http://savoringkentucky.com/wordpress/2008/11/09/reedflavor/ It's Good All Over. Fri, 23 Jul 2010 10:34:43 +0000 hourly 1 http://wordpress.org/?v=3.0 http://savoringkentucky.com/wordpress/2008/11/09/reedflavor/comment-page-1/#comment-12937 Rona Mon, 17 Nov 2008 17:18:45 +0000 http://savoringkentucky.com/wordpress/?p=461#comment-12937 Couple of guesses about ways to prevent depoofing: You could try making the dough just slightly stiffer, with a little more flour, so the doughnuts are less finicky. You might try frying a tidbit earlier, so shortening the rising time, if the doughnuts get plenty puffy plenty fast. Over-rising is the one thing that will yield a flat, greasy, not wonderful homemade doughnut. Since kitchen/yeast/flour/moisture conditions are infinitely variable, it's really hard to know just when the doughnut is risen to the max - but it works to err on the side of a bit less rising, and trust the hot grease to do a final poof for you. Finally, I think when I've had particularly soft, particularly well-risen doughnuts and I know I'm going to deflate them some in transfer, I try using my thinnest metal spatula (the egg-turner kind, not the bowl-cleaner kind) and I slide it gently under each doughnut and kind of push the whole thing gently into the grease with another spatula. In other words, I try to avoid lifting with fingers or tongs when I have to. Best wishes for doughnut success! Couple of guesses about ways to prevent depoofing: You could try making the dough just slightly stiffer, with a little more flour, so the doughnuts are less finicky. You might try frying a tidbit earlier, so shortening the rising time, if the doughnuts get plenty puffy plenty fast. Over-rising is the one thing that will yield a flat, greasy, not wonderful homemade doughnut. Since kitchen/yeast/flour/moisture conditions are infinitely variable, it’s really hard to know just when the doughnut is risen to the max – but it works to err on the side of a bit less rising, and trust the hot grease to do a final poof for you. Finally, I think when I’ve had particularly soft, particularly well-risen doughnuts and I know I’m going to deflate them some in transfer, I try using my thinnest metal spatula (the egg-turner kind, not the bowl-cleaner kind) and I slide it gently under each doughnut and kind of push the whole thing gently into the grease with another spatula. In other words, I try to avoid lifting with fingers or tongs when I have to. Best wishes for doughnut success!

]]> http://savoringkentucky.com/wordpress/2008/11/09/reedflavor/comment-page-1/#comment-12936 Marybeth Mon, 17 Nov 2008 17:03:26 +0000 http://savoringkentucky.com/wordpress/?p=461#comment-12936 Hi Rona, I made your cinnamon rolls this past weekend, and they were great! I divided the dough in half to also make donuts; they didn't turn out and I wanted to know how you picked them up off the baking sheet without "de-poofing" them. Thanks, marybeth Hi Rona, I made your cinnamon rolls this past weekend, and they were great! I divided the dough in half to also make donuts; they didn’t turn out and I wanted to know how you picked them up off the baking sheet without “de-poofing” them. Thanks, marybeth

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