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Doughnuts: Shortening vs. Butter


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Doughnuts: Shortening vs. Butter

Airo | | Dec 31, 2010 01:49 PM

I am looking to finally experiment with doughnut recipes. It will be my first time making yeast dough doughnuts, although I am not unfamiliar with making other yeast dough desserts (sticky buns, sweet rolls, and so forth).

When I look up recipes for doughnuts, I notice that in the dough-making stage, many require the use of shortening over butter.

Now I know shortening, in some recipes, makes for a flakier and crumblier texture, but in doughnuts why would shortening be preferable to butter? Although both are fats, do they both produce different textural results in doughnut recipes?

I would like to use butter over shortening (for matters of taste and wanting a natural and healthier ingredient), but if shortening is important for an ideal texture in doughnuts, what other natural and tasty oil/fat can be used to produce the same results?

Thanks in advance for any advice or tips.

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