Doughnut Recipes | Taste of Home (2024)

FAQs

What makes Krispy Kreme donuts so fluffy? ›

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Nineteenth century recipes for "old-fashioned donuts" are made with yeast, but in modern doughnut shops an "old-fashioned doughnut" is usually a cake doughnut. Historically, the terms are used imprecisely, and some controversy has arisen over the meaning of the terms doughnut, cruller and fry cake.

What is the secret to Krispy Kreme Donuts? The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.

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 Dunkin' locations bake their donuts in house, but not all. There are three ways Dunkin' locations can acquire donuts, according to TikTok user and franchise owner Amir Mohamed.

The sugars in donuts can become a risk factor for gum inflammation and cavities. And keep in mind that one donut can contain as much sugar as a chocolate chip cookie, or even more.

Donuts are usually made with a white flour, while bagels can be made using whole grain flours, which would provide even more protein and fiber. Because of this, bagels are the healthier choice between the two.

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.

The animal by-products used in our doughnuts are eggs (whites and yolks), dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey) and E120. Our doughnuts are cooked in 100 percent vegetable oil shortening and all monoglycerides, diglycerides and enzymes are vegetable based.

What oil does Krispy Kreme use? ›

We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.

The Long John is a bar-shaped, yeast risen doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. The term Long John is used in the Midwestern U.S. and Canada, and has been used in Texas.

Slightly crisp on the outside and tender on the inside, these old fashioned donuts are perfect for breakfast or dessert. They have a crackly, craggy exterior that holds onto the tasty glaze, making them hard to resist. They're also sweet but not too sweet, and the sour cream and nutmeg add a wonderful flavor to them.

One donut has a quarter of all of the saturated fat you should have in a day. DUH, donuts are bad for you. But do you know just how bad? An original Krispy Kreme donut has 11 grams of fat—5 of those being saturated—while a Dunkin' original donut has 6 gram of saturated fat (30 percent of your fat intake).

If you're eating a jelly- or a cream-filled doughnut, you are eating a yeast doughnut. Of course, the pinnacle of the yeast doughnut variety is the Original Glazed made by Krispy Kreme (more below). Cake doughnuts, on the other hand, are denser—dare we say, cakier—and better for dunking in your coffee.

We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present. The lecithin we use is soy-based.

Krispy Kreme always tastes fresh…and by “fresh” I mean made that same day - often right off the donut machine. Dunkin Donuts regularly tastes like it was mass produced the night before. The donuts at Dunkin have gotten slightly smaller over the years.