Breakfast donuts recipe | Jamie Oliver recipes (2024)

FAQs

What makes a donut dense? ›

When the chemical leaveners baking powder and baking soda produce carbon dioxide, the batter is only able to trap some of the gas, which it does in small bubbles throughout the doughnut. All of this makes cake doughnuts denser than yeasted doughnuts.

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.

The best side dishes to serve with donuts are muffin mix waffles, cranberry sauce, banana chips, cake flour pancakes, blueberry jam, chocolate fondue, deviled eggs, Cool Whip fruit dip, apple muffins, banana bread, healthy cookie dough dip, Greek yogurt, and pumpkin spice latte.

Soon came the donut machines and donuts became an intrinsic part of the bakeries all across the country. And this is when these delectable fried cakes started to move into the breakfast category. The reason most people consider donuts as breakfast food has to do with coffee.

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. You can use it for pretty much any recipe you like.

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.

Vegetable oil is the go-to choice for many good reasons. Besides being cheap and easy to find, it has no problem handling high temperatures with a smoke point of around 400 degrees Fahrenheit — well above temperatures needed to brown donuts.

In a large bowl, dissolve yeast in 2 cups of warm water. Add eggs, flour, salt, sugar and lard to yeast mixture. Mix well. Cover with a tea towel and let rise until doubled.

Baked doughnuts are smaller, baking powder driven and more compact. A typical fried glazed donut will be around 269 calories, while a baked donut will have much fewer. The difference is the fact that you won't be dealing with any extra fat from the oil from frying when you bake.

Flush out all that sweet stuff from your system by hydrating ASAP with water or other low-sugar fluids, and foods high in water content. "Drink plenty of water and go for foods like watermelon, cucumbers, strawberries and yogurt," Seaver says.

What is the quote about donuts for breakfast? ›

Registered dietitian Kate Patton, MEd, RD, CSSD, LD weighs in on the worst breakfast food options. Doughnut and pastries. Doughnuts will cost you 250 to 550 calories, but the 15 to 30 grams of sugar in each is the real problem.

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old.

Gluten is found primarily in wheat, rye, and barley, and only a small percentage of the world's population must avoid gluten for medical reasons ( 2 ). Easily identifiable examples of junk food include chips, doughnuts, candy, and cookies.

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

Raised doughnuts made with yeast are light, fluffy, and airy. Cake doughnuts, as the name implies, don't rise like yeasted products. They are more dense and crumbly like cake, not yeasted doughnuts. My fried donuts aren't as soft as they should be.

The use of baking powder (which includes baking soda) results in much smaller air pockets within the donut, so cake donuts are denser and can absorb more moisture (which is why some people claim they're better for dunking in coffee). They're softer and less chewy, too, sometimes with a very lightly crunchy exterior.

The core of a cake donut, is a semi-firm, dense area which was exposed to insufficient heat with the result that incomplete leavening occurred, This unleavened dense region has a high moisture content, nearly that of the original batter. A small amount of Sodium Stearoyl Lactylate will reduce the core.