5 Ways to Make Home-Made Doughnuts
Traditional doughnuts (I’m looking at you Krispy Kreme) come with many nutritional no-no’s. First, most doughnuts are fried, encasing them in a layer of highly caloric oil. Fat is the most calorie-dense nutrient and doughnuts absorb it like a sponge. They’re are also notorious for containing dangerous trans fats that, when cooked at a high temperature, raise LDL levels (bad cholesterol) and decrease HDL levels (good cholesterol).
Doughnuts are also traditionally made with bleached and enriched all-purpose flour, which the body metabolizes the same way it does sugar. More elaborate doughnuts such as a Boston crème or jelly are stuffed with a variety of food additives to stiffen and stabilize their inner mixtures. Considering all these nutritional hazards, a regular doughnut can be a terrible way to start off your morning.
Fortunately, there’s hope. Doughnuts don’t have to be bad for you. Talented home cooks have been developing recipes and techniques that punch a hole through the nasty ingredients of the traditional fried and glazed doughnut. Enhancing the nutritional profile of your homemade doughnuts is easy, and it doesn’t involve hot oil or a sugar crash. Different flours, sugar alternatives, and cooking techniques can make a doughnut a truly reliable breakfast food.
Here are our tips for remastering the traditional doughnut recipe.