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!