You can imagine then how excited I was to find a recipe for a baked version of this sweet treat in one of my cookbooks: A Passion for Baking by Marcy Goldman. Made of pâte à choux, usually used to make cream puffs and éclairs, this simple dough is made with just water, butter, flour and eggs, and in this recipe, enriched with milk, a little sugar and vanilla.
While still warm, the doughnuts are dipped into a vanilla glaze made of melted butter and icing sugar thinned out with warm water. I used warm milk instead and had to add double the amount to get the right consistency for a thin, barely-there coating.
Sooo good......it rivals the best doughnut shop's offering.
I'm sharing this post with cook-your-books hosted by Joyce of Kitchen Flavours. Please visit to see what everyone else is cooking up this month.