A Passion for Baking: Bake to celebrate, Bake to nourish, Bake for fun
Tags: pate a choux cream puff pastry baked doughnuts
Recipe Review
Zosia from Toronto, ON
I was thrilled when I realized this book included a baked version of my favourite doughnut shop indulgence.
It starts with a basic choux/cream puff pastry recipe to which vanilla and sugar have been added and some of the water has been replaced with milk.
Water, milk and butter are brought to a boil; vanilla and flour are added and cooked for a few minutes; eggs are then beaten into the mixture. Pipe, bake and give a quick dip in a vanilla glaze and the doughnuts are done!
Unlike cream puffs and eclairs, a moist interior is desirable for these so there is no need to pierce the puffs and return to the oven to dry. In fact, if you have a failed batch of choux...didn't rise, fell after baking (I'm speaking from first hand experience here).....just dip in a glaze and call them crullers:)
I normally make mine smaller than the recipe instructions so a half recipe yields 20 - 2 1/2" baked doughnuts.
Comments
andrew - 13th January 2012
Thanks for reviewing these! They look great, and I'm impressed that they're baked. I'll be trying these out very soon (as will my kids).
Zosia - 14th January 2012
If they're anything like mine, your kids will love them - they're far superior to anything Tim Horton's churns out!
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