Originally Posted by
Nicho1
Thanks, grower. I have made progress today...somewhat! I decided to take the afternoon and try to make donuts. This time, I used a recipe I found online that called for bread flour. I had gotten a stand mixer at GoodWill and let that puppy knead. That process being done longer and better has seemed to help. The dough...or sponge as the pros say...was great. When it raised both times, it came out of the bowl! In times past, it didn't raise much. So, I'm going to keep this dough recipe but the glaze needs some work. I have seen a recipe that includes a bit of maple extract and I think that would be great. The oil I'm using to fry may need some tweaking but I'm getting there.
I think that I will try to make some sub rolls this week using the bread flour instead of AP. I'll look for King Arthur bread flour when I go to the store next time. Or...do you think the King Arthur regular flour would give a nice soft, fluffy donut?
Thanks again for your help.
It's been a long time since I made donuts but I recall that the oil temperature is really important.
"I never let schooling interfere with my education."