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Quick-Breads,
Muffins, Scones, Biscuits, & More ... |
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I get a lot of requests for GOOD make-at-home doughnut
recipes, and I have included some that I like:
 | For those concerned about your
health, I have included my lower-in-fat, cholesterol, calories and
sugar: a
baked doughnut recipe.
It is a you-can't-tell-it's-low-fat version of a fried cake doughnut.
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I have never met anyone who
didn't like to eat a good doughnut.
Doughnuts are basically quick-breads and come
in two varieties:
yeasted
or those made with
baking powder and/or soda,
called cake.
Yeasted donuts are light and squishy, while
cake and fried donuts are more dense and of course, cake-like. Enjoying a donut
is not for one who is concerned about calories.
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 It
is thought that doughnuts, as we know them today, were invented in the
mid-19th Century by Elizabeth Gregory, a New Englander. She made a
recipe of dough, filled with nuts and lemon rind, and then fried them, hence
the name, "dough-nuts". Her son takes the credit for the doughnut
"hole". The idea of the American doughnut originally comes from a
Dutch pastry called olykoeks" or "oily cakes". |
Even though some can be baked, doughnuts are
usually fried in oil, preferably shortening. As a result, doughnuts are
loaded with fat and cholesterol, as well as calories and sugar, but they are
such a treat - who can resist !! 
A TIP:
A trick to making moist doughnuts is to use riced and peeled boiled potatoes !!
The starch in the potato holds in the moisture.
The Chocolate Doughnut Recipe
uses them and is simply flavorful and
moist.
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 TESTS
FOR DONENESS:
Q: When is a cake doughnut
ready to be turned when frying?
A: The guideline is to turn the doughnut when the
leavening bubbles reach the surface of the unfried side.
Q: How can I tell if my
yeast-raised doughnut dough has risen
properly? A: It
has properly risen when the dough is touched with your finger and a small
indentation will remain. If there is no indentation, additional
rising time is needed. If a large indentation is made, the dough is over
risen and will collapse in the fryer or immediately after frying. Another
practical guide is that the risen dough should have a softness similar to
the inside of your ear lobe. |
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