I have never made donuts, but when I am looking for a recipe for something specific I follow these steps.
I do a search for recipes. Then I read many of them. There will be a common thread / list of ingredients / method to many of them. Then I choose one and make it following the recipe EXACTLY.
Once I've made the bread/cake/cookies/pie per the recipe I've chosen, then I begin to tweak the recipe here and and there, trying to remember to keep notes, until I get the flavor, texture and look that I want.
There's something about Krispy Creme that keeps bringing me back for more. Fortunately I live about 500 miles from the nearest outlet so my desire is tempered through distance. My guess is that they keep their formula under the same lock-and-key as KFC (the Colonel's recipe).
I purchased 3 different donuts from a new local bakery and found that they added lemon flavor to the dough. While all 3 were of a different style, all the dough had that lemony taste. I won't be going back. If I wanted a lemon donut I would have ordered one.
Looks like you have some delightful experimentation ahead of you. I recommend pants with stretchy waistbands :-)
That lock and key is for each KK manager to order their mix from the supply chain, who in turn orders the mix from Dawn. Of course that's a custom mix. Also the product is as much influenced by the procedure. Instead of rolling out the yeast dough, it's extruded using an air powered donut dropper (much like a cake donut dropper but with air pressure to help). So making KK donuts at home, is not going to be quite the same. Beyond that, their glaze is its own thing. It's heated and flows via a pump. It sets up hard yet flexible. There are plenty of additives in the glaze to make it what it is. No doubt this is a mixture of gums and glaze conditioners. Whether or not this makes a better donut than home made is in the eye of the beholder. They definitely have a popular product and a well oiled machine in the production setup. Most of our family like KK glazed when it's hot now. In my opinion vintage DD was my favorite production donut. And home made donuts are also very good when hot.
One of the best things you can do for flavour is buy quality shortening, keep it clean by filtering it frequently, when rolling out doughnuts use as little dusting flour as possible. When you eat a doughnut and you have this off taste that doesn't go away it is usually a sign of poor quality shortening or it is past it's useful life.
When I was making doughnuts there was no widespread concern about trans fats which where in shortening so that is what we used then, today that would not be a good choice maybe not even available. The advantage of using a fat that that is solid at room temperature is that it tastes better after the donut has cooled. If you bake the doughnuts in peanut, canola oil or something similar the doughnuts taste good when warm but once cooled the oil coats your mouth and the aftertaste just hangs in there which I don't find desirable. If I was looking for a fat to fry in I would look for something that has no real flavour of it's own and a high smoke point. Once you have chosen the fat filter it frequently and discard it when it starts to smoke and discolour. It is false economy to keep the fat too long as the absorption increases significantly when using old fat and the off flavours become more obvious.
is most likely caused by the particular fat/oil/lard used to deep fry the donuts. Its freshness extremely important. The reaction of this fat with the flour and sweetener in the recipe is in the crust. With a donut there is a lot of crust. Without the crust, a donut is just something to do with a donut.
I have never made donuts, but when I am looking for a recipe for something specific I follow these steps.
I do a search for recipes. Then I read many of them. There will be a common thread / list of ingredients / method to many of them. Then I choose one and make it following the recipe EXACTLY.
Once I've made the bread/cake/cookies/pie per the recipe I've chosen, then I begin to tweak the recipe here and and there, trying to remember to keep notes, until I get the flavor, texture and look that I want.
Good luck!
thank u.
There's something about Krispy Creme that keeps bringing me back for more. Fortunately I live about 500 miles from the nearest outlet so my desire is tempered through distance. My guess is that they keep their formula under the same lock-and-key as KFC (the Colonel's recipe).
I purchased 3 different donuts from a new local bakery and found that they added lemon flavor to the dough. While all 3 were of a different style, all the dough had that lemony taste. I won't be going back. If I wanted a lemon donut I would have ordered one.
Looks like you have some delightful experimentation ahead of you. I recommend pants with stretchy waistbands :-)
Jim
i try lemon and orange flavor but it liquid .. i'll try powder
thank u.
That lock and key is for each KK manager to order their mix from the supply chain, who in turn orders the mix from Dawn. Of course that's a custom mix. Also the product is as much influenced by the procedure. Instead of rolling out the yeast dough, it's extruded using an air powered donut dropper (much like a cake donut dropper but with air pressure to help). So making KK donuts at home, is not going to be quite the same. Beyond that, their glaze is its own thing. It's heated and flows via a pump. It sets up hard yet flexible. There are plenty of additives in the glaze to make it what it is. No doubt this is a mixture of gums and glaze conditioners. Whether or not this makes a better donut than home made is in the eye of the beholder. They definitely have a popular product and a well oiled machine in the production setup. Most of our family like KK glazed when it's hot now. In my opinion vintage DD was my favorite production donut. And home made donuts are also very good when hot.
Old time classic donut flavor in my area is mace. Its made from the skin of nutmeg and has a spicy warm nutmeg flavor.
it's good, i'll try it
thank u.
One of the best things you can do for flavour is buy quality shortening, keep it clean by filtering it frequently, when rolling out doughnuts use as little dusting flour as possible. When you eat a doughnut and you have this off taste that doesn't go away it is usually a sign of poor quality shortening or it is past it's useful life.
Gerhard
frying in oil, i'll try shorting
thank u.
When I was making doughnuts there was no widespread concern about trans fats which where in shortening so that is what we used then, today that would not be a good choice maybe not even available. The advantage of using a fat that that is solid at room temperature is that it tastes better after the donut has cooled. If you bake the doughnuts in peanut, canola oil or something similar the doughnuts taste good when warm but once cooled the oil coats your mouth and the aftertaste just hangs in there which I don't find desirable. If I was looking for a fat to fry in I would look for something that has no real flavour of it's own and a high smoke point. Once you have chosen the fat filter it frequently and discard it when it starts to smoke and discolour. It is false economy to keep the fat too long as the absorption increases significantly when using old fat and the off flavours become more obvious.
Gerhard
is most likely caused by the particular fat/oil/lard used to deep fry the donuts. Its freshness extremely important. The reaction of this fat with the flour and sweetener in the recipe is in the crust. With a donut there is a lot of crust. Without the crust, a donut is just something to do with a donut.
thank u.