Can you really bake a doughnut?

August 14, 2013 by
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It’s the end of summer, really, that makes you think you might even contemplate making doughnuts.  The weather’s getting just a little cooler.  Your days of leisure are coming to an end.  You think to yourself, “I might – I just might – have time for one more cooking project before the year starts up again…even if it is a sweaty fry-fest.”

For me, it was the subtitle of Stephen Collucci’s Glazed Filled Sugared and Dipped that really threw down the gauntlet.  “Easy doughnut recipes to fry or bake at home”!  

The key words here are “easy” and “baked”. No matter how much earnest my intentions, I can’t forget that I am going to have to lug a pot of used frying oil out back, and I am going to have to wash it and my clothes are going to get oil splots and the house is going to smell for a day.  And then my pores are going to feel cloggy, and then I’m not going to be able to button my pants.  Midlife crisis, anyone?

But if I really, truly, can do this minus the vat of oil, well, then, it’s a completely different story.  I can make my peace with empty carbs for a morning, if this really can be done.

So tell me, have you ever baked a doughnut?  Was it memorable?  Was it great?  Is it worth spending half of a beautiful summer day – one of a dwindling number – making it happen?  Do tell!

Category: Shelf Life With Susie

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6 Comments

  • readingtragic  on  August 14, 2013

    On holiday in New York, we went to Tu Lu's Bakery, where my coeliac daughter bought a baked doughnut – it was so good that it didn't make it out of the shop, and she went straight in for another! At home, we made gluten free baked doughnuts from "Baby Cakes Covers The Classics", and everybody loved them, even the gluten eaters!

  • tsusan  on  August 15, 2013

    Oho! that's encouraging. OK. I'm definitely going to give it a go.

  • [email protected]  on  August 15, 2013

    My daughter keeps wanting to make fried donuts, but I cannot bring myself to deep fat fry. Thanks for the feedback.

    L.

  • judykays  on  August 16, 2013

    I have baked and fried doughnuts. Fried wins. Baked doughnuts, at least the 2 or 3 recipes I have tried, are more like doughnut-shaped muffins. You can cover them in glaze, at least, but it's just not a "real" doughnut. I haven't given up and am still trying baked recipes, since my children enjoy them, but I'm not sure they will ever take the place of a properly fried one. Luckily we live in Krispy Kreme territory, so I can work through my cravings there and come home to a clean kitchen!

  • Thredbende  on  August 16, 2013

    A fried cake donut made with apple cider, cinnamon and nutmeg should be rarely eaten, and only if homemade. BUT IT SHOULD BE EATEN! I pour my played out oil onto my woodpile, so I harvest every calorie! The proper sequence, IMHO, is potatoes, fried donuts, fried chicken, fried fish, woodpile. Use a thermometer to get the temps where they should be for each food to reduce fat absorption, invite people over to share, and spread this out over a month or so. Fry rarely and well!

  • JohannaGGG  on  August 19, 2013

    I made baked doughnuts recently and they were fantastic – it is the soft doughy interior that I love in a jam filled doughnut and with butter and sugar on the outside it was as crispy as I needed – http://gggiraffe.blogspot.com.au/2013/08/mini-baked-doughnuts-and-fun-stuff.html

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