Tips On Frying “donut Holes” Using Blueberry Muffin Mix, Please. I Added Some Self Rising Flour And Baking?
Saturday, October 31st, 2009 at
5:42 am
soda (in additon to the milk called for in the regular recipe) in order to thicken it up so it would hold together in the fryer. They came out OK, but the oil penetrated just a bit too far into the “ball” (the donut hole). Thanks.
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Tagged with: Added • baking • Blueberry • Donut • Flour • Frying • Holes • Muffin • Please • Rising • self • Some • tips • Using
Filed under: baking
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They sound good, they do. If the oil soaked into the dough a little too much, it is probably because it was not hot enough. Oil or fat that is too cool (even though it may feel hot) will run right in the dough and stay there. To fry donuts, the oil should be between 360 and 370 degrees to start out. If you put too many donuts into the pan at one time, it will reduce the temperature of the oil too much and you’ll get that greasy effect. Also, make sure to let the oil come back up to temperature before you add in the next batch. If you don’t have one, I suggest investing just a few dollars in a good candy thermometer. Using one will ensure your are always frying at the optimal temperature. That’s what I use when frying things like donuts.
That’s too fluffy a mixture to fry well. Make your own donuts adding blueberries to the batter, much better.