Hey, hey, hey you guys! It’s finally Friday again!!!
I’m feeling like I have a whole list of things to catch you all up on but I’ll try to rein in some of the oncoming rambling. There are so many different things going on in my life at the moment and the list just seems to keep growing. I guess I should just pick somewhere to start.
Okay, first things first; This recipe! Before I say anything I’m giving you full warning that I’m kinda, sorta…..a really big Harry Potter nerd! (Deal with it.) Hey, I can’t help that one of the situational hazards of being born in the 90’s was the HP craze, (It’s the fandom that chooses the fan. It’s not always clear why.) Did I take that too far? Feel free to throw your head back and roll your eyes at me here.
I’ll get back to that in a sec. I have to just update you on the current status of what is quickly becoming my family’s boarding house. Just kidding, but seriously we’re trying to pick a witty name for our humble abode since it’s home to 14 people at the moment. Yeah, I’m caught between mixed emotions in being the primary food person by default. On one side I’m loving the constant need to create new flavors of food and it’s inspiring me to come up with all kinds of things. But on the other side, I’d be lying if I said there haven’t been a few moments of total and complete stressed-out. It’s a balancing act that is helping to keep things interesting.
Alright, then there is something else that I’ve neglected to mention for a while. Fine, I just haven’t known when I wanted to tell you because it’s a way bigger thing to me, I’m sure, than it will seem to you guys. It’s also a little embarrassing on some level but I trust that you can keep a secret. I mean, you can right? Good, so I’m just gonna say it; it’s possible that I might have a date tomorrow! …..and it might also be the first one I’ve ever been on! (I was wrong, super embarrassing.) Yeah……….um now that it’s out there let’s go back to talking doughnuts, good plan.
So do any of you remember when I made butterbeer floats last year? Omg, they were simply THE BEST! I’ve had butterbeer near the top of my list of flavors to do, so when I had the urge to make some baked doughnuts the other day it was a total lightbulb moment. All I had to figure out was how to capture the flavor of a drink, that’s based on a fictional book’s description by the way, in the form of a doughnut.
If you somehow missed getting pulled into the tide of Potter fans and are wondering what butterbeer is, well, essentially it’s butterscotch flavored cream soda. Like I already mentioned though, it’s not a real thing, so many people have come up with their own interpretation of what it tastes like and what it should be. When I make it I start with a butterscotch caramel and use that as my drink base to add sparkling water and cream to. Although, I had to think outside the box to doughnut-ify this flavor since you can’t make a fizzy doughnut outside of a J.K. Rowling book. Instead of using caramel, which is hard to do and still get good texture, I used some shortcuts to create the flavor I wanted without having a dry cake.
Shortcut #1 -> browning the butter, baby!!!! It makes these SO good. The second thing I did was add brown sugar to give it them the touch of molasses that they needed. Okay, then a little Joe adds depth and a splash of real scotch just to give it that hint of warm and cozy flavor you have in butterscotch is all part of the final masterpiece!
After I made the doughnuts I spent a while in trying to choose how best to top them. I wanted it to be reminiscent of the froth on top of a float. That’s when I remembered my s’mores cookie cake and the marshmallowy fluff I made for it. Bingo, I had to do that and I’m pretty glad I did!
So I really hope you are as excited to make these now as I am in sharing them with you. If you were looking for the ultimate way to indulge in imaginary tastes from the wizarding world, I don’t see how these could disappoint!
- 10 tablespoons butter
- 3/4 cup whole milk
- 1 teaspoon cider vinegar
- 2 egg yolks, save whites for frosting
- 1 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon scotch
- 1 tablespoon strong black coffee
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 cups flour, plus more for dusting pans
- 2 egg whites
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch or caramel ice cream topping (or you can use homemade caramel. I used the brown butter caramel in this recipe
- Preheat oven to 350 degrees F (180 C) and grease 2 6-count doughnut pans with oil and flour well.
- Melt the butter in a medium saucepan over medium heat. Stir constantly until butter is a deep golden brown, it should take about 6 minutes. Turn off heat and set pan aside to cool.
- While butter cools, mix the milk and vinegar in a medium mixing bowl and allow it to sour for at least 5 minutes. Now scrape the butter into the bowl and whisk well, then stir in the yolks and sugar until combined. Add the remaining ingredients and whisk until you have a smooth batter.
- Divide the batter into about 10 of the doughnut pan slots and fill to the rim. Bake for 15 to 18 minutes until the top edges are just starting to brown. Remove from oven and cool for about 5 minutes. then carefully loosen the doughnuts from pan and place on a wire rack to finish cooling completely while you make the frosting.
- Whisk egg whites, sugar, and salt in the bowl of a stand mixer. Fill a small saucepan with about 1 inch of water and place over medium high heat.Place the mixing bowl in the saucepan and stir for 3 to 4 minutes over heat until sugar is dissolved (it should feel smooth and not grainy when rubbed between your fingers). Remove from heat and pour allow it to cool for about 5 minutes, then add the cream of tartar. Start beating on low speed and increase speed a little after every minute for about 5 minutes. Now turn onto high speed and beat until stiff peaks form, it may take 5 to 10 minutes. Beat in vanilla until combined. At this point it should be fairly stiff and hold its shape well.
- To finish, top each of the cooled doughnuts with a generous amout of the frosting and use a small spoon to make little peaks as desired. Drizzle them with as much caramel/butterscotch topping as you'd like and serve as soon as possible. Store in an airtight container.
- For maximum enjoyment eat these while having a full on Harry Potter marathon. Not a requirement but highly recommended!)