Cake Doughnuts... Baked, Not Fried!

I've been in a doughnut mood lately! I haven't made any, and the only ones I've eaten were from Dunkin Deathnuts, yuck! Yesterday I came across these mini fluted tube pans at Wal-Mart, and I had to have them. Since they could produce a baked good with a hole in the middle, I figured DOUGHNUTS! Why not? After a quick google search for baked doughnuts, I ended up at the King Arthur Flour website. The recipe had good reviews, and I had all of the ingredients on hand.

Commence my first baked doughnut experience...

The whole process took under 30 minutes. I mean literally from start to finish, from batter to photograph, was under half an hour. That's gotta be some kind of kitchen miracle. During their brief stint in the oven, the house smelled sooo delightful. You could practically see the cartoon scents swirling through the air. As soon as they came out of the oven, I shook them around in a bag full of cinnamon sugar. It was hard to resist not grabbing one of these warm little guys before getting pictures. But I kept it together until I was ready for a shot of the innards.My evaluation is that these are yummy, considering the fact that they're baked and that they're cake doughnuts (which don't even place in my "top 5 doughnuts" list). The surface that browned in the pans is crunchy and spectacular. The flavor is nice, but I think next time I'd leave the cinnamon out of the batter and just have it in the cinnamon sugar. Overall, I'd make these again, but they're still not in my top 5! Also, next time I'm going to make them chocolate and dip them in a chocolate glaze. :DBaked Doughnuts
Makes 6 regular sized or 12 mini doughnuts

1 cup (4 ounces) Round Table Unbleached Pastry Flour or 7/8 cup (4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder (or use 2 tablespoons buttermilk or yogurt in place of the 2 tablespoons water)
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water

Whisk together all of the dry ingredients in a medium-sized mixing bowl.

In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.

Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.

Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full. (I used a pastry bag and piped one circle of batter into each cup.)

Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. (My mini doughnuts baked for about 7 minutes.) When done, they'll spring back when touched lightly, and will be quite brown on the top. (Mine were barely browned on top.)

Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar (1/2 cup sugar + 1/2 teaspoon cinnamon) or any non-melting sugar.

Printable recipe can be found on this page: Baked Doughnuts: King Arthur Flour

French Cruller Doughnuts

Last weekend, my family and I worked at the Isle of Wight County Fair. We have a mobile concession business where we sell funnel cakes, hot dogs, corn dogs, french fries, shrimp baskets, lemonade, etc. During the large festivals, we work close to 20 hours in a day. Those early mornings usually mean donuts for breakfast. Sadly, our only options for donuts around here are chains like Dunkin Donuts. Every time I open that pink and orange box, I get a quick rush from the donut glory, but I'm quickly let down as soon as I take a bite. My favorites are French crullers, but they're usually flavorless and waxy, and they always leave that grossy film on the roof of your mouth. I haven't been able to find a good cruller around here, so I took matters into my own hands this morning by making my own!I saw the recipe in "A Passion for Baking" by Marcy Goldman. This book is in my top 5 faves because it has never let me down! This recipe didn't give me my perfect cruller, but it did get close enough to get an A-. The problem is not in the recipe, but in the bake temp and time. I like my crullers on the dry and crispy side. These were very eggy in the middle. I'm pretty sure if the second oven temperature was lower and the baking time was extended, these could very well be the crullers of my dreams!
UPDATE: I made these again and lowered the 2nd bake temp to 300F. I left them in the oven for 30 minutes, then I turned the oven off, cracked the oven door open with a wooden spoon, and left them in for about 10 more minutes. They were slightly more crisp, but still not my dream crullers... *sigh* =/

There are really only two components of a cruller, the pastry and the glaze. While I give this pastry an A-, the glaze definitely gets an A++! The secret is in the imitation flavoring! Not just any imitation flavoring... vanilla butter nut flavoring! Or as I like to call it: liquid gold! It's definitely lick-your-fingers good!

French Cruller Doughnuts (from "A Passion for Baking" by Marcy Goldman)
Makes about 8

Choux Paste Doughnut Base
1/2 cup milk
1/2 cup water
1 1/2 tbsp sugar
1/4 tsp salt
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 tsp pure vanilla extract
4 large eggs

Vanilla Butter Nut Glaze (my own recipe)
1/4 cup (1/2 stick) unsalted butter, melted
3 cups confectioners' sugar, sifted
1 tsp vanilla butter nut flavoring
1/2 teaspoon pure vanilla extract
3 tbsp hot water

Preheat oven to 400F. Line a large baking sheet with parchment paper or silicone mat.

For Choux Paste Doughnut Base: In a large saucepan, stir milk, water, sugar, and salt together over medium heat. Stir in butter and allow it to melt. Increase heat and bring mixture to a rolling boil. Stir in flour all at once. Blend well with a wooden spoon, adding vanilla and beating briskly until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a large bowl. Allow mixture to cool 5 minutes, but do not let cool completely.

Using a wide whisk or wooden spoon, add eggs, 1 at a time, until mixture is smooth and glossy. Spoon choux paste into a large pastry bag fitted with a 1/2 inch star tip (I used an Ateco 2D tip). On prepared baking sheets, leaving 2 inches between each pastry, make a 4-inch circle of batter with another circle on top -- concentric circles. If you don't have a pastry bag, use a soup spoon to spread out a ring of batter as best you can. It will be fine once it puffs.

Bake pastry 15 minutes; then reduce oven temp to 375F and bake another 15 to 20 minutes or until doughnuts are light in texture and medium brown all over. Cool slightly, about 5 minutes.

To make glaze, whisk everything together in a medium bowl to a thick glaze consistency. If mixture seems thick, microwave for 10 seconds. Dip each doughnut once, let excess drip off back into bowl. Let doughnuts set on a wire rack.