Breakfast donuts recipe | Jamie Oliver recipes (2024)

FAQs

What makes an old fashioned Doughnut? ›

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.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.

A great donut is the sum of all its parts - flavor, texture, fillings and freshness are all key elements.

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.

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.

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.

The best thing would be to let them rest in the fridge overnight. This has two advantages. First, longer, cooler fermentation yields better flavor in the final product. Second, making the dough last night so you can fry more quickly this morning is a great idea.

Place your donuts in storage bags or airtight containers.

If you plan on eating your donuts within 1-2 days, you can just keep them at room temperature. Definitely put them in airtight bags or containers though so they stay fresh!

What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.

1. As National Donut day approaches, the most popular donut flavor chosen is cream-filled donuts (22%). Plain glazed donuts are the second most popular choice (18%). Chocolate glazed (12%), cake/old fashioned (9%) and jelly-filled (9%) round out the top 5.

Can I use a muffin pan instead of a donut pan? ›

Although muffin tins don't have the traditional donut shape, you can easily adapt them by rolling strips of aluminum foil into little tubes and placing them in the center of each muffin cup.

The Obvious Difference

Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).

For example, the Old Fashioned Cake Donut has a mild vanilla flavor with a slight nutmeg finish. These donuts take about 12-15 minutes to create from start to finish. A French Cruller* has a soft, airy texture with a pleasant light “egg-like” flavor. The center of the French Cruller is wet with a crunchy exterior.

Sour cream adds a bit of moisture and smoothness to the texture of these bakery staples. Whether glazed, covered in plain sugar or smothered in ganache (our favorite!) these homey donuts are sure win.

Old-Fashioned

It's the donut you order with a cup of coffee or tea and dunk.