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Baked donuts


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!


                1. Tweetie, do you find these keep fairly well? Thanks!

                  1. Usually at least half get eaten right away and the rest go into the freezer so I can't really say. I'm a bit fanatical about preserving freshness and I'd rather freeze than leave out leftovers. I also try to avoid returning to the trough by giving away the remains! Here's another similar muffin. Good luck!


                    1. I made the baked donuts this morning and, unless I did something wrong, these aren't really a sub for fried donuts. They're tasty, and I'd probably use the dough for a morning biscuit/bread, but I don't think it'll satisfy a donut craving. For comparison, I took a few donuts and deep fried them, to see if it was the dough or the method that was lacking. The fried donuts were lighter and also had that slight crisp on the outside that comes from frying. My baked donuts seemed heavier and the outside was just, you know, baked.

                      It's a decent recipe, and the dough is very tasty. As much as I don't like deep frying, I have to say it's really the only way to go for a yeast donut. But, I used less than an inch of oil in my pan and just flipped the donuts when they were light brown. They do cook quickly! I'd guess you could fry a batch of donuts before the sheet of baked ones were even ready to come out of the oven!

                      Cake donuts are a different story, though, and I think they can be closely duplicated with a form of muffin recipe.

                      I'm keeping these baked donuts and throwing some in the freezer for keeping. That's one advantage they have over fried ones! They'll be good for morning bites with some butter or cream cheese.

                      2 Replies
                      1. re: leanneabe

                        Hey, thanks for testing them out! Re: cake donuts - do you have a good recipe that could be baked? There was one posted above, but it's pretty rich - I'm looking for something healthier...

                        1. re: piccola

                          I don't have a recipe... sorry! I actually don't like cake donuts. They're too dense for my tastes and I'd rather have a cupcake or muffin. Or cake. But, it's that dense texture that makes me think you could successfully create a decent baked cake donut.

                          Or you could just eat a cupcake. =)