making donuts
I don't know if you do anything with deep frying, and I don't as a rule, but we have a fantastic donut drop that my husband makes. How do you adjust the temp to make sure the insides get done without getting them too brown? Sometimes even when he makes them a little smaller they still have wet insides. We follow the recipe which says to bake at 375 degrees. They are like a large donut hole. Thanks.
- Login to post comments
Replies to This Discussion
- Reply by BakerIrene on February 21, 2012 at 5:10 pm
-
You can't adjust the temp below 350 or they won't cook.
So you will have to make the dough pieces thinner. You didn't say if these are yeast raised or baking powder, but...roll the dough thinner using as little flour as possible. Then each piece will cook all the way through.
If you are dropping the pieces from a spoon, don't put them straight into the fat. Drop onto your fingers with a little flour, press the piece flatter, and then drop it into the cooker.
- Login to post comments
- Reply by Mike Nolan on February 21, 2012 at 6:04 pm
-
Have you checked the accuracy of your oven temperature lately?
BTW, this sounds like an interesting recipe, would you share it with us? (I don't deep fat fry, either, don't even own a deep fat fryer.)
- Login to post comments
- Reply by omaria on February 21, 2012 at 7:29 pm
-
I don't know if you have a dough or a batter. I make "oliebollen" (You can look at my page -click on my blue name-and go to the pictures. on one of them thereis a picture of oliebollen) I deepfry them at 325 F for 7 or 8 minutes. Mine are a batter type and I use an icecream scoop to drop them in the oil.Once they are in I set the timer.
- Login to post comments
- Login to post comments
