What makes round rock donuts orange

And seven to go??! Was this hand-carried onto the plane, or packed in luggage? KimHo — I love sweets, but not all of them. Jessica — lol if I was in his position I probably would have asked if I saw someone pull out a massive donut!

Then had another one later on lol. And I hand carried it! I had to handle with care… too precious! I was thisclose to buying a bunch of roundrock donuts for the wedding as the little take-home thankyou gift they always have for everyone at weddings. Lol no way!!! Actually the donut holes would have worked well too! They are amazing donuts and it would have suited your wedding so well!

But either way it was still awesome! Your email address will not be published. Austin, Texas is bursting with frozen yogurt shops and Tart is one of the relatively new ones to hit the scene. The recipe is from the original owner and has stayed the same even though it has gone through about 6 new owners.

For me, it was too sweet because of the added chocolate and we also made the mistake of not eating it immediately. Still that Round Rock famous yellow donut colour, but the texture is much fluffier and softer than the photo shows. This one is a lot denser and the chocolate is just regular chocolate. Bio Latest Posts. The original location on Main Street was opened by Reinhold R. Moehring, who started experimenting with dough recipes well into the s.

The goal was to find something unique and one of a kind , which would cement the future of the bakery in Round Rock and allow it to thrive as the decades went on. A post shared by Tommy Johnson jommythompson.

It wasn't until the s that Moehring created a donut recipe that stuck, and it became known as the official Round Rock donut. However, there was another surprise during this time and another staple product was created by accident - Swedish rye bread. Both of these soon became popular and, suddenly, Round Rock Donuts had secured its namesake as the best bakery around for donuts.

A post shared by Round Rock Donuts roundrockdonuts. It was during this time, in , the bakery had won the award for the best donut in all of Texas - a high honor that the bakery still holds to this day. In the late 70s, the bakery was rebuilt in a new location on West Liberty, which is where it still stands today.

Round Rock Donuts is known for their donuts, in general, but it's the Texas Sized Donut that has really created a buzz outside of the state. Many people come from all over just to have a donut that is - quite literally - the size of their heads. The good news is that these donuts are kept in stock daily; the bad news is that despite their size, it'll be pretty tough only trying to eat one of them! They come in three flavors: Glazed, Chocolate, or Half and Half, and each one is sinfully delicious.

They always looked weird yellow-ish to me. Then again, they are usually inhaled early in the morning in a pre-caffeine haze. Their website says, "Since , people from all over the country have been stopping by to give our famous yellow or are they orange? But this practice still goes on…Closing note to all servers and sommeliers: please include women in wine selection. Back when Mr. Moehring started making Round Rock Donuts, I imagine the color really did come from the yard eggs.

However, these days, I see no way they could even buy all the yard eggs it would require to pop out as many donuts as they do each day. Plus, if the color was still from the egg yolks, you wouldn't have the consistency of color that is present. I have a mental image of the Tremors careening down eastside in a tricked out '70 chevelle SS while the Mission Impossible theme plays louder than the hangover humming 'round Sheriff Maspero's head Man I'm boring. I just had an image of Tremor standing at the counter charmingly enquiring about the color.

Or maybe he'd be tricky and say something like "So how many sweet potatoes do you use in the dough? Better go check it. What I did was put a tail on Dale Cohrs. He was wearing a long trench coat and a slouch hat. He met a shady-looking character in a dark alley. Money changed hands, and then I saw it; a small vial of super-concentrated yellow coloring Actually, the son of the man who started making them in is still alive and living in Granger in his 70's now. I emailed him. I was surprised to learn that the food coloring was started by his father, R.

The color originally came from the egg yolks the color in a good yard egg is generally a deep yellow-orange , but whenever the eggs he used weren't as deeply colored, the customers would complain that the donuts didn't TASTE as good. Of course, there was nothing wrong with the taste. Moehring found a yellow-orange food coloring that matched a good yolk and started using that for consistency. Complaints about the "taste" stopped.

He also said that the color today is way deeper than the "originals". The current owners, the Cohrs since , I think are the sixth owners of that business. And, no sweet potatoes. Thanks, y'all. I just had to add this "follow-up" to the Round Rock Donuts issue. This past weekend, I went there to pick up a dozen. Though the implication of that nuclear waste yellow is that the dough contains enough egg yolks to make a brioche feel impoverished, I believe that the eggy color is achieved chemically.

There is a very common product used in many bakeries - the more commercial, and further away from scratch, the more likely the candidate - and it is called 'egg shade'. In the bottle, it is a really terrifying shade of orange red, and when added, in small quantities, to a dough, it produces that irradiated emoticon yellow we know so well. This is the likely culprit, er - source of the yellow color in Round Rocks.

As for the liquid egg product mentioned - it is far more common than you might imagine for a food establishment to use these products. Available from food purveyors, you can get frozen whole egg, yolk, or whites in half-gallon containers, 6 to the case.

Large bakeries, institutional kitchens, and many smaller restaurants, bakeries, cafeterias, and caterers use these products. The pastry shop used both fresh whole eggs, but also frozen yolks or whites. Well, that told me!