Either way you spell it, they’re back! How can this possibly coincide with the current “healthy eating” trend? The Krispy Creme wave arrived and departed the Twin Cities in such a short time, making the rumblings of an emerging donut trend nearly unbelievable. But the reality is, doughnut sales are up at in-store bakeries and “designer” doughnut shops are popping up across the U.S. in full foodie-fashion. Voodoo Donuts in Oregon, The Donut Vault in Chicago, the Donut Plant in New York and locally, YoYo Donuts, MoJo Monkey Donuts and The Donut Cooperative have taken the already decadent doughnut to new flavor places.
The Maple Bacon Doughnut, that’s a maple glazed long john topped with a strip of crispy bacon appears to be a noteworthy contender for most popular doughnut concoction. Considering the everlasting adoration of bacon, this sweet and savory mix could possibly stick around. This gorgeous, November morning, we tasted YoYo Donuts’ version (plus a few other varieties) – YoYum! It’s unanimous, we’ll be back for more. Other favorites: YoYo’s S’more Raised and Key Lime Bismarck and the Classic Cake Donut from A Baker’s Wife’s Pastry Shop. Donuts may not be healthy, but they certainly fulfill in the “comfort treat” category.
Americans aren’t alone in their doughnut addiction. Yes, other countries like their fat too! In fact, Canada takes the top slot in doughnut consumption per capita, globally. If you’ve had the opportunity to taste donuts from around the world, please share!
It’s a donut to U.S. and a…
Doughnut – UK
Zeppole – Italy
Beignet – France and Louisiana
Berlineror or Bismarck – Germany
Pozsonyi – Hungary
Churros – Latin America
Avada – India
Paczki – Poland
Sel roti – Nepal
Loukoumas – Greece
In closing, I would like to shout out to my mom who makes THE absolute best, light and fluffy raised doughnuts. If you find yourself in baking mode this winter, you’ll surely enjoy this recipe. Note the unexpected ingredient – mashed potatoes!
Homemade Yeast Raised Donuts
Ingredients
2 c. milk
1/2 c. unsalted butter
1 c. sugar
1 tbs. salt
1 pkg. yeast
1 tsp. sugar
1/4 c. warm water
1 tsp. baking powder
1/2 tsp. baking soda
1 c. mashed potatoes
3 egg yolks
8 c. flour
Directions
Scald milk. Stir in butter, salt, and 1c sugar. Cool to lukewarm. Sprinkle 1 tsp sugar, and yeast over water. Set aside for 5 minutes. Add to milk mixture. Add baking powder, baking soda, potatoes. yolks, and 2 c of flour to milk.
Beat with an electric mixer at medium speed until smooth. 2 minutes. Add remaining flour gradually, beating well – dough will be soft. Place in greased bowl, grease top and cover. Let rise for two hours.Turn dough out and roll on floured surface, 1/4 inch thick. Cut with floured cutter. Cover and let rise one hour. Fry a few at a time until golden. Drain. Glaze, frost, or roll in sugar.
Yield: 3 1/2 dozen