Why does my doughnuts always turn out this way? [closed]

Why does my doughnuts always turn out this way? [closed] - Close-Up Photo of Pink Donuts

Why does my doughnuts always turn out this way every time I cook them.they turn out small always and they never look like recipe,they taste a little sour crumbly,and as you can see the doughnuts also have cracks ,I noticed that with the dough before I fried them.i proofed them for 4 hours I pocked them to check if it was proofed before frying them and it would rise up very quickly.also they don't have the white line on them.they never get the white line on there I follow the recipe always correctly so why do they always turn out this way.these are the doughnuts I baked yesterday,this is the recipe I followed this is how it was suppose to look like.with every doughnut recipe I try to follow they never turn out so well.ive done everything I can to fix this no luck.






Pictures about "Why does my doughnuts always turn out this way? [closed]"

Why does my doughnuts always turn out this way? [closed] - Closeup Photo of Doughnuts
Why does my doughnuts always turn out this way? [closed] - Pink Doughnut with Colorful Sprinkles inTilt-shift Lens
Why does my doughnuts always turn out this way? [closed] - Doughnut Topped with Colorful Sprinkles in Tilt-Shift Lens



Why do my donuts deflate?

If the donut collapses when touched, it is overproofed. Frying -- Proper temperature of the shortening is 375\xb0 F (190.5\xb0 C). Allow donuts to dry off at least five minutes before frying. Let the underside attain a golden brown color (55 to 60 seconds) then turn and finish the second side.

Why did my donuts turn out 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 does my doughnut shrink after frying?

What is this? Balled up donuts \u2013 if the dough has not had enough time to rest (especially donuts cut from the second re-roll), they tend to shrink (in width, not in height) and ball up when fried.



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