Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
These donuts are cakelike, but have a very light, tender and airy texture. I achieved this by using both baking powder and baking soda, plus active dry yeast. They are perfect when they are a little bit warm when eaten. You won't be able to stop at eating just one!
QUICK-BREAD RECIPE HELP
These doughnuts can also be filled after frying! I also created a technique whereby you can fry them already filled, which is a great time-saver, and we show you how. However, you need to use certain fillings that can withstand the heat.
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