Doughnuts: Shortening vs. Butter
- Airo Dec 31, 2010 01:49 PM
I am looking to finally experiment with doughnut recipes. It will be my first time making yeast dough doughnuts, although I am not unfamiliar with making other yeast dough desserts (sticky buns, sweet rolls, and so forth).
When I look up recipes for doughnuts, I notice that in the dough-making stage, many require the use of shortening over butter.
Now I know shortening, in some recipes, makes for a flakier and crumblier texture, but in doughnuts why would shortening be preferable to butter? Although both are fats, do they both produce different textural results in doughnut recipes?
I would like to use butter over shortening (for matters of taste and wanting a natural and healthier ingredient), but if shortening is important for an ideal texture in doughnuts, what other natural and tasty oil/fat can be used to produce the same results?
Thanks in advance for any advice or tips.
Depends on what type of donuts (e.g. texture) you want to make.
You want a flakier donut use shortening.
If you trying to make a cake-y type of donut (moist and denser), use butter.
When I make doughnuts I use butter. I use Alton Brown's yeasted doughnut recipe and sub in butter for the shortening. I've never had a problem with it. I also do a pumpkin version of the same and use butter in that as well. I know that doughnut shops tend to use shortening, and in California a shortening with trans fats can only be used in doughnut dough (and prepackaged items)
palm shortening is natural, though in the end you're subbing fat for fat. Shortenings are 100% fat, butter is, at most, 86% or so, so it's a relative diet food!