Okay! Some of you may have remembered my thread about wanting to make a powdered sugar doughnut because I have a problem and eat wayyy too many. Before I asked for suggestions about how to get that pure sugar flavor. I believe I have now nailed that, but the base I was using just got completely muted. It was a base of Glazed Doughnut, Joy, and Torrone. the Sugar coating is:
(TPA) Frosted Donut 5% (FA) Meringue 1% (FW) Cake Batter Dip 2% (LA) Cream Cheese Icing 1%
Does anyone have a solid un-glazed doughnut base that they have been working with? I am at a loss here for what to use. I am happy to have the 'powdered sugar' down but no I just need the doughy pastry to round it out.
Look up the French Quarter Clone. Not saying it'll work perfectly as an unglazed donut base like you want, but you might get some inspiration from it.
Definitely do this if you are interested in crafting something with a powdered sugar/ confection sugar taste. It is a solid reference point.
I've had FLV Donut steeping for about a week. Crossing my fingers that it's at least part of the answer to a good donut base. I'll PM you about it (if you'd like) I plan on trying it out after work :)
Review that shit asap. If it's worth it, I'll have to pick it up.
As long as it's not a cake doughnut.
I couldn't even really review it. First taste had me wanting to gag. Either it absolutely needs to be used at <2% or it somehow morphs into unicorn piss at higher percentages. The lingering taste reminded me of condensing everything wrong about Crunch Cereal. It was like breathing through a sweaty gym sock that had been steeped in a jock strap.
Sorry /u/methebat /u/Trevorxgage /u/cloudstatevapor but /u/MrBurgundy314 and the review /u/captaincannibal read were right. This shit is terrible.
I don't know wtf /u/flavorah was thinking.
Maybe give this a shot. It might not work but you can use it for inspiration.
I approve of this. Take out the marshmallow, meringue, and have cream. I imagine that you could have a donut that way, but it isn't a cake donut.
Also, /u/id10-t did not update with my latest revision. I cut the almond down from half. His should have a bit less.
https://alltheflavors.com/recipes/11376
I've had people say my 75% strength version of your original donut, not the revised one with less almond, has too much INW Biscuit, but nobody who's tried it has said it has too much almond. Although, I did advise one of the too-much-biscuit guys to cut the biscuit in half, and when he tried that, then he said "too much almond." I give up, there's never going to be a donut that pleases everyone. I'm happy with the 75%, almond and all, and had a great time working on donut with you. I keep meaning to mix up Chris' orange-glazed version but haven't had a chance yet.
I told OP to look at the French Quarter clone for a reference for that powdered sugar donut-type thing for simplicity, because yours and mine are so complex. I'm not sure which of your ingredients are donut and which are donut glaze; several of the concentrates seem to be doing double duty in it. Re-reading his post though, it sounds like he wants a more cakey baked donut rather than a fried one, and ought to try to grab some of that new JF Yellow Cake before it sells out. What do you think?
The donut... The REAL unicorn of DIY. Wish I had something for ya, man. Gonna play with your sugar coating recipe though and see if I can't work something out!
Much appreciated good sir! I wanted to try cookie, but I want it more doughy you know?
I do indeed. People are using joy for a dough flavor, but I think it's god awful and not at all the right direction. FLV Donuts is like condensed Joy with an extra shot of yeast. It's gross. I want some dough, but sweet, fluffy, fried donut dough.. Not soggy, sour, bitter dough. Cookie and Sugar Cookie are a better direction IMO. I've extensively experimented with both though and I'm not sure they fit the bill either. I wish a god-like mixer would drop a knowledge bomb on the DIY scene by way of a top notch donut recipe because apparently I'm outta my league here. Lol
Try FA Joy at 0.5-1% my friend! :)
If you don't mind cinnamon then Capella's Cinnamon Danish Swirl will do the trick too.
So if you used just the Doughnut by BrinNutz , you could start here adding your powdered sugar glaze. Remember this is just a starting point.
Powdered Sugar Doughnut
1% Biscuit (INW)
2% Joy (FA)
3% Sugar Cookie (CAP)
.5% Almond (FA)
1% Holy Vanilla (DIYFS)
5% Frosted Donut (TPA)
1% Meringue (FA)
2% Cake Batter Dip (FW)
1% Cream Cheese Icing (LA)
You could try adding .5% (FA) Cookie or even some (CAP) Glazed Doughnut at 3% to push the donut flavor up. Looks like there are enough flavors to mask any play-do taste.
I have found that the FA Almond is clutch.
https://alltheflavors.com/recipes/11376
Remove what you see fit as the glaze. Likely the Bavarian cream, Meringue, and Marshmallow.
I'd keep some meringue in there though.
I've had good results dropping the meringue Bavarian cream and marshmallow and using 1% cap or fw vanilla cupcake. The key with almost all donut recipes I've tried and even my own is that they need at least 2 weeks to lose any yeasty/beer/play doh taste some expirience from joy and cap glazed donut.
Man, I'm just trying to nail a regular plain glazed donut at the moment, and I can't even do that. I've tried a few recipes that I've seen around, and I own both non chocolate donut flavors from CAP and TFA, but I just end up with a play-doh taste.
I think sugar cookie by CAP might be the secret weapon in some (like loaded donut), I've got Joy and Biscuit finally showed up in my mailbox yesterday, so I've got some rethinking to do.