week 44: hannah’s pick – French Toast Doughnuts

my mom originally suggested we bake these donuts to bring to school tomorrow, but seeing as there’s no school tomorrow, we wound up eating these at home! they came out light and fluffy, with a generous amount of streusel on top that made them almost reminiscent of a slice of crumb cake. the glaze on top finished them off perfectly, adding a nice touch of maple syrup sweetness. hopefully our oven will still work despite the anticipated storm, but in the event that it doesn’t, at least we’ll still be able to eat these! i hope everyone stays safe these next few days.


French Toast Cake Doughnuts
with Maple Glaze

Makes 18 standard doughnuts


1/4 cup (64 grams) brown sugar, packed
1 1/2 teaspoons (about 19 grams) granulated sugar
1/4 cup (32 grams) all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons (about 42 grams) cold unsalted butter, cut into chunks

2 cups (254 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup (about 188 ml) buttermilk
2 eggs
2 tablespoons (about 28 grams) unsalted butter, melted

1 cup (125 grams) confectioners’ sugar
2 tablespoons maple syrup
1 tablespoon (15 ml) milk
1/2 teaspoon (about 2.5 ml) vanilla extract

To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.  Cover and freeze while you prepare the doughnuts.  If you’re not using the streusel right away, refrigerate it (covered) until ready to use.

To make the doughnuts: Preheat oven to 425 degrees. Lightly spray doughnut pans with non-stick cooking spray; set aside. In a large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir in the buttermilk, eggs, and melted butter until thoroughly combined, about 30 seconds or so. Do not over mix.  Transfer the batter to a pastry bag and pipe into the doughnut pans, filling each mold about half full. Sprinkle the doughnuts with the cold streusel.

Bake mini doughnuts for 4 to 5 minutes, and standard doughnuts for 6 to 7 minutes, or until they spring back to the touch. The doughnuts don’t darken greatly in color, so you may be tempted to cook them longer, but they shouldn’t need it.  Transfer the doughnuts to a wire cooling rack and allow to cool completely before glazing.

To make the glaze: In a medium bowl, combine the confectioners’ sugar, syrup, and milk until smooth. Stir in the vanilla extract. Immediately dip donuts into the glaze, shaking off the excess, or drizzle the glaze over the doughnuts.  Dust doughnuts with confectioners’ sugar, if desired.

source: Bakingdom

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