Impeller

[Sussan Estela Olaya]

Hi Irene!
The leavening agent for donuts is usually baking powder (also known as chemical leavening).

However, if you’re making yeast-raised donuts (the fluffy ones that are fried and resemble brioche), the leavening agent is fresh or dry yeast, since they require proofing time.

Now, if the recipe calls for both yeast and a leavening agent, then it means it uses both yeast and baking powder.

I hope this information is helpful.Best regards!

[irenebrill]

Thank you..Coming from Ireland I was a little confused. I’m actually loving this course already

[Sussan Estela Olaya]

Hi Irene.

I’m glad to hear you’re enjoying the courses!

That said, it’s completely normal to feel a bit confused by some ingredient names, as in some countries, like in this case, baking powder is often called something else.But don’t worry, I’m here to help with anything you need.

Best regards.

[Sol Damiani]

Hey there Chef Irene!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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