This week’s Sweet is Lemon Pistachio Twist Donuts. My friend Deanne suggested pistachios, which I really like with lemon and I had great new reason to make donuts, a fun new pan! Like I ever need a reason to make donuts…
A new Sur La Table store recently opened in Kansas City and I snagged this great Wilton donut twist pan on my first visit to the store. I have the regular and mini donut pans but had never seen a bar-shaped donut pan. It may be the best $15 I’ve spent on kitchenware in the past several months.
I used the Babycakes Agave-Sweetened Plain Donut recipe from the new cookbook, Babycakes Covers the Classics. No matter how hard I try, there is no way I could improve upon this recipe. It’s moist, cake-y, has the perfect amount of sweet without causing your teeth to ache and it held its shape perfectly as a bar. It worked very well in the new donut pan.
I used the recipe on page 128 of the cookbook. Scoop 3/4 of a cup of batter into each area of the donut twist pan. Bake for 10 minutes at 325 degrees. Turn pan 90 degrees and bake for another 10 minutes (20 minutes total baking time). Test with a toothpick or cake tester. Let donuts cool in pan for 10 minutes. Invert pan onto cooling rack and let donuts cool another 10 minutes before dipping in glaze. During the final 5 minutes of cooling time, mix the glaze.
1/4 cup freshly squeezed lemon juice
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pistachios
Mix all ingredients together immediately before dipping. I mixed in a rectangular dish, which made it easy to dip a bar-shaped donut. This glaze will harden in 15 minutes or so. It’s important to not mix it too far ahead of time. Dip each donut and flip back over onto the cooling rack. Sprinkle with chopped pistachios. Glaze will set up within just a few minutes.
I do think the Babycakes donut recipe works best in a traditional donut shape, but it did work nicely in a bar shape. I missed all of the crunchy edges that developed when I made traditional donuts with this recipe, but it didn’t stop me from eating several. I am in love with this cookbook and so tickled to be baking really delicious donuts at home!
|Fresh from the oven, steaming hot!
|Inverted on the cooling rack
|Finished and ready to eat!