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Old 01-14-2020, 04:07 PM   #1
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2nd Favorite Doughnut Recipe

cake doughnuts; yum. Cripsy on the outside with a tender cake-like middle, is there anything better with a cup of hot cocoa on a chlly or rainy day? I don't think so. I searched the web for a receipe close to the one I use (actually, I found the exact recipe I use, handed down to me by my Grandmother). These are really good, even great doughnuts, best of course when served fresh and hot. Here's the link:https://www.bunsinmyoven.com/grandmas-best-donuts/

It's a bit wordy, but the doughnuts are really good. And here's another valuable link for pastry cream (Cream Patiserie) and its variants. Giving you the link is faster than me typing out the recipes. My favorite filled oughnut filling is Bavarian Cream (Creme Bavarois) I also love the straigt pastry cream (Creme Patisserie). Here is the site for the pastry cream, and its variations: https://www.theflavorbender.com/crem...-pastry-cream/

The only thing I don't know how to do with the cake doughnut is to get that rough top like on a brand of doughnuts I used to find in the grocers. I thought it was Enteman's, but it's not. This doughnut was not smooth on top, but had a rough topography/testure that was crisp and yummy. I used to envision the top as like on a calstle wall, with raised and rough edges. I would love to know how to duplicate that. But these doughnuts are really great without that texture. Enjoy.

Seeeeya; Chief Longwind of the North

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Old 01-14-2020, 07:35 PM   #2
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The donuts you speak of may have been made with a "Donut Batter Dispenser".

Much of the results with these types of donuts will depend on the batter thickness an hot oil temperature. Often the first donuts won't be uniform but that may depend on the dispenser's settings or the amount of opening & the time it is held open. There is an art to mastering these things.

But I think this is how that crown ring occurs. The youtube video below shows it if you look close.

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