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donut issues
hey everyone
am using Richard donuts recipes and i faced some problems,
-while mixing the recipes couldn’t get the elasticity and windowpane test is not perfect i used to use home mixer but after buying industrial one also same issue, am using the exact recipes
-for the proofing am using just my oven till i buy proofer and after the first proofing my dough become very soft and stretched very easily and its not firm, and makes its hard to take the cut donut,
-after 2nd proofing while am trying to fry they are very soft and its hard to inside the deep fryer, so am using cooking sheet under otherwise the bottom part will have all my finger prints but some how the donuts comes good
-the bottom part is flat
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3 Replies
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Level:
Scoolinary Team
Hello.
Welcome to the Scoolinary community, and thank you for your question!
It looks like you had several issues with your donut dough. Here are some possible causes and solutions:
1. Lack of elasticity and imperfect windowpane test
Possible cause: Inadequate flour type. If you’re using low-protein flour (less than 11%), the gluten network won’t develop properly. For pastry recipes, laminated dough, or fermented doughs, strong or medium-strength flour is recommended.
Solution:Make sure to use strong or medium-strength flour (11-12% protein).
If your flour has low protein content, you can add 1-2% wheat gluten to improve elasticity.
Another factor: Kneading. The recipe calls for 8-9 minutes of kneading in total. If your mixer isn’t developing the gluten properly, you may need to extend the kneading time or adjust the speed.2. Very soft and hard-to-handle dough after fermentation
Possible cause: Using low-gluten/protein flour. Flour with less than 11% protein won’t absorb the amount of liquid in the recipe properly, making the dough feel softer and stickier.
Solution:
-Use bread flour with at least 11-12% protein to ensure better liquid absorption.
-If you only have access to low-protein flour, slightly reduce the water content (e.g., start with 700 g instead of 750 g and adjust based on texture).
-Another option is to add 1-2% wheat gluten to improve absorption and elasticity.
-This adjustment will help the dough develop a better structure and be easier to handle after fermentation.3. Donuts are difficult to transfer after the second proofing
Possible cause: Overproofing or rough handling.
Solution:
Avoid overproofing. If the dough becomes too airy, it will be fragile.
To transfer the donuts without deforming them, use a floured spatula or place small squares of parchment paper under each donut before the final proofing.4. Flat-bottomed donuts
Possible cause: Excess humidity during proofing or excessive pressure when rolling out the dough.
Solution:
Ensure the proofing environment is not too humid (90% humidity is ideal, but if the dough feels sticky, reduce it slightly).
Avoid pressing too hard when rolling out the dough.Conclusion
✔ Check the flour type (minimum 11% protein).
✔ Adjust hydration if the dough is too soft.
✔ Handle carefully after the second proofing and use parchment paper.
✔ Avoid overproofing or pressing too hard when rolling out the dough.
I hope this information helps!Best regards.
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Hello Sussan,
Thank you for your response and helpful suggestions. I ll make the necessary adjustments and see how it goes.
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Level:
Scoolinary Team
Great! Let us know how it goes, and if you have any other questions, I’m here and happy to help.
Best regards.
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