Two questions, PJ, please. I have a bag nearly full of SR flour, but it's old. Is there any way to salvage it? Like add more baking powder or something? Also, if you make a regular donut recipe and after cutting them out bake them on a pan with parchment, will they bake OK or do they need that quick burst of heat you get with deep frying? It would depend just how old your SR flour is - if you mean years old, then just use it as if it didn't contain baking powder (but did contain salt), as the leavening probably has lost its stuff. Also, I've tried baking (rather than frying) regular cutout doughnuts; they're not at all the same. The crust is different, and they tend to be dense and heavy; they do need that burst of heat to rise, unlike these cake doughnuts, which include a lot more liquid - which means they rise a lot more easily. Hope this helps - PJH

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