Lemon Oat Bourbon Cake Doughnuts
Cake Doughnuts: My favorite cake doughnuts are dense, moist and crumbly. To do this you are essentially making a pound cake batter and simply baking it in a cake doughnut form. Also to achieve this texture, a specific mixing method is required (leavening depends almost solely the air incorporated into the batter rather than the small amount of baking soda). Take care to follow the instructions carefully and not deflate the batter while mixing in the flour and piping the doughnuts.
Piping vs Spooning: While you can spoon the batter into the doughnut forms, it is almost impossible to get a clear doughnut shape this way. I suggest piping the batter into the form.
Lemon Oat Cake DoughnutsAvoid adjusting the ingredients in this recipe..This recipe yields 1 dozen doughnuts.This recipe is easy. See the recipe difficulty key for more information.This recipe will take 1 hour.Store at room temperature in an air-tight container. These doughnuts should last 3-4 days.
Standmixer with paddle attachment
3 egg yolks
1 tablespoon bourbon
1/2 teaspoon vanilla extract
8 ounces butter, soft at room temp.
8 ounces sugar
1 tablespoon lemon zest
5 ounces all-purpose flour
3 ounces oat flour
1/2 teaspoons baking powder
1/2 teaspoon salt
1. Preheat an oven to 350°F.
2. Mix the eggs, egg yolks, bourbon and vanilla in a small bowl until everythign is broken up. Take care not to beat any air into the mixture.
3. In the bowl of a stand mixer, beat the butter until broken up and soft, about 2 minutes on medium.
4. With the mixer running, slowly add the sugar and beat until light and fluffy (nearly white in color), about 4-5 minutes.
5. Add the lemon zest and mix in well.
6. With the mixer running (medium-low), very slowly pour the egg mixture into the butter and sugar mixture. This step should take you about five minutes.
7. Sift the flours, baking soda and salt together in a seperate bowl. Slowly fold the flours into the egg mixture, 1/4 at a time. This will form a stiff batter.
8. Place the batter in a large piping bag. Cut the end of the bag so the width matches the width of the rings on the dougnut pan.
9. Carefully pipe the batter into the dougnut pans, careful not to fill each form too high (the batter should only come up about 1/2-3/4 to the top).
10. Bake for 18-20 minutes or until golden on top and the dough springs back when pressed lightly.
11. Let cool slightly before glazing and topping.