What do donuts taste like

I gotta be following U 4 the tutorials. Hi, I followed this exact recipe save for the eggs, I used one instead of two yolk. But my dough was too sticky too handle before I refrigerated it and after refrigerating over night it was still very sticky. I added flour before cutting but still. I had to fry them like dat to avoid going over the recipe. What could be the problem. Hi Halima As noted in the recipe, this is a sticky dough.

If the dough is kneaded properly, then the gluten will develop, making the dough shiny, satiny and tacky So still sticky but not messy. Do you mean tacky or sticky? Thanks for the guidelines and all, almost the same as mine except for the butter, I want to ask a question, why does ring doughnut taste entirely different from round doughnuts bomboloni?

Hi Hadizah If the two types of donuts use different doughs, that can result in different flavors. A change in the ingredient amounts can lead to differences in texture and flavor.

Hi Hadiza, I have linked to the video in the post here as well. You can find it just above the recipe card. I hope that helps! Hey Dini Any chance we can use an air fryer or bake it in the oven? The thought of a whole wok of oil terrifies me.

Hi Chris These doughnuts are meant to be fried. Thanks dear, when cut the doughnuts, where to put them to rise in the refrigerator or at the room temperature. Great recipe, thanks! My donuts ended up darker than yours. I kept the oil at deg F and flipped them after 45 — 60 sec. The oil was reclaimed from previously making 2 or 3 batches of donuts. Could that be my problem? Hi Dave0 Thank you! When using oil that has been used a few times it could have an impact on the donuts that are fried in them later.

The video only shows the milk being used. Could you clarify the amount of liquid to use. Seems like a lot of liquid. This whole amount is sufficient to hydrate the dough and also keep it soft, so you end up with fluffy doughnuts. Author: Dini K. Servings: 12 x 3. Mix on low speed with the paddle attachment or kneading hook on your mixer, until the mix comes together.

If you used the paddle mix, switch to the dough hook and start kneading the dough. Add some flour, if you need to get the dough off the sides of the bowl. Add the rest of the flour if needed, to form a soft dough ball. Knead the dough for about 5 - 7 minutes until you have a soft, shiny, slightly tacky dough. Knead the dough for a couple of minutes in your hands till you have a smooth dough ball. Place this ball of dough in a lightly oiled bowl with enough room to rise and cover with plastic wrap.

If you are pressed for time, you can let it proof in the fridge - for at least 12 - 24 hours, and continue from step If you allowed the dough to rise at room temperature - gently release the air in the dough and refrigerate it overnight, for a second slow proof. This helps develop the flavours of the dough better and the dough is also easier to handle when chilled. However, you can roll out the dough and start cutting at this point if you wish. But I recommend leaving it overnight - or at least a few hours in the refrigerator.

Cut out Place the doughnuts and doughnut holes on a parchment paper. Knead the left over dough lightly and let it rest for about 30 minutes, and repeat rolling and cutting once more. Cover the cut doughnuts and doughnut holes with plastic wrap and let them rise for about 1 hour see tips in the post to check if the doughnuts are proofed properly. Heat a good amount of oil or shortening the doughnut needs to float at least 2 inches above the bottom of the pan in a heavy bottomed pan.

After 30 - 45 seconds, check to see if the doughnut has turned a golden brown. If it has, flip it over. If it hasn't, leave it for a few seconds longer and then flip it over the doughnut will darken as they cool down, so be careful not to let it darken too much while frying. To glaze, place a doughnut in the prepared glaze and turn to coat it completely.

Then keep it on a wire rack to let the excess glaze drip. Sprinkle with funfetti or sprinkles if you like, before the glaze sets. For the Glaze Sift the icing sugar, add vanilla and whisk in the milk or water - 1 tbsp at a time, until you get a pourable consistency.

Add colouring if you like. If you have too many doughnuts, freeze them individually, then thaw them out later when ready to eat. Did you make this? Tag me on Instagram! More Recipes You'll Love Cardamom and Blueberry Glazed Doughnuts. The Simpsons Doughnuts! Leave a Review Cancel reply I love hearing from you!

Submit your question or recipe review here. Your email address will not be published. Rate this recipe: Made this? Rate this recipe:. I hope to hear back from you and hope the information helps! Thank you so much! Peanut Oil is a horrible oil to fry doughnuts. Absolutely disgusting. Spend a few extra pennies an ounce to buy rice bran oil if you insist on a vegetable oil.

You won't have that horrible peanut oil after taste in your mouth for hours. The best oil for doughnuts is the original frying oils from antiquity — lard and beef tallow.

Butchers will often give it to you free, my supermarkets charges 15 cents per pound for nice beef fat trimmings. I will guarantee you'll be ruined for life — you'll never fry a doughnut in vegetable oil again. I know, I know, it's like asking you to fry your doughnuts in an agent orange and nuclear waste combination. Do yourself a favor and read up on the subject.

Animal fats have been condemned by Crisco type manufacturers for over years, it now being proven it was all a big lie. Proctor and Gamble even sold their flagship Crisco product because of litigation over all the heart disease the trans fats caused.

Wow…That takes me down memory lane for sure. I think we grew up in the same town. It was located on State and University across from where the Mall is now. His donuts were to die for and I ate way too many. My most favorite donuts after my father retired was the donuts at the SpudNut on Center Street. The crunchy topping of whatever it was that had the taste of cornflakes,coconut and walnuts was to die for.

Have you ever found a recipe that works for Spudnuts? I would love to have you try to make the spudnut with the cherry glaze. I believe they used some of the shake flavoring from Lyons that you can get from Orson Gygi. It has the maraschino cherries chopped up in it. Do you know of a spudnut shop in our State of Beehives? I will be coming for my daughters wedding in June and that would be awesome to serve those at the breakfast. Thanks for the fabulous site and simply amazing recipes.

I am loving them. I have never tried making spudnuts, but they are definitely on the list of recipes I want to make!! I wish they were more common!! Skip to primary navigation Skip to header navigation Skip to privacy navigation Skip to recipe navigation Skip to travel navigation Skip to main content Skip to primary sidebar about Travel and Foodie Adventures contact. Join my Free Recipe Club. Looking for more free recipes? Print Recipe. Pin Recipe. Description Sometimes plain is the best — especially when it comes to these Glazed Doughnuts!

Cover with plastic wrap and let it stand at room temperature for 20 to 30 minutes, until bubbles form. Place the remaining flour and the salt on top of the sponge. Put the bowl on the stand mixer, and using the paddle attachment, mix on low speed for 2 minutes. Scrape down the sides of the bowl and change to the dough hook.

Increase the speed to medium and knead the dough for 5 minutes. The dough should be tacky. Turn the speed to medium-low and add the butter, one tablespoon at a time. Scrape down the sides of the bowl. Mix for 5 minutes, or until the dough is smooth. Scrape down the sides of the bowl again and cover the bowl with plastic wrap. When the dough has doubled, turn it out onto a slightly floured surface. Roll into a inch square and wrap with plastic wrap. Place it in the freezer for 20 minutes.

Take out of the freezer, and using doughnut cutter, cut out the doughnuts. Dip the cutter in flour each time to make cutting easier. Place the doughnuts on a sheet pan covered with parchment paper.

Cover with lightly sprayed plastic wrap and let rise for 30 minutes. In a deep heavy skillet or deep saucepan fitted with a deep-fry thermometer or a deep fryer heat oil to F. Cut the parchment that the doughnuts are sitting on into squares, each square holding a doughnut or a doughnut hole.

Carefully slide 4 doughnuts off their parchment into the oil. After 30 seconds, turn the doughnuts over, cook for 1 minute, then flip it back over a cook for an additional 30 seconds.

Remove from oil and let them drain on paper towels. Once they are cool enough to handle, dip them in the prepared glaze recipe below. Donuts contain a lot of water. Normally, if you just let a donut sit out, the water will evaporate into the air and the donut will get dried out stale.

When some of the moisture left your donut and evaporated into the air, the easiest place for it to stick was to the sugar, converting it to sugar water. For the yeast to hold on to the air bubbles well you need to knead your dough very well, just like with a bread dough. During kneading you want to develop gluten. Gluten are the proteins in bread. Place them in a storage container. Frosted donuts should be placed in a single layer to prevent them from sticking together.

Most of the time, you can stash the container in your cupboard, the exception is dairy-based cream-filled donuts, which should be stored in the refrigerator. Begin typing your search term above and press enter to search.

Press ESC to cancel. Skip to content Home Ethnicity What makes yeast donuts different? Ben Davis March 27,