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Cake donuts and yeast donuts – which one makes your world go round?

There will be times in your life when you are forced to choose sides. Important debates of such monumental scope and importance that your position becomes part of your identity defines you deep within you.

Coca vs. Pepsi. New York or Chicago style pizza. Milk chocolate vs dark chocolate. Shake Shack vs. In-N-Out. Fresh cut fries vs frozen fries.

Now, I’ve been in this game for a while, and I really thought all of my teams were chosen. (Coke, New York style, dark, Shake Shack, iced, in case you were wondering). But it turns out that my ‘Great Food Rivals Fantasy League’ list wasn’t complete; I had forgotten one major controversial pair: yeast vs. cake-style donuts. (And no, we don’t have time to tackle the “donuts” versus “donuts” issue.)

So let’s see how the two compare before passing judgment.

First of all, how about tackling the obvious items, the answer is in the question? Yeast donuts, as the name clearly suggests, are made from dough leavened with yeast (think brioche), while cake donuts are traditionally made from some kind of dough. cake that uses baking powder (i.e. baking powder or baking soda).

The difference in leavening agent has a huge impact on texture and flavor. Yeast donuts are lighter: when baked, a cross section reveals a mosaic of air pockets, giving the style a puffy, malleable quality and a slightly chewy texture. Cake donuts, on the other hand, have a dense, more compact crumb (put your hands up if you like it when wads of cake stick to the palate of your mouth!), And a strong, crisp outer shell.

Of course, there is also the question of flavor to consider. In their most simple, basic form, cake donuts are richer and butterier (that’s because there’s usually a fair amount of butter in the dough), while yeast donuts are, well. , a little yeast. You know, they have that kind of subtly fermented stuff going on. If you are not a fan of this, you may want to consider joining Team Cake Donuts, as the dough for this style is much easier to dress with a wide variety of flavors. Not to mention that they can handle a thicker layer of frosting, better suited for securing all your favorite fixins: nuggets, nuts, bacon, etc. Yeast donuts have a much more conservative flavor, traditionally with thin frosting or light frosting. They might almost pass for the more modest choice if it weren’t for the fact that the style is used to make filled donuts: those little rolls that are gloriously, gluttonously puffed up with jelly or cream or whatever. your heart desires.

Still can’t make up your mind? Here are some other points of distinction to consider. Proponents of the style are likely to point out that yeast donuts are OGs. They predate cake donuts by some time, probably first introduced to the United States by Dutch immigrants. Cake donuts, meanwhile, didn’t start appearing in cookbooks until the 1830s.a wonderful by-product of the avant-garde technology that was baking powder at the time.

Which brings us to another point: if you’re more of a cook with the time, yeast donuts probably aren’t for you as the dough requires several hours of proofing. The cake donut dough is quick to prepare, and if we split the hair in four here, it is also the best choice for dipping in your morning coffee.

I know my vote. But in case you need more time to evaluate the options, check out these recipes and test the options for yourself.

While they may be simple, there’s nothing fundamental about these yeast donuts: the subtle sourness of the yeast dough, the chewy elasticity, the light, pillow-like texture that makes eating three. following a piece of cake (pun intended). Enjoy these natures, sprinkled with sugar, dipped in icing, filled with jelly, or whatever your imagination. Get our basic yeast donut recipe.

When it comes to something that represents their city, Bostonians don’t hesitate to show their pride. Their athletic opponents may argue, but no one would fault them for bragging about having attached Boston’s name to these delicious, iconic pastries. Bursting with thick, luscious vanilla cream and covered in chocolate frosting, there’s nothing much better here, folks. Get our Boston Cream Donuts recipe.

Where I’m from in Texas, they call a donut like this a “twofer”: it’s a two-for-one special. All the joy and delight of jam and custard wrapped under a roof of fried dough sprinkled with sugar. And when it comes to hybrids, I would definitely take that off the car. Get the Blackberry Jam and Cream Donuts recipe.

Proving that jelly topping isn’t the only way to get fruit in your donut, these colossal donuts contain apples smeared with cinnamon butter mixed into the batter. The apples may be fresh, but the donuts are finished in a maple syrup frosting, so don’t even think about counting it in your recommended daily dose. Get our apple fritters recipe.

I’m sorry, I feel like there is really nothing to explain here. Creamy, hazelnut-chocolate, something to dream of, Nutella. Inside a ball of fried dough. Covered with cinnamon sugar. What else do you need to know? Get the Sugar Cinnamon Nutella Donuts recipe.

While it might not be the “original” donut, the cake-style version, with its rich texture and crispy outer shell, certainly isn’t missing by fans. Adorable because they’re just tossed in sugar or iced, one of the biggest draws about this style is its versatility, easily able to take on almost any style of flavor you can imagine. Get the old-fashioned donut recipe.

I appreciate simplicity, a respect for unfettered classics, I do. But if you want to enhance the understated perfection of apple cider donuts, here’s how to do it: add gooey chocolate chips to the batter, cover the finished baked rings with sticky cider caramel frosting, and finish with a pinch of sea flakes. salt. Stick that in your pipe, as they say. Get the Salted Caramel Apple Cider Donuts recipe.

In case the donuts themselves aren’t enough of a childhood memory, you can really get into the spirit by referring to everyone’s favorite birthday cake flavor. Get the Funfetti Cake Donuts Recipe.

I am always so happy when the salty and the sweet say “yes”, because the union never disappoints. For example: crispy, salty and fatty pieces of bacon and sweet-sweet maple glaze. Don’t worry, the donut cake was happy to play the designated driver, I checked. Get the Bacon and Maple Donuts recipe.

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