Why we have to proof our dount dogh in the fridge ?

[Sussan Estela Olaya]

Hi Hanan.

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

Letting your doughnuts rest in the refrigerator has several key advantages in the fermentation process and the final quality of the product:

1. Flavor development: Cold fermentation allows the yeast to work more slowly and in a controlled manner, helping to develop a more complex flavor in the dough.

2. Easier dough handling: When chilled, the dough becomes firmer and less sticky, making it easier to handle, cut, and shape without losing its structure.

3. Better texture and fluffiness: Resting in the fridge allows the gluten to relax, resulting in a softer, airier crumb after frying.

4. Fermentation control: Chilling the dough slows down yeast activity, preventing over-fermentation that could cause the doughnuts to deflate or develop an undesirable texture.

5. More stable frying: A cold dough absorbs less oil during frying, leading to lighter and less greasy doughnuts.

When a recipe includes slow fermentation in the refrigerator (8 to 12 hours), it can make a significant difference in the flavor and texture of your doughnuts.

Tell us, is this your first time making doughnuts using this method?

Best regards!