Hi..I am originally from New Orleans but currently live in Houston, Texas. For YEARS I have been dying to make a good quality glazed donut and beignet but the problem I cannot seem to overcome is that they tend to be too heavy and "doughy" and once they get cold, you can probably use them for a hockey puck! I bake challah most every Friday and I'm not afraid of yeast but apparently the bread flour I use for challah is not made for donuts. I'm looking for a Krispy Kreme-type of airy donut and I have every type of flour you can imagine...do I need a mixture of flours? Should the dough ball be firm before the first rise or should it be tacky or sticky? Am I over working the dough or adding too much flour? Last night I tried boiling the milk to kill that mystery enzyme, yet I still was not happy with the final texture. My Challah dough works best (on its first rise) if it looks "shaggy". Thanks to anyone willing to help!
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7/10/13 at 9:43am