Baked Donuts

Either I’m doing something wrong or everyone else has whack-o taste buds.  I am not liking baked donuts.  They look like Grandma Olson’s, but they taste like a hockey pucks.  (I know, how many hockey pucks have I eaten?)  I actually prefer an old-fashioned donut.  I tasted a Krispy Kreme when we were in Las Vegas a few years back and they are nasty; they are too, too spongy for me.  I want texture and body.  I want to be able to dip my donut into a cup of coffee and not lose the whole thing to a watery grave.   I think I need grease.

I’ve tried 2 recipes so far and both were disappointments.  I’m not sure how many I have to try before I can give up without being considered a quitter.   The mere thought fills me with dread.  I have to be honest, I wasn’t trying baked donuts for health reasons more for safety sake.  I wanted to make them with Gkids and I didn’t want to worry about hot oil.  Although I never remember any of my cousins getting burned when I was a kid.  Maybe the fear of punishment was safety enough.  When you were told to stay back, you stayed back.

This is the recipe King Arthur’s flour had on the Internet.  My sous chef requested powdered sugar donuts so of course we did powdered sugar.


  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 to 1 teaspoon ground nutmeg, to taste
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups flour
  • 1 cup milk


  1. Preheat the oven to 425°F. Lightly grease two donut pans
  2. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick; when you draw your spatula through the batter, it will leave a furrow.
  6. Spoon the batter into the lightly greased doughnut pans, filling the wells to about 1/4″ shy of the rim.
  7. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack.

I don’t know if I’ll try again.  It’s too easy to run up to the bakery department and pick up my donuts.  I’ll keep you posted.

and remember:  What if the Hokie-Pokie is what it’s all about?  Big kiss, Lynn

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