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Dry doughnuts
I followed classic donut recipe of richard bies, but they seem a bit dry from the inside, how can I make them moist from the inside? Also, is there a technical difference between the donut recipe that richard bies uses and the ones we eat at krispy kreme? Like is it a similar recipe or a completely different doughnut from it?
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3 Replies
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We have students who followed this same course recipe and didn’t encounter any issues. Some of the reasons why a donut might come out dry on the inside could be due to the following:
1. Excess flour: If you add too much flour to the dough, the donuts can end up dry and dense. It’s important to follow the recipe exactly and measure the ingredients precisely.
2. Frying time: Frying the donuts for too long can cause them to dry out. Make sure to fry them just until they are golden and cooked through.
3. Oil temperature: If the oil is too hot, the donuts will cook too quickly on the outside and can be raw on the inside. If the oil is too cold, the donuts will absorb too much oil, which can make them heavy and dry. The ideal temperature is usually between 175-180°C (350-360°F).
4. Dough fermentation: Not letting the dough ferment enough or letting it ferment too much can also affect the texture of the donuts. Proper fermentation helps the donuts to be fluffy and soft.
5. Insufficient fat: Make sure the dough has enough fat (like butter, oil, or margarine). Fat helps retain moisture in the donuts.
Reviewing and adjusting these factors can help achieve softer and moister donuts.
In response to your second query, this donut recipe is more homemade. Commercial or industrial donuts like Krispy Kreme are made with dough improvers or premixes because they are produced in large quantities and require different additives to preserve them for longer.
We hope this information is helpful.
Best regards.
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Ok.thank you
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If you have any other questions about the courses, we will be available to help you.
Greetings.
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