Little bit oily donut

[BabeBaker]

Dear Forumer,

I have a problem with donut again ,some tray of my donut after fried is little big oily. Do you know why it become like that? Fried temperature is 370 F. My own thinking of the problem is donut is not enough humidity and it too dry before frying.

Thank You.

 

[Norcalbaker59]

Doughnut dough is extremely sensitive to temperature. You have to control the temperature every step of the way.

DDT: 78°F to 82°F (25°C to 27°C)

Temperature too high for doughnut dough: 85°F to 90°F (29°C to 32°C) ONCE YOUR DOUGH REACHES THESE TEMPERATURES, YOU RISK OVER-FERMENTATION, TOO MUCH OIL ABSORPTION, TOO LIGHT COLOR, LOW VOLUME, POOR SHELF LIFE

Proofing: 95° to 100° F (35° to 37.8° C)

 

[Dasher]

Dear Forumer,

I have a problem with donut again ,some tray of my donut after fried is little big oily. Do you know why it become like that? Fried temperature is 370 F. My own thinking of the problem is donut is not enough humidity and it too dry before frying.

Thank You.

Looks like you are using a commercial mix. In which case, you are making the dough too wet or using a proofer that’s made for bread and not donuts.

 

[retired baker]

Dear Forumer,

I have a problem with donut again ,some tray of my donut after fried is little big oily. Do you know why it become like that? Fried temperature is 370 F. My own thinking of the problem is donut is not enough humidity and it too dry before frying.

Thank You.

you're obsessing, theres nothing wrong with those.

 

[Mona]

It sounds like your donuts might be absorbing too much oil because the frying temperature is a bit high at 370°F. Try lowering it to around 350°F-360°F for a more even cook. Also, make sure the dough isn’t too dry; a slightly tacky dough helps prevent oiliness. Finally, after frying, let the donuts drain well on paper towels or a wire rack to remove excess oil. These small adjustments should help make your donuts less oily.

 

[Jessie_Roos]

Hi there!

It sounds like you’re dealing with an issue that many home bakers run into. If your donuts are turning out oily, even though you’re frying at the correct temperature, there could be a few reasons for this.

1. Dough Consistency: If your dough is too dry or not properly hydrated, it can absorb more oil during frying. Make sure your dough has the right consistency—it should be soft but not too sticky. You might need to adjust the liquid ingredients slightly.
2. Frying Temperature: While 370°F is generally a good temperature, it’s worth double-checking with a reliable thermometer. If the oil is too cool, the donuts will absorb more oil. Conversely, if it’s too hot, the donuts might cook too quickly on the outside while remaining raw on the inside, which can also lead to excess oil absorption.
3. Donut Size and Thickness: Larger or thicker donuts can absorb more oil. Try making smaller or thinner donuts to see if it helps with the oiliness.
4. Drain Well: Make sure you’re draining the donuts properly on a paper towel or cooling rack after frying. This helps remove excess oil.

It might be helpful to experiment with these factors a bit to see what works best for your recipe. Happy frying!

 

[Mona]

It sounds like you're having a bit of trouble with your donuts! An oily texture can indeed be frustrating. Here are a few things to consider that might help:

1. Oil Temperature: While 370°F is generally a good frying temperature, it's important to ensure that the oil remains at that temperature throughout frying. If the temperature drops too low, the donuts can absorb more oil. Using a thermometer can help maintain consistency.
2. Dough Hydration: Your thought about humidity is spot on! If the dough is too dry, it might absorb more oil during frying. Make sure you're using the right amount of liquid in your recipe. Adding a bit more moisture (like milk or water) could help.
3. Frying Time: Over-frying can also lead to oily donuts. Make sure you’re not leaving them in the oil longer than necessary. Try frying them just until they’re golden brown.
4. Drain Properly: After frying, let your donuts drain on paper towels to remove any excess oil. This step is essential for keeping them less greasy.
5. Check Ingredients: Sometimes, the type of flour or fat can affect the texture and oil absorption. If you're using a different brand or type, that might make a difference.

Hopefully, these tips help you troubleshoot the issue! Happy frying, and let us know how it goes!

 

[BabeBaker]

It sounds like you're having a bit of trouble with your donuts! An oily texture can indeed be frustrating. Here are a few things to consider that might help:

1. Oil Temperature: While 370°F is generally a good frying temperature, it's important to ensure that the oil remains at that temperature throughout frying. If the temperature drops too low, the donuts can absorb more oil. Using a thermometer can help maintain consistency.
2. Dough Hydration: Your thought about humidity is spot on! If the dough is too dry, it might absorb more oil during frying. Make sure you're using the right amount of liquid in your recipe. Adding a bit more moisture (like milk or water) could help.
3. Frying Time: Over-frying can also lead to oily donuts. Make sure you’re not leaving them in the oil longer than necessary. Try frying them just until they’re golden brown.
4. Drain Properly: After frying, let your donuts drain on paper towels to remove any excess oil. This step is essential for keeping them less greasy.
5. Check Ingredients: Sometimes, the type of flour or fat can affect the texture and oil absorption. If you're using a different brand or type, that might make a difference.

Hopefully, these tips help you troubleshoot the issue! Happy frying, and let us know how it goes!

First thank you for your time explaining about the problem. Right now I know all the problem come from the bad-dough from factory. They gave us very old dough which almost passed it age

 

[retired baker]

First thank you for your time explaining about the problem. Right now I know all the problem come from the bad-dough from factory. They gave us very old dough which almost passed it age

in future you can test the yeast in the dough by putting a small chunk in warm water in a glass.
if it sinks then float after 15 minutes its good.
If it floats immediately its expired. You could try cooking it immediately but its probably gone.