Why might a chef choose to chill doughnuts before frying?

Chilling doughnuts before frying is an important step primarily because it ensures a proper frying texture. When doughnut dough is chilled, it allows the fats in the dough to solidify slightly, which can lead to a more stable structure during frying. This stabilization helps prevent the dough from spreading too much in the hot oil, resulting in a doughnut that is airy and has the desired shape.

Additionally, cooling the dough can create a better fry by reducing the overall temperature of the dough when it is placed in the oil, which can help achieve a golden-brown exterior while ensuring that the inside cooks through without burning. The chilling process also allows the gluten to relax, which contributes to a light and tender final product.

While there may be other benefits associated with cooling dough, such as flavor development or a potentially simplified process in terms of timing, the primary reason for this step is its critical role in achieving the right texture during frying.