I got a new toy, guys… a donut pan! OOOhmagah, it’s a life-changer! I never even liked donuts that much before this shiny, glossy accessory arrived. But, the doors it has opened are infinite. Coincidentally, I was graciously sent a bottle of Four Roses Bourbon in honor of National BBQ Month (yes, this is a real thing!). Soooo… I decided to detour from the obvious once again and rather than create a savory bourbon BBQ sauce, bourbon glazed BBQ ribs, or flaming bourbon wok-fired potatoes (yes, these all ran across my recipe brainstorming notepad) I decided to marry my new favorite, super-advanced culinary tool (my donut pan) with my new bottle of Four Roses Bourbon! Voila, I give you Cinnamon Donuts- Two ways. Why two ways? Because I simply could not make a donut recipe for the first time and not include Nutella in some way. Call it a thing- wasn’t going to happen!
I used vanilla bean pods in my Boccone Dolce recipe yesterday and as Rachel Khoo taught me….never throw away used pods. Rather, toss them into a bottle of bourbon and you’ll get a vanilla-infused treat! Thanks Rachel…HUGE fan btw. Need a roomie in Paris by chance??
Not pictured here is the grilling part of the recipe. In honor of National BBQ Month, I figured, why can’t I grill my donuts? Hey- it’s my party, I can grill if I want to. So I did. And it was wonderful. Grilling added a sweet, caramelly, burnt flavor that deepened my whole donut experience and turned the glaze into a warm bath of vanilla-bourbon goodness.
As if this recipe-testing day could get any better…I made a second batch. This time, I let the batter swell over the middle of each mold where it inclines to make the hole in the donut, creating a smooth top on one side. When you turn them out, they have a very convenient receptacle begging to be filled. Enter: Nutella.
By the way, since these donuts are baked, not fried, and made with almond flour, I felt a bit less guilty dolloping Nutella into the centers. It’s all about balance right?
- non-stick cooking spray
- 2 eggs
- 1 tsp cinnamon
- ⅔ c brown sugar
- 1 cup all-purpose flour (can substitute whole-wheat flour)
- 1 cup almond flour
- 1½ baking powder
- 1 cup whole milk (can substitute almond or coconut milk)
- 1 tablespoon butter for grill top
- 4 tablespoons butter
- ¼ cup sugar
- ¼ cup brown sugar
- seeds of one vanilla bean pod
- ⅓ cup Four Roses Bourbon
- 1 cup Nutella
- Pre-heat oven to 350 degrees. To make the batter, beat the two eggs on medium for about two minutes. Add cinnamon, sugar, salt, and baking soda. Slowly add the flour and mix until combined. Next, add the milk and mix well. Lightly coat a donut pan with the non-stick spray. Fill each receptacle in this first batch, leaving the batter clear of the center donut hole maker. You want this round to have the hole in them. Bake for 15 minutes. Remove to a cooling rack. Re-fill the pan with the remaining batter, this time completely cover the center part to create one solid shape. Bake again for 15 minutes. Remove to cooling rack. Now heat your grill and grab a small saucepan.
- I melted the butter onto the griddle top and placed the donuts on when piping hot. Press down with a spatula to create markings. You can also do this outside on your BBQ grill. Just spray with non-stick spray or olive oil first.
- Glaze: Melt the butter over medium heat, add the sugar and vanilla pod seeds, stirring constantly. When combined, take off the heat and stir in the bourbon. Light the fumes with a long lighter and let burn until flame disappears. Your glaze is ready.
- Remove toasty donuts to a plate, stack and drizzle glaze over the top. Serve immediately!