In the spirit of testing as many different types of doughnut as possible, I opted for a loose interpretation of doughnut (fried dough), testing six recipes from different countries: beignets, crullers, classic American-style glazed doughnuts, jam doughnuts, churros and bomboloni. The doughI explored three main dough types for this test: choux, yeasted enriched dough and a fritter-style baking powder leavened dough. Mark Bittman’s classic glazed doughnut, and London restaurant St John’s renowned jam doughnut (developed by Justin Gellatly), all use an enriched, leavened dough. If the heat rapidly increases, turn off the heat, and you can add a splash more room temperature oil to help bring it back to temperature. If you are glazing your doughnuts (as with the cruller and classic glazed doughnut), let them cool to room temperature first.

Source: The Guardian March 18, 2023 06:29 UTC