Re: Dough… For Donuts. Any donut makers on here? Flour for TENDER yeast donuts?

The delicate balance between hydration, fat content, oil temp, donut size/shape, and frying time is more important to me than flour type. Unlike baked goods, the heat transfer of hot oil gives a small window to hit that sweet spot for texture. As with pizza, just because it looks like it is perfectly cooked doesn’t mean you nailed it.