Baked Feather Boa Doughnuts

November 11, 2008 · 13 comments · Print This Post

in Baked Goods, Breakfast, Doughnuts / Pastry, Pink Things

Feather Boa Doughnuts

Yesterday morning I got up at 6:00 AM so I could make Heidi Swanson’s baked doughnut recipe and deck them out in true “Erin style” with oodles of pink icing and coconut. Since I couldn’t bring true Top Pot Doughnuts back to Boston with me I decided I’d at least have them in spirit. Voila! Baked Feather Boa Doughnuts were born. The process took a little more than 3 hours to complete from start to finish. The last puffy pastry was dunked in pretty pretty princess colored icing and sprinkled with delicate coconut just in time for CK to take them to work. Honestly, I doubt I could be trusted with two dozen pink doughnuts tempting me from the counter all day, so my little tutu like treats had to go far far away.

Obviously nothing baked could ever compare to the deliciousness that is a true deep fried Feather Boa Top Pot Doughnut, but Heidi Swanson sure knows her stuff. These doughnuts came our very tender, and once topped with your sugary toppings of choice you can almost forget that you skipped that whole frying step entirely.

Note: I don’t own a doughnut cutter so I improvised by using a water glass to cut out my dough circles. Then I used a metal pastry bag tip to cut out the inner hole. I felt like a regular kitchen MacGyver.

Doughnut Prep

Baked Feather Boa Doughnuts
Baked Doughnut recipe adapted from Heidi Swanson’s website 101 Cookbooks.
Makes 1 1/2 – 2 dozen medium doughnuts.

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1 1/2 cups shredded coconut
2 cups confectioners sugar
1/2 teaspoon vanilla extract
4-6 tablespoons milk (depending on your desired consistency)
2-4 drops of red food coloring (depending on your desired shade of pink)

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. This is where you are going to need to make adjustments – if your dough is overly sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place (I turn on the oven at this point and set the bowl on top), and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Most people (like myself) don’t have a doughnut cutter, instead I use a 2-3 inch cookie cutter to stamp out circles. Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. While the doughnuts are baking, combine the confectioners sugar, milk, vanilla, and food coloring in a medium bowl. Place the coconut in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the icing, and than sprinkle the coconut onto the top of the doughnut. Eat immediately if not sooner.

Pink Doughnuts

{ 11 comments… read them below or add one }

1 Megan November 11, 2008 at 10:27 am

I am so impressed! Great job!

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2 EB November 11, 2008 at 2:40 pm

You go MacGyver!!! I love that you swathed a ‘healthy’ recipe in frosting… pink no less. All is right with the world.

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3 Susie November 11, 2008 at 4:59 pm

They look too pretty to eat… so pass them over here and I’ll take care of them for you ;-)

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4 Elizabeth November 11, 2008 at 9:07 pm

Erin style rocks!! Soooo cute

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5 Patricia Scarpin November 12, 2008 at 8:47 am

I love how you decorated them – so girlie! Beautiful, Erin!

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6 Nick November 12, 2008 at 9:23 am

I have no idea what CK does for a living, but I wish I worked with him. Just for today.

Fantastic adaptation of a classic and I love the tip of using a glass instead of one of those fancy schmancy donut cutters.

Thanks Erin!
Nick

http://www.macheesmo.com

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7 farida November 13, 2008 at 5:33 pm

They look so pretty!You did a great job!

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8 Nikki November 15, 2008 at 10:58 pm

I made these doughnuts this morning at the cafe where I work. When my camera gets back working, I’ll post the pics so you can see. They came out great. I hated waiting for the 2nd rising. But they came out beautiful. The pink icing was a nice touch. I didn’t do the coconut because my customers don’t like things like that. But they were amazed when I came walking out of the kitchen with the platter of big, pink doughnuts. I ate one of the doughnut holes for myself to make sure they came out right. Yum, yum, yum. I’ll see on Monday how sales were. I hope they were all devoured!

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9 anickh August 25, 2011 at 1:57 pm

but can you fry these instead of baking? just curious. im not a fat conscious person so i would just want whatever tastes best…

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