Fluffernutter Baked Donuts Recipe (2024)

FAQs

What is the best flour to use for doughnuts? ›

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.

They are healthier than fried donuts. The donuts are moist and fluffy, with a slightly crispy exterior. They are versatile. You can customize the recipe to your liking by adding different flavors of glaze or toppings.

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.

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 flavors and aromas. If you don't want donuts that taste like fish or French fries, change the oil in your fryer regularly!

Yeast or raised doughnuts benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create the lightest of pastries.

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice.

Baked cake donuts won't have the same rich, greasy bite as a fried donut, but there's still plenty to enjoy about the flavor and texture of a baked cake donut. Whether you choose to bake or fry your donuts, think about the textures you want to achieve and pick a recipe that works best for your desired cooking method.

This isn't to say a doughnut is ever a nutritious choice. While delicious, it's filled with empty calories and provides you with virtually none of the vitamins and nutrients that will keep you alive, whereas something like a banana is a good source of potassium, dietary fiber, vitamin C and vitamin B-6.

The trick is to stir "just enough." Too much working this dough can make the doughnuts tough.

How does Krispy Kreme make their donuts so fluffy? ›

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).

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.

Perfect your technique

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 to 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards. Always let the dough rise on the bench for approximately 45 minutes before proofing.

The idea here is that the flour can absorb a hot liquid like water much more readily than if it were cold. This creates a dough-like blob that once incorporated into a dough will create lots of steam as the doughnuts are fried. The steam not only leavens the dough, but forms a light and fluffy texture.

Wheat flour is used in the base of our classic doughnut recipe. Therefore, all our doughnuts aren't suitable for those requiring a gluten-free diet. All eggs used here at Krispy Kreme are 100% free-range.

Depending on the style of doughnut you want to make, cake flour or all purpose flour would be suitable choices. Cake flour would work in cake-style doughnuts. All purpose flour would work for yeasted doughnuts.

While the exact ingredients can vary, the big difference between them is that yeast donuts include a leavener: The dough for yeast donuts rises with the help of (surprise!) yeast, while cake donuts are made with baking powder, just like a typical cake batter would be.

The big advantage of a cake doughnut is that the batter can come in all kinds of flavors, whereas yeast doughnuts typically get most of their flavor from the glaze (except at Curiosity Doughnuts, where Talbot also makes a chocolate yeast dough).