The Best Baked Lemon Weight Watchers Donuts Recipe (2024)

FAQs

Is it better to bake or fry doughnuts? ›

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

Prepare the filling: Create a double boiler by bringing a pot of water to boil and placing a heat-proof mixing bowl on top. Whisk in lemon juice, zest, sugar and eggs. Continue whisking on the double boiler until it starts to thicken slightly. Drop butter into the mixture one tablespoon at a time.

Make sure to use the right amount of yeast for your dough. Too much yeast will cause the dough to rise too quickly, resulting in a denser texture. On the other hand, too little yeast will cause the dough to rise slowly, resulting in a heavier texture. Use warm water (around 110°F) to activate the yeast.

These aren't like deep-fried doughnuts, but they are a yummy breakfast treat! Shape them however you like - by any other name, they'll taste as sweet!

No, baked donuts do not taste the same as fried donuts. The cooking method affects the texture, flavor, and appearance of the donuts.

Yes. Due to the lemon curd filling, any leftover donuts must be refrigerated. Alternatively, you could store the unfilled donuts at room temperature and fill them with lemon curd prior to enjoying any leftovers.

' I'm not entirely sure how offensive that phrase is, so I'll only repeat it once. 'Amish crack' is a yeast-raised donut, fried, dipped in caramel, and sprinkled (heavily) with cinnamon-powdered sugar. It is the single best donut I've ever eaten in my life.

Dairy-based fillings are likely to go bad at room temperature, and jelly fillings can grow mold. It's best to refrigerate any leftover filled doughnuts in an airtight container. Refrigerated doughnuts will keep for 3-4 days.

Use real cake flour – not DIY cake flour!

DIY substitutions don't really cut it, and AP flour will not create doughnuts with that same soft texture. Also, bleached cake flour will work best. Unbleached (like King Arthur Baking) won't absorb as much moisture, and you may end up with doughnuts that crumble while frying.

Place your donuts in storage bags or airtight containers.

Definitely put them in airtight bags or containers though so they stay fresh! The only time this isn't a good idea is when your donuts are cream-filled. In that case, you'll want to store them in the fridge so they don't spoil.

Why are my donuts not light and fluffy? ›

To make light and fluffy donuts, make sure that your dough is properly risen by allowing it to rest in a warm place until it doubles in size. Also, avoid overmixing the dough as it can lead to a denser texture. Handling the dough gently and not overworking it will help maintain the desired fluffiness.

He, along with 30 other franchisees, built a central kitchen. There the donuts are “baked fresh every single night” and shipped out every morning to each location before they opened.

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

One of the most common culprits for oily donuts is oil temperature. When the oil or shortening that you are frying donuts in is too cool, the oil is more likely to get absorbed into the dough. … Then, instead of draining as it should, excess oil sticks to the donuts and makes them taste oily and heavy.

Like most doughnuts, Krispy Kremes are fried (cooked in oil). Frying cooks the dough rapidly from the outside in to give the doughnuts their distinctive crispy texture. The flipper turns the doughnuts over midway through the oil.

As baking requires no addition of oils, it does not cause any oxidation. Also read about the right way of using cooking oils. Many deep fried foods, such as the ones found in restaurants and packaged ones, are cooked in partially hydrogenated oils to increase the shelf life of the foods.