How do baked doughnuts compared to fried?

maryasheville

As a kid growing up in Michigan in the late 50's and early 60's I remember after church getting fresh-pressed cider and fresh doughnuts made by the church ladies. They were hot and crispy and delicious! Since we all know about not doing the deep-fried thing on a regular basis (I'm not opposed occasionally!) I'm wondering how the baked doughnuts compare, keeping in mind that I'm a firm cake doughnut person and don't like "raised" doughnuts much at all. It is it worth it to buy a dedicated doughnut pan, or can baked doughnuts be made on a baking sheet (sort of like cake bagels?)

badge posted by: maryasheville on March 07, 2011 at 7:37 pm in Baking, misc.
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reply by: pjh on March 07, 2011 at 8:20 pm
pjh

While baked doughnuts will never be EXACTLY the same as hot, crisp cake doughnuts right out of the deep fryer, I have to say we make some pretty darned good baked doughnuts. Yeah, you do need the pan; the batter won't hold itself up, it's more like thick cake batter. I made doughnuts from our Doughnut Muffin recipe last week - shook them in a bag of cinnamon sugar when they came out of the oven. OH MY - they were REALLY good. Like you, I don't care for raised doughnuts; just cake doughnuts. And these were super-duper.

reply by: martibeth on March 07, 2011 at 9:49 pm
martibeth

I almost fell out of my chair when I saw this question. It just so happens that my husband has been bugging me for months to try to make baked yeast-raised doughnuts, so in the spirt of Shrove Tuesday/Mardi Gras tomorrow, this morning, I made up the dough for doughnuts, let it do its thing in the fridge most of the day, and I just cut out 2 dozen doughnuts and donut holes, and have put them back in the fridge to rise all night. I'll let you know how they turn out tomorrow. My husband also suggested I glaze them and then sprinkle them with the 3 Mardi Gras colors (green, violet, and gold/yellow) to make itty bitty King Cakes - guess they should be called "Prince Cakes."

Just remember: These are yeast-raised not cake donuts. By the way, I have made the "doughnut muffins" that PJ mentions numerous times - they are out of this world.

reply by: --jej on March 08, 2011 at 5:24 am
--jej

I make 'baked donuts' for my DH... from a recipe from the Kansas Wheat Commission, and he loves them. They are the cake donut type and get put into muffin tins and baked. They come out looking like donut holes, and then get dropped into a bag of sugar and cinnamon. I could devour them like DH does, of course, but it is wiser not to -- LOL. I'm so glad for the reminder, as it will be a good thing to greet him with in the morning!!

reply by: martibeth on March 08, 2011 at 10:01 am
martibeth

Well, I can't say my baked donuts were a great success. They looked pretty! Both my husband (and coworkers) and son said the donuts were "chewy." In retrospect, maybe they should have risen more, and been baked longer. Probably 13 minutes at 375 degreesi is not going to cut it. I talked to Joan on the Baker's Hotline a few minutes ago, and she was looking up some recipes for baked yeast doughnuts, and found these on food.com. Here's the link:

http://www.food.com/recipe-finder/all/baked-yeast-doughnuts

Several look quite good, and earn good reviews. It may be awhile before I try this again, but apparently it can be done.

reply by: frick on March 08, 2011 at 1:35 pm
frick

jej, will you post your recipe? Meanwhile I have to try the Doughnut Muffins.

reply by: beachdee on March 08, 2011 at 1:38 pm
beachdee

Yes, jej, sounds good. You mentioned muffin pans and look like donut holes -- should I assume you mean the mini-muffin pans?

reply by: Mike Nolan on March 08, 2011 at 6:58 pm
Mike Nolan

I've made the donut muffins in a mini-muffin pan, using a #100 cookie scoop I got around 90 of them.

Next time I think I'd reduce the temperature a little as well as reducing the baking time, too many of them got a bit too crisp and didn't have that cake donut/muffin softness to them.

reply by: milkwithknives on March 09, 2011 at 1:27 pm
milkwithknives

Ooh, I have a lot of fun with my mini donut pans. They are great for muffins and cornbread (and presumably any other quick bread) as well as donuts. I just made little tiny pumpkin gingerbread donuts a couple of weeks ago with some batter that wouldn't fit in my muffin tin. Those were great for when I just wanted one or two bites instead of an entire muffin. So if you treat the pan as you would a muffin tin, you can get lots of use out of it, and they don't take up tons of room in the cupboard as they're fairly flat. I'd say go for it.

reply by: --jej on March 11, 2011 at 4:54 am
--jej

Yes, frick and beachdee. I've used both minis and regular muffin pans. I believe DH really prefers the regular size pans. When using regular pans, I don't fill them too full, as I want them to be both more roundish and also in keeping with the size of donut holes. I'll post the recipe, giving full credit to both 'bookbag' and the Kansas Wheat Commission.

reply by: --jej on March 11, 2011 at 2:46 pm
--jej

Guess what??!!! I answered wrongly, indenting my message in the middle, before I read how to maneuver here. Now I know how to put all replies at the bottom of each thread. Many thanks.

So, folks, I want frick and be:eachdee to see what I wrote, so I copied my message, and am putting it here where it belongs and will be read. ;)))))

Message:

Yes, frick and beachdee...

I've used both minis and regular muffin pans. I believe DH really prefers the regular size pans. When using regular pans, I don't fill them too full, as I want them to be both more roundish and also in keeping with the size of donut holes. I'll post the recipe, giving full credit to both 'bookbag' and the Kansas Wheat Commission.

And the recipe is now posted. It is the first one I've done on this website, so I hope it was done correctly.

reply by: beachdee on March 11, 2011 at 6:09 pm
beachdee

Thanks, jej! So glad to see you active here. I've added the baked donut recipe to my recipe box.

I sure hope they can "resurrect" your recipes. Of course I have your "S'mackeroony-licious" recipe! But I think you said you also of course have all your own recipes, it's just a matter of whether you'd have to re-enter them in. So I'm wondering why they can't get them loaded for you. Any news on that front?

reply by: frick on March 11, 2011 at 9:33 pm
frick

Thanks, jej. I have scads of the tiny "gem pans" so making a little larger than life donut holes/muffins makes more sense than buying donut pans.

reply by: --jej on March 12, 2011 at 11:01 am
--jej

beachdee, it is a most unhappy thought to me that KAF didn't just automatically insure that ALL the recipes from the OBC were transferred. It just follows a sense of honor, or something in that vein. And shame upon them, if they do still have them, while having destroyed the OBC without the transfer !!!!! That is to say the least, just touching the tip of the iceberg. As for my re-entering that slew of recipes, I don't think I have the will to do it all again. I have them and would send them out to someone if asked, but ... I think and hope you understand my thinking.

frick, your mention of "gem" pans reminds me of one of my grandmothers, and I thank you. She used to sometimes speak of making gems in reference to making cookies. I don't remember anyone else (when I was little) doing so. And like you, I think I have about 6 pans for making those mini muffins, as well as multiple regular-sized muffin pans. Wish I had an oven large enough to take at least two of the large ones at once. ;)))) Yum yum.

reply by: ruthcatrin on March 26, 2011 at 2:49 pm
ruthcatrin

I find baked donuts to be absolutely wonderfull.....when straight out of hte oven warm. Overnight, the next day, not as much. They don't seem to store well. Oh well, still yummy!

reply by: --jej on March 27, 2011 at 6:32 pm
--jej

ruthcatrin,

How are you storing these? For my fussy DH, I put them on a waxed paper in a 9x13 cake pan (i have four of them) and cover with the lid which is pretty tight. He has no complaints, and believe me, If they were seeming stale, I'd hear of it. Try some other methods, maybe, and see how they fare...

reply by: sandra Alicante on April 04, 2011 at 8:05 am
sandra Alicante

Hi,
I am a keen amateur baker and have a recipe for baked doughnuts you may like to try, here is the link. (It is not a professional site, I don't sell anything).

http://www.sandrascookbook.com/recipe.php?id=103

Sandra

reply by: cmmcgee1 on April 14, 2011 at 8:41 pm
cmmcgee1

Hi There,
I make a great yeast raised donut, but always wanted to make 'baked donuts' like my mother made when I was a kid. She had a donut machine that she would put the batter in, close the lid and voila...5 minutes later...warm yummy baked donuts.
While shopping one day I found a Donut Maker by a company called Babycakes and my childhood memories came flooding back! I brought it home, used the recipe that came with the machine and couldn't get over how WONDERFUL these little mini baked beauties were! If you are interested in seeing the machine (and the other machines they have to offer) go to:

http://thebabycakesshop.com/products/donut-makers

I just made the sour cream and chocolate donuts this morning for my two sons which they go crazy over. The recipes say they make about 20+ mini donuts, I've always gotten a few more.

reply by: ruthcatrin on April 16, 2011 at 4:11 pm
ruthcatrin

Ziplock bag usually. I just plan ahead now and make them in the morning since they don't take that much time. Its not that they're BAD the next day, its just that the texture seems to change once they've set.