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Dublin style doughnuts

  • 02-12-2022 10:23AM
    #1
    Registered Users, Registered Users 2 Posts: 679 ✭✭✭


    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?



Comments

  • Registered Users, Registered Users 2 Posts: 17,989 ✭✭✭✭the beer revolu


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



  • Registered Users, Registered Users 2 Posts: 15,411 ✭✭✭✭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...



  • Registered Users, Registered Users 2 Posts: 679 ✭✭✭Esho


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



  • Registered Users, Registered Users 2 Posts: 433 ✭✭GoogleBot




  • Posts: 2,645 ✭✭✭ [Deleted User]


    I'm lost.



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  • Registered Users, Registered Users 2 Posts: 433 ✭✭GoogleBot


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



  • Registered Users, Registered Users 2 Posts: 571 ✭✭✭whodafunk


    Offbeat or Rolling Doughnut which gets your vote?

    Aungier Danger did cracking doughnuts- pity they closed.



  • Registered Users, Registered Users 2 Posts: 3,505 ✭✭✭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.



  • Registered Users, Registered Users 2 Posts: 4,939 ✭✭✭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.



  • Registered Users, Registered Users 2 Posts: 4,939 ✭✭✭Day Lewin


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



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  • Registered Users, Registered Users 2 Posts: 679 ✭✭✭Esho


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



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