Is it true that yeast doughnuts fry best when they are chilled in the retarder before frying?

Yeast doughnuts indeed benefit from being chilled in the retarder before frying. When doughnuts are chilled, the gluten in the dough relaxes, which helps improve their texture and overall rise during frying. The cold temperature slows down fermentation, preventing the dough from over-proofing. This results in a more controlled and consistent frying process.

Chilling the dough also enhances the flavor as the fermentation process continues slowly in the cooler environment, allowing for a more complex and developed taste. When they are fried after proper chilling, the doughnuts achieve a desirable light and airy texture with a nice golden-brown exterior.

The idea that doughnuts fry best when chilled contrasts with the assertion that this is not true. Therefore, the statement that yeast doughnuts fry best when they are chilled in the retarder before frying is correct.