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ChefSteps

V8
Texture: Very tender crumb structure. This time it sprang back slightly when bitten into. The diastatic malt definitely played a role in breaking down the starches into sugars, leading to a tenderer crumb. There was much less fat absorption in the doughnut, because of the increased protein in the dough. Flavor: Has a nice balance to it now. The diastatic malt elevates the sweetness just a touch. Color: Color forms well when frying in this recipe due to the milk powder. Don&#39;t see much of a reason to mess with it.I was very happy with V8, produced a doughnut that the team really enjoyed. It&#39;s ready to have a glaze developed for it. With the craziness upon us during the holidays, we&#39;ll post a final version of the doughnut (with glaze) next week. We hope everyone has a lovely holiday!