Simplest Sugared Doughnuts Recipe on Food52 (2024)

FAQs

What is the secret for soft doughnuts? ›

There's only one way to make doughnuts even softer and fluffier and that is by scalding some of the flour. Scalding is a technique used to not only make bread softer, but also to make it stay soft for longer. You can use it for pretty much any recipe you like.

Zeppole. These fried doughnuts are of Italian origin. Their texture can either be fluffy or dense, depending on what type of dough they're made with. They're often topped with a sprinkle of powdered sugar.

The ability to do this all in one swish in their food truck makes for the freshest, most delicate, and fluffiest donut you'll ever have. Why is an Amish donut so special? Amish doughnuts follow traditional recipes and are always made from scratch. The basics include sugar, flour, milk, yeast, and eggs.

Yeast donuts are lighter with a puffy, malleable quality and a slighly chewy texture. Cake donuts have a dense, more compact crumb and a sturdy, crisp exterior shell. Cake donuts are rich and buttery because of the amount of butter in the batter.

The secret ingredient, mashed potato, gives the donuts moistness and tenderness. It's rumored potato is in the secret Krispy Kreme recipe too! The first Krispy Kreme shop was opened in 1937 in North Carolina by Vernon Rudolph, who used his uncle's yeast-raised donut recipe.

Yeast-raised: Krispy Kreme donuts are yeast-raised, which gives them a softer and fluffier texture compared to cake donuts, which are denser.

Round yeast donut, without the center cut out! Dipped. in white icing, and topped with either lemon or cherry. jelly!

In informal speech the phrase is used to highlight stupidity. E.g. You Donut. An individual whom is extremely stupid. Lacks intelligence and common sense. An idiot.

Female Red Cross workers answered the call to duty again during the Korean War. In its early stages, they earned the endearing nickname, “Donut Dollies,” turning out up to 20,000 donuts a day for American Soldiers disembarking troop ships in Pusan.

The Honey Dew Coconut Jelly Stick is the most calorie and sugar-heavy donut on our list with 590 calories and 40 grams of sugar per stick. Not only that, but it has a whopping 680 milligrams of sodium, which is almost a third of the recommended daily limit.

What are holy donuts made of? ›

The Holy Donut in Portland, Maine, isn't just any donut shop. Instead of baking traditional yeast and cake donuts, the shop makes donuts from potatoes. For Leigh Kellis, owner of The Holy Donut, locating a good donut proved tricky.

Per capita, Canadians eat the most doughnuts compared to all world countries.

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

If you're eating a jelly- or a cream-filled doughnut, you are eating a yeast doughnut. Of course, the pinnacle of the yeast doughnut variety is the Original Glazed made by Krispy Kreme (more below). Cake doughnuts, on the other hand, are denser—dare we say, cakier—and better for dunking in your coffee.

For example, the Old Fashioned Cake Donut has a mild vanilla flavor with a slight nutmeg finish. These donuts take about 12-15 minutes to create from start to finish. A French Cruller* has a soft, airy texture with a pleasant light “egg-like” flavor. The center of the French Cruller is wet with a crunchy exterior.

Use buttermilk: Buttermilk helps to tenderize the dough and add moisture. Add eggs: Eggs add richness and moisture to the dough. Add oil: Oil helps to keep the donuts moist.

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

Underproofed – leads to stiffer (denser) donuts that don't puff up well when fried. Cracked donuts – this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.

Yeast. Yeast is a tiny yet magical organism that helps doughs of all kinds rise. Without yeast, your doughnuts might resemble dense disks rather than fluffy rings. There are a variety of types of yeasts available for purchase, and some bakers even capture native yeasts to create their own unique doughnut dough.