New answers tagged dessert
As explained by others, you need a sufficient mass ratio oil/doughnut to do the job properly, so the quantity of oil used can't be reduced significantly unless you are willing to do your doughnuts one by one and wait in between. However, I think the issue might be exagerated: If you fry donuts often, keep the oil and reuse it for that purpose - not an ...
Make Raised Donuts instead of Cake Donuts The reason for this is that raised donuts don't have any sweeteners added to the dough, so will not leave any sweetness or anything on the oil. Alternately, you could make cake donuts without putting sugar in the dough, and instead glaze or powder them as normally done with raised donuts. Use Shortening, not Oil ...
Donuts are a deep fried food. The texture of deep fried food is unique and cannot be duplicated by other methods. If you bake doughnut dough, you will get small rolls, which will have a similar aroma, but not the same combination of moist, soft inside and fat-crispy outside. You could bake it, as with any other yeast dough, only nobody will recognize it as a ...
Oil can be re-used multiple times, especially of you have a deep fryer. Alternatively, you can use an oil filter to reclaim oil after usage. I'm not sure where the "waste" you speak of is coming from. [Edit] While I have never noticed a particular issue with oil carrying over a 'sweet' flavor after frying doughnuts I have not done a lot of doughnuts. If I ...
I'd used ghee in an icing recipe because I'd run out of butter, and the texture was all wrong. Added a little milk after reading this and boom - the texture immediately improved. Some of the fat content separated, but I just poured it off and the icing was fine. I can recommend the combination of ghee and milk as a good substitution, at least for icings.
Ghee doesn't work well with the oven nor microwave. I suggest you use real butter store-bought and walk some extra miles if you don't want to gain weight.
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