My new obsession is an everyday doughnut. Doughnut cravings can arise quickly. While our off-the-charts, worth-the-price-of-the-book-itself doughnut recipe in Maximum Flavor produces The Ultimate Doughnut, it is not a quick-fix recipe. I recently had a cruller-style doughnut that was less airy than I’ve had in the past. It came close to a cake doughnut but with all its cruller-ness still intact. It had a lightly sweet, eggy interior with a honeycomb texture and a crisp, deep brown crust. As I contemplated the cruller, a light dawned. What if we blended pâte à choux with a cake batter? Then we would gain structure and lightness without having to wait for any yeast action. I used the base pâte à choux and an easy one-bowl cake from Gluten Free Flour Power as my base models. Then I modified and combined the two recipes. A few mid-stream adjustments were necessary. In the end, we had a rack of super crispy, moist, and tender doughnuts. They were delicious plain, rolled in cinnamon sugar, and just as good warmed up in the toaster oven the next morning. The final recipe will surface somewhere, somehow, sometime. For now, get in your kitchen and start tinkering. Ideas in Food: Great Recipes and Why They Work Maximum Flavor: Recipes That Will Change the Way You Cook Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
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