Baked doughnuts with tamarind-caramel glaze

I’ve been seeing a lot of baked doughnut recipes cropping up in my travels around the interwebs, so I thought I’d give them a try. This is my first attempt and they turned out pretty well, although I will be seriously revising the doughnut recipe for my own since I wasn’t a huge fan of the texture after they had been left to cool. But if you eat them straight out of the oven — quite spectacular.

The doughnuts were made using this recipe, although if you give it a go maybe try halving the ingredient quantities because this makes a heap and the volume made it awkward for my electric mixer to mix (the dough was coming up and over the sides of the bowl because there was just too much of it, so I split it in half and did two batches which still made enough doughnuts to feed a small army). Also I just rolled the dough into approximate peach-sized balls and baked them in cupcake cases on a baking tray, but you can go for the traditional doughnut shape if you have the resources (I used it as an excuse to buy a nice shiny doughnut cutter off eBay for future use).

The glaze is pretty simple…

Tamarind-caramel glaze

15g butter
40g brown sugar
80g thickened cream
1/4 cup tamarind chutney

(The tamarind chutney I used is just tamarind and garam masala spices, so it’s quite sweet and works perfectly in this glaze.)

Melt butter in a saucepan over a medium heat. Add sugar and keep stirring for about a minute. Add cream and bring to the boil then allow to boil for about 2 minutes. Remove from heat, but while the mixture is still hot, stir through the tamarind chutney until the glaze is smooth. Allow to cool for an hour. Dip the top half of the cooled doughnuts into the glaze, then you’re done.

  9 comments for “Baked doughnuts with tamarind-caramel glaze

  1. July 4, 2010 at 11:00 am

    Methinks I might be a Lazy Lucy and simply make the tamarind-caramel glaze… I can see that being heavenly on ice cream and my morning oatmeal – I normally add chocolate and peanut butter to my oatmeal, so this is probably healthier ;)

  2. July 4, 2010 at 11:49 am

    these look amazing! :)
    page

  3. Jess
    July 4, 2010 at 7:19 pm

    Hannah, I personally probably wouldn’t make this exact doughnut recipe again, so nothing to worry about there. I’ve already tried a couple of revisions and am trying to come up with my own doughnut recipe, so you’ll probably see quite a few more recipes of this sort posted over the coming weeks. In the meantime, tamarind-caramel glaze is totally worth it. And because my tamarind chutney has masala spices in it, it kind of tastes a little bit like chai. So it’s all very convenient and lovely.

    Thanks, Page. :)

  4. Val
    July 5, 2010 at 12:34 am

    Yum! I didn’t know doughnuts could be baked too. How healthy, for a doughnut!

  5. July 5, 2010 at 9:49 am

    These look gorgeous Jess. I will definitely have to try my hand at making donuts for my boyfriend as he loves them. I have to admit I am not a fan of tamarind though and neither is he. I am sure we can come up with some other wonderful combination though :)

    PS. Where have you found Yuzu liqeuer in Brisbane?

  6. Jess
    July 5, 2010 at 11:45 am

    I’m not the world’s biggest tamarind fan, but I do have a reason for experimenting with tamarind a lot at the moment. But I’ll get on to that in a later post. ;)

    I saw yuzu liqueur at the Cru Bar bottle shop on James St in the Valley, down the back with the sake. Didn’t buy any but will definitely be getting around to it!

  7. July 5, 2010 at 7:49 pm

    Thanks for the tip on the yuzu liqueur. I will check it out at Cru.

  8. natasha
    July 6, 2010 at 1:52 am

    Team Humans! That’s all I have to say…………

  9. July 6, 2010 at 9:52 pm

    I love that you made the donuts into cupcakes…and the glaze. The glaze sounds fantastic! I think I’m going to have to make a pound cake just so I can pour the glaze over it.

    I couldn’t help but laugh when I read your comment on my blog…I love finding other science people in the blog world. It’s nice to know someone understands when I write somewhat technical things! I’m going to be using siRNA to knock down various genes that are thought to act in the insulin signaling pathway. Good stuff.

    Are you doing research now?

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