One aspect of the present invention relates to a method of preparing a ready-to-eat foodstuff, said method comprising the steps of: €¢ applying a fat-based coating to the exterior of an uncooked or incompletely cooked foodstuff and €¢ contacting the foodstuff with superheated steam having a temperature of 120-300 °C for a period of 0.3-15 minutes, preferably of 1-10 minutes to obtain the ready-to-eat foodstuff. The method of the present invention enables the preparation of ready-to-eat foodstuffs with reduced fat levels as it can suitably be used to replace cooking methods that make use of large quantities of fat, e.g. deep frying and shallow frying. Another aspect of the invention relates to a ready-to-eat doughnut comprising cooked dough, said cooked dough being characterised by a fat content of 4-10 wt.%, a water content of 30-40 wt.% and a specific volume of 2.5-4.5 ml/g, said doughnut being characterised in that the average fat content in the top layer of 1 mm thickness is at least two times higher than the average fat content in the top layer of 5 mm thickness.
