A donut-and-a-cup-of-coffee has been a staple for a long time and it seems like it will never go away. Dunkin’ Donuts in the United States and Tim Horton’s in Canada are household names.
We often think we can’t replicate the recipe but I beg to differ. I can still taste the donuts my mother made when I was a child; it seems like a day-long process but in the end we savored the light, sweet delicacies. And, I also remember the donuts that ended up going stale were turned into the best bread pudding ever.
As I perused 150 Best Donut Recipes: Fried or Baked by George Geary, I decided to test the baked versions. I'd never made baked donuts, so this was a good chance to find out if they are as good as those that are deep fried.
For the purpose of the review, we are asked to test three recipes. The first one I tested was “Chocolate Rum Cream Donuts.” The recipe called for two 6-well donut pans which I didn’t have but I had a 6-well bundt pan which I felt would work as a substitute. I glazed the donuts with a chocolate glaze. The texture was cake-like – rich in chocolate and a hint of rum flavoring. I was pleased with the end result knowing I had eliminated the added fat that comes from deep frying.
The second recipe I tested was “Green Tea Donuts.” Again, the result was a cake-like texture but lighter than the previous recipe because I used 1/2 cup of cake flour. The donuts were sweet but I didn’t get excited about the green tea flavor; in fact, it didn't seem like there was any flavor at all except for the vanilla extract. The recipe calls for two green tea bags infused in milk for 20 minutes – for me, it just didn’t do anything exciting.
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