There are two different types of doughnuts – baked or fried. All the recipes I have seen have distinctly different recipes for them. The fried doughnuts are yeast recipes that rise to great heights, light in texture and medium brown. The baked doughnuts are smaller, baking powder driven and more compact. There is no right or wrong. I have to quickly pass by Entenmann’s Crumb doughnuts in the grocery store because I can eat all eight by myself.
I recently made a discovery which I found interesting. Every once in a while (too often actually) I go off on tangents where I like to experiment. I wondered one day what would happen if you baked a doughnut meant to be fried, in other words, a yeasted doughnut. So of course, I tried it.
I used my Fresh as a Daisy Doughnuts recipe exactly as written. I fried half and baked half.
Fried vs. Baked Doughnuts
The fried doughnut is on the left and the baked doughnuts on the right. Fried doughnuts were wonderful – always my favorite. Just follow the directions as written.
One of the things that make fried doughnuts so good is they are fried. Americans love the crispiness and taste of almost anything fried. Teaming that with a sugar-coated outside and a soft pillowy inside makes these hard to beat.
The baked doughnuts were interesting. They look a bit different. The hole in the middle filled in a bit and looked rather like a belly button and the overall shape was different. The doughnuts are brushed with butter immediately upon coming from the oven and dipped in a sugar/nutmeg topping. They are soft inside and out. The texture is more compact and there isn’t the distinctive taste of deep frying. The color is also much paler. The taste overall was good and if you aren’t into the calories of deep frying and the extra step and clean up, these are an acceptable substitute. The baking temperatures insure they bake through but don’t form much of a crust.
You will notice the bottom of this baked doughnut is almost burned, by double panning you will avoid this.
Shapes of Doughnuts
While doughnuts with holes are the most prevalent, they can be cut out without holes or cut into long johns. When I was experimenting, I had a bit of dough left over so I could only get a medium john, not a long john out of the scraps. The round without the hole and the long johns can be eaten plain, or, using a plain piping tip inserted into the middle of the doughnut on the side, pipe in jelly, pastry cream, lemon curd – whatever comes to mind.
Recipe for Baked Doughnuts
Make a batch of Fresh as a Daisy Doughnuts. After cutting them into the desired shape, place six on a tray with the holes if you have them. Cover with a towel and let them rise. Make sure when risen, they are very light and doubled. This is crucial.
Preheat the oven to 375°F.
Double pan and bake for 14 to 16 minutes until lightly browned.
In the meantime, melt 3 tablespoons butter. Set aside.
Combine 1 cup granulated sugar (200 grams or 7 ounces) and ½ to 1 teaspoon nutmeg depending upon your preference.
When the doughnuts are baked, immediately brush with butter (I was pretty generous here) and dip into the sugar mixture. I rolled the entire doughnut, sides, and bottom, in the sugar. Place on a rack to cool.
So there you are, fried or baked, doughnuts are delicious.
If you enjoyed this recipe, you might be interested in these:
Pina Colada Coffeecake
Cream Biscuits with Strawberry Balsamic Jam
Very Easy Blueberry Crumb Coffeecake
Belgium Waffles with Berry Compote
This is awesome! I have long wondered how a yeast fried doughnut would work as a baked doughnut. Plan to make these today! Thank you!
Hi Carolyn - It was an interesting experiment. Hope you enjoy them.
Ruth Bell says
Hello Helen, where have you been busy I am going to say. You are a lifesaver with everything you do. I was looking for some baked donuts recipes, I think they are healthier for some of us. Although I love the fried ones I can eat a dozen at one sitting. I will certainly try your recipe.
Hi Ruth - I agree about the fried doughnuts. But I thought these were worth the effort also.
Linda Cheung says
Something I would like to See - I have been searching forever for a "light as air" cake recipe for strawberry shortcake, layers of vanilla cake, whipped cream icing? and possibly filled with pastry cream or lemon cream in the centre. Do you have any guidance in this area? Now spring is near, we are all searching for cakes that we can indulge in that are not too heavy
Hi Linda - on the cake page of the recipe index is a Lemon Blueberry Cake. What you are describing is a cake, not a shortcake so I'm not sure what you are looking for. However all the components you want are in this cake (https://pastrieslikeapro.com/2016/04/lemon-blueberry-cake/#.XIu9tC2ZORs), Just substitute strawberries. If you want pastry cream, it is on the blog also.
Maybe it’s just me but I can’t get your recipe for ‘Fresh as a Daisy’ doughnuts. Just doesn’t seem to be able to locate it - nice green page though. :)
Hi Mary - try it again. I reloaded both of them and they should be fine. If all else fails, put Fresh as a Daisy Doughnuts in the search box.
Thanks Helen, all is good now.
Happy to hear Mary.