Upon frying off some delicious cake donuts I decided to compare the equally tasty, yeast donuts. Yeast donuts, as the name implies, are made with yeast which allows the dough to rise for a lighter, airy, more bread like quality. Cake donuts on the other hand are made with baking powder which does allow it to rise, however less so, creating a more cake like texture as the name implies.
If your wondering which is best, it’s quite easy to say. I have found that both are best for their own purposes. A yeast donut is a great Sunday brunch sort of donut. Its croissant like quality is perfect with a cup of coffee and a nice conversation. It’s less mess, less fuss, and doesn’t need anything more than a quick dusting of sugar to make it shine.
A cake donut on the other hand is something to fight over at home or the office. It’s more versatile, easier to experiment with different flavors, and is nothing without a plethora of toppings. It’s more dessert than breakfast and pairs better with a glass of milk.
Regardless, I’d eat either one if it were put in front of me.
“Soft and airy to the bite, buttery and flakey like a croissant, irresistible like a donut.”
Prep Time: 1 hour 30 minutes Total Time: 2 hours Servings: 12 donuts
2 1/2 cups all-purpose flour
1 1/2 tablespoons active dry yeast
2 teaspoons salt
2 tablespoons granulated sugar
1 tablespoon vanilla extract
1/2 cup whole milk
6 tablespoons unsalted butter, softened and cut into small pieces
Combine all-purpose flour, active dry yeast, salt, and granulated sugar.
Add vanilla extract, whole milk, and eggs.
Mix for five minutes until completely combined.
If using a mixer, attach the dough hook. Add the softened butter and allow to mix for 10 minutes until the dough springs back upon being pressed..
If kneading by hand, add the softened butter and knead into the dough for 10 minutes until the dough springs back upon being pressed.
Form the dough into a ball and transfer the dough into an oiled bowl.
Cover with a clean cloth and allow to rise for 1 hour until doubled in size.
Transfer the dough to the refrigerator and allow to ferment for 8 hours. This will provide for a much richer & bolder flavor.
Turn out the dough onto an un-floured work surface and roll to 1/2-inches thick.
Cut out the donuts using a 3-inch cookie cutter, cut out the centers using a 1-inch cookie cutter, and use these for donut holes.
In a sturdy pot or fryer, heat oil to 340° Fahrenheit. Using a pot, you will want at least 4-inches or more of oil.
Fry for 2 minutes and 30 seconds on both sides until dark golden brown. Although a light golden brown is preferred, the center is not always cooked completely thusly a dark golden brown is a good indicator of a finished fried product.
Transfer the hot donut to a paper towel to soak up the excess oil
Sprinkle with granulated sugar, or garnish with toppings of your choosing. Exciting toppings can be found in the cake donut blog
*Without the hole in the center, donuts need more time to cook all the way through. Lower the temperature on the frier, and be patient.
Nutrition Information %Daily Value
Serving Size: 1 Serving *Based on a 2000 calorie diet
Calories: 174 Added Sugars: 1g Vitamin A 7%
Total Fat: 7g Vitamin B6 4%
Saturated Fat: 4g Vitamin B12 5%
Cholesterol: 43mg Vitamin C 0%
Sodium: 405mg Vitamin D 3%
Potassium: 69mg Iron 17%
Total Carbohydrates: 22g Calcium 2%
Dietary Fiber: 1g Riboflavin 19%
Protein: 5g Folate 29%