Now really, these are just shortcakes with a hole in the middle, the texture and taste are the same as normal shortcakes. I used my go-to shortcake recipe from Small-Batch Baking, which makes a decadent cake with heavy cream and vanilla. The only thing I had to change was the cooking time as the hole in the middle made these cook much quicker.
You can serve them with berries and whipped cream over the top or slice them in half like we did. I was afraid they would fall apart when sliced like this but, happily, I was wrong.
from Small-Batch Baking
(You can also use this recipe to make regular shortcakes if you don't have a donut pan just bake in 2 mounds for about 28 minutes.)
2/3 c all-purpose flour
1/2 t baking powder
1/4 t salt
1 1/2 T sugar
1/2 t vanilla
1/3 + 2 T heavy cream
Preheat oven to 350 F.
Mix the flour, baking powder, salt and sugar together in a small bowl. Mix the vanilla and heavy cream together. Slowly add the cream/vanilla to the flour mixture stirring gently with a fork until the dough hold together. Divide the dough in half. Gently roll each half into a snake just long enough to fill a donut form in the dough pan. Bake for 15 - 17 minutes until a toothpick inserted into the center comes out clean.
Cool on a rack.
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