Donuts come in various shapes, flavors, textures, and basically wherever your imagination goes. Donuts can be molded to form rings, balls, buns, sticks, twisted, square bars, muffin-like, and many other imaginable shapes. Some are fruity, some are meaty, and some are just plain. Additionally, donuts are sometimes coated, stuffed, glazed, frosted, sprinkled, filled, topped, fried, or baked.
Most donut varieties are divided into main cake and raised types. Donuts that rise are added with yeast as a leavening agent. These will need to rise before cooking, which results in lighter and more airy donuts. Cream-filled and jelly donuts belong to this group. Cake donuts, on the other hand, rely on baking powder or soda as leavening. Traditionally, these will need to be chilled overnight before rolling for easier handling, but it can also be baked right away. The cake donut batter usually results in a denser than a yeasted donut, and just as the name suggests, these types usually have a cake-like taste or texture. For sure, fried donuts are the most commonly sold commercially but are often very unhealthy. This makes the baked donuts a clear winner whenever you are making your donuts. Baked donuts usually have better textures, giving a palatable aroma that makes them even more delightful and sumptuous. Better yet, baked donuts are healthier and carry fewer calories and not too much oil. I like to put it this way: Bake More-Less Guilt! So, try baking your donuts. It's a "hole" lot of fun!
Furthermore, to make things even more exciting, this donut recipe book is loaded with a wholesome variety of delicious donuts for every occasion. You and your family will surely love these sumptuous donuts.