I made fried and air fried churros in the same day so I could directly compare the two. The air fryer ones were a lighter color and perhaps slightly more dry (not surprising), but they were really tasty. If I didn’t have the other ones right there for comparison, I probably wouldn’t have known the difference!

It’s worth giving this recipe a try for a special treat that is really easy to make.

The recipe makes enough for a crowd, but you might not want to share!

Ingredients and Equipment

There are no unusual ingredients in this recipe. In fact, you may already have them all in your pantry.

My aunt says that these baked donuts might be the best dessert she’s ever had. I don’t really play favorites, but this is a winner for sure. They smell SO good coming out of the oven!

Best of all, these are no yeast donuts that require very little fuss!

I never understood the allure of the Krispy Kreme doughnut until I tried one piping hot. I then saw why my coworkers deposited them in our break room almost daily (it wasn’t just a plot to make themselves look better by making the rest of us fat). The doughnut pusher got to enjoy a hot Krispy Kreme during their morning commute. Still sticky glaze and a plush doughnut does wonders to ease the pain of that Hummer in front of you that won’t let you pass.

I work at home now. No one stops by the office with hot Krispy Kreme doughnuts. So, I figured that I should make my own. I learned how to make Krispy Kreme doughnuts from I Made That! My homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as greasy (read that as good or bad, depending on your personal taste). My friend Carter said that my homemade Krispy Kreme doughnuts were the first doughnuts he’s ever had that didn’t have a weird artificial aftertaste. I’ve never noticed any odd aftertaste with Krispy Kremes, but I took Carter’s comment as a nice compliment.

Mini doughnuts ready to be fried – plus the doughnut holes.

There are four main benefits that I see to making homemade Krispy Kremes (feel free to add your own in the comments):

Many recipes for gulab jamun use mixes [paid link], but as regular readers know, I am a 100% from-scratch kind of gal. I got my gulab jamun recipe from My Feasts. It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for hours, but after two minutes, my balls were fully saturated. By the five-minute mark, they had completely fallen apart in the syrup. I have two theories as to why this happened: the syrup could have been too hot, or the balls might not have been fried long enough. If you have any thoughts on this, please leave a comment.

To work around that minor hiccup, I found that the best technique was to let the gulab jamun soak for two minutes and then remove them from the syrup with a slotted spoon. When I was ready to serve them (if I didn’t eat them immediately), I microwaved them for ten seconds at a time (until hot) and served them over a small amount of hot syrup.