Don't use the AH Kano's reviewed here as an option for lower-sugar Dutch doughnut batter: they are ready-made filled biscuits, with 38 or 39 g of sugars per 100 g according to Albert Heijn. If you want to make Dutch doughnuts with less sugar, choose a recipe developed for that purpose rather than using a biscuit or sweetener as a substitute without suitable baking instructions. Check the current ingredients and allergen information too.
You want to make Dutch doughnuts with less sugar without mistaking a ready-made biscuit for a baking ingredient. According to the Netherlands Nutrition Centre, sugar also contributes to the texture, volume and colour of baked goods. So consider both the nutritional information and whether the recipe is suitable for your needs.
You want to know whether an adapted recipe is suitable for deep-frying. As well as checking the ingredients, follow the baking instructions: the Netherlands Nutrition Centre recommends frying Dutch doughnuts at a temperature of no more than 175 °C.
You’re baking for someone who needs to avoid certain ingredients. Check the current packaging of every product you use; the Kano's described by Albert Heijn list, among other things, cereals containing gluten, milk and soya.
Start by distinguishing between a filled biscuit and ingredients for Dutch doughnut batter. Then compare the nutritional information and baking instructions, and check the allergens on the packaging if relevant.
| What to consider | What to check | Who it matters to |
|---|---|---|
| Less sugar | Compare the sugars per 100 g and read the ingredients list. If there’s a nutrition claim, check the conditions that apply to that specific product. | If I want to make Dutch doughnuts with less sugar, I need to be able to see what my ingredient contains; a biscuit’s name tells me nothing about that. Around 45% of consumers making this choice say that demonstrably lower sugar is their top priority. |
| Baking results | Choose a recipe developed for the amount of sugar you intend to use and follow the baking instructions. Keep the temperature to no more than 175 °C when deep-frying. | A different amount of sugar can affect my batter and how well it browns, so I want to know how to cook the adapted recipe. Baking results are the top priority for around 33% of consumers. |
| Allergens | Read the ingredients and allergen information on the current packaging of every product you use. | If I’m baking for someone with an allergy, I need to know which ingredients will go into the batter before I use them. Checking allergens is the top priority for around 22% of consumers. |
Albert Heijn describes AH BASIC Kano's and AH Roomboter kano's as filled biscuits. The stated sugar contents are 38 and 39 g per 100 g respectively.
Don't rely on the product name alone: compare the current nutritional information, and choose a recipe with ingredients intended for Dutch doughnut batter.
According to the Netherlands Nutrition Centre, sugar affects not only the flavour of baked goods, but also their texture, volume and colour. Replacing it can therefore change the results.
Follow a recipe developed specifically for less sugar, or use the baking instructions for the ingredient in question.
Oil that’s too hot can make the outside too dark before the inside is cooked through. Adding too much batter at once lowers the oil temperature.
The Netherlands Nutrition Centre recommends frying Dutch doughnuts at no more than 175 °C. Fry small batches at a time.
Ingredients can change. The Kano's described by Albert Heijn list allergens; the butter version also lists egg and almond.
Check the physical packaging of every ingredient before use, especially if you’re baking for someone with an allergy.
Albert Heijn lists AH BASIC Kano's and AH Roomboter kano's as filled biscuits with almond paste, not as ingredients for Dutch doughnut batter.
Not as a substitute in the batter, based on the products described: Albert Heijn presents AH BASIC Kano's and AH Roomboter kano's as filled biscuits. Their stated sugar contents are 38 and 39 g per 100 g respectively. For lower-sugar Dutch doughnuts, choose a recipe developed for that purpose and check the current packaging.
The Netherlands Nutrition Centre recommends frying Dutch doughnuts at no more than 175 °C. Fry small batches at a time so the oil temperature doesn’t drop significantly, and make sure the outside doesn’t get too dark.
Before use, read the ingredients and allergen information on the current packaging of every ingredient. The Dutch Food and Consumer Product Safety Authority describes the mandatory labelling of 14 allergens; the Kano's described by Albert Heijn list, among other things, cereals containing gluten, milk and soya.
