Strawberry Cake Donut Recipe + Video | Cotter Crunch (2024)

FAQs

What is the difference between cake batter and cake donut batter? ›

Although ingredients are basically the same for all donuts, they are characterized by their leavening agent. Cake donuts are made from a kind of cake batter which is chemically leavened with baking powder or baking soda. Yeast donuts are made from dough leavened with yeast.

What happens if the dough is too warm? The donuts will absorb shortening, lack volume, and may be misshapen. What happens if the dough is too cold? The donuts stand under the shortening too long; they fry too slowly and tend to either crack open or to form ball donuts; they absorb excess shortening and lose volume.

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.

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.

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.

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.

Krispy Kreme said it sends its unsold doughnuts to be recycled into "animal feed" but recently it had changed its processes and now takes waste directly to Portbury Docks for recycling. "Initially, due to the security protocols at the docks, we were unable to gain access this weekend," the spokesperson said.

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).

As the donut sits it will absorb moisture from the air and become less crispy and dunking the surface in icing will lessen that as well. If your donuts are fried in too hot of oil or too long that will add to the crispy aspect as well.

Glazed doughnuts have a slightly yeasty flavor that comes from the yeast used in the dough. They are typically not as sweet as cake doughnuts. Cake doughnuts have a richer flavor that comes from the butter, eggs, and sugar used in the batter. They are typically sweeter than glazed doughnuts.

What happens if you overproof donuts? ›

A young or underproofed dough is tough, elastic and springy, and retains no impression when touched. An old or overproofed dough retains the impression of the finger and may even collapse.

So what makes the two types of doughnuts different beyond their humble beginnings? It's mainly the leavening agent. Cake doughnuts, so named for their cakey taste and texture, are leavened with baking soda and baking powder, whereas yeast doughnuts are leavened with, you guessed it, yeast.

Depending on where you are in the country, crullers can also be known as a dunkin' or doughnut stick. Our Milwaukee-style cruller is based on the German and Dutch recipe and is a heartier and longer doughnut compared to the circular French style cruller.

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.

The difference between batter and dough is batters are thin and contain eggs, and doughs are thick and don't have to contain eggs. Because of their different consistencies and ingredients, you will mix and prepare batters and doughs differently.

There are several types of batter for cakes, the most common being sponge cake, genoise, chiffon and butter batter.

Sift together flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface.