ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

ChefSteps

Because V2 ran a week ago, we felt it was necessary to try to recreate it so we could compare it to V6, which has the new diastatic malt powder. But, there was no more of the old diastatic malt. So a batch of V1 was thrown together in its place. We did stick with our evolved proofing process, it&#39;s less finicky this way and yields a more consistent end product. V6
Texture: Very tender crumb structure. When you pull the doughnut in half it doesn&#39;t just break straight across, it almost flakes in layers. We believe that is due to the starches being broken down to sugars in the dough. There was very little fat absorption in the doughnut through frying due to the high amount of protein in the bread flour ( 13.25% ). Flavor: Touch of a cake flavor to it, but we already knew it would be from the original trials. To be honest the flavor is getting boring to eat, seeing as though we are eating these every day. Cranking up the mace and adding vanilla beans instead of extract would be fun and new for us. Dang or even adding tangerine essential oil to the dough and rolling them after in cocoa powder and sugar........WHAT! Color: Color forms well when frying in this recipe due to the egg. Don&#39;t see much of a reason to mess with it.Other thoughts: Found that the dough with the malt powder had a more consistent rise. This may be due to the enzyme converting the starch to sugar allowing it to slack out creating a more tender dough. Proofing on a greased parchment paper helped keep all sides of the doughnut moist. If the bottom dries out too much it tends to crack with the sudden expansion when fried. Very happy that V2 was revisited.For V7 we would like to taste V3 with diastatic malt as well as adding cysteine. We feel that this trail would give us a good idea if we want to go in the direction of a refined V2 or a refined V3.