Why are my doughnuts raw in the middle?
I recently began making doughnuts. I did a few experiments.
The first time I followed the recipe exactly and they came out perfectly. Large, airy, and soft. But on day 2 they were too dry and lost some of their texture.
To address this problem I did 2 half batches as experiments. One I added too much butter and the other I used my sourdough starter instead of yeast.
None of the butter batch cooked properly. All had raw centres. Only 1/4 of the sourdough batch came out right. The rest were also raw in the centre.
I purposely weighed smaller amounts for my test batches. They were 10-15gr lighter than my first batch. They were also less airy. I fried them the same as far as I can tell.
Why are the smaller doughnuts coming out raw?
Best Answer
The answer is simple: your test batches were less airy, and more dense. The heat from the oil was likely unable to penetrate the dough as effectively and cook the interior.
If the recipe turned out properly the first time around, that's probably not the issue. If your concern is with storing the doughnuts (though how you would have any left is a mystery to me!) then you may want to check out more effective methods of storage. There may be some helpful guidelines in this thread.
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Quick Answer about "Why are my doughnuts raw in the middle?"
What is this? Conversely, if the oil/shortening is too hot, this results in your doughnuts browning too fast and leaving a raw center, or burnt doughnuts, or both!How do you make sure donuts are cooked?
Just be safe! If you want to check a donut on the first batch through the cook, you can stick it with a Thermapen and look for a reading in the range of 185\u2013190\xb0F (85\u201388\xb0C). After you cook one set of donuts, give the oil time to come back up to temp before cooking more. Be patient, and watch your thermometer!What happens if you eat undercooked donuts?
Symptoms include nausea, diarrhea, abdominal cramping, vomiting, fever, chills, blood in the stool, and headaches. People typically recover from these infections within a week and without the need for treatment. However, both E. coli and Salmonella infections can cause serious complications, and they can be fatal.What happens to the middle of a donut?
To fully cook the insides of the dough, the dough would have to stay in the oil for a longer time, which would lead to the outsides becoming burnt. Punching a hole in the middle of the dough, however, allows the insides and the outsides to cook evenly, creating a perfect donut.What happens if donuts are Overproofed?
What happens when a dough is over-proofed? The donuts may have coarse, open grain, poor shape, blistered or ruptured crusts, excessive frying shortening absorption, low volume, pale crust and poor keeping qualities.Gordon Ramsay Reaction Tiktok | You Donut Compilation Part 1
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