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Baked donuts

http://www.101cookbooks.com/archives/...

Has anyone tried this? It looks too good to be true...
Alternately, is there a recipe for baked cake donuts?

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  1. Please post if you decide to bake these, as it appears that none of the comments regarding the recipe (on the site you've linked too) are actually from people who have made the donuts. I'd be especially curious about how well they would keep, since I'd never be able to consume any quantity of donuts immediately after making them, but would love to bring them into work, etc the next day. The author does specifically say to "eat immediately, if not sooner" though.

    1. They do look really good... hhmmm... heart-shaped donuts for Valentine's day?! I might give these a try this weekend!

      1 Reply
      1. re: Katie Nell

        Please report back. These sound too good to be true and I'd love to hear if they are as good as the images appear (and as easy to make)

      2. Well, looking at this with a critical eye, there is 10 tablespoons of butter in the recipe (including the half cup of butter at the end for dipping), about a half tablespoon (50 calories worth) of fat per doughnut (assuming an average yield of 20).

        Well, a glazed yeast-raised doughnut at Dunkin Donuts is 180 calories, about 70 calories of which are fat calories.

        Sounds like a lot of work for not much caloric savings.

        General rule: yeast-raised doughnuts/fritters are often significantly lower in calories than cake doughnuts/fritters.

        5 Replies
        1. re: Karl S

          I'm not concerned about the caloric intake... I guess I was thinking too good to be true = a good donut that you don't have to mess with frying for. (I hate frying with a passion!) But, I could be off base.

          1. re: Katie Nell

            A good deep-fryer (like Waring Pro) makes things much easier than baking, because you will set the temperature and keep it steady without guesswork. That's why I have one; I use it infrequently, but it's far safer and easier than alternatives.

          2. re: Karl S

            Karl, I see where you are coming from with your comment. I was actually thinking along the same vein when looking at this recipe, wondering if it was one of those healthy alternatives that actually is not much healthier than the original.

            However, I'm wondering if perhaps onecould leave out a good portion of the 1/2 cup of butter that you use for dipping at the end in order to reduce the fat/calorie content for this recipe. I know that when I have recipes that involve adding some sort of additional fat/sugar right at the end of a recipe, I can usually squeeze by with using a lot less of the fat/sugar than what the recipe calls for, and can still produce a great result. I'm hoping that perhaps this is one of those recipes, and that full 1/2 a cup of butter is not necessary (though obviously would result in something mighty tasty). I think someone MUST make these now! Thanks!

            1. re: Laura D.

              Laura, I think that dipping in butter is probably what makes them worth eating. 8T for dipping 20 fritters is probably already conservative if my experience is a guide; even if you used a silicon pastry brust to baste all over with butter, I think the 8T would go pretty quickly - it's 1.3 teaspoons of melted butter per fritter on average.

            2. re: Karl S

              I did a quick calculation of the ingredients in the donut and it came out to have 178 calories per donut (assuming that the recipe makes 24 donuts). Krispy Kreme original glazed donuts are 200 calories each. With this recipe you save a marginal amount in your calorie intake

            3. I was planning to skip the butter/sugar topping. I don't like that on fried donuts anyway, commercial or homemade. MAYBE some powdered sugar.

              1. I too love the idea of a warm donut but not the frying. These are mighty tasty!

                http://orangette.blogspot.com/2006/06...