I was thinking croquembouche at first, or perhaps éclairs, or maybe something with ice cream, but eventually I decided
on yeasted doughnuts.
Not exact matches
Think: those apple cider
doughnuts you always got when you went apple / pumpkin picking in elementary school = cake doughnutus; the pink - frosted - half - sprinkled ones from Dunkin' Donuts that you were never allowed to get except
on road trips / special occasions / when you snuck in after school without your mother (oh wait, that was just growing up in my house) =
yeast.
Maybe someday someone will be able to perfect a low - carb version of a
yeast raised
doughnut, but for now we have the cake variety to dine
on!
But in general, the filling possibilities are a flavor point firmly
on the side of
yeast doughnuts.
I know we've posted a no
yeast cake
doughnut recipe a couple of times, both here and here, but today we're going for full
on double rise,
yeast filled spudnuts!
I found these
on Pinterest and because they are
yeast doughnuts, I can bake them: — RRB - They look delicious!
This recipe is from my second cookbook, Gluten Free
on a Shoestring Quick & Easy, under the name «
Yeast Free Chocolate
Doughnuts,» I believe.