Fried Angel Biscuit Donuts Recipe on Food52 (2024)

FAQs

Why are my fried donuts not fluffy? ›

Underproofed – leads to stiffer (denser) donuts that don't puff up well when fried. Cracked donuts – this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.

Using a donut cutter (dunked in flour) cut as many rounds and you can. If you don't have a donut cutter you could use a biscuit cutter or a cookie cutter and a smaller cutter of some sort to make the hole - maybe the rim of a small shot glass. They don't need to be perfect circles, frying will change that anyway!!

Cruller. This doughnut has a unique, twisted shape that may be rectangular or circular. In New England, these beloved doughnuts tend to be of the rectangular variety. But the French Cruller is generally ring-shaped.

Beignet. A small yeasted doughnut that's French in origin, beignets are also a staple in New Orleans for Mardi Gras, where they're served dusted with powdered sugar. They're made of choux pastry, which is a French pastry dough that puffs when fried.

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.

Use bread flour – the key ingredient in this recipe, for soft doughnuts, is bread flour. Using bread flour guarantees that your doughnut will come out fluffy. Know your yeast – Follow the steps in the recipe notes if using active dry yeast. Instant yeast can be mixed in with the other ingredients.

Cast-Iron Frying Pans

And they retain heat so well that they're a good choice for deep-frying chicken, doughnuts, or other foods because they keep the oil at a constant temperature. The details: Cast-iron frying pans are practically indestructible, and they're handed down for generations in many families.

Fry at about 375° to 380° F (190.6° to 193.3° C). Donuts brown too rapidly and may have raw or doughy centers if fried in fat that is too hot. Donuts fried in colder shortening brown too slowly and absorb excessive frying shortening. When should glaze be applied to yeast-raised donuts?

We have found that peanut oil or vegetable shortening yield the best texture for donuts, with shortening producing the crispest exteriors. However, frying in shortening can result in a somewhat waxy/fatty mouthfeel, but not everyone finds that to be the case. High-quality shortening will help avoid the problem.

Our honeymooners are made from our donut dough and topped with a generous spoonful of our fruity pie fillings and surrounded by vanilla icing. CHERRY.

What is a voodoo doll donut? ›

Raised yeast doughnut filled with raspberry jelly topped with chocolate frosting and a pretzel stake. Characteristics of Voodoo Dolls are all different.

A puddle of rich, velvety caramel surrounded by a light airy donut, topped with chocolate icing and finished with chocolate drizzle. Lemon Meringue Puddle Doughnut.

or especially US donut (ˈdəʊnʌt ) noun. 1. a small cake of sweetened dough, often ring-shaped or spherical with a jam or cream filling, cooked in hot fat. 2.

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.

Old-Fashioned Donuts by @ChristinaTosi are truly timeless ❤️ Pro tip: frying with Crisco All-Vegetable Shortening ensures your doughnuts will have a crispy outside, and a fluffy inside!

The liquid was too hot, or not hot enough.

It will usually tell you to use “warm” water. The water temperature should be between 110 - 115 F degrees. If your liquid is too hot (i.e. boiling) it will kill the yeast and prevent the rise. If it's not hot enough, the yeast won't have the heat needed to bloom.

Yeast. Yeast is a tiny yet magical organism that helps doughs of all kinds rise. Without yeast, your doughnuts might resemble dense disks rather than fluffy rings. There are a variety of types of yeasts available for purchase, and some bakers even capture native yeasts to create their own unique doughnut dough.

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).

Lard and tallow are the traditional fats for frying donuts. Their high saturated fat content sets nicely on the donut surface to produce a “dry” donut that holds for a length of time.