Used in 2721 recipes at an average of 2.652%.
** Disclaimer ** this is my first attempt at mixing my own recipe
After hunting for the perfect donut profile via the community listed recipes, I decided to give it a shot myself.
Please note this is only intended to be a base it is not the finished article; you can use it with your preferred creams and fruits to complete the perfect donut mix.
FA Zep - after playing around with all the popular donut concentrates out there, I seem to always come back to this, as it emulates the best interpretation of a fried donut to me, pairing this with a dash of AP just bolstered up that yeasty profile.
FA Custard Prem- adds the perfect amount of cream and vanilla at 1% I feel its not too overpowering or taking anything away from the dough.
CAP Graham Cracker - I chose this concentrate especially for its subtle focus on cinnamon, not to overpowering and a good complement to rest of concentrates.
Cap SS – this is completely optional
All I need now is a good SB jam to pair with this base ,
Doughnut filled with Fruity Pebble Cream.
I ripped the doughnut base from Major to rework my first public recipe.
TPA Fruit Circles for for a clean fruity pebbles/loops/whatever.
FA Florida Key Lime for a nice lime pop that adds some funk.
FA Zeppola for body and over-all darkness
WF Glazed Doughnut/Crispy Wafer for the main body.
WF Bavarian Cream because it envelopes the cereal part more than CNV Vanilla Pudding.
This is great right off the shake but it improves overnight and keeps improving from there......
If you like bakery flavors and have vaped for longer than a year, chances ae you have come across the Beard line of e-liquid. More specifically Beard 32, Cinnamon Funnel Cake. I have tried to re-create this flavor since I started mixing. One afternoon I got a whiff of Flavor West's Cinnamon Churro. It immediately reminded me of 32. SInce then I have tried many times to recreate the original . After recently discovering the magic of Zeppola, I thought I would give it another try. This is my latest and what I believe to be closest remix of that profile. Comments welcome. ............ ... . Gordo
MIXING NOTES: You can use OOO Powder Sugar in place of the Nic River Sugar Crunch...same percent. Cinnamon Churro is central and essential. BE CAREFUL with the Cinnamon Ceylon, .2 is needed but do not go over,. The flavor has to peek through and not punch through the Cinn Danish Swirl. Also, Pastry Zest, like most Flavorah flavors is very strong so careful or it will change the whole mix.
Mixed, and tested on a Digiflavor Mesh Pro RDA, SS coil @ .15 ohm, atop a Keen Mech Mod.
Greek doughnut are fried Doughnut holes drizzled with sugar syrup and a sprinkle with pistachio.
Doughnut recipes are never easy or simple for me because there are always so many aspects of a doughnut that need to be played into a recipe so it doesn’t end up tasting like cake or like play dough. This is a fried doughnut balls so of course the right choice is Zeppola but the body of the doughnut is full so I combined it with Glazed doughnut and Biscuit to thicken up the body and a pinch of pastry zest adds an interesting zesty note. For the outside part, I used avocado in combination with pistachio and kinako soy for a realistic nutty flavor and then the glazed aspect is made out of golden syrup. I didn’t use sweetener but you should Sweeten to taste
This is a nice melon glazed donut. The kind you like even in summertime since the melon juice in the glazing plays well together with the vanilla custard.
Cookie and Zeppola form the backbone of the recipe. This is the type of donut Grandma made. She carefully enhanced it with some homemade custard. CAP‘s vanilla custard plays it’s strength in providing a nice non dominant moisture to the donut while being nicely present in the background.
Cantaloupe plays generally well with Meringue and provides here the glazing for the donut. CAP Cantaloupe has a nice sweetness in the flavor profile which supports that function very well. If you only want a slight hint of cantaloupe in the glazing you can reduce the percentage to 4%. At 5% the cantaloupe is more dominant while still letting you taste the donut.
My obsession for some time an actual peanut butter and grape jelly sandwich there Is an entire group on Reddit after that profile..I have posted a few based on the peanut butter and jelly Trio that I think makes this recipe authentic to date... So I decided to create a donut -Flavorah boysenberry, Cappella Concord grape and TPA dx Peanut Butter is basically the Trio. I added (FA) Zeppola and (VTA) pudding base for the donut and texture with a little cereal 27 ....definitely needs a few day to mature...Some side notes (FA) zeppola has cinnamon notes you could change this recipe up my subbing for (CAP) glazed donut or even (WF) glazed donut...
if you want it close to the original sub red touch with juicy strawberry fa @ 3%.
you can steep flavors with pg (before adding any vg) without its cap off for a night for faster steeping. it will also taste way clear that way. steeping is complete after 7 days.
if you want you can steep it normal and try that way too.