How can i create a crunchy exterior with and airy interior donut?

I am attempting to make a donut that is crunchy on the outside and airy and lite on the inside with simple ingredients (yeast, flour, water, sugar.) I have tried different variations (+/- flour, +/- water, different oils) but no luck. What should I add or add more/less of to accomplish this?

doughnuts

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What makes a donut hard?

Frying at too low a temperature will result in greasy doughnuts with a tough crust. Try this: Watch the oil's temperature carefully as you fry and adjust the heat as needed to maintain a temperature between 350\xb0F and 360\xb0F.

Why are my donuts chewy?

Prove too long and the dough will fall apart in the fryer, underprove and the doughnut will turn out dense and chewy.

How do you deep fry donut holes?

Scoop and Fry the Donuts

Now pour in about 2 inches of canola, corn, or vegetable oil into a heavy-bottomed pot. ...

Now use a cookie scoop to drop in 1 tablespoon-sized balls of the dough into the hot oil.

Fry the doughnut holes for about 2 minutes making sure to fry both sides.

Why are my donuts not fluffy?

Underproofed \u2013 leads to stiffer (denser) donuts that don't puff up well when fried. Cracked donuts \u2013 this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.

20 Kinds of Donuts Every Day! Homemade Place from Dough to Topping - Korean Food [ASMR]

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