Think Krispy Kreme as they’re the most iconic yeast doughnuts we have in these parts. These are the types of doughnuts that are typically filled with jams or custards and glazed which can lead them to be a tad bit sweet. Because of the proofing, the texture becomes almost chewy and pillowy. Yeast doughnuts, on the other hand, are very airy and light.

They can be served glazed or plain and tend to be less sweet than their yeasted friends. There’s usually a bit of a tang as they’re often made with sour cream. The surface is usually craggy and creates those amazing super crunchy bits. Old-fashioned doughnuts, sometimes called cake doughnuts, are typically a bit denser and crumbly. I’ve featured some old-fashioned doughnuts on my blog before and I honestly like making those more because there’s no yeast involved. While he says he loves both, I can tell Chris has an affinity towards yeasted doughnuts over old-fashioned. Chris has done so much these past few months trying to plan “weekend adventures” (aka, running errands or picking up food/drinks) to keep us sane and not so stir-crazy that I felt it would be nice to treat him to some fresh homemade doughnuts.

They seem to be his comfort food and he’s been seeking them out more during quarantine. Chris has been coming home with doughnuts every time he makes a grocery run.

Blender glazed donut texture