Doughnuts!! Help!

I need help! I love the doughnut recipe but I want to adapt it slightly but I also don't want to mess anything up! I'd like for the dough to be less sweet so if I top it with something savory, like fried chicken, it won't take away from the fried chick as much. I'd also like for it to be more sturdy, not sure if that's the proper word. Like if I put some extreme toppings on it, it'll hold up to it. Do I mix it longer or add more flour? I just don't want to alter too much and realize I've messed with the science of the thing.

What's the difference between adding dry to wet or wet to dry? I've seen so many other doughnut tutorials and everyone does it different. Didn't know the reason.

Last question, within those videos I see some people using melted butter and others using room temp cubed butter. Just want to know why.

I've made chefsteps doughnuts on multiple occasions but I want to develop the recipe a little more to fit my needs!

Thank you!

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Comments

wolfiegirl

I'm going to assume you're talking about the 'old fashioned' donuts, not the yeasted recipe. If you want less sweet, cut back on the sugar content. More sturdy, perhaps less sour cream. More flour, IMHO, would only take the dough to a heavy, stodgy consistency that will end up like lead. As for using softened vs melted butter, some of the lift will come from creaming the softened butter with the sugar so use softened instead of melted butter.

Will the modified recipe give the same results? Probably not. They may still be good. Only way to find out is to give it a try! Good luck!!

Amanda_242475

Thanks for the reply. Guess o should have said the yeasted!

fisher23

Humm making the more dense or sturdy I think you would loose too much of the texture. CS waffles would be great with fried chicken in IMHO. Good luck.

wolfiegirl

That's what I was thinking too. The yeasted waffles would work much better than the donuts.

wolfiegirl

I took a look at the yeasted donut recipe. I'm not sure I would do any adjustments to it.

Martin_411586

This is a good read if you have the time. It explains a lot about the different variables that influence the outcome of cookies (extrapolate for other baked goods):
http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html

Try infusing the milk with potato skins for instance, that works well if you want something savoury. You'll be surprised about how much potato flavour the skins give off.