Whether or not the baked doughnut subject has previously been touched upon is of little matter.....Let's hear what you are doing now and welcome to the forum.

Jeff

Hey roghof,

I was doing some experimenting with my CAKE DOUGHNUT recipes--converting them to BAKED DOUGHNUTS...they seemed to be more muffin-like than doughnut, not what I wanted...although, when I adjusted the liquid to a  lower level, I got the desired split on the top of the Old-Fashioned Buttermilk Doughnuts...

But when I did the yeasted GLAZED-TYPE DOUGHNUTS, they were too chewy--almost bread-like...even though I was using a medium level protein flour like General Mills...my next try would be to use a lower protein flour combination and increase the fat ratio...

If you have tried a different method, I would love to hear how you got your results...

Thanks...

i have 2 pans for making baked doughnuts that i purchased from The Prepared Pantry. i also bought 2 mixes. the first one was very dry. i have not tried the 2nd one yet.

if you have a tnt recipe for baked doughnuts would you please share it with us?

thanks & happy new year, claudia

Dear Claudia,

Cake Doughnut Recipe (double this recipe because it's for mini doughnuts--unless you have a mini pan)

3 oz. All Purpose Flour--5 oz. sugar--3 egg yolks--1 oz. water--2 oz. lemon juice--1 tsp. vanilla extract--MIX INTO A SMOOTH PASTE

4 egg whites--1/4 tsp. salt--1/2 tsp. cream of tartar--WHIP ON HIGH SPEED TO SOFT PEAKS, FOLD INTO THE SMOOTH PASTE, POUR INTO GREASED DOUGHT PANS, BAKE 325F UNTIL TOPS HAVE SPLIT--AND SLIGHTLY SPRINGY TO THE TOUCH

Yeasted Doughnut Recipe (cut in half because this is a large recipe)

10 oz. sugar--8 oz. shortening--6 eggs--2 cups WARM milk--1.5 oz. active dry yeast--1 lb. bread flour--1 lb. cake flour--1 tbs. pumpkin pie spice--DISSOLVE YEAST IN WARM MILK--LET STAND 5 MINUTES,CREAM SUGAR+ SHORTENING--ADD EGGS SLOWLY--COMBINE SPICE WITH FLOUR, ADD TO SUGAR/SHORTENING MIXTURE ALONG WITH THE YEAST/MILK MIXTURE IN 3 PARTS--MIX UNTIL SMOOTH DOUGH BALL FORMS--CUT WITH DOUGHNUT CUTTER AND PROOF IN GREASED DOUGHNUT PAN--BRUSH TOPS WITH MILK TO KEEP SKIN FROM FORMING--CUT DECORATIVE PATTERN ON TOP OF DOUGHNUTS WITH SCISSORS BEFORE BAKING

Let me know how these work for you!

Thanks,

Victor

I've been in awe of these for a long time.

http://www.waynesthisandthat.com/doughnuts.html

I am looking for a good simple recipe for cake doughnuts, I am no way a baker but want to learn. Any recipes for beginners would be appreciated. thanks