When food is fried in less than optimal temperatures, the foods can absorb the oil and become super greasy. It’s so important to have the oil at the correct temperature to avoid under- or over-frying. Speaking of specialty items, I cannot stress more that every kitchen should have a thermometer. Also, optionally, add a drop of black food coloring to simulate that dark charcoal color in the doughnuts. Instead of using black sesame paste, add 1/2 cup of black sesame seeds to a blender/food processor and process for about a minute.
![blender glazed donut texture blender glazed donut texture](https://static.vecteezy.com/system/resources/previews/000/681/657/original/seamless-pattern-with-glazed-donuts.jpg)
The doughnuts won’t have as much of a robust sesame taste but they can be made without any specialty ingredients. If you’re looking for a super robust sesame flavor, you may have to venture out for this specialty ingredient. Tahini will have a much more mild taste than sesame paste would. Sesame paste is made with toasted sesame seeds whereas tahini is made with raw sesame seeds. It adds a toasty note of flavor but without too much sweetness to counter the glaze.īefore you ask, you cannot substitute tahini for sesame paste. Black sesame paste is the star of the donut. The black sesame paste can also be found it on Amazon. I made these doughnuts with a black sesame paste that I found at a local Asian grocery store. I wanted a different flavor profile in these doughnuts and settled on black sesame as I’ve been trying to meld my Chinese heritage with foods (or cooking techniques) of my American upbringing. There are camps of people who are fervent fans of one over the other but I’d like to think we love all doughnuts but prefer one over another in certain settings. There’s no rubric to grade these two types of doughnuts against each other as they’re drastically different in preparation. Think Krispy Kreme as they’re the most iconic yeast doughnuts we have in these parts. These are the types of doughnuts that are typically filled with jams or custards and glazed which can lead them to be a tad bit sweet. Because of the proofing, the texture becomes almost chewy and pillowy.
![blender glazed donut texture blender glazed donut texture](https://i.ytimg.com/vi/jhG3YSQupRU/maxresdefault.jpg)
![blender glazed donut texture blender glazed donut texture](https://i.ytimg.com/vi/_0mFLJG_Cyo/maxresdefault.jpg)
Yeast doughnuts, on the other hand, are very airy and light. They can be served glazed or plain and tend to be less sweet than their yeasted friends. There’s usually a bit of a tang as they’re often made with sour cream. The surface is usually craggy and creates those amazing super crunchy bits. Old-fashioned doughnuts, sometimes called cake doughnuts, are typically a bit denser and crumbly. I’ve featured some old-fashioned doughnuts on my blog before and I honestly like making those more because there’s no yeast involved. While he says he loves both, I can tell Chris has an affinity towards yeasted doughnuts over old-fashioned. Chris has done so much these past few months trying to plan “weekend adventures” (aka, running errands or picking up food/drinks) to keep us sane and not so stir-crazy that I felt it would be nice to treat him to some fresh homemade doughnuts. They seem to be his comfort food and he’s been seeking them out more during quarantine. Chris has been coming home with doughnuts every time he makes a grocery run.