Agreed, I wonder about two things though 1 how they’d taste if used with a tallow, gee or lard instead of veg shortening and how would a scratch crème fresh/fermented butter with a still live culture effect to taste?
I've been watching ever since "WTF is Nougat" caught my attention from the sidebar about 2.5 years ago, and I only now realize what I find so appealing about this channel: you're basically the modern equivalent of those VHS segments from Mr. Rogers-deep, informational dives into seemingly mundane yet truly fascinating topics. Thank you for working so hard to educate and entertain about every corner of the food world.
I worked at a bakery for a year, and I'm kinda surprised to see a lot of the exact same equipment and ingredient brands I used. I also want to point out this dude is FUCKING STRONG, he's carrying around that industrial size mixing bowl like it's nothing. I could hardly pick that thing up in the bakery even when it was empty, and dude is probably rocking at least 30 pounds of dough in there. Lifting it is incredibly dangerous and bad for your body unless you're just exceptionally well built. Props to these amazing people willing to wake up at 2am every day, work long hours toiling away with their body, just to give us a sweet treat in the morning. They deserve bank.
Not to mention kneading it after the punch down. Since I don't own a stand mixer, I knead by hand. Making a big batch of cinnamon buns is quite a workout, especially for my back and shoulders.
The American landscape and variety in doughnuts is always so amazing to me as someone from the UK. I'd love to be able to try all the different types someday.
Here's a type in the US that I've never seen for sale in a commercial setting but easy to make at home. Biscuit dough type doughnuts. It's exactly what it sounds like. My grandma would make them with the canned biscuit dough and would put a simple sugar glaze on them. Different than both yeast-ed and cake doughnuts in texture and flavor.
Same! There’s a donut-shaped hole in my heart for all of the donuts I want to try, which is conceptually very interesting because the donut shape itself has a hole in it, which-by the properties of double negation-implies that the hole-in-the-hole is actually _made out of donut,_ which would mean that I, in fact, rather concerningly, likely have a small piece of loose, delicious donut rattling around freely in a comparatively cavernous open space buried in-between the miraculously still-functioning chambers of my presumably beleaguered and very enlarged heart. I mean, I feel perfectly fine, but I’ve been thinking about this a lot lately, and I’ve been wondering whether or not I should tell my doctor. Anyway, I love donuts. 😀
@@theosexpertdaymon2774 Saying “biscuit dough” to a British person has a completely different meaning. Since a “biscuit” in the UK is a dry, hard cookie like an Oreo or a gingersnap. Not a fluffy, airy scone-type bun. So not quite exactly what it sounds like since there are terminology variations between the countries. Unfortunately the UK doesn’t really have anything like buttermilk biscuits and Pillsbury doesn’t exist there. Even at the UK chain of KFC, you won’t find American-style “biscuits” on the menu as it’s just not really a part of British food culture/history.
As a former resident of Knoxville, who went to status dough the day they opened their first location, im so happy to see this. Truly some of, if not the best donuts out there.
Graduated from UTK last year, and I’m sad I never of heard of this place till now. Although, it’s out there near Turkey Creek, so it was a little out of where I drove.
Small correction: Modern baking powders are double acting, they do have a base and acid -> CO2 reaction, but they also have a heat activated part that releases CO2 when it gets hot. Baking powder is not the same as baking soda + acid.
It’s also really important to mention that chemical leavening agents do NOT work because of acid/base reactions! It is not true that it’s the mixing of an acid and a base that releases CO2! Baking soda and baking powder both contain carbonates, and it is SPECIFICALLY carbonates that react with acids to produce CO2. As a general rule, mixing simple acids with simple bases tends to only produce H2O, because it is just combining H+ and OH- ions in solution. The acid-carbonate reaction is a close relative, but it’s much more important that it’s a carbonate than a base. Pretty much every child is taught this incorrectly, repeatedly, until everyone “knows” now that mixing acids and bases causes some kind of exciting gassy reaction. Not so!
Bismarck Doughnuts (or, as we call them, pączki) are a polish staple, traditionally filled with rose hip jam. They're way more common than donuts here, and you get some for free on Fat Thursday.
I’ve always preferred yeasted donuts; they’re much lighter of a treat and less dense than cake donuts. Every time I eat a cake donut I can barely finish it because it’s so heavy and filling
Exactly. Cake donuts are too dense, and they feel heavy in my stomach. Yeast donuts are fluffy and light, and they don't create crumbles of cake pieces.
That's exactly why I like them. Specifically, my favourite donut is a sour-cream glazed old-fashioned. They're heavy. They make you feel full and satisfied. I could eat myself sick on yeast donuts and not feel satisfied.
As a Canadian, "doughnut holes" will always be timbits to me, no matter the brand. Also you may not know this but they're called Bismarcks because Otto von Bismarck was himself full of jelly and covered in sprinkles.
Regional names for pastries and donuts has always fascinated me. I remember when I was in Boston and asked for a "maple bar" and got a blank look. So I pointed and got "oh, a long John" in the thickest Southie accent you can imagine (barely even qualifies as English), and then they asked me if wanted some "Jimmies" on it. I'd never heard of "Jimmies" before in my life. Years later I was discussing this with a woman from Cleveland and discovered that the Bismark she grew up with was similar to, but not the same, what she could get on the west coast under the same name. She was getting them muled in by relatives to satisfy her cravings.
“There are national donut chains in the United States that use way more sugar in the yeast dough. The result is not only too sweet, but also texturally kinda insubstantial; it just sorta melts in your mouth like cotton candy, in a bad way.” You can rip Krispy Kreme doughnuts out of my cold dead hands.
@@matthewzaloudek funnily enough, I saw a vegan do this exact same thing. Apparently Pillsbury biscuits in a can are vegan, so if you punch a hole in the center and deep-fry them, they come out very similar to yeasted donuts.
@@pennyforyourthots Yes! These are the wheels I shall use when I build my dessert car. (I can only park in neighbourhoods where there are no raccoons or mice.)
@@deadfr0g you forgot about rats, possums, birds, dogs, and many more wildlife will still chomp the bread even though it isn't very nutritious for them
I remember making yeast dough apple-cider cinnamon donuts from scratch a few years ago, it was the most labor intensive and pain in the butt process (because deep frying at home is a nightmare), but they were still hands-down the BEST donuts I've ever had. Huge respect to any donut shops that take the time and effort for that style.
Late af reply but I'm watching this video again, lol. Wasn't a special recipe though, just one I found on the internet and tweaked to my liking. But I think a key step was using apple cider that I reduced myself by about half, gives it a super intense apple-y flavor, and it made the house smell amazing as a bonus
I developed a minor addiction to homemade donuts at the beginning of Covid and now I won’t even eat the commercially mass produced donuts such as KK for the reasons Adam mentions. I learned a few tricks from this vid I’ll implement into my own creations! Edit: Just wanted to clarify since it came up, Adam mentions how national chains that add a lot of sugar to the dough end up with a melt-in-your-mouth, "cotton-candy like" texture and once I had a doughnut made in the style of Status (as in, I made it myself from scratch) I soon lost the taste for those. Not saying they're bad, just not for me anymore.
the krispy kreme nearest to me is run by a pack of liars, to boot. they leave the "hot now" sign on all the time and the donuts are _never_ hot. lousy donuts.
I also made my own yeast donuts during Covid. They're so good! But the deepfrying and the sugar means super calorie bomb... really can't make them often
I also really like eating donuts, but I don't know how to make donuts. After watching your video, I have some new understanding of making donuts. Thank you very much!
Those bismarks look exactly like we make our doughnuts in Czechia. A circular shape that is filled with a berry preserve, absolute heaven and my favorite breakfast to take on the go. Also its nice to see a video on how people make both doughnut styles, thanks for the educational content Adam.
@@Komatik_ I can only guess at the ethimologival origins of that "Berlin Monk" one, my guess is that some people called it that because it's a berliner style with a glaze, which looked like a shaved/bald head of the monks. Thanks for sharing a bit of your culture with us, glad to always know more.
@@patricko9479 makes sense you'd have your own variation on it, thanks for sharing the name with me, I finally have a good English name alternative for "koblihy".
The note about old-fashioned donuts being more substantial makes every historical document that describes coffee-and-donut breakfasts for laborers make a lot more sense
What a memory! I worked in a donut shop just like that about 55 years ago. I totally agree with you Adam, about too much sugar in a raised donut. The shop I worked at did not use all that sugar, but I have run into those super sweet ones too, and I can't take all that sugar in one bite. Now I have to get up early enough to get fresh donuts in the morning!
Absolutely love Status Dough. I work in downtown Knoxville and I take my team to their downtown location for meetings whenever we can. So cool to see this behind the scenes action!
Where I’m from, cake donuts are a rarity. I grew up eating yeast donuts and was surprised at how heavy cake donuts can be. I think the majority of people here prefer light and airy yeast donuts, the fluffier, the better
@@masonreed6845 I used to be of this opinion but my whole world was changed when I learned the correct way to eat cake donuts: first, buy them plain (no frosting/sprinkles/glaze). Break the donut in half and dip it in a hot cup of BLACK coffee. The coffee completely transforms the donut from dry and dense to something wonderful. It lightens the texture, makes it almost creamy, and the bitterness of the coffee cuts the sweetness to a level that is much more palatable.
Really appreciate the video. I have a small farm in Virginia between Richmond and Fredericksburg. We started selling jelly doughnuts made using jellies from the farm and fritters using fruit we grow. Those guys make it look easy. It's really hard work! As far as the weeping issue, we've never had them last long enough to matter. No joke about when you have to get up to cook them, either.
I've always loved the cream filled donuts from my local bakery, and now that I know how much can go into them I understand why they sell out by 11am most days even though there's six shelves just for the cream filled.
My dad grew up in a family bakery in the Depression era, and while he got away from it as soon as he could going into the US Army well before WW 2, when I grew up I got to enjoy the cake donuts he made, without any topping, while dunking them in coffee. After seeing this, I now know why he went with cake donuts. While he was always the first in the family to be up in the morning, I'm sure he had no intention of ever again getting up early to make yeast donuts. Something that was a bit of a shock to me, while browsing the internet one day, I found out my great grandfather, Balthazar Barban, died after falling into a kneading machine, ugh.
Donuts are a food that there is a huge difference between cheap and expensive. As I got older and ate fewer donuts or pastries as I watch my calorie intake, I started to buy mostly only “premium” donuts and pastries. The $1 donut at Dunkin’ or Krispy Crème or other cheap stores just taste low quality but that $3-$4 donut is often so much better. It’s with that extra $2-$3 for something I only eat on occasion.
@@hxhdfjifzirstc894 I agree though I think it works only for their popular glazed donut. For all other donuts they have, that overly sweet and no texture just doesn’t work.
Definitely seconding that quality matters. I can buy donuts at my local grocery store that are... okay. But I've mostly stopped because a little ways past the grocery store is a dedicated donut bakery where the taste and texture is far better. And not any more expensive either! Just more of a walk. Which I need anyway. :p
8:40 I would say it’s an acquired taste. I grew up in the Northeast and had Dunkin Donuts as a regular treat and that just tastes right to me. Idk how to explain it but it just tastes chemically in the right way sorta like in the Hershey video how you mentioned it contains butyric acid so many people don’t like it but if you grew up with it it tastes great.
Yeah that's what getting used to something is like xd. Sometimes even straight up nasty stuff becomes pleasant, i acclimatised to this cherry flavoured iron earlier and now I find it delicious but I'd literally shiver in disgust when I first started drinking it xd
if you're from massachusetts/new hampshire/rhode island/maine, Market Basket sells doughnuts that are made in store every morning for like 79 cents, and I'm pretty sure they're yeast doughnuts. They're very airy and light, and they sure beat the pants off dunks
that's like those chewy chips ahoy cookies. A lot of people think they taste like chemicals too, but I love them. Even though I agree that they taste like chemicals.
Just moved to knoxville and was craving some donuts, remembered Status Dough from this video and it did not disappoint. The yeast donuts have so much flavor in the dough. That said, the buttermilk ones are also just perfectly cooked and glazed. Thank you Adam for shouting out some local gems here!
My parents had a donut shop when I was growing up and seeing the equipment and process took me back. The hopper and jelly filler especially. Thanks for posting. And team cake donut all the way!
I absolutely love Status Dough. Had them the first time downtown the summer before the pandemic and it changed my life. It's been hard for me to eat Krispy Kreme ever since hahaha
I wonder what kind they make in Lake Charles Louisiana. All the donuts in that town were extremely soft, not well put together in structure, and light as air. Absolutely amazing
Hi Adam Just love you and the recipes. I made the 2.0 New York pizza in cast iron pan. My husband is a fussy pizza guy. He Loved It and I just followed you along on the recipe.. delicious!! The seasoning in the pan before crust goes in was great. It browned up nicely on stove burner. Then finished cooking in pan after broiling and resting. Just A 1 taste. Love it. Thank you. 🎉
I absolutely admire your content. I want to thank you for not only making entertaining, educational food videos, but also showing support for so many American small businesses. Much love, Adam. Thank you!
When I was a kid, I used to help grandfather run his little mini-cake donut stand off of Route-66. Not only was the process mostly industrial, but we had a machine that was both the fryer and the hopper, rolled into one. It would deposit the donuts, into this river of hot oil, and automatically flip them as they flowed through, eventually landing right into our drying rack. Those suckers came out HOT. But after a minute or two, we could roll them in cinnamon sugar or powdered sugar, and sell them by the bakers dozen. I remember fondly the thrill of learning the batter's recipe, and it's "secret" ingredients. Anyways, this video totally took me back there, thanks Adam!
Because of you Adam I took my kids there this morning! Thank you for sharing about this. Best apple fritter I ever had. Had a real coffee as well, it was delicious!!!
Another great and informative video as always! I definitely caught wind of the veiled slight against a certain, popular doughnut chain. I went to college 10 minutes away from that chain’s original store, and I’ve always LOVED the “melt-in-your-mouth” quality of their fresh doughnuts! To each their own, though!
It’s so weird having a well-known CZcamsr in my local area. I’ve loved getting to see places like status dough that I’ve somehow never heard of despite living around Knoxville all my life. Will definitely be hitting them up in the future!
This is great! I was very confused as to why different donuts tasted so different and so many of the donuts today dont taste like the yeasted ones of my childhood. This explains a lot.
My highschool job was Donut making at a small shop like this. I say donut because, as an untrained novice, I was not yet allowed to make the doughnuts. This video was super nostalgic. That preferment with the scraps is some next level 4D chess doughnut making. Fantastic
I've been baking for 35 years and I handcut the cake donuts. You do not have to mix it as a batter just use less water and you will get a nice crust and less shortening absorbed. When you keep the dough from the previous day you get a sourdough type of flavor. Our customers didn't care for that so we don't do it anymore.
Dutch Oliebollen (literally: oil balls) are essentially a type of yeast doughnut, commonly they have raisins in them, although plain varieties are also sold. My grandma also added chunks op apple (to both the plain and raisin kinds). They don't have a whole and are more round like balls rather than flat. The dough is more moist, but still a dough; my grandma used to use an ice-cream scoop to get a ball of dough into the oil because the dough was too wet and sticky to work it nicely with your hands. They're commonly eaten around New Year's eve. My grandma used to make large batches for the entire extended family, and as a child I started to help her out with it as well. Iirc, we used to have 2 buckets worth of plain dough and 2 buckets worth of raisin dough.
I remember doing almost everything that you showed in this video in my first job ever at a local donut shop where I lived at the time. A lot of what I did was mainly making the doughnut dough or frying the donuts. My favorites to make were the twists~
I have to say one of the reasons I like Krispy Kreme *is* it's "cotton candy" like quality. To discover that quality for the first time in my 30s after living in an area that only had Dunkin' was, to me, a pleasant surprise. That said, they aren't as substantial as a yeast donut (or any yeast product) usually is either, so I do get his complaint.
right? the light, fluffy nature of a still-warm krispy kreme is a feature not a bug i think dunkin' are frozen and reheated, to me they're not much more than round cupcakes
I remember when Dunkin' was far, far better than they are now (1970s). When the local franchise shut down I didn't have one again until I went to Boston 25 years later. I was amazed at how much they sucked, particularly in comparison to what they had been at one time. Oh, and their coffee is horrible.
yes I agree. there's nothing like that melt in your mouth texture from a fresh krispy kreme. I haven't been in years because they're too addicting. I'd eat an entire box and want to go back the next day.
Thank you for answering the question I always had about there being way more cake doughnut joints than yeast. Nearly everyone I talk to prefers the yeast doughnuts, so I always wondered.
I'd be interested to see you make the at-home version of old fashioned donuts and explain what exactly they are / how they work: they are chemically leavened but they are a dough you cut into rings instead of batter that you drop right into oil
Old Fashioned batter is too thin, it needs to go through a hopper and plunger to get the correct shape. A doughnut that could demonstate the interesing physics of bursting through a very thin par-crust is called a "Buttermilk Bar".
And then there are potato donuts, very popular among home cooks in Québec, and beignets which are a cross-francophone world delicacy, from Paris to New Orleans. If you're passing through the apple orchards of the East you'll find beignets aux pommes, apple slices soaked in batter and dropped in hot oil for instant gratification.
oh my god. Potato donuts. That's the secret!! I love the maple-soaked donuts you get from farm stands and I've never been able to recreate them. It's potatoes?? You've changed my life.
@@toin9898 You're welcome. Have a look at Ricardo's Potato Doughnut with Maple Syrup recipe, that'll get you started. You need one of those cookie-cutter donut makers, or you can use a small and a large glass to stamp out the dough.
I was thinking during this video that I was wondering how potato doughnuts are made. Not a lot of places do that in the US, but there are certainly some.
I always kind of wondered what all is different between different donuts, and now I know! Thanks Status Dough and Adam for sharing. I can only eat "modern" cake donuts with nothing or powerdered sugar/cinnamon, something about any other kinds just upsets my entire digestive system within 5-10 minutes of consumption, I always assumed it was probably the sugar content in the case of "yeast" donuts which makes me wonder if I could eat Status' since they are described as less sugary than typical yeast donuts.
I'm 6 days into my keto diet I should not have watched this video. Status Dough definitely is a higher end donut compared to the chains I'm familiar with. Those donuts looked incredible, I'm craving one so bad now.
I grew up with cake doughnuts - usually supermarket cinnamon ones - so encountering yeast doughnuts was something of a surprise. As my aunt said (it was a box she bought one time Mum and I were staying at her place, for Xmas I think), "fluff and bubble". I don't think that a bad thing, as sweet bread is a nice treat (Bread Top bakery chain, and brioche loaves are good stuff).
I like a good yeast donut, slightly crispy exterior, soft fluffy interior, with a crunchy chocolate (not a ganache) topping. Theyre not too sweet, a blend of textures, and if you're the type - dips _really_ well in your coffee.
Oh man, this was such a doughlicious episode. Doughnuts are my kryptonite. Thanks for showcasing a local stop. Keep your vinegar leg to the right side indeed.
I don't care what people say, I love status dough! My fave are the old fashioned ones. If you eat them sporadically, like every unhealthy treat, you'll enjoy them every time.
I gotta say, I definitely default to cake doughnuts. I actually prefer the more dense texture, at least compared to certain doughnut chains that have their doughnuts feel like its mostly air and sugar. (Sugar amount is also a major concern, so many places here have those absurdly sweet things that make me feel physically awful in half an hour)
@@tomhalla426 It's not an urban legend. He literally did. "Ich bin ein Berliner" means I am a Jelly Donut. The proper German would have been Ich bin Beliner (meaning I am of Berlin). But everyone absolutely knew what he meant.
@@Rocketsong oh, Kennedy did say it. The urban legend was that the audience thought he was calling himself a jelly doughnut. “Feli from Germany”, a native speaker, did a post on that. In context, it was good grammar. The legend part was from a spy novel, with an unreliable narrator making the claim.
A trip to my grandmother's house was never complete without the dish of fairy-ring mushrooms she collected and fried, and a batch of her sour cream and nutmeg cake donuts. They had no frosting, so as a kid, it took some getting used to, but they were SO good. I miss them . .. and her. But such good memories : )
I'm also a cake donut person. I like biting into it since it's a bit more dense. Overall, texture wise it feels like a treat. Meanwhile, yeast donuts just feel like I'm eating a loaf of bread.
The fact that a donut isn't just a doughnut does make me wonder on which version of American doughnuts bakeries sell here. The idea is that here in the Germanosphere (and Poland too), it's unthinkable for a bakery to not sell often filled yeast doughnuts aka Kreppel aka Berliner aka Pfannkuchen (aka Pączki if you're Polish). That tradition will never truly die down for cake donuts for sure.
American doughnut shops often sell a wide variety of different fried bakery doughs. Crullers, apple fritters, cake donuts, jam filled, cream filled, churros, etc. All because we historically had so many different immigrants that brought their own culture's version of a doughnut and popularized it. If something in this video looked familiar, it probably originated with emigrants from your country!
@@Shadeadder Well, I wasn't asking about the variety of doughnuts in America, I was asking about the dough of American donuts here in Germany given that our doughnuts are made of yeast dough. Either way, bought some American donuts from my local bakery and these are apparently cake donuts.
My problem with yeast donuts is them being too sweet. And I buy them from those little local places, not chains. The biggest problem, IMO, is that the glaze layer tends to be quite thick on yeasted donuts. I'm not sure why, but the glaze layer on a cake donut is usually extremely thin (like tissue paper compared to regular paper); unless you're talking about old fashioned sour cream or buttermilk ones, but for them, the thick glaze counterbalances the sour flavor of the batter, which works out well, IMO. I wonder if I might really like them the way that this chain does them, though. If they are very intentionally reducing the sugar levels of the dough and also using a little bit of fermented dough in the mix, that might be a perfect fit for me. Too bad they don't exist in Texas!
It’s sad that since KK became popular, Shipley’s has started double dipping their glazed donuts. Used to be less goopy glaze and the chocolate iced ones only had the chocolate icing, they weren’t glazed first. Every once in a while someone will forget to glaze the chocolate iced and I’m a happy eater!
Here in Europe (I know of Germany and the UK mostly) I've never had or seen a non yeasted cake donut, and also not in those chain franchises like Dunkin Donuts, always just the yeast ones. Now I really wonder why if they take that much more effort to produce. Or it is imitaded yeast donuts perhaps? They match the description of yeast donut way more closely than the cake ones.
Another European here, from Finland! I had to do some research, because where I live we do have different kinds of 'donughts', but we call them with slightly different names and for some reason they are reverse? Kinda?? For maxinum confusion I guess. What we call 'Donut', or 'Donitsi', is the cake donut this video was talking about, made with baking powder and sold all over, but sometimes also not? The classic yeast donuts are fairly popular here, we just call them 'Munkki'. They're usually just rolled in sugar and/or filled with jam. But to add to the confusion, most donuts sold on cafés with icing and such do look and taste more like yeast donuts than cake donuts while tasting nothing like our classic 'munkki' does, so I just don't know at this point.
Many years ago I had to find a job very quickly in my (failed) attempts to avoid being homeless. I got offered 2 jobs in the same day, across the street from each other. One was as an overnight shift donut maker, and the other was as a bouncer. I was going to take the donut job, until some people told me how difficult the job could be. A few of us from the nightclub would go to the donut shop after work each night, and I really learned to appreciate the wise choice I made.
Those "bismarcks" at 3:16 are actually a traditional german form of doughnut today mostly called "Berliner" which date back to the 16th century and are usually filled with strawberry or rasberry jam. They are all over bakeries here in Germany and are a traditionally eaten at New Years Eve in my region of Germany.
I'm kind of surprised Adam isn't historically a yeasted doughnut person, seems like it would be his thing
I never thought about the extra effort to make them yeasted but of course that makes sense. I've always way preferred cake myself.
citing potential for cake jokes that quickly escalate to sexually harassing Adam 😆
Yeast doughnuts are the best. I too thought Adam would be team yeasted.
I had exactly the same thought
I always thought preferring cake donuts was probably a sign of some sort of psychopathy. 😂
That fermented dough trimming add-in is genius
Agreed, I wonder about two things though 1 how they’d taste if used with a tallow, gee or lard instead of veg shortening and how would a scratch crème fresh/fermented butter with a still live culture effect to taste?
thats absolutely common practice with yeasted dough though, bakeries usually use leftover dough the next day as a sort of "pre-ferment" to add flavor
Even big chains used to do this.
I agree
Agreed. I am going to try this with my next homemade batch.
I've been watching ever since "WTF is Nougat" caught my attention from the sidebar about 2.5 years ago, and I only now realize what I find so appealing about this channel: you're basically the modern equivalent of those VHS segments from Mr. Rogers-deep, informational dives into seemingly mundane yet truly fascinating topics. Thank you for working so hard to educate and entertain about every corner of the food world.
Yes! Exactly!!
I worked at a bakery for a year, and I'm kinda surprised to see a lot of the exact same equipment and ingredient brands I used.
I also want to point out this dude is FUCKING STRONG, he's carrying around that industrial size mixing bowl like it's nothing. I could hardly pick that thing up in the bakery even when it was empty, and dude is probably rocking at least 30 pounds of dough in there. Lifting it is incredibly dangerous and bad for your body unless you're just exceptionally well built. Props to these amazing people willing to wake up at 2am every day, work long hours toiling away with their body, just to give us a sweet treat in the morning. They deserve bank.
I honestly couldn't imagine waking up that early everyday for this or any job, but I am so glad there are people who do it!
Not to mention kneading it after the punch down.
Since I don't own a stand mixer, I knead by hand. Making a big batch of cinnamon buns is quite a workout, especially for my back and shoulders.
Yeah dude works hard af.
lmao that is pretty sad if you couldn't lift 30 lbs of dough let alone the maybe 10 lbs mixing bowl.
@@crisptomato9495 Yeah that's what you gotta do when you run your own business and you want to be successful.
The American landscape and variety in doughnuts is always so amazing to me as someone from the UK. I'd love to be able to try all the different types someday.
Take a trip across the pond and come enjoy them!
Here's a type in the US that I've never seen for sale in a commercial setting but easy to make at home. Biscuit dough type doughnuts. It's exactly what it sounds like. My grandma would make them with the canned biscuit dough and would put a simple sugar glaze on them. Different than both yeast-ed and cake doughnuts in texture and flavor.
@@graysenm1320 I'd rather not get shot.
Same! There’s a donut-shaped hole in my heart for all of the donuts I want to try, which is conceptually very interesting because the donut shape itself has a hole in it, which-by the properties of double negation-implies that the hole-in-the-hole is actually _made out of donut,_ which would mean that I, in fact, rather concerningly, likely have a small piece of loose, delicious donut rattling around freely in a comparatively cavernous open space buried in-between the miraculously still-functioning chambers of my presumably beleaguered and very enlarged heart. I mean, I feel perfectly fine, but I’ve been thinking about this a lot lately, and I’ve been wondering whether or not I should tell my doctor.
Anyway, I love donuts. 😀
@@theosexpertdaymon2774 Saying “biscuit dough” to a British person has a completely different meaning. Since a “biscuit” in the UK is a dry, hard cookie like an Oreo or a gingersnap. Not a fluffy, airy scone-type bun. So not quite exactly what it sounds like since there are terminology variations between the countries. Unfortunately the UK doesn’t really have anything like buttermilk biscuits and Pillsbury doesn’t exist there. Even at the UK chain of KFC, you won’t find American-style “biscuits” on the menu as it’s just not really a part of British food culture/history.
The coffee old fashioned donuts sounds like everything I've ever wanted in life.
Pretty narrow desires huh? Who needs a family or a purpose or a hobby or a community? All I want is a supremely tasty donut.
@@isaiahayers1550 If your family tastes like glazed coffee donuts, I'm going to eat them too.
@@isaiahayers1550 Some people thrive in simplicity. Let them live.
@@isaiahayers1550 you know, I’ve never once in my life heard of hyperbole
@@ericeaton2386 well now you have. I hear/read crazy amounts of hyperbole every day. It loses its power.
As a former resident of Knoxville, who went to status dough the day they opened their first location, im so happy to see this. Truly some of, if not the best donuts out there.
It looks like they did Knoxville proud with their generous explanations here!
Graduated from UTK last year, and I’m sad I never of heard of this place till now. Although, it’s out there near Turkey Creek, so it was a little out of where I drove.
Small correction: Modern baking powders are double acting, they do have a base and acid -> CO2 reaction, but they also have a heat activated part that releases CO2 when it gets hot. Baking powder is not the same as baking soda + acid.
It’s also really important to mention that chemical leavening agents do NOT work because of acid/base reactions! It is not true that it’s the mixing of an acid and a base that releases CO2! Baking soda and baking powder both contain carbonates, and it is SPECIFICALLY carbonates that react with acids to produce CO2. As a general rule, mixing simple acids with simple bases tends to only produce H2O, because it is just combining H+ and OH- ions in solution.
The acid-carbonate reaction is a close relative, but it’s much more important that it’s a carbonate than a base. Pretty much every child is taught this incorrectly, repeatedly, until everyone “knows” now that mixing acids and bases causes some kind of exciting gassy reaction. Not so!
Most modern baking powders. You can occasionally find single acting baking powder in a well stocked grocery store. 🤓🍻
Bismarck Doughnuts (or, as we call them, pączki) are a polish staple, traditionally filled with rose hip jam. They're way more common than donuts here, and you get some for free on Fat Thursday.
Yeah they are also SUPER common in germany
though we have some many different names for it depending on where you come from
@@IceBot360G Marmeladendöner.
@@IceBot360G i lived in Bavaria for a while, so I know them as Krapfen
Kreppel.
@@Call-me-Al 🤣That is excellent!
I’ve always preferred yeasted donuts; they’re much lighter of a treat and less dense than cake donuts.
Every time I eat a cake donut I can barely finish it because it’s so heavy and filling
I know people that can eat like 4-6 of the cake ones in a sitting... it amazes me
Exactly. Cake donuts are too dense, and they feel heavy in my stomach. Yeast donuts are fluffy and light, and they don't create crumbles of cake pieces.
Same.
That's exactly why I like them. Specifically, my favourite donut is a sour-cream glazed old-fashioned.
They're heavy. They make you feel full and satisfied. I could eat myself sick on yeast donuts and not feel satisfied.
And dry
As a Canadian, "doughnut holes" will always be timbits to me, no matter the brand.
Also you may not know this but they're called Bismarcks because Otto von Bismarck was himself full of jelly and covered in sprinkles.
Regional names for pastries and donuts has always fascinated me. I remember when I was in Boston and asked for a "maple bar" and got a blank look. So I pointed and got "oh, a long John" in the thickest Southie accent you can imagine (barely even qualifies as English), and then they asked me if wanted some "Jimmies" on it. I'd never heard of "Jimmies" before in my life.
Years later I was discussing this with a woman from Cleveland and discovered that the Bismark she grew up with was similar to, but not the same, what she could get on the west coast under the same name. She was getting them muled in by relatives to satisfy her cravings.
I was actually praying Adam would have slipped in, “you know, our friends up north call these Timbits”. Oh well.
Timbits? That doesn't even make sense. It's the hole of the donut ....donut hole.
@@jimv1983 saying that makes me not your buddy guy!
@@jimv1983 D’oh! 🥯
“There are national donut chains in the United States that use way more sugar in the yeast dough. The result is not only too sweet, but also texturally kinda insubstantial; it just sorta melts in your mouth like cotton candy, in a bad way.”
You can rip Krispy Kreme doughnuts out of my cold dead hands.
THIS!
I've eaten one krispy kreme donut in my life. I was probably 12 years old. Best donut I've ever had. Never forgotten it.
As a doughnut fryer/maker this deeply offends me.
Insanely good while they are hot/warm
Exactly!
Hell yeah, I missed these kind of videos, the ones were you go to a place and interview the people that work there.
Yeah, I'm really happy we got one again!
Me too. I was fascinated by all the tools and machines they were using, too.
Adam, thank you for making this deeply informative video about sweetbagels.
Alton Brown has a recipe for "Bonuts" which are literally just his biscuit dough recipe cut into donuts and fried.
@@matthewzaloudek funnily enough, I saw a vegan do this exact same thing. Apparently Pillsbury biscuits in a can are vegan, so if you punch a hole in the center and deep-fry them, they come out very similar to yeasted donuts.
@@pennyforyourthots Yes! These are the wheels I shall use when I build my dessert car. (I can only park in neighbourhoods where there are no raccoons or mice.)
@@deadfr0g you forgot about rats, possums, birds, dogs, and many more wildlife will still chomp the bread even though it isn't very nutritious for them
I remember making yeast dough apple-cider cinnamon donuts from scratch a few years ago, it was the most labor intensive and pain in the butt process (because deep frying at home is a nightmare), but they were still hands-down the BEST donuts I've ever had. Huge respect to any donut shops that take the time and effort for that style.
This sounds like proof that good things take time...and a lot of effort!
I need to know this recipe
Late af reply but I'm watching this video again, lol. Wasn't a special recipe though, just one I found on the internet and tweaked to my liking. But I think a key step was using apple cider that I reduced myself by about half, gives it a super intense apple-y flavor, and it made the house smell amazing as a bonus
Is it just me or is this video super satisfying, in a way? I feel like I'll rewatch this one a few more times in my life.
RIP my diet.
😂 solidarity
I came. Only lasted half way through the video. Had to stop watching
I developed a minor addiction to homemade donuts at the beginning of Covid and now I won’t even eat the commercially mass produced donuts such as KK for the reasons Adam mentions. I learned a few tricks from this vid I’ll implement into my own creations!
Edit: Just wanted to clarify since it came up, Adam mentions how national chains that add a lot of sugar to the dough end up with a melt-in-your-mouth, "cotton-candy like" texture and once I had a doughnut made in the style of Status (as in, I made it myself from scratch) I soon lost the taste for those. Not saying they're bad, just not for me anymore.
the krispy kreme nearest to me is run by a pack of liars, to boot. they leave the "hot now" sign on all the time and the donuts are _never_ hot. lousy donuts.
I feel the same way about making bread. Been getting into pie crusts and cakes. Pie crust is my bane.
I also made my own yeast donuts during Covid. They're so good! But the deepfrying and the sugar means super calorie bomb... really can't make them often
Every time I've tried they've been under done. What tips would you give to a beginner?
Same. I made 28 last batch... I have a problem, I had to give many away.
I also really like eating donuts, but I don't know how to make donuts. After watching your video, I have some new understanding of making donuts. Thank you very much!
3 million subs 🎉???
It’s actually really easy when you make them in non-commercial sized batches. I’d highly recommend giving it a shot
@@robertmoreau8663 There are a lot of people in China lol
@@CGJUGO80 seriously 😒
@@robertmoreau8663 almost 4
Love this in-situ interview style with the chef and all the great knowledge & insights from Adam as usual!
Those bismarks look exactly like we make our doughnuts in Czechia. A circular shape that is filled with a berry preserve, absolute heaven and my favorite breakfast to take on the go.
Also its nice to see a video on how people make both doughnut styles, thanks for the educational content Adam.
Also pączki in Poland. I think they even call it that at 4:24!
Similar things are called "hillomunkki" ("jam monk") in Finland. If glazed, the glaze is usually pink and the doughtnut called a berlin monk.
Thats the european style I would say. In germany we call them "Berliner".
@@Komatik_ I can only guess at the ethimologival origins of that "Berlin Monk" one, my guess is that some people called it that because it's a berliner style with a glaze, which looked like a shaved/bald head of the monks. Thanks for sharing a bit of your culture with us, glad to always know more.
@@patricko9479 makes sense you'd have your own variation on it, thanks for sharing the name with me, I finally have a good English name alternative for "koblihy".
I've been wanting to see someone cover this. I'm happy to find you covering this doughnut discourse
Absolutely incredible how much work goes into these - and then how quickly I eat them. Thanks to Status Dough for breaking it down for us.
The note about old-fashioned donuts being more substantial makes every historical document that describes coffee-and-donut breakfasts for laborers make a lot more sense
What a memory! I worked in a donut shop just like that about 55 years ago. I totally agree with you Adam, about too much sugar in a raised donut. The shop I worked at did not use all that sugar, but I have run into those super sweet ones too, and I can't take all that sugar in one bite. Now I have to get up early enough to get fresh donuts in the morning!
Absolutely love Status Dough. I work in downtown Knoxville and I take my team to their downtown location for meetings whenever we can. So cool to see this behind the scenes action!
Thank you for making this video.. I've always wondered the differences and never found a decent source that detailed the distinctions
Where I’m from, cake donuts are a rarity. I grew up eating yeast donuts and was surprised at how heavy cake donuts can be. I think the majority of people here prefer light and airy yeast donuts, the fluffier, the better
i cant even finish a cake donut theyre so greasy and heavy and make me feel sick
@@masonreed6845 I used to be of this opinion but my whole world was changed when I learned the correct way to eat cake donuts: first, buy them plain (no frosting/sprinkles/glaze). Break the donut in half and dip it in a hot cup of BLACK coffee. The coffee completely transforms the donut from dry and dense to something wonderful. It lightens the texture, makes it almost creamy, and the bitterness of the coffee cuts the sweetness to a level that is much more palatable.
@@matselmi1835 that sounds good as hell
This makes me miss Knoxville! Next time I'm in for a game, I'll try to find these doughnuts!
Wow I was just thinking of making some donuts from your old recipe when this popped up, impeccable timing.
This was a really fun one. Always enjoy your videos.
Really appreciate the video. I have a small farm in Virginia between Richmond and Fredericksburg. We started selling jelly doughnuts made using jellies from the farm and fritters using fruit we grow. Those guys make it look easy. It's really hard work! As far as the weeping issue, we've never had them last long enough to matter. No joke about when you have to get up to cook them, either.
I've always loved the cream filled donuts from my local bakery, and now that I know how much can go into them I understand why they sell out by 11am most days even though there's six shelves just for the cream filled.
Agreed. I didn't know just how much effort goes into these tasty treats.
My dad grew up in a family bakery in the Depression era, and while he got away from it as soon as he could going into the US Army well before WW 2, when I grew up I got to enjoy the cake donuts he made, without any topping, while dunking them in coffee.
After seeing this, I now know why he went with cake donuts. While he was always the first in the family to be up in the morning, I'm sure he had no intention of ever again getting up early to make yeast donuts.
Something that was a bit of a shock to me, while browsing the internet one day, I found out my great grandfather, Balthazar Barban, died after falling into a kneading machine, ugh.
Oh gosh! 😮
Michael and Colleen both work there and are wonderful people! Thanks for taking the deep dive into this doughnut shop :)
Donuts are a food that there is a huge difference between cheap and expensive. As I got older and ate fewer donuts or pastries as I watch my calorie intake, I started to buy mostly only “premium” donuts and pastries. The $1 donut at Dunkin’ or Krispy Crème or other cheap stores just taste low quality but that $3-$4 donut is often so much better. It’s with that extra $2-$3 for something I only eat on occasion.
Krispy Kreme is way too sweet -- it's actually not good. They also have poor texture and no substance.
@@hxhdfjifzirstc894 I agree though I think it works only for their popular glazed donut. For all other donuts they have, that overly sweet and no texture just doesn’t work.
Definitely seconding that quality matters. I can buy donuts at my local grocery store that are... okay. But I've mostly stopped because a little ways past the grocery store is a dedicated donut bakery where the taste and texture is far better. And not any more expensive either! Just more of a walk. Which I need anyway. :p
@@hxhdfjifzirstc894 Krispy Kreme is better than your nine generations
8:40 I would say it’s an acquired taste. I grew up in the Northeast and had Dunkin Donuts as a regular treat and that just tastes right to me. Idk how to explain it but it just tastes chemically in the right way sorta like in the Hershey video how you mentioned it contains butyric acid so many people don’t like it but if you grew up with it it tastes great.
Yeah that's what getting used to something is like xd. Sometimes even straight up nasty stuff becomes pleasant, i acclimatised to this cherry flavoured iron earlier and now I find it delicious but I'd literally shiver in disgust when I first started drinking it xd
if you're from massachusetts/new hampshire/rhode island/maine, Market Basket sells doughnuts that are made in store every morning for like 79 cents, and I'm pretty sure they're yeast doughnuts. They're very airy and light, and they sure beat the pants off dunks
I grew up on Dunkin’ Donuts and similar but I prefer yeasted donuts today by far.
that's like those chewy chips ahoy cookies. A lot of people think they taste like chemicals too, but I love them. Even though I agree that they taste like chemicals.
@@jon.bo_ mrs Murphies is the goat
Just moved to knoxville and was craving some donuts, remembered Status Dough from this video and it did not disappoint. The yeast donuts have so much flavor in the dough. That said, the buttermilk ones are also just perfectly cooked and glazed. Thank you Adam for shouting out some local gems here!
Rave reviews! I'll have to add Status Dough to my list of places to try.
I always wondered about the differences in doughnut recipes. Thanks for this!
i love both types of donuts but yeast has my heart. so many different flavors & fillings and light enough that you can try multiple
My parents had a donut shop when I was growing up and seeing the equipment and process took me back. The hopper and jelly filler especially. Thanks for posting. And team cake donut all the way!
🤮
Is this the start of the donuts arc?
Informative, yet still succinct, and entertaining. Thank you.
All this needs is a little gentle jazz, and it would be Mr. Rogers's tier filmmaking. I love it!
I absolutely love Status Dough. Had them the first time downtown the summer before the pandemic and it changed my life. It's been hard for me to eat Krispy Kreme ever since hahaha
Used to be a professional donut baker, this video brought back a lot of memories
How were you a donut baker when donuts aren't baked?
@@jimv1983 we called ourselves bakers, only things we truly baked in a over were the cinnamon rolls
I wonder what kind they make in Lake Charles Louisiana. All the donuts in that town were extremely soft, not well put together in structure, and light as air. Absolutely amazing
Hi Adam
Just love you and the recipes. I made the 2.0 New York pizza in cast iron pan. My husband is a fussy pizza guy. He Loved It and I just followed you along on the recipe.. delicious!! The seasoning in the pan before crust goes in was great. It browned up nicely on stove burner. Then finished cooking in pan after broiling and resting. Just A 1 taste. Love it. Thank you. 🎉
Super informative and interesting video. Thanks Adam 🎉
I absolutely admire your content. I want to thank you for not only making entertaining, educational food videos, but also showing support for so many American small businesses. Much love, Adam. Thank you!
Agreed. This is an informative video that was over too quickly, and I am glad it put a spotlight on an independent shop.
When I was a kid, I used to help grandfather run his little mini-cake donut stand off of Route-66. Not only was the process mostly industrial, but we had a machine that was both the fryer and the hopper, rolled into one. It would deposit the donuts, into this river of hot oil, and automatically flip them as they flowed through, eventually landing right into our drying rack. Those suckers came out HOT. But after a minute or two, we could roll them in cinnamon sugar or powdered sugar, and sell them by the bakers dozen. I remember fondly the thrill of learning the batter's recipe, and it's "secret" ingredients. Anyways, this video totally took me back there, thanks Adam!
Your sense memory somehow just became my sense memory. Beautifully described!
Because of you Adam I took my kids there this morning! Thank you for sharing about this. Best apple fritter I ever had. Had a real coffee as well, it was delicious!!!
So glad you had a good experience! Status Dough is on my list if/when I get to Knoxville.
Another great and informative video as always! I definitely caught wind of the veiled slight against a certain, popular doughnut chain. I went to college 10 minutes away from that chain’s original store, and I’ve always LOVED the “melt-in-your-mouth” quality of their fresh doughnuts! To each their own, though!
I make yeast donuts for a living, admittedly on a much smaller scale. It's super interesting to see other shops' methods!
It’s so weird having a well-known CZcamsr in my local area. I’ve loved getting to see places like status dough that I’ve somehow never heard of despite living around Knoxville all my life. Will definitely be hitting them up in the future!
The little sticks they use to manipulate the donuts while frying is so clever and simple
“The fruit store” is the kind of joke I’m here for. Thank you, Adam
This is great! I was very confused as to why different donuts tasted so different and so many of the donuts today dont taste like the yeasted ones of my childhood. This explains a lot.
My highschool job was Donut making at a small shop like this. I say donut because, as an untrained novice, I was not yet allowed to make the doughnuts. This video was super nostalgic. That preferment with the scraps is some next level 4D chess doughnut making. Fantastic
I've been baking for 35 years and I handcut the cake donuts. You do not have to mix it as a batter just use less water and you will get a nice crust and less shortening absorbed. When you keep the dough from the previous day you get a sourdough type of flavor. Our customers didn't care for that so we don't do it anymore.
Dutch Oliebollen (literally: oil balls) are essentially a type of yeast doughnut, commonly they have raisins in them, although plain varieties are also sold.
My grandma also added chunks op apple (to both the plain and raisin kinds).
They don't have a whole and are more round like balls rather than flat.
The dough is more moist, but still a dough; my grandma used to use an ice-cream scoop to get a ball of dough into the oil because the dough was too wet and sticky to work it nicely with your hands.
They're commonly eaten around New Year's eve.
My grandma used to make large batches for the entire extended family, and as a child I started to help her out with it as well. Iirc, we used to have 2 buckets worth of plain dough and 2 buckets worth of raisin dough.
I remember doing almost everything that you showed in this video in my first job ever at a local donut shop where I lived at the time. A lot of what I did was mainly making the doughnut dough or frying the donuts. My favorites to make were the twists~
That coffee old fashioned looks phenomenal!
Agreed!
I have to say one of the reasons I like Krispy Kreme *is* it's "cotton candy" like quality. To discover that quality for the first time in my 30s after living in an area that only had Dunkin' was, to me, a pleasant surprise. That said, they aren't as substantial as a yeast donut (or any yeast product) usually is either, so I do get his complaint.
I grew up on Krispy Kreme and have always loved them. The first time I ate dunkin donuts I couldn't finish it cuz I didn't like it.
Omg. That light, airy, melt in your mouth feature is why I love Krispy Kreme
right? the light, fluffy nature of a still-warm krispy kreme is a feature not a bug
i think dunkin' are frozen and reheated, to me they're not much more than round cupcakes
I remember when Dunkin' was far, far better than they are now (1970s). When the local franchise shut down I didn't have one again until I went to Boston 25 years later. I was amazed at how much they sucked, particularly in comparison to what they had been at one time. Oh, and their coffee is horrible.
yes I agree. there's nothing like that melt in your mouth texture from a fresh krispy kreme. I haven't been in years because they're too addicting. I'd eat an entire box and want to go back the next day.
This was great. I've always preferred yeast donuts but never knew exactly how they were made. Status Donuts looks great.
Thank you for answering the question I always had about there being way more cake doughnut joints than yeast. Nearly everyone I talk to prefers the yeast doughnuts, so I always wondered.
I'd be interested to see you make the at-home version of old fashioned donuts and explain what exactly they are / how they work: they are chemically leavened but they are a dough you cut into rings instead of batter that you drop right into oil
Old Fashioned batter is too thin, it needs to go through a hopper and plunger to get the correct shape. A doughnut that could demonstate the interesing physics of bursting through a very thin par-crust is called a "Buttermilk Bar".
And then there are potato donuts, very popular among home cooks in Québec, and beignets which are a cross-francophone world delicacy, from Paris to New Orleans. If you're passing through the apple orchards of the East you'll find beignets aux pommes, apple slices soaked in batter and dropped in hot oil for instant gratification.
....and now you've made me dream of all these pastries😂 Oh no!
oh my god. Potato donuts. That's the secret!! I love the maple-soaked donuts you get from farm stands and I've never been able to recreate them. It's potatoes?? You've changed my life.
@@toin9898 You're welcome. Have a look at Ricardo's Potato Doughnut with Maple Syrup recipe, that'll get you started. You need one of those cookie-cutter donut makers, or you can use a small and a large glass to stamp out the dough.
I was thinking during this video that I was wondering how potato doughnuts are made. Not a lot of places do that in the US, but there are certainly some.
I
I always kind of wondered what all is different between different donuts, and now I know! Thanks Status Dough and Adam for sharing.
I can only eat "modern" cake donuts with nothing or powerdered sugar/cinnamon, something about any other kinds just upsets my entire digestive system within 5-10 minutes of consumption, I always assumed it was probably the sugar content in the case of "yeast" donuts which makes me wonder if I could eat Status' since they are described as less sugary than typical yeast donuts.
I'm 6 days into my keto diet I should not have watched this video. Status Dough definitely is a higher end donut compared to the chains I'm familiar with. Those donuts looked incredible, I'm craving one so bad now.
I grew up with cake doughnuts - usually supermarket cinnamon ones - so encountering yeast doughnuts was something of a surprise. As my aunt said (it was a box she bought one time Mum and I were staying at her place, for Xmas I think), "fluff and bubble". I don't think that a bad thing, as sweet bread is a nice treat (Bread Top bakery chain, and brioche loaves are good stuff).
I like a good yeast donut, slightly crispy exterior, soft fluffy interior, with a crunchy chocolate (not a ganache) topping. Theyre not too sweet, a blend of textures, and if you're the type - dips _really_ well in your coffee.
Great report Adam! I've always wondered why they are so different. I love battered (cake) doughnuts, less airy.
Oh man, this was such a doughlicious episode. Doughnuts are my kryptonite. Thanks for showcasing a local stop. Keep your vinegar leg to the right side indeed.
yeast donuts, cake donuts, and then theres krispy kreme orginal glaze donuts :)
That’s so facts, they are completely different
The only real way to compare is to try them all!
I don't care what people say, I love status dough! My fave are the old fashioned ones. If you eat them sporadically, like every unhealthy treat, you'll enjoy them every time.
I'm glad to see Status Dough is still in business
I gotta say, I definitely default to cake doughnuts. I actually prefer the more dense texture, at least compared to certain doughnut chains that have their doughnuts feel like its mostly air and sugar. (Sugar amount is also a major concern, so many places here have those absurdly sweet things that make me feel physically awful in half an hour)
The Bismarcks (filled with jam) are called Berliner in many regions of Germany.
Except in Berlin, where you're likely to get a frowny face in a bakery if you ask about it :)
There is an urban legend John Kennedy called himself a jelly doughnut in his “Ich bin ein Berliner” speech.
Beach fare in Portugal
@@tomhalla426 It's not an urban legend. He literally did. "Ich bin ein Berliner" means I am a Jelly Donut. The proper German would have been Ich bin Beliner (meaning I am of Berlin). But everyone absolutely knew what he meant.
@@Rocketsong oh, Kennedy did say it. The urban legend was that the audience thought he was calling himself a jelly doughnut. “Feli from Germany”, a native speaker, did a post on that. In context, it was good grammar. The legend part was from a spy novel, with an unreliable narrator making the claim.
A trip to my grandmother's house was never complete without the dish of fairy-ring mushrooms she collected and fried, and a batch of her sour cream and nutmeg cake donuts. They had no frosting, so as a kid, it took some getting used to, but they were SO good. I miss them . .. and her. But such good memories : )
I was in Knoxville this summer and status dough is incredible
So the "apples and oranges" saying now should be "like yeast and cake donuts"
I'm also a cake donut person. I like biting into it since it's a bit more dense. Overall, texture wise it feels like a treat. Meanwhile, yeast donuts just feel like I'm eating a loaf of bread.
I’ll be in Knoxville next weekend, might need to stop by Status :)
Glad to see status dough getting some screen time, great place!
The fact that a donut isn't just a doughnut does make me wonder on which version of American doughnuts bakeries sell here.
The idea is that here in the Germanosphere (and Poland too), it's unthinkable for a bakery to not sell often filled yeast doughnuts aka Kreppel aka Berliner aka Pfannkuchen (aka Pączki if you're Polish). That tradition will never truly die down for cake donuts for sure.
aka Krapfen
oh hi
What he called a "Bismark" in the video seems to come pretty close to a normal Kreppel/Krapfen/Berliner...
American doughnut shops often sell a wide variety of different fried bakery doughs. Crullers, apple fritters, cake donuts, jam filled, cream filled, churros, etc. All because we historically had so many different immigrants that brought their own culture's version of a doughnut and popularized it. If something in this video looked familiar, it probably originated with emigrants from your country!
@@Shadeadder Well, I wasn't asking about the variety of doughnuts in America, I was asking about the dough of American donuts here in Germany given that our doughnuts are made of yeast dough.
Either way, bought some American donuts from my local bakery and these are apparently cake donuts.
Do potato donuts count as a separate variety of donuts? Or are they just a variety of cake donut?
Super interesting and nice to see a local bakery - more like this, please (:
My problem with yeast donuts is them being too sweet. And I buy them from those little local places, not chains. The biggest problem, IMO, is that the glaze layer tends to be quite thick on yeasted donuts. I'm not sure why, but the glaze layer on a cake donut is usually extremely thin (like tissue paper compared to regular paper); unless you're talking about old fashioned sour cream or buttermilk ones, but for them, the thick glaze counterbalances the sour flavor of the batter, which works out well, IMO. I wonder if I might really like them the way that this chain does them, though. If they are very intentionally reducing the sugar levels of the dough and also using a little bit of fermented dough in the mix, that might be a perfect fit for me. Too bad they don't exist in Texas!
At least in Texas you have kolaches! They're not typically found in most places
It’s sad that since KK became popular, Shipley’s has started double dipping their glazed donuts. Used to be less goopy glaze and the chocolate iced ones only had the chocolate icing, they weren’t glazed first. Every once in a while someone will forget to glaze the chocolate iced and I’m a happy eater!
Here in Europe (I know of Germany and the UK mostly) I've never had or seen a non yeasted cake donut, and also not in those chain franchises like Dunkin Donuts, always just the yeast ones. Now I really wonder why if they take that much more effort to produce.
Or it is imitaded yeast donuts perhaps? They match the description of yeast donut way more closely than the cake ones.
Another European here, from Finland! I had to do some research, because where I live we do have different kinds of 'donughts', but we call them with slightly different names and for some reason they are reverse? Kinda?? For maxinum confusion I guess.
What we call 'Donut', or 'Donitsi', is the cake donut this video was talking about, made with baking powder and sold all over, but sometimes also not?
The classic yeast donuts are fairly popular here, we just call them 'Munkki'. They're usually just rolled in sugar and/or filled with jam.
But to add to the confusion, most donuts sold on cafés with icing and such do look and taste more like yeast donuts than cake donuts while tasting nothing like our classic 'munkki' does, so I just don't know at this point.
Yeast donuts forever!!! You can’t beat that fluffy airy texture! ❤
Some of my nearby shops do a cake/buttermilk filled doughnut as well, which starts rectangle and splits down the center to create the cavity
I am astonished by the oil weeping fact. It hit me like a punch to the gut. I had no idea how desperately I wanted to know about that.
The term is so dramatic! I had never heard it before.
Ragussy going to get thick eating all those doughnuts
Of course Adam drops a video about a good doughnut place in Knoxville right after I leave. Thwarting my plans as always
Those look so cool!!I would definitely visit them if I were to be in that area
Many years ago I had to find a job very quickly in my (failed) attempts to avoid being homeless. I got offered 2 jobs in the same day, across the street from each other. One was as an overnight shift donut maker, and the other was as a bouncer. I was going to take the donut job, until some people told me how difficult the job could be. A few of us from the nightclub would go to the donut shop after work each night, and I really learned to appreciate the wise choice I made.
Those "bismarcks" at 3:16 are actually a traditional german form of doughnut today mostly called "Berliner" which date back to the 16th century and are usually filled with strawberry or rasberry jam. They are all over bakeries here in Germany and are a traditionally eaten at New Years Eve in my region of Germany.
There are actually multiple words for berliners
Ich bin ein Berliner - JFK
Yeasties are my favourite. Thanks for explaining why I was always getting decieved by the caky ones!