The last time baked doughnuts were featured, the recipe called for pastry flour. I have made the baked doughnuts with all-purpose flour and they were tough and dry. Why the switch back to all-purpose? We like to give options, Marsha - all-purpose flour is more readily available than pastry flour. The pastry flour recipe is different than this one; you might want to try this one (if you haven't), which is written specifically for AP flour. At any rate, both are available on our site, so it's bakers' choice! :) PJH

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