BAKED BUTTERMILK CRULLERS

BAKED BUTTERMILK CRULLERS image

Yield 8 large

Number Of Ingredients 15

Choux Paste Doughnut Base
1/2 cup well shaken buttermilk
1/2 cup water
2 tbsp sugar
1 vanilla bean
1/2 tsp fine sea salt
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1 tsp pure vanilla extract
4 large eggs
Vanilla Bean Glaze
3 Cups powdered Sugar
1 vanilla bean, caviar scraped out ( put that vanilla bean pod into your sugar container for amazing sugar)
1/4-1/2 cup heavy cream (depends on how thick or thin you want your glaze)
1 Tbsp. Vanilla extract

Steps:

DONUTS Preheat oven to 400F. For Choux Paste Doughnut Base: In a large saucepan, stir buttermilk, water, sugar, caviar from the vanilla bean and salt together over medium heat. Stir in butter and allow it to melt. Increase heat and bring mixture to a rolling boil. Stir in flour all at once. Blend well with a wooden spoon, adding vanilla and beating briskly until mixture forms a ball that leaves the sides of pan. Beat vigorously 1 to 2 minutes before removing from burner and turning out into a large bowl. (I used the bowl of my electric mixer because I am a WUSS and needed the power of my KitchenAid to beat the choux paste and eggs that follows) Allow mixture to cool 5 minutes, but do not let cool completely. Using a wide whisk,wooden spoon or electric mixer (WAY easier) add eggs, 1 at a time, until mixture is smooth and glossy. Spoon choux paste into a large pastry bag fitted with a 1/2 inch star tip for the large doughnuts or a 1/4 inch round tip for the small doughnut pan. Pipe into the pans. Bake pastry 15 minutes; then reduce oven temp to 375F and bake another 10-15 minutes or until doughnuts are light in texture and medium brown all over. Cool slightly, about 5 minutes. GLAZE To make glaze, whisk everything together in a medium bowl to a thick glaze consistency. Dip each doughnut once, let excess drip off back into bowl. Let doughnuts set on a wire rack.