Making doughnuts

[Sussan Estela Olaya]

Hi Angela.

Welcome to the Scoolinary community! Thank you for your question.

Yes, the type of flour you used affects the texture of your donuts. Bread flour has a higher protein content (usually between 11% and 14%), which develops more gluten and results in a firmer, denser crumb. However, not all bread flours have the same protein percentage, so some may work better than others.

The heaviness of your donuts is not only due to the flour but also to fermentation. If the dough didn’t ferment enough, the donuts can turn out dense. On the other hand, if they over-fermented, they might deflate and become heavier after frying.

For fried donuts, it’s best to use flour with a protein content between 10% and 12%, which is equivalent to low-protein bread flour. If you only have high-protein bread flour, you can mix it with pastry flour or all-purpose flour in a 50/50 ratio to reduce the gluten content and achieve a lighter crumb.
If you’d like to share more details about the type of flour you used or how you fermented the dough, I can help you fine-tune the recipe.
I hope this information helps!

[angieq327]

Hi Sussan

This is the label of the flour I used. It said it has 3g of protein. I’m not sure what that means in the way of percentage. When I did the fermentation I place the dough in a rectangular pan and covered with plastic wrap and let it sit inside my oven. The oven was off. I followed the instructions. Is fermentation the same process as proofing? After I cut my doughnuts I placed them in my oven which has a proofing setting. Thank you for your help

Angela

[Sussan Estela Olaya]

Thank you for sharing the flour label and the process you followed.
About the protein percentage in your flour:
If the label states that there are 3 g of protein per 30 g serving, we can calculate the percentage:

\frac{3g}{30g} x 100 = 10%

About fermentation:Yes, fermentation in baking refers to the time when the yeast produces gas, causing the dough to rise. You followed a structured process with bulk fermentation, resting periods, and a second fermentation after shaping. However, there are a few things you might want to check:
1. Fermentation time and temperature:Letting the dough rest in a turned-off oven is fine, but if the environment is cold, fermentation may take longer.
The second fermentation in a proofing chamber at 32°C and 90% humidity is correct, but make sure the dough has doubled in size without overproofing.
2. Dough texture before frying:
If the dough was too dense before frying, it might not have fermented enough, or the gluten may not have relaxed properly.
3. Frying:Oil temperature is crucial. If the oil was too hot, the donuts might have browned on the outside before cooking through.
If the oil was too cold, they could absorb more fat and become greasy.
Suggestions to improve texture:
– If you want a lighter donut, try using flour with a protein content between 9% and 10.5%.

– Ensure the dough has properly fermented in both stages—not just for the time specified in the recipe but until it has doubled in size.

– If the dough still feels dense, you can slightly reduce the amount of flour or increase hydration (adding a bit more water or milk to the mix).

I hope this information helps.

Best regards!

[angieq327]

Thank you Sussan. I know it takes practice. I’ve done my share of baking. Doughnuts are new, which I’m always looking for new adventures. Here is a couple of pictures of things I have made, mostly cookies and cupcakes.

[Sussan Estela Olaya]

Hi Angela.

What a beautiful job! Your dedication and creativity shine through in every detail. Thank you for sharing your incredible talent with us—it’s truly a pleasure to see such well-crafted creations.

The decorations look so lovely and delicate, with a very professional finish. Which of these preparations did you enjoy making the most? Do you have any special tips for achieving such detailed decorations?

We would love to see more of your culinary art! We encourage you to share your work in our “cooking feed” https://www.scoolinary.com/es/actividad/ so more people can be inspired by your talent. Thank you for being part of our community!

Best regards.