I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively prevent this, and keep them gorgeous and fluffy?
I imagine the problem is twofold - not making them stick in the first place, and also maybe using a specific implement to slide them off. Any ideas are appreciated, and will be tested!
Edit for details: I use a non-stick tray - they come off it easily, but the deflation is the real problem.