December 6, 2021 - 10:17pm
how do i achieve open crump doughnut?
I would like to make a sourdough doughnuts with a more open crumb like the crust on a pizza. Its my understanding that more open crumb is achieved through a higher hydration. Would making a dough with less fat from butter and eggs and using more milk/water achieve this? Would I need an extruder to accomplish this? I’ve seen on the forum that frying directly from the metal rack prevents deflating of doughnut. Would this also be helpful? How far can I push the hydration before the dough has difficulty proofing upward rather than pooling out? Thanks in advance for any guidance.
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It is not so much hydration but gluten development and dough consistency that matters. Pannetone dough for example has very low hydration, little water, and high amount of fat, it is so soft, it feels like flowing and it needs a tall mold to rise up as it proofs.
If you fry that pannetone dough you would have a very open crumb like in some kinds of pizzas or in baked panettone. Use silicone donut molds for proofng them before baking to help them rise upward.
Panettone dough is just one example of enriched dough with an open crumb. Your donut formula doesn't have to be that rich, but it has to be that soft and that well kneaded in order to have an open crumb.
Your photo of the open pizza crust reminds me of Krispy Kreme glazed yeast doughnuts here in the US.
But the thing is, I don't remember ever seeing an online photo of a home-made yeast doughnut that compares to the open-crumb Krispy Kreme glazed yeast doughnut.
What country are you in? And are you looking to make the open crumb yeast doughnut in a commercial environment or a home kitchen?
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The recipe you want to search for will likely be called "glazed yeast doughnut" and might also be described as "Krispy Kreme copy cat" or "copy-cat" or "copycat".
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It may also be that Krispy Kreme glazed yeast doughnuts are made with a type of commercial flour that cannot be matched with normal grocery-store flour. You may have to buy a 50 pound bag of specialty flour.
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Example: This one claims to be a Krispy Kreme copycat, and the one photo looks good, but they don't show the inside. https://www.justapinch.com/recipes/breakfast/other-breakfast/krispy-kreme-original-glazed-doughnuts.html
I am in the US. Over the weekend I tried the cacio e pepe doughnut from Doughnut Pl
ant. This is the crumb I am aiming for. Also, I saw something in another post about doughnut flour. What makes this flour different from other flours?
https://www.instagram.com/p/CVbnnZmDVD_/?utm_source=ig_web_button_share_sheet
https://www.instagram.com/p/CSxnvDdnUtq/?utm_source=ig_web_copy_link
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