Muffin Tin Doughnuts
Appears in Cook's Country June/July 2013
WHY THIS RECIPE WORKS
To get the flavor and texture of a doughnut with the ease of a muffin, we add an extra egg yolk to the batter and cut all-purpose flour with cornstarch to create a tender, cakelike crumb. A hot oven helps replicate the crispy edges of a tra...