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Yeast or cake donuts?

l
lisaf Feb 5, 2007 10:50 AM

Which side of the fence do you fall on in the donut debate? I am a yeast donut gal. I like the fluffy melt in your mouth feel, not something heavy.

  1. marthadumptruck Feb 5, 2007 10:52 AM

    Cake!

    I love heavy.

    1. c
      CuzinVinny Feb 5, 2007 11:31 AM

      Anybody who has ever had a REAL donut knows they are only made from a yeast dough.. I'm not saying anything bad about cake donuts, since there are many that are in fact delicious. Yeast donuts are known all over the world, and each country has their own specialty. The Greeks have their loukoumades, Moroccans have sfinges, Poles make a jam-filled donut called paczki, Italians are known for their zeppole, Spain is famous for their churros and in South Africa they make koeksisters. Each of these wonderful treats are made from the same basic formula and are always fried in hot fat. Probably the most unique of all fried sweet dough recipes is found in Amish kitchens, where boiled and riced (mashed) potatoes are added to give the dough added tenderness. Donuts.. need we say more?? Certainly the world's most perfect food, not counting the calories.

      1. Kajikit Feb 5, 2007 03:53 PM

        Yeast donuts when they're fresh out of the frier... cake donuts if you're going to have them cold.

        1. k
          kcchan Feb 5, 2007 03:59 PM

          Usually I prefer yeast donuts - especially those cinammon twists - yum!!! But I've discovered this local bakery here that makes amazing sour cream cake donuts every Friday. They're dense, so moist, and not too sweet on the inside, and amazingly crunchy outside. I've never had a cake donut so good before - most cake donuts I grew up with were boring and bland, with no crunch on the outside at all.

          3 Replies
          1. re: kcchan
            a
            amyvc Feb 6, 2007 08:39 AM

            Where do you live? those sound amazing! I fall squarely into the "any-doughnut-that-makes-it-into-my-mouth-is-a-good-doughnut" camp. In fact, when I was pregnant and on bedrest, I ate 2-3 Entenmann's per day. So, if I had a free day of no calories and could get any kind I want, I'd do a perfectly done cake doughnut (as described above) AND something yeasty filled with some kind of yummy sugary icing or cream cheese. I also loved glazed but would take cake over glazed UNLESS there were Krispy Kremes available.

            Speaking of that, do all the doughnut hounds out there know that there is a recipe for bread pudding made from Krispy Kremes? I can post it if everyone doesn't already have it.

            1. re: amyvc
              k
              kcchan Feb 6, 2007 01:08 PM

              The bakery is in South Bend, IN at the Dainty Maid Bakery - so if you're ever out here, go on Friday morning (I think they only make the sour cream cake donut once a week) before 10:30am, otherwise they'll be sold out. They make other cake donuts on the other days, but I haven't tried them, aside from the regular cake donut which is pretty good too, but nowhere near as good as the sour cream cake donut.

              1. re: kcchan
                choctastic Feb 8, 2007 06:04 PM

                oh god this sounds good. we have lots of donut choices near my place. my local fave shop has this honey wheat donut that is so good, (believe it or not), so delicate and with just a hint of cinnamon. i eat two for breakfast with a cup of good green tea that i brew myself. they also do a decent maple bar. i had an apple fritter that knocked my socks off but i forget where we got it. i guess i like krispy kreme but i like mostly the seasonal stuff. i seem to remember a pumpkin spice donut that i liked.

                omg there's this japanese bakery near me that does this amazing "boston cream" donut. they take a holeless doughnut and fill it with pastry cream, and then dip it into dark chocolate and wait until chocolate hardens. when you bite into it the doughnut is still a litlte crispy on the outside but luscious on the inside and the choclate sometimes breaks into chocolate shards but still delish.

          2. x
            xica14 Feb 5, 2007 04:22 PM

            Glazed buttermilk bars

            1. p
              piccola Feb 5, 2007 04:45 PM

              What's the difference, in terms of flavour and texture? (Because obviously I know that one's made with yeast and the other with baking powder.)

              2 Replies
              1. re: piccola
                chowser Feb 6, 2007 09:28 AM

                One is like fried yeast bread, light and puffy, the other is like fried quick bread, denser.

                1. re: chowser
                  p
                  piccola Feb 6, 2007 06:08 PM

                  In that case, I don't think I've ever had a yeast donut. Only the cake, which is our traditional family recipe.

              2. luv2bake Feb 5, 2007 05:02 PM

                Oh, man, do I have to choose? It's like comparing banana bread to challah. I mean, they're kind of two different things, and I love them both (unfortunately!)

                1. TonyO Feb 5, 2007 05:27 PM

                  Yeast, no contest.

                  1 Reply
                  1. re: TonyO
                    Harp00n Feb 9, 2007 08:06 PM

                    Yeast is an infection :-)

                  2. k
                    Kelli2006 Feb 5, 2007 05:42 PM

                    sour cream cake donuts.

                    1. amkirkland Feb 5, 2007 05:50 PM

                      uhhh... one of each. If perfectly done... or hot, nothing beats a yeast. A run of the mill yeast doughnut is pretty bland to me. Cake is always good.

                      1. Emme Feb 5, 2007 05:53 PM

                        Glazed old-fashioneds... the kind with the scalloped/crimpy edges... I tried to find a recipe for them, but they all turn out traditional round cake donuts. what's more, i can't find a cutter that looks right!

                        And I'm a snob when it comes to these, having tasted everything place in the area, and will only have them from one place!

                        1 Reply
                        1. re: Emme
                          b
                          bonmann Feb 6, 2007 06:53 AM

                          Ever tried them frozen? My uncle used to make donuts and he had one customer who took home the french crullers and freeze them and then eat them right out of the freezer. They're better than they sound.

                        2. f
                          foodfosheezy Feb 5, 2007 05:57 PM

                          I only enjoy the blueberry cake donuts...yummmmmmmm.......other than that...yeast all the way!

                          1. RShea78 Feb 5, 2007 06:12 PM

                            -----

                            Gotta have fresh yeast doughnuts in the bless-ed morning. For snacking or later in the day, cake doughnuts, will suffice.

                            -----

                            1. cherrylime Feb 6, 2007 07:01 AM

                              For sure yeast donuts but at my school they used to make these deep fried cake donuts and we'd
                              run down between classes after smelling them the entire 1st hour and get em while they were hot w/chocolate glaze melting on them ..They were a little crunchy on the outside and almost creamy fluffy on the inside..oh my.

                              (and of course sprinkles..)

                              1. Spoonula Feb 6, 2007 07:10 AM

                                Yeast donuts from Long's in Indianapolis and the cake with peanuts from Dunkin Donuts - fortunately for me we do not have a Dunkin Donuts in Indy (shocking...)
                                Those are my standards - I found myself eating just any ole donuts so I had to set standards otherwise I'd be as big as a house!

                                4 Replies
                                1. re: Spoonula
                                  RShea78 Feb 6, 2007 11:14 AM

                                  -----

                                  Spoonula, are you kidding there isn't any Dunkin Donuts?

                                  Back in the 80's, when I lived in Indy, there was one on East Washington Steet, about a mile from Down Town. The place was rather small (kind of prefab looking) and had a soup/snack bar that seated about 15 people.

                                  Just looking at the Google map there seems to be one out near Speedway (239 Rosebery Ln). Also there is a reference to Long's having put DD out of buisness.

                                  http://www.insiderpages.com/b/4225785094
                                  (Second comment).

                                  -----

                                  1. re: RShea78
                                    b
                                    bonmann Feb 6, 2007 12:13 PM

                                    The donut place in Speedway is still there but it is not Dunkin Donuts. Dunkin Donuts pulled out of Indy about 3 or 4 years ago.

                                    1. re: RShea78
                                      Spoonula Feb 8, 2007 05:17 AM

                                      shocking isn't it? A city that consistently ranks near the top of the "fattest places in America" doesn't have a Dunkin Donuts!
                                      Krispy Kreme can't seem to make a go of it either - Long's has a rather loyal following and who can resist a donut that literally melts in your mouth.
                                      Rumor has it that DD is making a comeback - they are putting them in gas stations...and they are slowly creeping up north.
                                      Bonmann - the Speedway place isn't bad - we need more of these non-chain bakeries.

                                      1. re: Spoonula
                                        b
                                        bonmann Feb 8, 2007 05:43 AM

                                        There used to be a good place near 46th and Keystone that we used to frequent when I was in college but I don't get to that side of town as much as I used to so I don't know if it is still there.

                                        I was never a big fan of Krispy Kreme. Any donut that needs to be consumed within 10 minutes of being finished is not a good donut in my opinion. But then I used to have an uncle that made donuts for a living and maybe I have been trained by him to look at things differently.

                                  2. l
                                    Lucia Feb 6, 2007 07:32 AM

                                    Yeast--I love any type of fluffy fried dough.

                                    1. h
                                      Humbucker Feb 6, 2007 07:39 PM

                                      Cake. Yeast donuts are too spongy and light for me. I'll make an exception for apple fritters, though (I know, not really a donut).

                                      1. goldenroxy Feb 9, 2007 03:25 PM

                                        i'm a yeast donut fan. although, sometimes i order the white frosting cake donut with sprinkles.

                                        1. Harp00n Feb 9, 2007 04:36 PM

                                          Cake, especially Maine "sinkers", rule!

                                          2 Replies
                                          1. re: Harp00n
                                            amkirkland Feb 9, 2007 06:13 PM

                                            what's a maine sinker?

                                            1. re: amkirkland
                                              Harp00n Feb 9, 2007 07:36 PM

                                              The etymology of the "sinker" is a bit sketchy but, basically, it's thought have come in to use around 1890. Supposedly, the term came of a joke that; "Although they're shaped like a life-ring they will surely sink to the bottom!" It referred originally to the old fashioned cake-style donut. Later, It came to be a slang synonym for any donut with the classic round shape.

                                              An honest-to-god sinker has the specific gravity of lead, won't crumble in to nothingness, like it's yeast bretheren, when introduced to coffee and is The Original "dunkin'' donut. One or two of these puppies in a cuppa joe is a meal in and of its self. They are still very prevalent in the kitchens, bake sales & country stores of Maine . Hence, the term, "a Maine sinker" :-)

                                          2. s
                                            sablemerle Feb 10, 2007 05:02 PM

                                            cake, specifically, a New England apple cider donut, at the orchard, still warm from the fryer, and rolled in apple pie spice sugar. Mmmmmmm...I long for fall.

                                            2 Replies
                                            1. re: sablemerle
                                              Harp00n Feb 10, 2007 05:57 PM

                                              Hey,
                                              Easy sablemerle, I like 'em a lot too but can we please have spring and summer first! :-)

                                              1. re: sablemerle
                                                luv2bake Feb 10, 2007 09:12 PM

                                                I'm with you 100%. People who've never gone apple picking and then had fresh cider & doughnuts at the orchard -- how deprived are those poor souls!

                                              2. L_W Feb 11, 2007 04:09 AM

                                                I am NOT a huge donut junkie but if I had to choose....cake, preferably a peanut coated one. I only tried Krispy Kream once and was amazed how greasy they were.

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