I got a mini doughnut pan a couple years ago, used it one, and then never used it again. Why? Because the ECBF told me that baked doughnuts were gross and totally not a real thing.
Doughnuts come in a wide variety of shapes and sizes (and ingredients, for that matter), but let me explain to you the key differences in what you’re stuffing your mouth and washing down with that cup of coffee, courtesy of a very wonderful website called Serious Eats, who have written a comprehensive guide on the subject of doughnuts. Serious Eats, however, as well as just about every other source on the internet, defines a doughnut as a confection that is fried – not baked (point, ECBF).
The Blond wanted to make mini doughnuts this weekend. In keeping with our Doughnut Week theme I thought – yes! Perfect! I did not, however, want to stick the 10-year old in front of a vat of boiling splattering oil. I have my own fear of frying, I’m not going to give him one (we have enough to work with). So, into the basement I went, in the search for the dusty doughnut pan.
If you decide you’d like to try doughnuts, and you would like to bake, not fry them, you need to remember that not every doughnut recipe translates perfectly from frying to baking. I had to do a little bit of research but I found a recipe that I thought would be easy enough and would make just a small batch of mini doughnuts for us to try, and you can find it here. Note: we didn’t do the apple part or the glaze part of the recipe, but will next time we make them, for sure.
Things were going well until I stupidly over-filled the little doughnut cavities in the pan, ending up with more of a mini bundt cake than anything else, but always on top of his game, the Blond suggested we use that to our advantage – and we did exactly that.
The best part of this whole story is that the ECBF loved them (and didn’t even realize they had been baked until we told him – so, point, KK).
A tie, which as far as I’m concerned, is a win for KK.