Baking

I have always shied away from making my own donuts because of the deep-frying involved (probably a smart choice given I am clumsy enough to have burned myself with porridge and fallen off a treadmill). But then I started seeing more and more recipes for baked donuts and I started thinking that maybe the way to donut success at home was to bake them. <br /> <br />But, some of the recipes I came across produced donuts that looked either very cakey or, in the case of recipes based on light enriched yeasted doughs, dry, neither of which I find appealing for a donut. It was when I was baking financiers that it occurred to me that the texture I was after might be easiest to achieve with a typical financier batter – a simple light batter containing no more than egg whites, sugar, flour and butter. <br /> <br />

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