We Can’t Stop Eating These Doughnuts. Here’s How to Make ‘Em

August 28, 2015

A really great cake doughnut is a thing of beauty: tender, chewy (but never tough), with a puffy, cracked top that’s slightly crunchy in spots. These Matcha Doughnuts were such a big hit with our staff during the testing process that we had to pick associate food editor Claire Saffitz’s brain. Here are her best tips for the tenderest cake doughnuts your fryer’s ever seen.

Don’t Overwork the Dough
For the tenderest results, we make these doughnuts with cake flour. It has less gluten than all-purpose flour, which yields a doughnut that’s got chew without being tough. (Read more on…