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Greasy Donuts
I made a batch of donuts from the Donuts and Cronuts course, which worked out fine until it came to cooking them. I had the temperature of the oil set to 170c and they browned nicely, but came out rather greasy. The flavour was good, but just oily. What could have been the cause?
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1 Reply
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Scoolinary Team
Hi Simón.
Welcome to the Scoolinary community! Thank you for your question.
The reason your donuts turned out a bit greasy, despite being nicely browned, could be due to several factors:
Fluctuating oil temperature
Even if you set the oil to 170°C, the temperature may have dropped too much when adding the donuts. If the oil gets too cool at any point (below 165°C), the donuts will absorb more fat before browning.
Solution: Use a thermometer to ensure the temperature remains stable and allow the oil to recover heat between batches.
Frying time too long
If the donuts take too long to cook, they will absorb more oil. This can happen if the dough is thicker than expected or if over-fermentation caused them to expand too much.
Solution: Check that the dough is rolled to the correct thickness (1.2 cm before freezing) and that the fermentation process didn’t make them too light and airy.
Over-fermentation
If the donuts over-fermented, the dough structure may have become too fragile, making it more likely to absorb excess oil during frying.
Solution: Ensure they only double in size and avoid letting them ferment for too long at 27°C.
Insufficient draining
If the donuts aren’t properly drained after frying, they may retain more oil.
Solution: Let them drain on a wire rack over absorbent paper to prevent them from sitting in residual oil.
If the texture and flavor were good but there was slight excess grease, try adjusting the frying temperature and time for your next batch. Let me know how it goes with these adjustments, and if you have any other questions, I’ll be happy to help!
Best regards.
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