Glazed Applesauce Donut Recipe (2024)

FAQs

What is the secret for soft doughnuts? ›

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.

Namely, powdered sugar is the key to thickening any donut glaze. The reason powdered sugar works wonders on a glaze's texture is that most glazes predominantly consist of that sugar to begin with. Different glazes may utilize different measurements, but the powdered sweetener sits at the center of most recipes.

Sometimes, a homemade glaze winds up far too thin and runny for your donut. To combat this texture, all you have to do is incorporate a little bit more of one-star ingredient. Namely, powdered sugar is the key to thickening any donut glaze.

Too High Batter Temperatures – Characteristics:

Dense, rubbery like outer skin.

Forbidden Doughnuts

(aka Iced Pumpkin Cake Donuts, inspired by King Arthur Flour) Makes 12 to 18, depending on the size of your donut pans. 1 1/2 cups pumpkin puree. 1 cup sugar. 3 eggs.

The secret ingredient, mashed potato, gives the donuts moistness and tenderness. It's rumored potato is in the secret Krispy Kreme recipe too! The first Krispy Kreme shop was opened in 1937 in North Carolina by Vernon Rudolph, who used his uncle's yeast-raised donut recipe.

The best way to store a yeast-based doughnut is in an airtight container or Ziplock bag. You can use aluminum foil, but it isn't as effective for preventing air from getting into the container.

PIC Instant Glaze-Up is a translucent stabilizer that can be used to stabilize donut glaze (hot or cold process). This stabilizer is excellent for old fashion pressure cut, bench cut and retail donuts.

Dip each warm doughnut (don't wait for them to cool!) into the glaze, making sure to coat both sides. Place back onto prepared rack, as excess glaze drips down. After about 20 minutes, the glaze will set. Doughnuts are best enjoyed the same day.

Glaze or fill as follows, and serve as soon as possible. Whisk together 2 cups powdered sugar, ¼ cup milk and 1 teaspoon vanilla until smooth. When the doughnuts are cool enough to handle, dip into the glaze; if you like, flip them so the tops they're completely covered. Put on racks to let the glaze harden.

How to prevent donut glaze from melting? ›

Store the donuts in a cool, dry area.

Like air, sunlight is the enemy here—not only will it cause your donuts to become stale, it will also melt off any delicious, beautiful icing or glaze.

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.

Gluten gives dough its elasticity and allows it to stretch without breaking, which is important for creating the structure of the doughnut. Sugar is added to the dough to sweeten it and to help create a desirable texture.

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. What happens if the donut is underproofed? The dough will not have the desired expansion.

You can refrigerate the doughnuts, but leaving them at room temperature for one to two days is safe as long as they don't have a creme filling. Most of the time, you can stash the container in your cupboard. You want to remove the doughnuts from direct sunlight to prevent them from drying or growing mold.

The most important things are: Correct mixing - kneading of the dough. It needs to be thoroughly kneaded but not over-kneaded or they will be tough. Under-kneaded dough will produce donuts that flatten out instead of get taller when they are proofed.

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).

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.