Donuts with craters? Why, yes. Those holes are filled with sticky bun gooey, the very best gooey only freshly baked donuts can produce. Craters with purpose. Let’s go with that.
Sticky Bun Donuts take just a few minutes more than usual to prepare because the topping goes in first, by hand. But that extra few minutes is so worth it.
For best results, be picky about the pecans (and feel free to change the type of nut) and make sure they’re fresh. And chopped into little pieces. Pecans are usually available at most groceries but I buy them at Nuts.com because the price is better, the nuts are always fresh and the packaging is amusing (it’s the little things).
The batter is pretty simple to prepare and I’ve included directions in the notes for making the recipe dairy-free.
Be sure to let the donuts cool for, say, three minutes, and then eat them warm. The outside will be a little crunchy and the inside soft. The top, crater-gooey. It’s a pretty tasty little donut.
Most folks think fried donuts are the real thing, but these baked donuts hold up their end of the deal quite well. Craters and all. Make some. You won’t be disappointed.
|Pecan Sticky Bun Donuts|| |
- 100 grams brown sugar (1/2 cup)
- 75 grams unsalted butter, room temperature (5 tablespoons)
- 1 teaspoon cinnamon
- 105 grams chopped pecans (3/4 cup)
- 260 grams Canteen Flour blend (2 cups) (see notes)
- 100 grams granulated sugar (1/2 cup)
- 1 tablespoon brown sugar
- 2 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 35 grams chopped pecans (1/4 cup)
- 2 extra large eggs
- 120 grams neutral vegetable oil (1/2 cup)
- 180 grams buttermilk (3/4 cup)
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease two 6-count donut pans with nonstick spray. Blend together brown sugar, butter and cinnamon. Divide mixture evening among donut openings. Add one tablespoon chopped pecans on top of the butter mixture in each opening.
- In a large bowl whisk together flour, sugars, baking powder, cinnamon, baking soda, and salt. Stir in pecans. In a small bowl whisk together eggs, oil, buttermilk, coffee, and vanilla until combined. Add to flour mixture and blend until incorporated. Scoop evenly into donut openings on top of butter/pecan mixture. Rap pans on the counter a few times to settle batter.
- Bake 14-16 minutes or until a toothpick comes out without crumbs. Immediately turn the donut pans upside down onto a rack. Cool for a few minutes and serve warm. Makes 12.
- to make the donut dairy-free use nondiary butter sticks for the topping and dairy-free milk mixed with a teaspoon or vinegar or lemon juice (to mimic buttermilk) one for one in the donut batter.