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Anatomy of the perfect doughnut

The Doughnut secrets

IT HAS TO BE THE TOTAL PACKAGE for a doughnut (donut) to become truly good. I have spent a lot of time researching the good the bad and the ugly...I know its a tough job! I have concluded there are 3 things needed to make a winning doughnut: Dough, Filling and Cooking.

Dough: it must be a brioche dough, simple as that. Sweetened and enriched with eggs, milk and butter, the flavour of this dough is good enough to eat on its own. A standard white bread dough (that you find in many bakeries) doesn't even come close.

Filling: since you have gone to the trouble of making a tasty brioche dough you don't want to stuff in some whipped cream and store-brought raspberry jam...NO! Make a delicious pastry cream, lemon curd, or caramel but the key is to make it yourself - your taste buds will thank you for it. Most important is to get the filling right to the back of the doughnut (I like to use a piping bag), this is key as having it all on show at the front with no follow-through to the end is setting yourself up for disappointment.

Cooking: The method, time and temperature of cooking matters. Doughnuts are deep fried, fact. This is why they are special treats and not a daily staple. Oven baked doughnuts exist but they just don't cut it - take this from someone who knows. If you are going to have a treat then have it the way it's supposed to be.
Time and temperature go together. The hotter the temp, the shorter the cooking time although too hot and the outside will be burnt by the time the centre is cooked. Too low and too much oil will be absorbed making it heavy and greasy.
I cook mine at 160°C for approximately 2 minutes per side, but this will vary slightly depending on your size. Be prepared to sacrifice a few at the start to work out your perfect timing.

Where to buy Pure Bites Doughnuts

You'll find our handmade doughnuts at The Little Big Markets Mount Maunganui and every Friday at selected cafes in Tauranga and Mt Maunganui.

See Pure Bites Stockists >


 

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