In the world of pastry lovers, the cake doughnut versus yeast doughnut debate ranks right up there with chocolate chip versus peanut butter. Each side has its proponents, who will argue fiercely that ...

Getting your Trinity Audio player ready... Recipe by Helen Dollaghan from the March 31, 1985, edition of The Denver Post. Great for dessert or brunch. After first rise, preheat oven to 400 degrees.

There’s nothing weirder than biting into a cake donut when you’re expecting the texture of a yeast donut. It’s all fried dough, right? This week on Reactions, we talk about how chemistry makes these ...

One of the most common baking questions I get is what to do when a recipe calls for instant yeast, but all you have is active dry. Just how different are they, and does it even matter which kind you ...