YUM!
The idea behind these baked doughnuts was to combine the flavors of a traditional rhubarb crumble pie and a baked doughnut. And this sure is exactly that! The crumble on top really gives a crunch to an otherwise soft and pillowy doughnut.... And I am loving it!
Some tips for the baking process:
- Note, that rhubarb does not let out that much of liquids in the baking process as other fruits or berries might. This means, that in case you wish to switch rhubarb to something else like apples, blueberries or bananas, the added fruit/berry might let out more or less juice and change the cooking time. This recipe is done with rhubarbs, let me know if you wish to have it with something else too :)
- The crumble will be added on top of the doughnut dough and rhubarb bits. Add a generous amount but try to press the crumble down a little to make sure it does not burn in the oven. Also, clean the doughnut pan from the sides so that you don't get burnt crumble next to your lovely doughnuts.
For this recipe you will need:
A doughnut baking pan
A sieve
A medium sized and small bowl
A whisk
A silicone spatula
A piping bag and a small piping tip (can use a spoon too if you dont have this)
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Rhubarb Crumble Baked Doughnuts
Makes 6
Doughnut base
0.25 dl flavorless oil (I used canola oil)
0.75 dl cream
1 egg
0.5 dl sugar
pinch of salt
1.5 dl flour
1 tsp baking powder
1 tsp vanilla
1 tsp cardamom
200g rhubarb in small pieces
Mix together the oil, cream, egg and sugar. Sift in the flour and baking powder. Add the cardamom and vanilla. Mix quickly until incorporated.
Crumble
0.5 dl flour
0.25 dl sugar
15 g butter
1 tsp vanilla
Mix all of the ingredients together with a wooden spoon or by hand. The result will be a sand-like texture.
Pipe the dough into a buttered doughnut pan. Add the chopped rhubarb pieces on top of the piped doughnut dough and press the peaces into the dough gently.
Pour the crumble mixture on top of the uncooked doughnut dough with a small spoon. Clean the edges of the pan.
Cook in the oven in 200 degrees Celsius for 7-8 minutes.
After baking, melt 50 g of butter. While the doughnuts are still warm, dip the bottom half of them quickly into the melted butter (just a quick dip, for about a second).
Let the doughnuts cool on a rack and prepare the glaze.
Glaze
1 dl icing sugar
3-4 tsp cream
Mix the icing sugar and cream together with a hand whisk. The result should be a runny glaze-texture. Pipe the glaze on top of the doughnuts.
Serve and enjoy.
