Old-fashioned doughnut

Old-fashioned doughnuts
Old-fashioned doughnuts (top) – from left to right: cinnamon sugar, chocolate glazed and maple glazed
An old-fashioned doughnut with a sugar glaze, accompanied with coffee
An old-fashioned doughnut with a sugar glaze, accompanied with coffee
A plain old-fashioned doughnut
A plain old-fashioned doughnut

The old-fashioned doughnut is a variety of cake doughnut prepared in the shape of a ring with tapered edges around it.[1] Primary ingredients include flour, sugar, eggs, sour cream and/or buttermilk and leavener. It is typically deep fried, may have a crunchier or crisper texture compared to other styles of cake doughnuts,[1][2] and have cracks and pores on its surface.[3] After being fried, it may be glazed, dusted with sugar, or served plain. Commercially prepared old fashioned doughnuts may be prepared using a batter mix that is made with the addition of water.

Preparation

Primary ingredients in an old-fashioned doughnut include flour, sugar, eggs, sour cream and/or buttermilk, and leavening agents such as baking powder and/or baking soda.[2][4][5] Additional ingredients may include milk, butter, vanilla extract and salt.[2][4] The use of buttermilk or sour cream may impart a rich flavor to the doughnut.[6] It is typically deep-fried, and may be deep fried at a lower temperature compared to other doughnut styles.[7][8] Frying at a lower temperature contributes to its rough, cracked texture.[8] Being turned several times while cooking in the oil also contributes to its texture.[4] It may be prepared with toppings such as sugar, chocolate or maple glazes, dusted with granulated sugar or cinnamon-sugar, or served plain without any topping. The shape of the doughnut can lend to the retention of a greater amount of glaze or other toppings[4] compared to other doughnut styles. The old-fashioned doughnut may have a similar texture to that of a buttermilk doughnut.[9]

Commercial preparation

Commercially prepared old-fashioned doughnut mixes are manufactured in the United States,[3] which may be prepared by simply adding cold water to the mix.[7] Prepared mixes are used by some doughnut shops.[7] Doughnut shops may prepare old-fashioned doughnuts by loading the batter into the hopper of a doughnut maker, which upon turning a hand crank, drops a formed doughnut into a deep fryer.[7] Doughnut makers are also used for other doughnut varieties, such as cake doughnuts.[10]

Nutrition information

One glazed old-fashioned doughnut contains approximately 420 calories, 21 grams of fat, 10 grams of saturated fat, 260 milligrams of sodium, 57 grams of carbohydrate, 34 grams of sugar, 4 grams of protein and less than one gram of dietary fiber.[11]

Variations

Starbucks purveys an old-fashioned doughnut that is prepared using batter infused with chocolate.[12][13]

See also

References

  1. 1 2 Jones, Carey (February 2, 2012). "The Serious Eats Doughnut Style Guide". Serious Eats. Retrieved October 16, 2015.
  2. 1 2 3 Bilderback, L. (2010). The Everything Bread Cookbook. Adams Media. p. 260. ISBN 978-1-4405-0032-9. OCLC 548651124.
  3. 1 2 Management's Food Processing/marketing. Putnam Publishing Company. 1966. p. 75. Old fashioned doughnuts Mix makes a ring type doughnut with a slight crack like the old fashioned doughnut. Product has a crusty, ...
  4. 1 2 3 4 Klebeck, M.; Klebeck, M.; Pitts, S. & Thomson, J. (2011). Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker. Chronicle Books. pp. 95–97. ISBN 978-1-4521-0212-2. OCLC 706025459.
  5. ↑ Wolf-Cohen, Elizabeth; Somerscales, Jillian, eds. (2001). The Good Housekeeping Illustrated Cookbook: America's Bestselling Step-By-Step Cookbook, With More Than 1,400 Recipes. Hearst Books. p. 425. ISBN 978-1-58816-070-6. OCLC 126845843.
  6. ↑ Moore, J.O. & Barboza, C. (2013). The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. Sasquatch Books. p. PT 73–74. ISBN 978-1-57061-854-3. OCLC 842972341.
  7. 1 2 3 4 Leinberger, Lisa (August 7, 2014). "BEST JOB FOR EARLY RISER Mike's Old Fashioned Donuts Has a Following So Get There by Noon". The Spokesman-Review. Retrieved 15 October 2015. (subscription required (help)).
  8. 1 2 Galarza, Daniela (May 28, 2015). "Everything You Need to Know About the Great American Doughnut". Eater. Retrieved October 16, 2015.
  9. ↑ Bilderback, L. & Fraioli, J.O. (2008). The Complete Idiot's Guide to Snack Cakes. Complete idiot's guide. Alpha Books. p. 115. ISBN 978-1-59257-737-8. OCLC 443273415.
  10. ↑ Bakery Production and Marketing. Gorman Publishing Company. 1988. p. 112. Q Donut-maker's “Often, it's the small details that can get out of whack and cause problems in getting perfect donuts,” says ... For consistent cake donuts, the depositor hopper must be a constant distance from the frying shortening, so batter will ...
  11. ↑ Raffetto, M. (2009). The Calorie Counter For Dummies. For Dummies. Wiley. p. 357. ISBN 978-0-470-60009-2. OCLC 759515809.
  12. ↑ Heiman, Amir & Oded, Lowengart (2011). "The Calorie Dilemma: Leaner and Larger, or Tastier yet Smaller Meals? Calorie Consumption and Willingness to Trade Food Quantity for Food Taste." (PDF). The Hebrew University of Jerusalem: 4. Discussion Paper No. 15.10. Retrieved 16 October 2015.
  13. ↑ Mullins, Jenna (May 20, 2014). "This Is the World's Most Expensive Doughnut, but It Doesn't Even Look That Appealing". E!. Retrieved October 16, 2015.

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