First ones were ok. I know now what Wayne Schmitt was saying about careful handling. They deflated as I tried to carefully place then in the oil. Surfac got a little wrinkly too, not good. Still tasty despite old-tastin butter in the glaze.
Turned out a bit chewier and not as fluffy as expected. Probably because of bread flour and hydration level. Good browning though and cooked thru, about 365-370 with 30 sec per side.
Today's were better. Leftover dough more than double after 24 hrs in the fridge. Cut into strips, I let them rise about 1.25 hour, on strips of foil as Wayne suggested. Then dropped in oil with foil, stripping it off carefully during the cooking.
Much better result! Fluffier and lighter than #1. However at 370 for 1 minute total, it didn't cook the logs thru, still a tiny bit of raw dough in the middle. Probably needs 355-360 for 1.5 minutes. Glaze was much better: powdered sugar, just a touch of milk and a touch of vanilla. Did firm up nice after it dried.
For the future I'm thinkin higher hydration, gentler handling, longer rise, cooler but longer fry?
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