Tag Archives: Doughnuts

Baked Cinnamon Doughnuts (with Butterscotch Glaze and Toasted Walnuts) 

Another school year has just started ! I can’t believe my son is in high school ! He is certainly excited to move on and become an official teenager, and I am happy to see him growing up and becoming more independent. But as a mom, I would never stop worrying about him ! Is he doing well at school, is he making new friends, and are they good kids, etc….Luckily, my kids and I are very close, and we would talk about almost everything…..I am sure there are things they don’t want me to know !

Since the kids are back to school, I finally have a little more time to work on my recipes. These cinnamon doughnuts are nice surprise ! I was trying to make some cinnamon apple waffles but they didn’t turn out right. So, I switched and made doughnuts instead. And I am so glad  I did ! They are so soft and tasty even without any toppings. But hey, why not kick them up 2 more notches ! The butterscotch glaze is heavenly ! No kidding, my daughter would have “drunk” the whole bowl if I didn’t stop her ! The toasted walnuts are really nice too, they add extra flavour and crunchiness. Pecans would also be a good alternative. You can refrigerate the extra butterscotch sauce for up to 1 week. Rewarm and drizzle it on some vanilla ice cream, and you’ll have another dessert !  

Makes about 12 doughnuts     

For the doughnuts

  • 300 g all-purpose flour 
  • 6 g baking powder 
  • 3 g baking soda 
  • 2 g salt 
  • 6 g ground cinnamon 
  • Pinch of nutmeg 
  • 30 g brown sugar 
  • 30 g granulated sugar 
  • 2 eggs (slightly beaten)
  • 300 mL buttermilk 
  • 60 mL vegetable oil 
  • 5 mL pure vanilla extract 

For the butterscotch glaze  

  • 60 g unsalted butter 
  • 120 mL whipping cream 
  • 120 g brown sugar
  • Pinch of salt
  • 5 mL pure vanilla extract

You will also need about 90 g walnuts 

  1. Preheat oven to 325ºF 
  2. Toast walnuts on a baking sheet lined with parchment paper for about 10 minutes, let cool and crush into small pieces
  3. Turn oven up to 350ºF
  4. In a large mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg, add both sugars
  5. In another bowl, mix together eggs, buttermilk, oil and vanilla extract 
  6. Add wet ingredients into dry ingredients, mix until just blended 
  7. Pour batter into lightly greased doughnut pans and bake for about 12 minutes, let cool
  8. To make the glaze, cook butter and whipping cream in a small non-stick pot over medium heat until butter melts
  9. Add sugar and salt , stir continuously until thicken and smooth  
  10. Add vanilla, let cool slightly
  11. To assemble, dip one side of doughnuts into the glaze, then the crushed walnuts, best to serve immediately

 

Butterscotch sauce recipe adapted from Mark Bittman, “How to Bake Everything” 

 

Books and Tools

 

How to Bake Everything: Simple Recipes for the Best Baking

Wilton Nonstick 6-Cavity Donut Pan

You can get the doughnut pans and the cookbook through the Amazon website by clicking the above link. I will receive a small compensation if you purchase the item. 

Advertisements

Baked Honey Crullers

We love doughnuts! And my daughter has been asking me to make some. I tried making the fried ones a few times, but failed. So, I thought I would try some other methods. Upon some “research”, I discovered that crullers are made from choux paste…..Wait a minute…… I have a choux paste recipe from my pastry course last year! So here it is, my Baked Honey Crullers! They have a light and airy texture. You can pipe them any shapes and sizes you want, and I had so much fun making them!

Makes about 20 crullers

For the choux paste

  • 200 mL water
  • 90 g unsalted butter
  • 1/4 teaspoon salt
  • 2 tablespoons granulated or vanilla sugar 
  • 2/3 cup all-purpose flour
  • 3 eggs
  • zest of 1/2 lemon (optional)

For the honey glaze

  • 3 tablespoons honey
  • 1 cup icing sugar
  • 3-4 tablespoons milk
  1. To prepare choux paste, heat together water, butter, salt and sugar in a pot over medium heat until just starting to boil
  2. Turn heat down to low, add flour all at once
  3. Stirring constantly, cook until a thin film of paste formed at the bottom of the pot, about 5 minutes
  4. Transfer paste to a heat-proofed mixing bowl and cool paste down
  5. Meanwhile, preheat oven to 375ºF and prepare piping bag with desired piping tip
  6. Add eggs to paste, one at a time and mix well after each addition
  7. Add lemon zest
  8. Transfer to piping bag and pipe into rings on baking sheets lined with parchment paper, about 3 inches in diameter
  9. Bake at 375ºF for about 12-14 minutes until starting to brown, then turn heat down to 325°F and bake for another 6-8 minutes until golden
  10. Let cool first on baking sheets, then completely on rack
  11. Prepare glaze by whisking together honey, icing sugar and milk to desired consistency
  12. Drizzle over crullers or dip crullers into glaze (Best to serve immediately)

Original recipe of choux paste by Chef Marco Ropke at the Vancouver Pastry Training Centre