Doughnuts? Or Donut muffins?
Id like to make either doughnuts (cake style) or donut muffins. Does anyone have any experience with either of these? I've never tried the muffins, but I like the appeal of not frying...althought they do use a pound of butter for 24 muffins:
If someone has a recipe for doughnuts, though, I would really appreciate it. Thanks
I got a recipe off the back of a Clabber Girl baking powder tin for some kind of doughnut muffin that uses only a moderate amount of oil (1/3 c for 12) and a dot of butter on top of each. I do like them, and they are very fast to make. I think it's the nutmeg that gives it that doughnut taste.
I fry doughnuts at home on a regular-ish basis; the secret as far as I'm concerned is to use a yeasted batter; it seems to absorb TONS of oil when I use a baking powder batter, and they just have a better texture. The yeasted ones, on tho other hand, don't actual absorb that much oil if you have the oil hot enough. If you've never fried before, I strongly recommend getting a candy thermometer.
I tried a doughnut supposed to be a Hanukkah doughnut from a Sephardic Jewish cookbook, and it was darn good. It had orange zest in it, which gave it a lovely flavor.
I've made the donut muffins. They're okay, great for morning bake sales but they're nothing to rave about. They use a lot of butter, plus extra butter for the top to dip into cinnamon sugar. They're not any better for you than a donut but easier to do in mass. I'd prefer a good blueberry muffin to it. But, a fresh hot home made donut is great.:-)