donuts or doughnuts

Try the fake Krispy Kreme recipe at:

White or table sugar, depending where you are in Europe.

x-- 100 Proof News -

Vegetable based equivalent of lard, a solid fat (usually snow white in color, in the US)

The secret? A device that provides a warm, high-humidity chamber called a proofing box. And don't forget lots of dough conditioners and ascorbic acid, too.

It's a solid vegetable fat, typically made solid through hydrogenation. Sadly from what I know about doughnut production, it's really hard to use a substitute in your recipe. Lard may be your best bet, but see if your grocer can help you. I'd suggest asking for solid vegetable fat or hydrolized vegetable fat. See if your grocer recognizes the American name "Crisco" since that's the most likely exposure he or she might have to it.

As an aside - sind Sie Oesterreicher?

I partly disagree with that.... Indeed most donuts are put in the proofing box but the humidity conditions are not the same as you did with normal bread. If the cut doughnuts are placed in the normal proofer( with lots of steam) it is taken when it has rised 2/3-3/4 of the desired proofing time to let the crust dry or it will result in blister and other defects later. In addition a lot of the good donut mixes have conditioners but only a few specialized recipes carry ascorbic acid. AS that make the yeast raised doughnut chewy eating. I have formulated institutional doughnut mixes that contain no ascorbic acid, but aside from the basic ingredients we add, soya flour, potato flour and some emulsifiers.

Roy