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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.