Tuesday, September 22, 2009

Baby Bundties

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:

Rachael said...

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.