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The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges. [1] While many early cookbooks included recipes for "old-fashioned donuts" that were made with yeast, [2] the distinctive cake doughnuts sold in doughnut shops are made with chemical leavener and may have crisper texture compared to other styles of ...
A pelona, alike Berliner, is a pastry similar to local doughnut with no central hole made from sweet yeast dough (Danish dough) deep fried usually in oil, filled with vanilla dulce de leche (in this case local manjar) and few raisins, conventional sugar as topping. Starting on a local doughnut's dough, rolled, shape molded, deep fried, sliced ...
Doughnuts in a display case at a coffee shop. A doughnut (sometimes spelt donut in American English; both / ˈ d oʊ n ə t /) is a type of pastry made from leavened fried dough. [1] [2]: 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
Fritters or flat doughnuts served with honey, cheese, or jam. Puff-puff: Nigeria: Also a West African dish, is a fried sweet dough (with no glazing or frosting) made from flour, sugar, yeast, and vanilla extract, typically served as an appetizer when entertaining guest, or bought as a snack from a street vendor. Puftaloon: Australia
Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". [1] An early iteration can be traced back to Hawaii in the early 1990s.
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An overproofed bread may even collapse in the oven as the volume of gas produced by the yeast can no longer be contained by the gluten structure. Retarding may occur at any time during fermentation and is accomplished by placing the dough into a dough retarder, refrigerator, or other cold environment to slow the activity of the yeast. The ...
The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany and a Religieuse in France. Polish Jews, who called it a ponchki, fried the doughnut in schmaltz rather than lard due to kashrut laws.