Chocolate Chip Apple Donuts Recipe (2024)

FAQs

What is the secret for soft doughnuts? ›

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.

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.

Everyone knows that an apple per day is a more healthful option than a donut and yet, given the choice, many people would still choose the donut. A new study has revealed that food choices could be down to the associations that we make with food-related stimuli.

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.

Yeast donuts are essentially the kind that you'd get at a typical donut shop, like Krispy Kreme. They're leavened with yeast and then fried, resulting in a donut that's puffy, airy, and light, and they're usually covered in some kind of glaze.

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.

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

The trick is to stir "just enough." Too much working this dough can make the doughnuts tough.

If the bench time is too long, volume could be lost in the proofing process; the donuts will shrink during frying; the texture will be coarse; and the flavor will not be up to your standards. Always let the dough rise on the bench for approximately 45 minutes before proofing.

In fact, there are various types of doughnuts that do not have a hole, such as beignets, fritters, and cake doughnuts. These doughnuts are usually denser and have a different texture and taste compared to traditional doughnuts.

How long should donuts be fried? ›

Ease a donut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter. Fry the donuts, two or three at a time, in the oil 2 to 3 minutes or until they are golden brown, turning once. Remove the donuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.

Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice.

Anything can be bad for you if you over indulge. Eating one doughnut is not necessarily bad but if you eat one every day or eat one in combination with other high sugar/fat/ carb foods is when it becomes a slippery slope, especially when you are trying to lose weight.

You could call pizza a perfect food because it has protein (if you have a meat topping, plus protein in the dough and cheese), carb, and fat. You get all the nutrients these individual ingredients have, and vitamins and minerals, in a fun shape. Donuts have carbs and fat, so not as nutritious.

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

Place your donuts in storage bags or airtight containers.

If you plan on eating your donuts within 1-2 days, you can just keep them at room temperature. Definitely put them in airtight bags or containers though so they stay fresh! The only time this isn't a good idea is when your donuts are cream-filled.

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.

Baking soda is used in doughnut recipes as a leavening agent, helping the doughnuts rise and become light and fluffy during the cooking process. It reacts with the other ingredients, producing carbon dioxide gas, which creates air pockets in the dough and contributes to the desired texture of the doughnuts.