I made Joanne Chang's doughnuts which are essentially a brioche dough.
She says to let them rise for 2-3 hours or until they are doubled in size after cutting them out.
I couldn't tell if they were doubled in size and I was worried I was gonna overproof them because some reviews said the proofing times were off.
After about 2 hours I started frying them and they puffed up, but a lot of them had giant air bubbles start forming on part of them as they fried so they look uneven and oddly shaped.
Is that a sign of under proofing or overproofing? Or something else?
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