Oh those look simply yum! Love the knot on top, kinda like a cross between a bow tie and cinnamon bun. Wish I had the room in my kitchen to roll out dough, I'm insanely jealous. D'oh!
You don't need much room, really. Those start as a rectangle about 600mm by 300mm. You spread the paste over the top 2/3 then fold the bottom third over and the top third over, making 3 layers of dough and 2 of the filling. roll it out to firm it down and make it a little wider (100mm to about 150-200mm) then cut into strips and tie an overhand knot then push the ends through again...
The filling is butter, sugar and cinnamon - lots of cinnamon :-)
These are the most fancy and creative doughnuts (are they? Because Drogon's don't seem fried) I've ever seen! Andy: could you briefly describe your procedures? Thanks.
is to use Wilton Donut Pans and after you generously grease them, sprinkle with flour spiked with salt and citric acid. This will keep the DoNots from scorching even if you use a mix with a very high sugar content. I use sort of a fruitcake recipe, which involves beating the egg yolks butter and sugar together, cutting in the flour mixed with leavening, then blending in the meringued egg whites along with enough chopped fruit to produce a stiff batter (in this case Empire apples marinated in orange pineapple juice). Fill the pans just up to the top of the prongs and pat with flaked coconut/sliced almonds in brown sugar, cinnamon and nutmeg. Bake until done, about 18 minutes. Once cool enough to touch, invert the pan to release contents, sprinkle with powdered sugar then fill the donut cavities with any kind of custard, cannoli cream or fruit glaze. I thickened the pineapple orange mixture with confectioner's sugar, potato starch and butter, simmering and stirring until smooth and ready to set.
Sorry if these instructions sound rather vague but I bake mostly by feel rather than using any specific recipe, adjusting as necessary to what ever fruits I decide to through in.
Now I gotta run out and fob these DoNots off on all my friends in the county.
All those ingredients I cannot resist! I follow your instructions just fine, thank you. I have those donut pans, one of the gadgets I've stashed but never used . What ratio do you mix the "1.flour spiked with 2.salt and 3.citric acid"? Is Citric acid = crushed vitamin C tablet? And at what temperature do you bake? Your DoNots look absolutely scrumptious and are worth a try despite the rather complicated steps. I wish I were your friend!
and haven't a source on the correct amounts to use, but I probably mix a generous teaspoon of salt and between 1/4 - 1/2 teaspoon citric acid into a cup of AP flour. It helps to have a sprinkle can to dust the Wilton pans with the mixture (and also for the confectioner's sugar that goes on top of the DoNots.)
Citric acid is not Vitamin C, that's ascorbic acid, but the two are closely related. I buy the Ball brand Citric Acid which comes in a powder; the same company also owns Fruit Fresh, which is a blend of both citric and ascorbic acids. The two products are most often stocked together in retail stores either along with the pectin and jelly making supplies or in a canning related area.
I bake my DoNots at 350°F but that's just my recipe. Think there is one included with the Wilton pan which you could use just as well. As long as you fill the cavities up to the top of the prongs the batter will rise over them and close off the holes so your filling can't fall through. Coconut and almonds come shredded and sliced in the bag so it's a cinch to slap them onto the DoNots before baking. I use the brown sugar and spice combo as a tasty glue to adhere the nuts so they stay on when the pastry is turned upside down but that's not strictly necessary, especially with a moist, sweet batter.
We are ALL friends here Yippee. -- Just too bad I can't send you an actual DoNot, still have a couple left of the three dozen I baked. Darn it!
Sticky Bun No. 274. Cinnamon butter knots ... A bit more "bready" :-)
-Gordon
Oh those look simply yum! Love the knot on top, kinda like a cross between a bow tie and cinnamon bun. Wish I had the room in my kitchen to roll out dough, I'm insanely jealous. D'oh!
You don't need much room, really. Those start as a rectangle about 600mm by 300mm. You spread the paste over the top 2/3 then fold the bottom third over and the top third over, making 3 layers of dough and 2 of the filling. roll it out to firm it down and make it a little wider (100mm to about 150-200mm) then cut into strips and tie an overhand knot then push the ends through again...
The filling is butter, sugar and cinnamon - lots of cinnamon :-)
-Gordon
Will have to give that a try when I have time to experiment. Thanksgiving is coming up so a good excuse to bake more treats!
Andy/Drogon:
These are the most fancy and creative doughnuts (are they? Because Drogon's don't seem fried) I've ever seen! Andy: could you briefly describe your procedures? Thanks.
Yippee
is to use Wilton Donut Pans and after you generously grease them, sprinkle with flour spiked with salt and citric acid. This will keep the DoNots from scorching even if you use a mix with a very high sugar content. I use sort of a fruitcake recipe, which involves beating the egg yolks butter and sugar together, cutting in the flour mixed with leavening, then blending in the meringued egg whites along with enough chopped fruit to produce a stiff batter (in this case Empire apples marinated in orange pineapple juice). Fill the pans just up to the top of the prongs and pat with flaked coconut/sliced almonds in brown sugar, cinnamon and nutmeg. Bake until done, about 18 minutes. Once cool enough to touch, invert the pan to release contents, sprinkle with powdered sugar then fill the donut cavities with any kind of custard, cannoli cream or fruit glaze. I thickened the pineapple orange mixture with confectioner's sugar, potato starch and butter, simmering and stirring until smooth and ready to set.
Sorry if these instructions sound rather vague but I bake mostly by feel rather than using any specific recipe, adjusting as necessary to what ever fruits I decide to through in.
Now I gotta run out and fob these DoNots off on all my friends in the county.
All those ingredients I cannot resist! I follow your instructions just fine, thank you. I have those donut pans, one of the gadgets I've stashed but never used
. What ratio do you mix the "1.flour spiked with 2.salt and 3.citric acid"? Is Citric acid = crushed vitamin C tablet? And at what temperature do you bake? Your DoNots look absolutely scrumptious and are worth a try despite the rather complicated steps. I wish I were your friend! 
Yippee
and haven't a source on the correct amounts to use, but I probably mix a generous teaspoon of salt and between 1/4 - 1/2 teaspoon citric acid into a cup of AP flour. It helps to have a sprinkle can to dust the Wilton pans with the mixture (and also for the confectioner's sugar that goes on top of the DoNots.)
Citric acid is not Vitamin C, that's ascorbic acid, but the two are closely related. I buy the Ball brand Citric Acid which comes in a powder; the same company also owns Fruit Fresh, which is a blend of both citric and ascorbic acids. The two products are most often stocked together in retail stores either along with the pectin and jelly making supplies or in a canning related area.
I bake my DoNots at 350°F but that's just my recipe. Think there is one included with the Wilton pan which you could use just as well. As long as you fill the cavities up to the top of the prongs the batter will rise over them and close off the holes so your filling can't fall through. Coconut and almonds come shredded and sliced in the bag so it's a cinch to slap them onto the DoNots before baking. I use the brown sugar and spice combo as a tasty glue to adhere the nuts so they stay on when the pastry is turned upside down but that's not strictly necessary, especially with a moist, sweet batter.
We are ALL friends here Yippee. -- Just too bad I can't send you an actual DoNot, still have a couple left of the three dozen I baked. Darn it!
for sharing your "secrets". Your friendly gesture is much appreciated!
Happy Baking!
Yippee