Spiced doughnuts | Jamie magazine recipes (2024)

FAQs

What makes old fashioned donuts crack? ›

It is typically deep-fried, and may be deep fried at a lower temperature compared to other doughnut styles, having a crunchier texture compared to other cake doughnut styles. Frying at a lower temperature contributes to its rough, cracked texture.

Fresh Fruits: A bowl of fresh berries—strawberries, blueberries, raspberries—or sliced bananas provide a juicy, fresh contrast to the rich, sweet donuts. Fruit Compotes: Apple, cherry, or berry compotes work as a topping or a side, adding a delightful tartness and enhancing the donut's flavor profile.

Old-Fashioned Doughnuts are basically cake doughnuts that have been fried. This gives them a slightly crunchy outer shell, that's usually lacquered with glaze or dusted with sugar. The inside tends to be less dense than the cake of your typical powdered doughnut and less airy than a Krispy Kreme-style glazed.

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

Some people even experience headaches, blood sugar dips, faintness and difficulty concentrating when they skip breakfast. Studies suggest that eating breakfast can also help keep blood sugar and blood pressure levels steady and improve cholesterol levels, provided you select healthy options (not pastries and donuts).

Hydrate. Flush out all that sweet stuff from your system by hydrating ASAP with water or other low-sugar fluids, and foods high in water content. "Drink plenty of water and go for foods like watermelon, cucumbers, strawberries and yogurt," Seaver says.

The Boston cream doughnut (or Boston cream pie doughnut, also spelled donut, or simply Boston Cream) is a round, solid, yeast-risen doughnut with chocolate frosting and a custard filling, resulting in a doughnut reminiscent of a miniature Boston cream pie.

What happens if the dough is too warm? The donuts will absorb shortening, lack volume, and may be misshapen. What happens if the dough is too cold? The donuts stand under the shortening too long; they fry too slowly and tend to either crack open or to form ball donuts; they absorb excess shortening and lose volume.

'Amish crack' is a yeast-raised donut, fried, dipped in caramel, and sprinkled (heavily) with cinnamon-powdered sugar.

Cream of tartar has an acidic and tangy taste with a slight hint of citrus, similar to vinegar or lemon. It's often added to baked goods to boost the flavor of other ingredients and bring a bit of tangy zing.

What oil do donut shops use? ›

Palm oil is the basic work horse of donut frying since partially hydrogenated oils have been banned. The saturated fat content in palm oil contributes to the oil setting up on the donut surface, which helps the adhesion of powdered sugar, glazes or other toppings.