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ChefSteps

This is part of a recipe development series. 
Flavor: Sweetness level is right where is should be. Texture: Was not impressed with the diastatic malt powder. Was hoping it made them even more tender but it didn&#39;t seem to make that much of a difference. Starting to think I should use a different flour, equal parts pastry flour and bread flour. Looking for a less dense doughnut. Noticed that my dough got a bit too dry in the proofing process causing some to not expand well enough while proofing and frying, causing a variation in size. Color: Good, played around with frying time and temps. This explaining the variation in the colors in the photos.Overall this creates a decent doughnut but it&#39;s not exactly what I had envisioned. V3 will be in more of a technical recipe direction. Will be designed around creating my own blend of flour to replicate AP flour that has been traditionally used for doughnuts. As well as eliminating the first stage of rolled proofing and going with a fermenting in a ball shape rolling out thicker and portioning for the final proofing.