Donut Cookies Recipe | Dr. Oetker (2024)

FAQs

What is the best flour to use for donuts? ›

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.

How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked. 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.

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.

Sugar: Sugar sweetens the doughnuts, but it also feeds the yeast, increases its activity, and tenderizes the dough. Eggs: Eggs provide structure and flavor. Butter: Melted butter promises enhanced flavor. Salt & Vanilla Extract: Both add flavor.

Donut: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Sugar, Cake Donut Mix [Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Nonfat Dry Milk, Egg Yolk, Leavening (Sodium ...

Canola oil specifically is the one of the best choices because it has a light color, mild flavor and a high smoke point making it ideal for frying donuts.

Yeast donuts are essentially the kind that you'd get at a typical donut shop, like Krispy Kreme. They're leavened with yeast and then fried, resulting in a donut that's puffy, airy, and light, and they're usually covered in some kind of glaze.

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.

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.

In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes. Bake 12 minutes in the preheated oven, until golden brown.

Should you knead Doughnut dough? ›

It should become frothy, indicating it's active. 2. **Kneading:** Knead the dough sufficiently. This develops the gluten structure in the dough, which gives doughnuts their soft texture.

The doughnuts may contain potato

No one knows for sure, as the recipe is reportedly locked in a vault at the company HQ in Winston-Salem, North Carolina. However, according to food historians, mashed potato may be the secret ingredient – and the company claims it hasn't changed the recipe much since the early days.

What makes Krispy Kreme doughnuts so good? Sugar and fat are generally regarded as ingredients that cause food to taste good and donuts of any sort contain those. Krispy Kreme donuts are fried in fat so that enhances the flavor versus baked varieties.

Old-Fashioned Doughnuts

They tend to have a bit more crunch on the outside, both by nature of the style and due to the increased surface area. An "old-fashioned doughnut" generally suggests a plain sweet base, though chocolate old-fashioned doughnuts are quite prevalent as well.

Yeast or raised doughnuts benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create the lightest of pastries.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Use Cornstarch or Rice Flour

Michael says that cornstarch or rice flour in combo with flour will give you the crunchiest batter. Even cake four will cook up crunchier than all-purpose flour because it doesn't have a high gluten level.

Wheat flour is used in the base of our classic doughnut recipe. Therefore, all our doughnuts aren't suitable for those requiring a gluten-free diet. All eggs used here at Krispy Kreme are 100% free-range.