Doughnuts: Shortening vs. Butter
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.
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)