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Help! Crispy yeast doughnuts

post #1 of 4
Thread Starter 

Hi There,

I’ve been developing a yeast doughnut recipe. It has taken me months but I think I’ve finally got something that I like, both flavor and texture. It is as light and fluffy as it is going to get. The only problem I am having is that my end result doughnut is soft on the exterior. I’d really like it to have more of a slightly crunchy exterior. You sometimes get this at doughnut shops with yeast doughnuts but I know many of those shops are using mixes. This is a scratch based recipe. I’ve even tried adding potato to it – figuring starch might help. It doesn’t. I’d rather not post my recipe because it has taken me a lot of work…but I would appreciate any suggestions or techniques from all of you gurus out there to help me achieve a crispier exterior?

By the way, I am frying the doughnuts around 375F for 30 seconds each side. If they’re going to be filled, it’s more like 45 seconds each side. Thanks!

post #2 of 4

Are you using white or brown sugar?  Are they glazed or coated in any way?

We went to Wall South Dakota and had the most amazing doughnuts at Wall Drug

post #3 of 4
Thread Starter 
The doughnuts have white sugar in them.... The glazes vary but they are glazed usually with a powdered sugar-butter glaze. Also to note that The doughnuts get soft even before the glaze. Thanks! Brown sugar sounds interesting....
post #4 of 4

I've found that adding as little as an extra tablespoon of sugar (I use brown) helps with the exterior texture

 

 

@ Wall Drug, I had to have more than one doughnut...

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