)
- More prove time (worked for a while then back to normal)
Our next option to try are less yeast then maybe play with oil temp aswell.
Any help would be much appreciated. Thanks