| Let’s face it. These doughnuts are lies. They’re not really doughnuts. They’re muffins that are disguising themselves as doughnuts. Or, they’re coffee cake, disguising themselves as doughnuts. I mean... they don’t even have coffee in them! *slaps knee*|
In all seriousness, when I think of doughnuts, I typically think about a fried ring of yeast leavened wheat-based dough. However, the doughnut category isn’t limited to just that. There are a wide variety of treats, from holes, to buns, to swirls, to cake doughnuts, to crullers, to fritters, to cream-filled, to old-fashioned, to bars and bearclaws, and more. So, it’s definitely reasonable to squeeze these into the doughnut category. They juuuuuuust squeak in under the cake doughnut category line, but... I think we all know that this is just a round squat muffin with a hole in it. Plausible deniability?
There’s nothing wrong with a disguied muffin, mind you. Different shapes can be fun. I mean, snow would be nowhere near as much fun if every flake were the same, right? Riiiiight?!
Shapes are fun. Toppings are fun. Different flavors are fun. Heck, taking an idea and transitioning it into another idea is fun. Coffee Cake Doughnuts? Fun!
I like fun. Who doesn't? It’s fun!
Here’s where there’s a bit of a disconnect, though. Most doughnuts are fried. Most doughnuts are somewhat light and a bit chewy. These are not that.
And, that’s true. It’s a totally fair and valid point. It doesn’t make these little doughnuts any less yummy, but it does make them a bit more challenging to properly present. These are not your every day common doughnut. They're softer, more brittle and less chewy, but they're still sweet, soft and satisfying. They're just tasty in a new way!
The big issue comes down to the different flours. Wheat based flours have a wildly different structural makeup than nut based. Aside from the starch, which crystalizes and colors in different ways, the biggest behavioral difference is the gluten, which performs like glue, holding it all together in a nice chewy internal structure. When losing this protein, we lose the sticky gum that keeps the dough intact, rather than separating into a million individual pieces when it hits the surface of the hot oil.
I DO have some ideas, but it’ll involve some of those wonky exotic ingredients many loathe to buy, but I think it would be fun to investigate and report. Someday, perhaps.
For now... Coffee Cake Doughnuts. Enjoy!