Troubleshoot Doughnuts

[EleanorS]

I’m trying to make vegan doughnuts but keep getting these huge bubbles and they collapse.
Over night proofed, 500g flour, 250g water, 125g vegan block butter, 80g sugar, 7g salt, 7g instant yeast.
Any ideas what is causing this? The bubble is on the side that hits the oil first.

 

[Mona]

It looks like your vegan doughnuts might be collapsing due to overproofing or the dough being too soft. Try reducing the proofing time and make sure your yeast is fresh. You might also need to adjust the flour-to-water ratio to make the dough firmer. Ensure the oil temperature is around 350°F (175°C) to avoid rapid expansion and bubbles. Let the shaped doughnuts rest briefly before frying to help them keep their shape.


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