As a foodie and food blogger, I find that I am always on the look out for new food trends. Baked donuts became popular about a year ago. While I love donuts, I couldn't see how a baked donut, could ever hold a light to it's deep fried counterparts. Then a few months ago, I received a cookbook to review all about donuts. 150 Best Donut Recipes: Fried or Baked, by George Geary, has every kind of donut imaginable. I love how George discusses equipment and ingredients, before even talking about donuts. It is important to know what kinds of tools you will need and how to use them. I mean we are not all professional bakers here, so I appreciate when a book goes into detail about what I will need and why. I also love that this book has both fried and baked donuts, and a bunch of delicious glaze, icing and filling recipes. So I took the plunge and bought myself some donut pans!!
When Hubby found out I was going to make baked donuts, he wasn't very optimistic, LOL. I don't really blame him, I had a fear that these would turn out dense, tough and dry. Let me tell you, both Hubby and I were pleasantly surprised at the results. These donuts are so moist and tender and the taste is out of this world. Hubby even admitted that these donuts were AWESOME, for a baked donut (I would say so, he's had 4 of them, in the past 2 days, LOL). The kids also loved these and I love that they did not have to take a dip in hot oil, to taste phenomenal. I'm looking forward to trying more baked donut recipes and I think these healthier donuts may replace the family's deep fried donuts, at Christmas time.
Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Recipe not to be reprinted without formal permission from publisher.
Apple Cream Donuts
adapted from 150 Best Donut Recipes: Fried or Baked
2 C all-purpose flour
3/4 C packed brown sugar
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 large eggs, beaten
3/4 C heavy or whipping (35%) cream
1 Tbs unsalted butter, melted
1 tsp vanilla
1 1/2 C finely chopped apples
Preheat oven to 325 degrees F.
Spray two 6-well donut pans, with nonstick spray
- In a large bowl, whisk together flour, brown sugar, baking powder, salt and cinnamon. Set aside.
- In another bowl, whisk together eggs, cream, butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in apples.
- Spoon batter into a resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
- Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
- Let donuts cook in pan on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to filling and/or icing.
- Dip into freshly prepared glaze, submerging both sides, and letting excess run off, before transferring them back to a wire rack.
2 C confectioner's (icing) sugar/powdered sugar
3 Tbs pure maple syrup, heated
2 Tbs heavy or whipping (35%) cream
1 tsp light (white or golden) corn syrup
- In a bowl, whisk together sugar, maple syrup, cream and corn syrup until smooth. Stir in hot water if needed, 1 tsp at a time, to make a smooth glaze that is just thick enough to cling to donuts.
- Dip donuts into glaze as soon as it is mixed or it will harden.
This post linked to
See Ya in the Gumbo
Hearth and Soul
Tuesdays at the Table