I chose to make some Bundtnuts on Sunday from the recipe in Bundt by Melanie Johnson.
I’d never heard of Bundtnuts before, let alone made any. They are just a hybrid of a doughnut baked in a mini bundt pan with different variations of flavourings and toppings. It was a good excuse to bring out the 6 Cup Anniversary Bundtlette Pan. I had bought it over in Canada when visiting family at Williams Sonoma. How I wish we had Williams Sonoma near where I live in the UK. Then again it’s probably not a good idea. I would be bankrupt!
On Sunday morning I had baking to do for my daughter’s friend who had ordered some cookies. I was on a roll so I started looking through my Bundt book to find a recipe which was different to the Bundts I had baked so far in my Bundt Book Challenge.
According to the recipe introduction a bundtnut is “a single baked doughnut recipe that is then dressed in so many ways to create a different experience each time” There was a basic recipe, followed by about five or six different toppings or glazes. I chose (as it was the first time I’d baked the recipe) just to go for the plain or Classic topping. The Classic topping is simply melted butter brushed onto the warm bundtnut and then rolled in caster sugar.
The bundt dough was made of softened butter, caster sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, whole milk and self raising flour. I didn’t have any nutmeg in so I put double the cinnamon into the batter as well as semi skimmed milk as we never have whole milk. Everything was mixed together and folded in and reminded me of the consistency of a muffin.
The batter was carefully spooned into the tin and then baked in the oven for about 18 minutes. They cooked very quickly.
I can honestly say that the last five bundt cakes from Melanie Johnson’s book have slid out of the pans in one perfect piece without sticking. This is definitely due to brushing the pans carefully with butter and flour instead of using a Cake Release type product. I’ve also found the pans easier to wash afterwards. The bundtnuts were no exception today and came out perfectly onto the wire rack.
I melted some butter and brushed this onto the still warm bundtnuts and then carefully, one by one, rolled them into a shallow bowl of caster sugar. The aroma of the cinnamon, the warm butter and the sugar was just like you get in a coffee shop. Although I wasn’t in a coffee shop and was in my own kitchen with washing up to do, this didn’t stop me from brewing a nice fresh coffee and to eat one for a late breakfast. Not the healthiest of breakfasts but the rest of the time I eat healthily.
I was amazed at how easy it was to make these Bundtnuts. It’s just such a shame that the bundtlette pans cost so much money as I would buy a few more and bake in batches. Maybe I could put another one on my birthday list? Here’s hoping, anyway!
As I type, it’s Tuesday afternoon and all six Bundtnuts have gone!
Have you ever heard of Bundtnuts? Have you ever made any and if so, what toppings and flavourings did you make? I think I would love to try a glazed one next!
Love Sam xx