Tag - donut science

donut scienceDonuts 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.

yeast donut dough is ready to proof

Science of a basic yeast donut

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...

4 types of donuts, Bavarian, maple bacon long John, chocolate cake, pumpkin cake

Donut Bootcamp at The Chopping Block

I had made donuts a couple of times at home. However, they didn’t always turn out as light and fluffy as I hoped for. Sometimes they deformed horribly, other times they just didn’t taste like a real donut...

collection of donuts

The history of cake & yeast donuts

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...

chocolate filled donut with a bite out of it

Guide to filled yeast donuts

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...

oliebollen - dutch donuts - with and without raisins and with icing sugar

What are oliebollen? – The ‘Dutch donut’

Every year, on New Year’s Eve, a pot gets filled with oil and a dough is left to proof on the radiator to make something I wouldn’t make any other day of the year: oliebollen. Oliebollen for me are linked to...

Donut dough rising in the oven

How & why a water roux improves your donuts

Great things happen in cooking when you use a technique that you would normally use for one application in a new and inventive way in something totally different. That’s why I was so curious to test out using a...