Buttermilk Cake Doughnuts Recipe (2024)

FAQs

Are buttermilk and old-fashioned donuts the same? ›

The old-fashioned doughnut may have a similar texture to that of a buttermilk doughnut, may be crisp in texture, and typically has cracks and pores on its surface.

Yeast donuts are lighter with a puffy, malleable quality and a slighly chewy texture. Cake donuts have a dense, more compact crumb and a sturdy, crisp exterior shell. Cake donuts are rich and buttery because of the amount of butter in the batter.

Dough too tough or shortening too hot-check trying temperature and mixing, fry longer.

If the donut collapses when touched, it is overproofed. Frying -- Proper temperature of the shortening is 375° F (190.5° C). Allow donuts to dry off at least five minutes before frying. Let the underside attain a golden brown color (55 to 60 seconds) then turn and finish the second side.

Buttermilk (maziwa mala), in my opinion, gives the dough a softer and lighter finish and the dough is somewhat more airy. I wanted a light pastry (although I only ate one), and there's nothing better than an airy donut that will leave you licking your fingers!! 1/3 cup vegetable oil.

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.

Yeast donuts are made from dough that is leavened with yeast, while cake donuts are made from a cake batter that uses baking powder or baking soda. This difference creates a world of difference in terms of texture and flavor.

What kind of batter: Donuts are typically made with either yeast or cake batter. Airier yeast donuts usually have fewer calories than cake donuts, which have a denser texture.

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.

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. You can use it for pretty much any recipe you like.

Can I let donut dough rise overnight? ›

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.

So, what if you didn't prepare and now have a stale donut on your hands? We've got a solution for that, too. Pop it into the microwave for approximately 15 seconds until it softens. It might not be perfect, but it should still be a delicious treat.

Although the outsides and the edges were crisp, the centers of the donuts were always greasy and doughy. Gregory suggested punching a hole in the middle of the fried cakes, so that the insides of the cakes would cook as evenly as the outsides.

Sugar and salt are some of the best preservatives, since they work chemically (osmotically) to reduce available water in foods. Salt for savory, sugar for sweet. Vinegar also works chemically by lowering pH (making things more acidic), slowing down spoilage.

A temperature that is too high also increases the rate that the shortening breaks down in the fryer leading to off-flavors, smoking oil, polymerization in the fryer and inconsistent donuts. If the temperature is too low, the crust of the donut does not set quickly enough and excessive oil is absorbed into the donut.

Sour cream doughnuts – also known as old-fashioned doughnuts- are known for being the least dainty of the doughnut family. They're bulky doughnuts that are firm on the outside but oh-so-moist on the inside.

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.

Milk + Lemon Juice or Vinegar

For each cup of buttermilk needed, use 1 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.

Old-fashioned buttermilk is the whey left in the bottom of a churn, a by-product of making butter. It is light, yet substantial, with flecks of butter floating through it like gold flakes in a snow globe. Its origins are modest, if not happenstance.