Abstract: Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifiers and stabilizers to provide improved eating and keeping qualities of the doughnuts made thereof. This base powder includes fat from animal, vegetable, or dairy origin, emulsifiers, water soluble protein solids, salt, carbohydrates and stabilizers. The above compositions can be directly added with the flour, yeast or chemical leavening agents as well as supplemented with optional flavor, color and preservative to produce either an yeast raised or a cake doughnut with or without the utilization of eggs.