I've been intrigued by the idea of baked donuts since I saw a donut pan in the Baker's Catalogue. Donut pans, as it turns out, aren't to be found locally for love or money, but baby bundt pans there are in abundance. Yesterday, I broke down and got a baby bundt pan while I was out with mom, and since then I've made two batches of pumpkin donuts; neither was what I'd call completely successful, but they weren't inedible, either.
The first recipe I tried was this one. The texture was a little lighter, but I made a couple of mistakes; I forgot the baking soda and used too much milk. Somehow, though, they turned out pretty well. The second I tried was this one, and somehow, the texture came out very dense and cakey, and I don't like it at all. Turns out I forgot to add baking soda again, which could have something to do with the problem. They're okay, I guess--everything goes better with a bourbon-nutmeg glaze, doesn't it?
I'd like to try one of the King Arthur donut mixes at some point, but I don't really want to pay UPS shipping for one package of donut mix, no matter how good it might be!
Bourbon glaze:
1/4 tsp nutmeg
1/2 cup powdered sugar
about 2 tbsp bourbon
1 comment:
Yum, yum, donuts! And pumpkin donuts sound particularly scrumptious!
Yeah, I'd agree with you that the baking soda being omitted probably is to blame for the not quite there texture, since it's a leavening agent.
Post a Comment