I tried making Chappsal donuts with this recipe. Maybe about 40% of the donuts I made popped and exploded oil everywhere. Advice?

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Here is the recipe I had used:

  • ▢1 cup Glutinous Rice Flour
  • ▢2 tablespoon All Purpose Flour | Maida
  • ▢¼ teaspoon Baking Soda
  • ▢2 tablespoon Sugar
  • ▢½ teaspoon Salt
  • ▢1 tablespoon Butter
  • ▢½ cup Hot Water or as needed
  • ▢Refined Oil for deep frying

I live at high altitude (above 9,500ft), so I've had to adjust recipes. I'll usually halve the leavener and it works fine. I am wondering, if my donuts were popping/exploding because of too much leavener still, or something was up with the dough? Overproofed?

I had maybe 3 of them not pop and they were absolutely delicious, but a lot of them popped, got oil in them and became too greasy. I also got burnt.

submitted by /u/LumpiaRulez101
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