Old-fashioned doughnut

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Old-fashioned doughnuts
Old fashioned doughnuts.jpg
Old-fashioned doughnuts – cinnamon sugar (left), chocolate glazed (centre top) and maple glazed (right). Shape shown is typical of commercially available buttermilk donuts.
TypeCake doughnut
Main ingredientsFlour, 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. [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.

Contents

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. Specialty versions are made by using an enormous variety of ingredients, and some old-fashioned doughnuts are produced as doughnut holes.

History

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 sometimes called "fry cakes" in the past. [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 Leavening agent 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]

Preparation

A plain old-fashioned doughnut Old fashioned doughnut.jpg
A plain old-fashioned doughnut

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]

The old-fashioned doughnut may also have a similar texture to that of a buttermilk doughnut, [11] may be crisp in texture, and typically has cracks and pores on its surface. [5] [7] [12] [13] [ unreliable source? ] It is typically deep-fried, and may use a lower oil temperature compared to other doughnut styles. [14] [6] Frying at a lower temperature imparts its crunchier texture and contributes to its rough, cracked surface. [15] [6] Being turned several times while cooking in the oil also affects its texture. [8]

Old-fashioned doughnuts 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 lead to the retention of a greater amount of glaze or other toppings compared to other doughnut styles. [8]

Commercial preparation

Commercially prepared old-fashioned doughnut batter mixes mass-produced in the United States, [12] may be prepared by simply adding cold water to the mix. [14] Prepared mixes are used by some, but not all, doughnut shops. [14] Doughnut shops may prepare old-fashioned doughnuts by loading the batter into the hopper of a doughnut maker, which uses a hand crank to drop formed doughnuts into a deep fryer. [14] Doughnut makers are also used for other doughnut varieties, such as cake doughnuts, yeast doughnuts, cream filled, and jelly filled doughnuts. [6] [16]

Nutrition information

Glazed old-fashioned doughnut
Old fashioned doughnut1.jpg
A glazed old-fashioned doughnut
Nutritional value per single doughnut
Energy 420 kcal (1,800 kJ)
57
Sugars 34
Dietary fiber <1
Fat
21
Saturated 10
4
Vitamins and minerals
Minerals Quantity
%DV
Sodium
11%
260 mg
Percentages estimated using US recommendations for adults, [17] except for potassium, which is estimated based on expert recommendation from the National Academies. [18]
Source: [19]

One average 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. [19]

Variations

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. [20] [21] The U.S. company Trader Joe's sells a mass-produced product named "Old-Fashioned Doughnut O's", which are miniature-sized old-fashioned doughnuts. [22] 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. [23] The company Glazed and Infused in Chicago, Illinois, serves customers the traditional glazed old-fashioned as well as a lemon poppy seed old-fashioned doughnut that is covered with lemon-flavored glaze and topped with poppy seeds and lemon zest. [24] [ 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. [25] The doughnuts at Nopa are prepared using a sour cream base. [25]

See also

Related Research Articles

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Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

<span class="mw-page-title-main">Doughnut</span> Sweet food made from deep-fried dough

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.

<span class="mw-page-title-main">Baking powder</span> Dry chemical leavening agent

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.

<span class="mw-page-title-main">Cornbread</span> American bread made with cornmeal

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.

<span class="mw-page-title-main">Muffin</span> A part-raised flatbread or a quickbread

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.

<span class="mw-page-title-main">Beignet</span> Deep fried pastry

Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines.

<span class="mw-page-title-main">Dough</span> Paste used in cooking

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 flavourings.

<span class="mw-page-title-main">Pound cake</span> Type of cake

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.

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<span class="mw-page-title-main">Cruller</span> Deep-fried pastry like a doughnut

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.

<span class="mw-page-title-main">Funnel cake</span> Deep-fried batter

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<span class="mw-page-title-main">Quick bread</span> Bread leavened with agents other than yeast

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.

<span class="mw-page-title-main">Coffee cake (American)</span> Cake intended to be eaten with, or flavored with, coffee

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. Outside the US, the term is generally understood to mean a cake flavored with coffee.

<span class="mw-page-title-main">Sour cream doughnut</span> Doughnut with sour cream batter

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.

<span class="mw-page-title-main">Biscuit (bread)</span> Type of bread

In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

<span class="mw-page-title-main">Sponge cake</span> Type of cake

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.

<span class="mw-page-title-main">Mochi donut</span> Type of doughnut

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.

<span class="mw-page-title-main">Cardigan Donuts</span> Doughnut shop in Minneapolis, Minnesota, US

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.

References

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