Thermomix Chocolate Baked Donuts - ThermoFun | Thermomix Recipes (2024)

FAQs

Are doughnuts better fried or baked? ›

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.

Why are my donuts tough? This could be due to a few things - either your oil temperature isn't hot or cool enough, or you over or under proofed the donut dough, meaning that it did not puff up in the oil. Check the oil temperature before each batch and make sure the donuts are properly proofed when you fry them.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.

Doughnut production for both fried and baked doughnuts begins with mixing the ingredients (milk, sugar, salt, water, yeast, eggs or egg whites, and flavorings) in a mixer to form a dough. Then doughnut producers feed the dough into a hopper, and after that, they transfer it to an extruder to create the doughnut shapes.

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

Some Dunkin' locations bake their donuts in house, but not all. There are three ways Dunkin' locations can acquire donuts, according to TikTok user and franchise owner Amir Mohamed.

Yeast-raised: Krispy Kreme donuts are yeast-raised, which gives them a softer and fluffier texture compared to cake donuts, which are denser.

Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter.

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.

Bake the donuts for 12 to 15 minutes, or until they are lightly golden and a toothpick inserted into the center comes out clean. Remove the donuts from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.

What is the best oil for frying donuts? ›

Vegetable oil is the go-to choice for many good reasons. Besides being cheap and easy to find, it has no problem handling high temperatures with a smoke point of around 400 degrees Fahrenheit — well above temperatures needed to brown donuts.

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.

Eggs help in adding smoothness, nourishment, softness and enhanced flavour to the yeast doughnuts. You can replace egg with milk in the same quantity. So, for example, if the recipe calls for 1egg, which is roughly equal to 55gm of egg weight, you add 55gm of milk to the dough. It is mainly fat and protein.

A key ingredient of traditional donuts is eggs. In traditional donuts, eggs give the donut batter its aerated texture and help it to stick together. But as we now know, many traditional baking recipes call for eggs and vegans have found ingenious ways to replace them, including with specialised vegan eggs.

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.

Because ovens heat air, and air has no calories, baking in an oven does not add additional calories or fat to the foods you cook. This is why baking is a smarter option when working on controlling calorie, cholesterol or fat intake, as you are left only with the calories and fat from the foods in the pan.

Yes, you read that right. These donuts are baked not fried.

One donut has a quarter of all of the saturated fat you should have in a day. DUH, donuts are bad for you. But do you know just how bad? An original Krispy Kreme donut has 11 grams of fat—5 of those being saturated—while a Dunkin' original donut has 6 gram of saturated fat (30 percent of your fat intake).