I love fresh donuts. The smell as they are cooking. The taste when they are fresh. Seriously, what is not to love?
Oh that’s right, the fat and clean up. My mind tends to focus on the good rather than the bad but honestly, the bad has had me not partaking in donuts lately unless it is of the baked variety.
Baked donuts sit better because they aren’t greasy and let’s face it, they are the lesser of two evils. They aren’t messy as you cook them either. Obviously the idea of easy baked donuts has been a hit with readers if my popular Scrumptious Cinnamon Bites post is any indication.
You like them, I like them so it is a match made in heaven. Heaven with a twist that is. A doughnut twist. (HA!)
And now I have to introduce to you these beauties. Aren’t they gorgeous? They taste as good as they look.
I created them using this 6 cavity Sur La Table exclusive pan from Wilton. I snagged one at the Wilton tent sale this past June and I’m so happy I did. While they will most likely be available at Wilton.com eventually, right now they are only *cough* $3.99! This pan is normally $14.95 so get one or two before they sell out!
And now for the Baked Crullers recipe, straight from the back of the pan package which yields 6.
6 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 1/4 cups sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup buttermilk
Cinnamon Sugar Topping (optional)
3 tablespoons granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted
Spray doughnut twist pan with nonstick cooking spray and preheat oven to 350 degrees. Sift flour (which does seem to take forever, just remember the goal of yummy donuts as you sift!)
Beat butter and sugar until light and fluffy, approximately 3 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla. In separate bowl stir flour, baking soda, nutmeg and salt. Add half dry ingredients and mix until nearly combined. Add buttermilk and remaining dry ingredients. Mix until incorporated. DO NOT OVERMIX.
Fill pan cavities 2/3 full and spread out evenly.
Bake 18 to 22 minutes or until a toothpick inserted in center comes out clean.
Cool in pan 5 minutes before removing to wire rack.
If choosing the cinnamon sugar topping, stir together granulated sugar and ground cinnamon. Dip twists in melted butter or spread melted butter over the top with a pastry brush.
Sprinkle liberally with cinnamon and sugar mixture. To really make these tasty, try adding a filling such as raspberry jam with a filling tip like Wilton Tip 230.
If you like the taste (and look) of the chocolate twist, I highly recommend going the easy route and picking up some Duncan Hines Amazing Glazes. Don’t I sound like their spokesperson? I’m not but I should be since I love this stuff so much!
Just pop the container in the microwave and pour. The taste of this glaze is just like what you would find on a bakery chocolate donut and makes it very easy! (If you like a white glaze whisk 1 1/2 cups confectioner’s sugar, 1/4 milk and 1/2 teaspoon vanilla extract and dip the twists into the glaze. Hardens in 10-15 minutes.)
Here is the finished product which looks amazing displayed on a platter.
With the flavor of nutmeg they taste much like a traditional donut. They are dense and full of flavor but keep in mind like a traditional donut, they taste best the first few days and start to get a bit stale after that. (Although a quick zap in the microwave does wonders!)
So what are you waiting for? Pick up the Wilton Doughnut Twist pan and tell me if you come up with creative ways to use this pan!
Disclosure: As a Wilton Mom Ambassador, Wilton invited me to their corporate headquarters in June to see new products, test out decorating techniques and shop the tent sale where I picked up this pan. All expenses were paid however no monetary compensation was received for this post.