On the weekend we decided to try baked donuts. This was more of an experiment than anything. No high expectations at all. While surfing around the internet, I came across a recipe for baked donuts. First thought was, probably not very good. But after reading further I found out it was a thing. Before we could start we had to see if we could find donut pans locally. Low and behold, we did.
It has been raining off and on since Sunday so no work on outdoor projects, but it is a good time to get caught up on our indoor projects.
After a long week of working, time for a treat. We mixed up two batches of deep fried bits; apple fritters and sour cream cake donuts. Both recipes can be easily found online. The sour cream cake donuts are delicious. The apple fritters are, well, different. They are really tasty but … spongy. Yes, I said spongy. Even after they have cooled, the large amount of shredded apple keeps the donut really moist and soft. I kept the lid off of the container all night and today I took them out of that open container and put them back on a cooling rack on the counter. Out in the open and not covered, in hopes that the donut would dry a little bit. Not so. I have to say its an odd texture, almost like eating a marshmallow.
Storm’s a comin’. Baked bread yesterday (4). Just finished 2 double batch of pita wraps (32). And now, a couple batches of cake donuts, (a.k.a. Jim Bits, Storm Bits). Some people head to the stores for storm chips, its a common thing to do in the Atlantic provinces. Continue reading
Found this recipe online, made with 250ml (1 cup) sour cream. Deep fried for about 1-1/2 minutes. Cover with glaze or for a double whammy, let cool then dip in dark chocolate 🙂