food D’oh! Hit the sweet spot

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - Janita Singh For more in­for­ma­tion: dough­nut­

DOUGHNUTS are hav­ing a sweet mo­ment. They’ve been up­sized, down­sized, iced, filled with choco­late and topped with ice cream.

So why the hype? Kylie Simp­son, ex­ec­u­tive pas­try chef of Dough­nut Time, says the craze is per­fectly jus­ti­fi­able be­cause doughnuts tick all the boxes in terms of flavour, fra­grance and fun.

“A good dough­nut should be soft but have tex­ture and body. It’s all about the dough or bat­ter, so if you do not have a good base there is not re­ally any way to dress it up,’’ she says.

Simp­son points out that while we are de­vour­ing doughnuts, many of us still don’t know much about them.

Doughnuts have ei­ther a yeast base or are cake-based. “Yeast doughnuts and cake doughnuts are very dif­fer­ent. A cake dough­nut will have a tighter in­ter­nal crumb and seem more dense while a yeast dough­nut is more aer­ated and have the ca­pac­ity to bounce back when pressed or bit­ten into. Much the same as the dif­fer­ence be­tween cake and a bread,’’ she adds.

The qual­ity of fat (veg­etable oil) makes a big dif­fer­ence too.

“Even though a dough­nut is cooked in oil you should never have a film of fat coat­ing your mouth be­cause this af­fects how you taste. ”

For home cooks, keen to make their own, Simp­son sug­gests giv­ing your­self lots of time. “It is im­por­tant to use a baker’s flour or a flour with a higher gluten con­tent. This gives your dough strength,” she says.

“Un­der­stand­ing the process of mak­ing a yeast dough also means you might need to ad­just for dif­fer­ent sea­sons, tem­per­a­tures and hu­mid­ity which have big ef­fects on a yeast raised dough­nut.”

Simp­son, who per­son­ally loves good old-fash­ioned fresh cin­na­mon cake-based doughnuts, says sum­mer will see a happy mar­riage be­tween doughnuts and ice cream blos­som.

Sweet treats from Dough­nut Time, Cen­tral Park. Pic­ture: Carly Earl

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