Top Tips On How To Make The Perfect Doughnut From The Dudes Over At Crosstown Doughnuts

Plus, why *are* we still so obsessed with them?

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by Jess Commons |
Published on

In between all the Cronuts and kale, the gluten-free nonsense and sugar-free diets, there’s one food trend that has stood strong, passing the test of time and laughing in the face of health nuts the world over. Ladies, please be upstanding for the doughnut.

Sickly sweet, terribly bad for you and liable to leave you with stickier fingers than an employee of the Pritt Stick factory, the doughnut has no business being as big as it is in 2014, and yet there’s new stuff going on in doughnut world every day.

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One doughnut company that’s got everyone talking ATM is Crosstown Doughnuts. ICYMI, they’re a gourmet doughnut company that specialises in sourdough doughnuts. Their founder JP Then, has a theory on why doughnuts are still such big news: ‘I think enduring food items are often nostalgic – this is definitely the case with doughnuts. Most people no matter what culture or background have a childhood memory of enjoying some form of a doughnut – how could you not like a fresh fried bit of dough?’

So how does one recreate this magic at home?

On the dough

‘To get a fluffy dough, it’s all about the kneading which takes time and patience.’

**On The Ring Of Confidence

**‘When proving (rising the dough) it’s important to let it rise until it’s got a little spring in it when touched. This will ensure that the dough will jump a little in the fryer – creating a nice white “ring of confidence” around the circumference of the doughnut.’

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On the oil

‘Using a good quality frying oil is key to a non oily doughnut. We use a high quality rapeseed oil.’

**On the actual frying

**‘The frying temperature must be at 190-degrees. Too cold and the doughnut absorbs the too much oil. Too hot, and the doughnut burns on the outside and is uncooked on the inside.’

On finishing it off

‘To achieve the perfect finish – glaze the doughnuts within one minute from exiting the fryer. This is to ensure an even and shiny glaze coating of the doughnut.’

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On the filling

‘If filling a doughnut, always use top quality compotes and jams with a high percentage of fruit.’

On eating it

‘Finally, ideally consume the doughnuts when they are as fresh as possible! This is why we make ours daily.’

Here’s an excellent doughnut recipe to try your new found tips out on....

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Follow Jess on Twitter @Jess_Commons

This article originally appeared on The Debrief.

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