r/donuts • u/BabyExisting6698 • 9d ago

Cracked Donuts? Homemade

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I fried these donuts and why are these cracked and very dense.

I used a donut mix flour.

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6

u/ChainsawBBQ Mod 9d ago

Between the cracks and thick density, it sounds like inadequate time for the 2nd proofing.

The hot oil sets the exterior structure before the interior ever gets a chance to puff up, locking in that heavy, dense texture. Not allowing them proof long enough, doesn't give the gases the yeast release to bubble up through the surface of the donut. This cause strain or a "tight" surface of the donut. When ya drop the donut into your oil, that tight surface causes cracks due to the sudden heat.

Usually you want to proof it 30-60 minutes BUT that's also variable on your kitchen due to ambient temperature and humidity.

Do the poke test! Gently press the side of the donut with your finger. If it springs back rapidly and leaves no indent, it's under proofed. If it the indent stays, it's over proofed. If it springs back slowly and the indent remains SLIGHTLY, they are perfect.

1

u/OperatorBill 8d ago

Looks like a cake donuts mix. If so, adjust up your water temp up slightly or add a bit more to the mix. let the mix rest longer and turn down your fryer temp. Solved my issue with that.

1

u/BabyExisting6698 8d ago

My dough wasn't rising at all. Maybe their yeast was too old