Pumpkin Donuts Recipe (2024)

FAQs

What makes donuts soggy? ›

Sao says the trick is to let the donuts cool down before you store them. Otherwise, he says, they'll sweat and turn soggy (and if there's anything worse than a dry donut, it's a soggy donut).

Pumpkin Spice Cake Doughnut: One of our most anticipated seasonal fan-favorites, this glazed, old fashioned pumpkin spice cake doughnut is the perfect combination of crumbly cake and pumpkin spice flavor.

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.

All you need is a cupcake pan and some regular old tin foil! Cut the foil into a 4 x4 square and bend gently around your middle finger. Remove your finger and press the shape you're left with into the muffin tin. The results: You're left with a perfect donut hole shaped tin that yields you round baked donuts.

How to Make Super Soft and Fluffy Sugar Glazed Doughnuts | Fried or Baked. 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.

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.

The secret to Krispy Kreme doughnuts is of course the sweet glaze, and this is achieved by bathing the doughnuts in a glaze of icing sugar, vanilla extract and milk, for a thicker glaze increase the quantity of icing sugar by a few spoons.

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

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 conveyer belt carries the doughnuts through a vegetable oil bath heated to between 355 and 360 degrees Fahrenheit (about 180 C).

If you're making yeast-raised doughnuts (pictured) you'll want to make the dough the night before and chill it overnight first. When you're ready to begin, remove the dough from the fridge, dust with flour, and press the dough out flat on a floured surface.

Can I bake my donuts instead of frying them? ›

Perfect your technique

Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 to 12 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast. Keep reading for instructions on how to revive your dough and learn the top reasons behind why dough won't rise.

No, baked donuts do not taste the same as fried donuts. The cooking method affects the texture, flavor, and appearance of the donuts.

We have found that peanut oil or vegetable shortening yield the best texture for donuts, with shortening producing the crispest exteriors. However, frying in shortening can result in a somewhat waxy/fatty mouthfeel, but not everyone finds that to be the case. High-quality shortening will help avoid the problem.

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.

If you don't want to use a plastic bag, place the donuts on a plate or baking sheet and cover them with aluminum foil or plastic wrap. Donuts stored in a plastic bag will become soggy after 24 hours. Cover them in plastic wrap or aluminum foil if you don't plan on eating them the next day.

The most important things are: Correct mixing - kneading of the dough. It needs to be thoroughly kneaded but not over-kneaded or they will be tough. Under-kneaded dough will produce donuts that flatten out instead of get taller when they are proofed.

Donuts contain a lot of water. Normally, if you just let a donut sit out, the water will evaporate into the air and the donut will get dried out (stale). But when you sealed the donut in the plastic bag, you sealed the moisture in too.

Opinions vary even further. Some sources recommend heating doughnuts on top of a damp paper towel for anywhere from 10 to 20 seconds, while others suggest heating on half power for 15.