Baked doughnuts and the frying debate
Frying, especially deep fat frying, has always been a bit of a contentious issue in our house. Rich has a great love for all things fried and has been begging for a deep fat fryer for a long time. So far I have refused.
It’s not that I don’t like fried food, I do, but I don’t have an urge to fry everything in sight which is his idea of a perfect meal! Sausages, fish, chips, if he had his way everything would be cooked in a vat of oil. In fact, in his bachelor days, he once tried to fry a frozen pizza. Ahem. Let’s leave that one alone shall we?
However, the one fried thing we do agree on is doughnuts. Lovely, squidgy doughnuts. Oozing with jam (Or apple. Or custard) and covered in sugar, heaven. And especially those tiny ones you get in a paper bag from a stall, still hot and blissfully eaten whilst wandering around a car boot sale.
But, despite his best efforts, I’m not going to buy a fryer just for one thing. That’s why I was intrigued when I saw the very lovely Paula from Spoons ‘n’ Spades blog about baked doughnuts.
Please excuse the rather messy and odd-shaped ones! They may have looked a little rustic but they had a certain charm.
Much healthier but absolutely delicious! Still light and fluffy, still oozing with jam and covered in sugar but not a drop of oil in sight. I filled half with strawberry jam and half with lemon curd but was also tempted by the thought of melted chocolate.