Thermomix Chocolate Baked Donuts - ThermoFun | Thermomix Recipes (2024)

FAQs

Why are my baked donuts rubbery? ›

Do not overmix the donut batter. Overmixing will make the donuts tough. Bake the donuts until they are golden brown. Be careful to not overbake.

Is A Baked Donut Recipe Healthier Than A Recipe For Fried Donuts? Yes, they definitely are. 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.

Instead of using yeast, you can make donuts using baking powder or baking soda as leavening agents. These chemical leaveners create bubbles in the dough, causing it to rise when exposed to heat.

Stiff/Dense Donuts: Under proofed dough. Poke the dough, if it springs back too quickly they are under proofed and need more time. Cracked Donuts: The donuts could be under-proofed, you didn't get a clean cut on the donuts when cutting them out, or the dough was too cold.

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. You can use it for pretty much any recipe you like.

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.

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

We use vegetable shortening (palm, soybean, and/or cottonseed and canola oil) for zero gram of trans fat per one serving of doughnut. All monoglycerides and diglycerides are vegetable based. Enzymes are also present.

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Summary. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

What about substituting oil for butter? Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

What is the best oil for donuts? ›

Vegetable oil is the go-to choice for many good reasons. Besides being cheap and easy to find, it has no problem handling high temperatures with a smoke point of around 400 degrees Fahrenheit — well above temperatures needed to brown donuts.

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.

Place the dough in a greased bowl, turn it over to coat the top, cover, and let it rise for 1 1/2 to 2 hours, until doubled in bulk. To shape the doughnuts: Deflate the dough and turn it out onto a lightly floured surface. Gently roll it 1/4" thick, and cut out doughnuts with a 2 1/2" to 3" round cutter.

When you work with the dough more than necessary, you build up the gluten too much and end up with tough or chewy donuts.

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.

Overmixing the Batter: Overmixing the muffin batter can lead to dense and tough muffins. It's important to mix the ingredients until just combined to avoid overdeveloping the gluten, which can negatively impact the texture.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape.