The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Should donuts be made with pastry flour?

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clazar123's picture
clazar123

Should donuts be made with pastry flour?

Should yeast based donuts should be made with pastry flour rather than the higher gluten AP? 

clazar123's picture
clazar123

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.

mimifix's picture
mimifix

Hi clazar123,

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...