Should yeast based donuts should be made with pastry flour rather than the higher gluten AP?
I don't make a lot of muffins or cakes and I rarely made donuts. I know that cakes and muffins benefit from using a low gluten flour and that AP flour is really a compromise due to its wide availability. But in yeast based donuts and beignets, is there a benefit to using either AP or even a higher gluten flour?
Very specifically, I have a recipe for a baked beignet I want to try but I've never had a beignet. Is it supposed to be like a tender brioche? or more cakey, like a muffin? Maybe that is the question I should have asked,first.
When I make cake donuts I use part whole wheat pastry flour and part AP flour. When I make yeast donuts I use part whole wheat bread flour and part AP flour. I haven't eaten real beignets for many years, but I remember thinking they tasted like yeast donuts... Hope this helps...