2 Ingredient Donuts Recipe (2024)

FAQs

Why is 2 ingredient dough healthier? ›

The ingredients seem humble enough — 2 ingredient dough is made using just Greek yogurt plus self-rising flour. So what's so great about the combination? For starters, baked foods made with the simple dough weigh in at less than half the calories of traditional options.

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.

Donuts (or doughknots, or begniers, or fritters) are bits of dough, usually proofed wheat dough, deep-fried in moderately hot fat. As a result, they taste of yeast, sugar, and the fat they were fried in.

A young or underproofed dough is tough, elastic and springy, and retains no impression when touched. An old or overproofed dough retains the impression of the finger and may even collapse. What happens if the donut is underproofed? The dough will not have the desired expansion.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

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 use of buttermilk or sour cream may impart a rich flavor to the doughnut. It is typically deep-fried, and may be deep fried at a lower temperature compared to other doughnut styles, having a crunchier texture compared to other cake doughnut styles.

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.

Baked doughnuts are smaller, baking powder driven and more compact. A typical fried glazed donut will be around 269 calories, while a baked donut will have much fewer. The difference is the fact that you won't be dealing with any extra fat from the oil from frying when you bake.

What trick keeps donuts fresh? ›

Place your donuts in storage bags or airtight containers.

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. In that case, you'll want to store them in the fridge so they don't spoil.

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.

What kind of oil is best for cooking donuts? The best oil is the one with the least flavour. Vegetable oil and canola oil are both very good in this respect. The most important thing is to use the same oil for the same kinds of foods, since oil readily absorbs flavours and aromas.

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.

Wholegrain flours like wholewheat, rye or oatmeal add flavour, texture and fibre so are healthy choices. Use traditional flours when baking foods from other cultures.

Dry ingredients such as flour, sugar, and spices play a critical role in providing structure and flavor to baked goods, while wet ingredients such as eggs, milk, and oil bind everything together and add moisture.

The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.