Doughnuts? More like deep fried biscuits!
I recently tried to make this doughnut recipe from Bon Appetit http://www.bonappetit.com/recipes/201... I followed the recipe exactly but found the dough to be very dry and stiff. When fried, it yielded these tough biscuity things. Gross.
Any idea what could have gone wrong or why the dough was so dry? I've never made doughnuts before but imagine the dough should be like when i've made choux. I'm inclined to think the amount of milk is off or something.
It looks like there isn't enough liquid in the recipe.
When making bread recipes, I never follow the recipe exactly. Like others have mentioned, the amount of flour in any given recipe can vary depending on the humidity, the flour. I go by feel. When I make doughnuts, I make the dough just stiff enough to roll out, cut, and hold its shape, barely. It's a wet dough.
I don't know if this is the problem, but KA all-purpose flour is higher protein than, say, Gold Medal. It's not as high protein as a bread flour, it's somewhere between standard supermarket flour and bread flour. I use KA for bread baking and find that I need to add a little extra water to get the correct consistency.
The recipe says the dough should be sticky, so if yours was very dry and stiff it was not as meant to be. It's often a good idea to hold back a bit of the flour when mixing doughs. Flour strengths vary, humidity varies, the person measuring varies... it's more important to know what the consistency of the dough should be than to follow the recipe exactly.
Did you use apple juice or milk? Did they rise until doubled? What kind of flour did you use?
I hate recipes that you volume rather than weight.
I'm guessing you used too much flour. It's impossible to know how much "3 1/2 cups all-purpose flour" exactly is, as the recipe states.
Another possible culprit is that your yeast is dead, but you said your dough was dry, so I don't think this is the likely culprit.