![]() Old-fashioned doughnuts – cinnamon sugar (left), chocolate glazed (centre top) and maple glazed (right). Shape shown is typical of commercially available buttermilk donuts. | |
Type | Cake doughnut |
---|---|
Main ingredients | Flour, sugar, eggs, butter, sour cream or buttermilk and chemical leavener |
The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges around it. [1] While many early cookbooks included recipes for "old-fashioned donuts" that were made with yeast, [2] the distinctive cake doughnuts sold in doughnut shops are made with chemical leavener and may have crisper texture compared to other styles of cake doughnuts. The cracked surface is usually glazed or coated with sugar.
Commercially prepared old-fashioned doughnuts may be prepared using a batter mix that is made with the addition of water. Such mixes are used by some doughnut shops. Some variations are prepared by various companies using unique ingredients, and some old-fashioned doughnuts are produced as doughnut holes.
Nineteenth century recipes for "old-fashioned donuts" are made with yeast, but in modern doughnut shops an "old-fashioned doughnut" is usually a cake doughnut. [2] Historically, the terms are used imprecisely, and some controversy has arisen over the meaning of the terms doughnut, cruller and fry cake. Old-fashioned cake doughnuts were called sometimes called "fry cakes" back then: [3] [4]
Doughnuts are made of pieces of raised dough, cut into circular pieces and set to rise. After rising they are dropped into a kettle of hot fat, where they puff up into balls and become brown on the surface. Crullers and fried cakes, on the other hand, are made of dough leavened with baking powder—in colonial times soda served instead. For fried cakes, frequently misnamed as doughnuts and crullers, the dough is rolled out and cut into circles, and then a smaller circle is cut out of the center of each cake. It is the fried cake that has the hole.
In the present day, the old-fashioned doughnut is most commonly a type of cake doughnut, and has been described as a "subset" of the cake doughnut. [5] [6] The cake doughnut itself originated in the United States circa 1829, when the increased availability of pearlash in the U.S., a type of leavener that preceded baking powder, led to the increase of cake doughnut consumption. [6] It is unclear when the old-fashioned doughnut itself was invented, but this very likely occurred after the cake doughnut was invented. Prior to circa 1829, doughnuts were typically the yeast-risen variety in the U.S. [6] Circa the 1830s, the leaveners baking soda and baking powder began to be available to U.S. consumers, which is around the same time that cake doughnut recipes first appeared in U.S. cookbooks. [5]
Primary ingredients in an old-fashioned doughnut include flour, sugar, eggs, sour cream or buttermilk, and leavening agents such as baking powder or baking soda. [7] [8] [9] Additional ingredients may include milk, butter, vanilla extract and salt. [7] [8] Some recipes use vegetable shortening. [8] The use of buttermilk or sour cream may impart a rich flavor to the doughnut. [10] It is typically deep-fried, and may be deep fried at a lower temperature compared to other doughnut styles, [11] [6] having a crunchier texture compared to other cake doughnut styles. [12] Frying at a lower temperature contributes to its rough, cracked texture. [6] Being turned several times while cooking in the oil also contributes to its texture. [8]
It may be prepared with toppings such as sugar, chocolate or maple glazes, dusted with granulated sugar or cinnamon-sugar, or served plain without any topping. The shape of the doughnut can lend to the retention of a greater amount of glaze or other toppings [8] compared to other doughnut styles. The old-fashioned doughnut may have a similar texture to that of a buttermilk doughnut, [13] may be crisp in texture, and typically has cracks and pores on its surface. [5] [7] [14] [15] [ unreliable source? ]
Commercially prepared old-fashioned doughnut batter mixes are mass-produced in the United States, [14] which may be prepared by simply adding cold water to the mix. [11] Prepared mixes are used by some doughnut shops. [11] Doughnut shops may prepare old-fashioned doughnuts by loading the batter into the hopper of a doughnut maker, which upon turning a hand crank, drops a formed doughnut into a deep fryer. [11] Doughnut makers are also used for other doughnut varieties, such as cake doughnuts, yeast doughnuts, cream filled, and jelly filled doughnuts. [6] [16]
![]() A glazed old-fashioned doughnut | |
Nutritional value per single doughnut | |
---|---|
Energy | 420 kcal (1,800 kJ) |
57 | |
Sugars | 34 |
Dietary fiber | <1 |
21 | |
Saturated | 10 |
4 | |
Minerals | Quantity %DV† |
Sodium | 17% 260 mg |
†Percentages estimated using US recommendations for adults. [17] Source: [18] |
One glazed old-fashioned doughnut contains approximately 420 calories, 21 grams of fat, 10 grams of saturated fat, 260 milligrams of sodium, 57 grams of carbohydrate, 34 grams of sugar, 4 grams of protein and less than one gram of dietary fiber. [18]
Several companies produce old-fashioned doughnuts that differ from standard preparations.[ citation needed ] Starbucks Corporation, based in Seattle, Washington, purveys an old-fashioned doughnut that is prepared using batter infused with chocolate. [19] [20] The U.S. company Trader Joe's purveys a mass-produced product named "Old-Fashioned Doughnut O's", which are miniature-sized old-fashioned doughnuts. [21] In September 2015, Do-Rite Donuts in Chicago, Illinois, created limited-edition custom doughnuts in collaboration with various celebrities, which included an old-fashioned doughnut with maple glaze garnished with candied Fresno chili peppers. [22] The company Glazed and Infused in Chicago, Illinois, serves customers the traditional glazed old-fashioned as well as a unique twist on the doughnut they call the lemon poppy seed old-fashioned doughnut. [23] The doughnut at Glazed and Infused is covered with lemon-flavored glaze, and topped with poppy seeds and lemon zest. [23] [ unreliable source? ]
Top Pot Doughnuts in Seattle, Washington, prepares both vanilla- and chocolate-based old-fashioned doughnuts. Each flavor can be dipped in glaze, raspberry glaze, chocolate icing, maple icing, or sugared pumpkin (in season). [6] The restaurant Nopa in San Francisco, California, has prepared a dessert using old-fashioned doughnut holes along with Asian pears, crème anglaise, pear butter and cardamaro liqueur. [24] The doughnuts at Nopa are prepared using a sour cream base. [24]
A doughnut or donut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first single-acting baking powder was developed by food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder, which releases some carbon dioxide when dampened and later releases more of the gas when heated by baking, was developed by Eben Norton Horsford in the U.S. in the 1860s.
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder.
A muffin is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread that is baked and then cooked on a griddle, or a quickbread that is chemically leavened and then baked in a mold. While quickbread "American" muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread "English" variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powdered sugar, lightly glazed, or with a coat of icing.
Timbits is the name of a bite-sized fried-dough confection sold at the Canadian-based franchise Tim Hortons. Equivalent to the American "donut hole," they were introduced in April 1976.
A cruller is a deep-fried pastry popular in parts of Europe and North America. Regarded as a form of cake doughnut in the latter, it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape, or formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry.
Funnel cake is a regional sweet food popular in North America, found mainly at carnivals and amusement parks. It is made by deep-frying batter.
A snickerdoodle is a type of cookie made with flour, fat, sugar, and salt, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be either crisp or soft depending on the ingredients used.
Jalebi is a popular sweet snack in South Asia, the Middle East, Africa and Mauritius. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, zengoula or zalabia.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Hot milk cake is a butter sponge cake from American cuisine. It can be made as a sheet cake or a layer cake, or baked in a tube pan. The hot milk and butter give the cake a distinctive fine-grained texture, similar to pound cake.
Coffee cake or coffeecake is a sweet bread common in the United States, so called because it is typically served with coffee. Leavenings can include yeast, baking soda, or baking powder. The modern dish typically contains no coffee.
Kürtőskalács is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. Originally popular in the Székely Land, it became popular in both Hungary and Romania. The first written record dates back to 1679 and was found in the village of Úzdiszentpéter, while the first recipe appears in a manuscript cookbook dated in 1781. Earlier a festive treat, now it is part of everyday consumption. A similar pastry to Kürtőskalács is Baumstriezel, originating in the Transylvanian Saxon communities.
A sour cream doughnut is a type of doughnut that incorporates sour cream into its batter. This type of doughnut is often dipped in a vanilla flavored glaze after frying and usually has no filling. While the exact date or place of origin for the sour cream doughnut is not known, one recipe for this type of doughnut was published by the Ladies' Aid Society of Marion, Ohio in 1894.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". An early iteration can be traced back to Hawaii in the early 1990s. Mochi donuts were popularized by Mister Donut's "Pon de Ring" in the early 2000s. Mochi donuts are commonly formed into a circular shape, consisting of eight small balls that are easy to pull apart. They are made out of glutinous rice flour or tapioca flour.
Cardigan Donuts is an American doughnut shop and coffeehouse located in Minneapolis, Minnesota. Co-founders Justin Bedford and Jeff Bull opened the brand's flagship store in May 2017, located inside of the Minneapolis City Center shopping mall. The restaurant, known for selling comfort food, offers daily made doughnuts, yogurt bowls, hot and iced beverages, and kombucha. It caters, mainly, to the business clientele and users of the Minneapolis Skyway System. A second location, with an ice cream bar, opened in June 2022, on the second floor of the IDS Center in Minneapolis.
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