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. Continue reading →