Donuts w/ Richard Bies: flour type?

[Sussan Estela Olaya]

Hi SC.

For traditional doughnuts or classic dough, it’s best to use medium or moderately strong flour, with a protein content between 10% and 11%. This allows for enough gluten development to support fermentation and frying without making the doughnuts tough.

Avoid using weak flours (like cake flour), which don’t provide enough structure.It’s also unnecessary to use high-strength flour (like that used for bagels), as it can make the dough too dense.

As for your second question, when making a cocoa glaze with water and powdered sugar, it’s usually best to use Dutch-processed (alkalized) cocoa powder. That’s because:

▪️It has a smoother, deeper flavor, ideal for elegant glazes.

▪️It dissolves more easily and gives a richer color.

▪️Natural cocoa is more acidic and tends to clump when mixed with water.

I hope this information is helpful! Let me know if you have any other questions,happy to help.

Best regards.