Dublin style doughnuts

Esho

Is there anywhere else in the country that does Dublin style doughnuts?

The bakery on meath street does them, and Johnston Mooney n O'Brien used to.

Or would anyone have a recipe for them?

the beer revolu

What are Dublin stye doughnuts, when they are at home?

woodchuck

Yeah I've never heard of a Dublin style doughnut! But then again, I'm from Dublin, so maybe we just call them doughnuts...

Esho

They have the texture more like a sweet bread, instead of the white very refined dough you get in tesco or Superquinn

GoogleBot

https://www.boards.ie/discussion/comment/119948133#Comment_119948133

Should be full of vitamin C and B group.

Mystery Egg

I'm lost.

GoogleBot

https://www.boards.ie/discussion/comment/119951839#Comment_119951839

Me too what's the point of doughnuts, getting high?

whodafunk

Offbeat or Rolling Doughnut which gets your vote?

Aungier Danger did cracking doughnuts- pity they closed.

phormium

Have you ever tried making doughnuts? Just as an experiment to see if the texture of one you make is like what you are looking for, I agree that the Supervalu doughnuts especially are very strange consistency, light but fierce chewy/gummy, I'd like to hear Paul Hollywood's opinion of them, under proofed or under baked or something! Just not right.

I don't make them very often as I eat too many so safer to buy the occasional one but I use Gordon Ramsay yeast doughnut recipe, he does have another recipe without yeast but to me any of the yeast free/cake doughnut recipes are just not doughnuts but you might discover that is actually the type you like so maybe try both.

Day Lewin

When I were a nipper...long time ago now!

...A "doughnut" was literally a ball of bread dough. Same as if you took a clump of the raw dough from baking a loaf;

These were deep fried (I assume, I was a kid, I just saw the result) and they turned a rich caramelised brown, which was dipped in caster sugar.

The sugar mingled with the residual oil (or lard!) on the surface, forming a sweet crunchy crust; a blob of red jam was dabbed onto the outside.

They were sold in every bakery and grocery, cheap, tasty and filling. The inside did retain a firm, plain, bread-y quality, but the contrast with the supersweet crunchy brown outside was very good. Impossible to eat without making a sweet, delicious mess!

This was in Dublin and also, I'm sure, in Meath.

Day Lewin

Adding for clarity...this makes a BALL-shaped doughnut, not a ring. No hole in the middle!

Esho

https://www.boards.ie/discussion/comment/119951910#Comment_119951910

Great thanks for that. Yes, i reckon these have yeast in them. I'll try that recipe.