Plain Doughnut Base Project

This is not meant to be a finished recipe yet. I’m trying to build a usable plain doughnut base from what I currently have left in my stash, without using CAP Sugar Cookie v1 or FA Joy. I’ll probably use more purpose-built ingredients later, but for now I wanted to see how far this simple structure can go.

Current test mix:

- FLV Crispy Donut 2.3%
Main doughnut body. I pushed this higher because I want the doughnut to stay present once it is paired with other flavours later.

- FA Cookie 0.7%
Used as a dry bakery support. Not intended to turn it into a biscuit, just to give the doughnut more baked structure and stop it feeling hollow.

- OOO Powdered Sugar 1.4%
For the powdered sugar / sweet coating effect. I wanted that dry sugar finish you get from a plain or filled doughnut.

- SSA Cream Whipped 0.7%
Used to soften the middle and give a little body without turning it into a cream doughnut or custard base.

- TFA Vanillin 10% 0.6%
For a light vanilla sweetness and to round the bakery off. This is there as a soft vanilla lift, not as the main profile.

- CAP Golden Butter 0.2%
Used low as a buttery/fried edge. The idea is to add richness and help suggest fried dough without making the whole base greasy or turning it into butter cake.

- CAP Extra Sweet 0.5%
Higher than I would normally use for a plain base, but this is eventually going to be paired with something more unusual, so I’m testing whether the sweetness helps it carry.

Fresh shake test: promising already. It leans towards a rich fried cake / powdered doughnut direction. There is some slight dryness, which may settle, and it is very sweet at the moment. The doughnut is definitely there, but I want to see how much it develops after a few days.

Any thoughts on where you’d take this? Especially interested in ideas for improving the plain doughnut body without relying on CAP Sugar Cookie v1 or FA Joy.