Questions tagged [doughnuts]

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I am doing two batches of dough, one after the other, is it okay to proof them both in the same Tupperware in the fridge?

I want to make a big batch, but i also want to use my stand mixer so i am making two small batches
Taorerei's user avatar
2 votes
0 answers
374 views

Why do my doughnuts always deflate while frying?

I've had this problem for a while. My doughnuts never puff up well in the oil. They sink while frying, they don't have the white line around the edge, feel hard, taste hard, and look crumbly like ...
Crystal's user avatar
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0 votes
0 answers
113 views

Why did my colored doughnut change colors?

Some time ago, I made a doughnut recipe, I only made yeast doughnut once a few years ago, I don't have experience with yeasted bakery products. I baked the doughnuts instead of frying. I also added ...
Nur's user avatar
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0 votes
0 answers
35 views

Custard Filled Donut [duplicate]

If I purchased a fresh custard filled Boston Cream donut on Saturday and left it at room temperature is it still ok to eat on Monday?
Dennis's user avatar
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1 vote
0 answers
279 views

How can i create a crunchy exterior with and airy interior donut?

I am attempting to make a donut that is crunchy on the outside and airy and lite on the inside with simple ingredients (yeast, flour, water, sugar.) I have tried different variations (+/- flour, +/- ...
Starts's user avatar
  • 11
2 votes
1 answer
185 views

Baked Apple Fritter

I know I know I know... apple fritters SHOULD be fried. I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by baking apple fritters in an oven. I'd ...
StevenXavier's user avatar
  • 1,708
4 votes
1 answer
579 views

Donut-style Glaze Cracking

I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only sometimes when the glaze has set, some get a ...
StevenXavier's user avatar
  • 1,708
1 vote
1 answer
78 views

Weird-shaped jelly doughnuts

I tried making Sufganiot (a kind of jelly doughnut) this Hanukkah, and ran into a problem. I've let the dough rise, made balls, then let them rise again. However, all balls split along the seam lines (...
Galastel supports GoFundMonica's user avatar
6 votes
3 answers
4k views

How long and at what temperature and with what oil should doughnuts be fried?

I just gave this recipe a try and the results were as follows: The first doughnuts to be fried, sat in for the full time period listed in the recipe (3 minutes each side) and came out nearly black. ...
Knight's user avatar
  • 305
0 votes
2 answers
3k views

Which oil is best for Zeppole? [duplicate]

Which oil is best for frying Italian doughnuts?
user66231's user avatar
2 votes
1 answer
2k views

Frying donuts split along the sides

So, I rolled out some lovely old-fashioned donuts and cut them out... got my oil to 340... and proceeded to fry them. Instead of lovely “blistering” at the top of the donut, mine seemed to split along ...
El Guapo's user avatar
  • 339
0 votes
1 answer
351 views

Water content in beignet dough

When I add the indicated amount of water to my beignet recipe, I end up with humid flour: not enough moisture to form a dough of any kind. It seems apparent to me some minor adjustment to the water is ...
Phil Frost's user avatar
9 votes
3 answers
6k views

why does doughnut powdered sugar seem cool?

Why does the powdered sugar which coats the outside of powdered sugar doughnuts give that amazing cool sensation on your tongue, when the powdered sugar in the box I buy from the supermarket does not? ...
Lorel C.'s user avatar
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2 votes
2 answers
2k views

Why are jelly donuts usually raspberry flavored

Why are jelly donuts filled with raspberry flavored jelly unless specified otherwise. There are lemon filled, strawberry filled, etc but if you just ask for a "jelly donut" it will be raspberry ...
brian's user avatar
  • 53
1 vote
1 answer
1k views

Keeping Donuts fresh

Is there a way to preserve donuts and sell them in retail packaging, similar to how you would buy chips and cookies at the supermarket. I see Entenmann sells packaged donuts but I'm curious to know ...
Mike's user avatar
  • 11
2 votes
1 answer
358 views

Why don't filled doughnuts have compressed dough around the filling?

How are doughnuts filled? I thought they were just injected in but that would compress the dough. The custard jam etc does not appear to be cooked so I assume it is filled after the cooking process. ...
PStag's user avatar
  • 251
0 votes
1 answer
116 views

Can you use cooking oil to make "African Drop Doughnuts"?

Do you have to use deep-fry oil or corn oil to make "African Drop Doughnuts" or can you use cooking oil?
Dee7's user avatar
  • 1
1 vote
1 answer
102 views

What is the best way to go about developing and formulating a product?

I hope this is within posting guidelines. I have an exciting vision for a product but I have no formal culinary experience (mixing, baking, etc) I do have extensive knowledge in the field of nutrition ...
Mike's user avatar
  • 21
7 votes
2 answers
2k views

Baker's Percentages for Baked Doughnuts?

I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine along with some online options, I have ...
Stephen Eure's user avatar
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0 votes
0 answers
45 views

Why won't my crueler rise [duplicate]

I followed a recipe for cruelers that came out delicious! Unfortunately they didn't puff the way I was expecting them to. Just wondering if Anton might know why or have some tips for getting them to ...
MegaMark's user avatar
  • 601
30 votes
1 answer
8k views

Why does my glaze soak into my doughnuts?

I fried up some yummy doughnuts and let them cool. Shortly after glazing them, I noticed that the glaze has soaked into the doughnuts. How can I prevent this from happening?
MegaMark's user avatar
  • 601
2 votes
1 answer
2k views

Why do doughnuts have holes?

We're all familiar with the ring doughnut as an American confection. One thing I've always been curious about is why they have holes in them (or are toroidal in shape). What advantages, if any, does ...
bwDraco's user avatar
  • 197
2 votes
1 answer
9k views

Why are my doughnuts raw in the middle?

I recently began making doughnuts. I did a few experiments. The first time I followed the recipe exactly and they came out perfectly. Large, airy, and soft. But on day 2 they were too dry and lost ...
Megasaur's user avatar
  • 1,708
3 votes
1 answer
5k views

What is the difference between doughnut and krapfen?

I have been in a shop where you were able to see how they made doughnuts. The first thing I thought was that they were krapfen. Are there any differences between krapfen, and doughnut? Does one use ...
apaderno's user avatar
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