Donut Recipes

A cake donut is not simply fried cake batter. It is a dough that is leavened with chemical leavening (baking powder or baking soda) rather than with yeast.

The cake donut cracks happen naturally when they fry. Generally, they are more cracked on the side that is initially down in the oil, but sometime they don’t crack at all. This can happen when the dough is over-worked, the oil temperature is too low, or the baking powder use was too old and lost its reactive power.

I generally use all-purpose flour for donuts with and without yeast. I has just enough gluten to help them keep their shape when fried but not enough to make them tough. Pastry flour can also be used interchangeably. However, I do use a portion of cake flour in my copycat Krispy Kreme donuts to keep them light as air!