- Oct 15, 2010
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THANKS ROM AND DEBBY. THOSE DOUGHNUTS LOOK DELICIOUS.
MUST GET A PAN AND MAKE THEM. THANKS AGAIN, ARIA
MUST GET A PAN AND MAKE THEM. THANKS AGAIN, ARIA
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I made cake donuts using a muffin tin before. You use tinfoil to make the donut ring shape. https://www.biggerbolderbaking.com/make-donut-pan/. I'd like to get an actual donut pan and try them though. They turned out okay...THANKS ROM AND DEBBY. THOSE DOUGHNUTS LOOK DELICIOUS.
MUST GET A PAN AND MAKE THEM. THANKS AGAIN, ARIA
I had one of those!I have old school doughnut cutter View attachment 1227654
I had one of those!
Do you fry your doughnuts?
as do I *wiggles fingers*I have old school doughnut cutter View attachment 1227654
I made NON- yeast doughnuts for the first time just last month. Id only ever made yeast ones, believe it or notI was but was making yeast doughnuts I think I will try the other recipe and baking them
as do I *wiggles fingers*
I made NON- yeast doughnuts for the first time just last month. Id only ever made yeast ones, believe it or not
i fry them. Always![]()
I've always preferred baked doughnuts. Even before I started making themJust one of those personal preferences.
I like the cake doughnuts baked but the raised doughnuts are better fried. If I want to bake a sweet bread I make cinnamon rolls.
Baked doughnuts are are a result of the vilifying of oil that the sugar industry committed in the 60s and 70s. Dietitians now recognize that we need to eat both saturated and un saturated fat every day to be healthy. We need to stay away from trans fats but you do not get them if you fry at home. You have to re heat oil about 10 times to get trans fats. We do not do that at home usually