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…
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.