Not all donuts are doughnuts

Thanks to Status Dough in Knoxville, Tennessee! statusdoughnuts.com/
The Adam Ragusea chef knife is (for now) 10% off! adamragusea.com

[@chalor182]

I'm kind of surprised Adam isn't historically a yeasted doughnut person, seems like it would be his thing

[@sp00ky_guy]

The American landscape and variety in doughnuts is always so amazing to me as someone from the UK. I'd love to be able to try all the different types someday.

[@WasabiBob1000]

That fermented dough trimming add-in is genius

[@couchingzone2615]

In Germany "Bismarck" is considered a kind of a national dish and it is called either "Berliner", "Krapfen", "Pfannkuchen" or "Kreppel". Germans love to fight about the right name for this jam filed donut without a hole. It is a traditional dish for carnival and new years eve. For carnival there are also versions filed with mustard as a practical joke or ones filled with booze.

[@chickenoodle3397]

I'm convinced Adam isn't human and is an AI trained model, he just said you get Oranges and Bananas at a fruit store?

[@brianbouchard1899]

RIP my diet.

[@SnackGodd]

Is this the start of the donuts arc?

[@Maplenr]

The coffee old fashioned donuts sounds like everything I've ever wanted in life.

[@rumbleinthekitchen_Amy]

Cake donuts aren't really donuts, they're just fried muffins or cupcakes. Yeast donuts are the real thing and when made right are magical!

[@NewsdeSpencer]

I've been baking for 35 years and I handcut the cake donuts. You do not have to mix it as a batter just use less water and you will get a nice crust and less shortening absorbed. When you keep the dough from the previous day you get a sourdough type of flavor. Our customers didn't care for that so we don't do it anymore.

[@LOUISVILLEgoCARDS]

As a former resident of Knoxville, who went to status dough the day they opened their first location, im so happy to see this. Truly some of, if not the best donuts out there.

[@smallbar2012]

I've been watching ever since "WTF is Nougat" caught my attention from the sidebar about 2.5 years ago, and I only now realize what I find so appealing about this channel: you're basically the modern equivalent of those VHS segments from Mr. Rogers-deep, informational dives into seemingly mundane yet truly fascinating topics. Thank you for working so hard to educate and entertain about every corner of the food world.

[@fatsongsongandthinermao]

I also really like eating donuts, but I don't know how to make donuts. After watching your video, I have some new understanding of making donuts. Thank you very much!

[@junebugforever]

“There are national donut chains in the United States that use way more sugar in the yeast dough. The result is not only too sweet, but also texturally kinda insubstantial; it just sorta melts in your mouth like cotton candy, in a bad way.”

[@bzymek7054]

Bismarck Doughnuts (or, as we call them, pączki) are a polish staple, traditionally filled with rose hip jam. They're way more common than donuts here, and you get some for free on Fat Thursday.

[@Anfros.]

Small correction: Modern baking powders are double acting, they do have a base and acid -> CO2 reaction, but they also have a heat activated part that releases CO2 when it gets hot. Baking powder is not the same as baking soda + acid.

[@aiza9052]

I worked at a bakery for a year, and I'm kinda surprised to see a lot of the exact same equipment and ingredient brands I used.

[@Achromasloth]

Hell yeah, I missed these kind of videos, the ones were you go to a place and interview the people that work there.

[@EvilCoffeeInc]

As a Canadian, "doughnut holes" will always be timbits to me, no matter the brand.

[@jakipop3397]

Is it just me or is this video super satisfying, in a way? I feel like I'll rewatch this one a few more times in my life.