How to Proof Donuts
Proof donuts for 30-40 minutes at 90F and 70% humidity. Properly proofed donuts will hold indentation without collapsing. If indentation returns, underproofed. If donut collapses, overproofed. Let donuts dry 5-10 minutes before frying 2-3 minutes at 350-370F, golden brown on both sides.
How to Know if Donut Dough is Proofed
When touched, a properly proofed donut will hold an indentation without collapsing. If the indentation returns, the donut is underproofed. If the donut collapses, it is overproofed.
Issues with Adding Too Much Water
Using too much water causes distorted doughnuts that produce large holes and absorb excess oil.
Best Practices for Donut Frying
Fry donuts 2-3 minutes or until golden brown, turning once. Remove with a slotted spoon, allowing excess oil to drain. Monitor oil temperature, raising or lowering heat if needed.
Proper Oil Temperature
Even if the oil seems hot enough initially, temperature decreases once dough is added. Carefully monitor and adjust the temperature throughout frying. Proper oil temperature is key for great donuts.
Storage Tips
Baked donuts can be stored at room temperature for a couple of days if in airtight containers. Refrigeration is unnecessary unless filled but prolongs shelf life.