I didn't used to like baked doughnuts. I mean, isn't the whole point of doughnuts that crisp, nicely greasy crust? That way you can taste the frying fat, along with sugar and cinnamon and other signature doughnut flavors? Baked doughnuts? Sounds like an oxymoron to me. But one day, during one of my periodic calorie-counting phases, I decided to learn to make a really good baked doughnut. One that was SO tasty and SO moist and SO tender I'd never miss the hit of grease.