Yeast doughnuts vs cake doughnuts

The first key distinction lies in how the doughnut gets its lift:

• Yeast doughnuts rely on fermentation. Yeast feeds on sugars in the dough, producing carbon dioxide bubbles that create a light, airy texture. This process takes time — often several hours — but results in a soft, slightly chewy bite with a subtle yeasty flavour.

• Cake doughnuts skip the yeast and use baking powder or bicarbonate of soda (baking soda) as the leavening agent. These chemical reactions happen quickly, so the dough can go straight from mixing to frying. Cake doughnuts are denser, with a tender crumb and a flavour that’s more like a sponge cake.

Both styles can be delicious, but the choice often comes down to personal preference — and the desired pairing with glazes, fillings, or toppings.

Frying temperatures and technique

The magic of the perfect doughnut happens in hot oil, but the temperature must be just right — usually around 180°C (350°F).

• If the oil is too hot, the outside browns too quickly, leaving the inside undercooked.

• If it’s too cool, the doughnut absorbs excess oil and becomes greasy.

Proper frying also depends on not overcrowding the fryer, as this can lower the oil temperature and affect cooking times. Professional bakers often flip doughnuts mid-fry to ensure even colouring and consistent texture.

Glazing and finishing

Glazes are more than just decoration — they help lock in moisture and add flavour. A warm doughnut absorbs glaze more evenly, allowing a thin, glossy coating that sets quickly. Popular options include classic sugar glaze, chocolate, or more adventurous toppings like salted caramel or matcha icing. Dusting with cinnamon sugar or filling with jam or custard offers yet another layer of indulgence.

Why doughnuts go stale

Doughnuts, like all baked goods, go stale due to a process called starch retrogradation. As doughnuts cool, the starch molecules in the flour realign, forcing out moisture and making the texture tougher. Exposure to air speeds up this process, which is why a doughnut often feels less soft just a few hours after frying.

How to keep them fresh longer

While nothing beats a fresh doughnut, you can slow staling by:

• Storing in an airtight container at room temperature for one to two days.

• Avoiding refrigeration, which accelerates staling.

• Freezing for longer storage, ideally wrapping each doughnut in cling film before placing in a freezer bag. Thaw at room temperature and refresh briefly in a warm oven.

The sweet spot

Whether you favour the airy lift of yeast doughnuts or the satisfying density of cake doughnuts, the science behind them is the same: precise ingredients, controlled temperatures, and timing that maximises freshness. Mastering these elements is what transforms a simple ring of fried dough into the perfect doughnut.

If you’re in Toronto, you may already know your favourite local bakery for a fresh, warm batch. But if you’re heading west, make sure you sample the best doughnuts in Vancouver — where expert craft meets unforgettable flavour.

The post The science of the perfect doughnut: Texture, flavour, and freshness explained appeared first on Toronto Guardian.

Baklava with Figs

Ingredients:

• 12 sheets of filo pastry
• 500 g fresh ripe figs
• 250 g Parmigiano Reggiano
• 200 g butter
• 100 g roasted almonds
• 100 g unsalted pistachios
• 100 g walnuts
• 100 g honey

Directions:

1. Using a blender, finely chop the nuts and set aside. Melt the butter over low heat.
2. Line a baking tray with parchment paper, brush with melted butter, and gently lay the first sheet of filo pastry. With a kitchen brush, butter and lay a second sheet. Continue the same way until you have six layers of pasta as a base.
3. Sprinkle the pastry with plenty of chopped dried fruit. Wash, peel, and slice the figs — they should be ripe, sweet, and juicy. Place them in the tray, trying not to leave any empty spaces. Generously sprinkle everything with grated Parmigiano Reggiano and another layer of dried fruit.
4. Cover the baklava with another sheet of filo to add crunchiness. Butter and layer the remaining sheets, brushing each one with melted butter, until all are used.
5. Before baking, cut the baklava into many small rectangles with a very sharp knife. Bake at 160°C for 20–25 minutes, then at 200°C for 10 minutes, until the pastry surface is golden brown.
6. When the baklava is almost done baking, melt the honey with half a cup of water over low heat to make a syrup.
7. Once the baklava is out of the oven, pour the syrup over the entire surface before it cools. Allow to cool completely. Serve the same day, garnished with chopped pistachios, walnuts, and of course, delicious slices of Parmigiano Reggiano.

The post Recipe for Baklava with Figs from Parmigiano Reggiano appeared first on Toronto Guardian.

Parmigiano Reggiano Ice cream

Type: Dessert
Cook: A couple of hours
Difficulty: Medium

Ingredients:

• 500 ml whipping cream
• 115 g golden organic granulated sugar
• 115 g finely grated Parmigiano Reggiano cheese
• 800 g ripe strawberries chopped
• freshly ground black pepper
• 1 tbsp good aged balsamic vinegar

Directions:

1. Bring the cream to the boil with the sugar, stirring constantly, then remove from the heat and add the grated Parmigiano Reggiano cheese, stirring until it melts. Allow to cool then scrape into a freezer box, cover and freeze overnight.
2. Serve with chopped strawberries, a grinding of black pepper, drizzle of sticky balsamic vinegar and a 100% cacao & Parmigiano Reggiano wand. 

The post Recipe for Parmigiano Reggiano Ice cream appeared first on Toronto Guardian.

Crème Caramel

Serves: 2
Prep Time: 10 min
Cooking Time: 35 min
Total Time: 4 h 45 min

Ingredients:

• ⅔ cup sugar
• ⅓ cup water
• ½ cup Ontario milk
• ⅓ cup Ontario Greek yogurt
• 2 tbsp Ontario butter
• 2 eggs

Directions:

1. Preheat the oven to 350°F.

2. In a small pot, heat sugar and water on high for 14 minutes, until caramel turns amber.

3. In the meantime, butter 2 small ramekins and place in an 8-inch oven-safe dish.

4. In a small pot, add yogurt and slowly whisk in the milk until completely combined.

5. Heat pot on low heat, bring to a boiling point stirring constantly. This will be a little curdled.

6. In a large bowl while continuously stirring, combine eggs with the milk and yogurt mixture. Whisk vigorously until blended.

7. Divide caramel between the ramekins and then do the same with the custard. Fill the 8-inch pan with hot water (not boiling) halfway up the ramekins. Cover with foil and bake in the oven for 35 minutes.

8. Let cool for ten minutes in the pan with water and place the ramekins in the fridge for at least 4 hours.

9. Once ready to eat, run a knife around the edges and flip over on a plate.

The post Recipes for Crème Caramel appeared first on Toronto Guardian.

Tiramisu

Makes 9 x 13 Pan

Ingredients:

• 1/2 oz Bailey’s Irish Cream
• 1/2 oz Goslings Dark Rum
• 1/2 oz Kahlua
• 3 Double Long shots espresso, cooled to room temp (about 1 cup espresso)
• Around 36 ‘classic’ ladyfinger cookies (the dry kind) (less than 1 standard 400g package)
• 9 egg yolks
• 9 egg whites
• 100 g + 25 g granulated sugar (divided – quantities are used separately)
• 3 cups mascarpone (about 1.5 x 475g tubs of mascarpone)
• 2 tbsp (approx.) cocoa powder (with sifter/fine sieve for dusting)

Directions:

1. Add liquor to cooled espresso. Transfer espresso mixture to a squeeze bottle, if available.

2. Snugly line the bottom of pan with half of ladyfingers. Evenly douse layer of ladyfingers with half of the contents of the squeeze bottle; or spoon half of the espresso mixture over the ladyfingers if working without a squeeze bottle. Set aside.

3. Custard: In stand mixer bowl, combine yolks with 100 g sugar; whisk on medium-high for 8 minutes, until pale yellow and smooth.

4. Add mascarpone; whisk on medium for 6 minutes. Transfer mixture to a large stainless-steel bowl and refrigerate while egg whites are whipped. Clean whisk and mixer bowl well.

5. Egg Whites: Using clean whisk attachment and mixer bowl, whisk egg whites and 25 g sugar on high speed for 5-6 minutes; until stiff peaks form.

6. Bring out bowl of yolk-mascarpone mixture from fridge. In 3 additions, GENTLY FOLD whipped egg whites into mascarpone mixture. Be sure not to over mix. Some clumps of ‘whites’ in mixture are ok.

7. Top bottom layer of espresso-soaked lady fingers with half of the tiramisu filling, carefully smoothing to edges of pan. Handle filling carefully to maintain volume.

8. Repeat to build a 2nd layer, using the remaining ladyfingers, dousing them with the remaining espresso mixture and tiramisu filling.

9. Dust pan with cocoa powder and wrap with plastic wrap. Keep refrigerated until serving. Tiramisu is ideally served 48 hours after making but can be served after 24 hours in a pinch.

Best practices for whipping Egg Whites:

• Use a large, deep bowl and stand mixer.
• Beaters and bowl should be spotlessly clean.
• Egg whites must have NO YOLKS in them – It’s easiest to separate eggs cleanly when they are refrigerator-cold.

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