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Donuts have been around for quite some time. The donut itself seems to have originated in the US, but several of its European predecessors are still to be found (e.g. oliebollen in the Netherlands).
Over the course of the years two main types of donuts were developed: yeast and cake donuts. Those two donuts are made in quite different ways. A cake donut doesn’t need yeast and as a results can be made quite a bit faster than a yeast donut (read how cake donuts are made).
A yeast donut on the other hand, is well suited to being filled with all sorts of fillings (e.g. jam, chocolate, creme patissier). Apart from varying fillings, there are also plenty ways you can vary with the dough, e.g. you can use sourdough (for a more in-depth flavour) or a water roux (for an even softer texture).
Below you will find all available articles on donut science.
Every New Year’s Eve, families all over the Netherlands grab their frying pots, oil, and flour. Ready to make, a lot of oliebollen – the ‘Dutch donut’, if you will. Best eaten with (lots) of powdered sugar, they’re an integral…
Who doesn’t want a light and fluffy, airy, donut? Well, maybe not everyone, but I sure prefer a light and airy donut over a dense greasy one. So when reading that a water roux (also referred to as tang zhong)…
Chocolate, lemon, red velvet or maybe you prefer just a plain donut? There’s so many donuts out there, it can be hard to choose. Even though flavours might be overwhelming to say the least, texture wise most of us know…
Have you ever wondered about the difference between cake and yeast donuts? Wondered where donuts come from and how they’re made? If so, you’re in luck because we’ll be diving into the inspiring world of donut science, discussing doughs, yeast…
There was a time when I thought a donut was a donut. Just a light brown fried ring with a glaze on top. Of course, there are a tons of glazes & fillings but, being non-American, I never realized there…
What’s a better surprise than biting into your donut and discovering there’s a whole other filling inside?! Whether it’s a jam or creme patissiere, it gives your donut a whole extra dimension. But how do they get all that deliciousness inside your…
Ever been to a donut shop with only five types of donuts? I definitely haven’t. Most donut shops excel in giving you choice overload. Way too many variations to choose from. But, if you look more closely, you will see…