My new obsession is an everyday doughnut. Doughnut cravings can arise quickly. While our off the charts, worth the price of the book itself doughnut recipe in Maximum Flavor produces The Ultimate Doughnut, it is not a quick fix recipe.
I recently had a cruller style doughnut that was less airy than I've had in the past. It came close to a cake doughnut but with all its cruller-ness still intact. It had a lightly sweet, eggy interior with a honeycomb texture and a crisp, deep brown crust. As I contemplated the cruller, a light dawned. What if we blended pate choux with a cake batter? Then we would gain structure and lightness without having to wait for any yeast action.
I used the base pate choux and easy one bowl cake from Gluten Free Flour Power as my base models. Then I modified and combined the two recipes. A few mid-stream adjustments were necessary. In the end we had a rack of super crispy, moist and tender doughnuts. They were delicious plain and rolled in cinnamon sugar and just as good warmed up in the toaster oven the next morning.
The final recipe will surface somewhere, somehow, sometime. For now get in your kitchen and start tinkering.