Cinnamon Donut Wafers
Using fryer oil in this recipe is the key to making it taste like donuts (see Upcycled Fryer Oil), and it makes for a sandiertextured wafer, every bit as tasty as one bound together with butter.
Do not overmix the dough once you add flour a great wafer is tender and snappy, which means minimal mixing!
I like to use a plastic pancake spatula or offset spatula to help transfer the dough rounds to the baking sheet and then again to get the baked wafers to release easily.
Ingredients:
42g unsalted butter, softened 3 T 70g sugar ⅓ cup
70g light brown sugar ⅓ cup (packed)
80g upcycled fryer oil ⅓ cup
2g vanilla extract ½ tsp
145g flour 1 cup
2g kosher salt ½ tsp
2g ground cinnamon ½ tsp
Instructions:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium speed about 1 minute until smooth. Scrape down the sides of the bowl with a spatula.
Add the oil and vanilla and paddle on low speed until well combined, about 1 minute. Scrape down the sides of the bowl with a spatula.
Add the flour, salt, and cinnamon and paddle on low speed until just combined, about 20 seconds.
Turn the dough out onto a work surface, divide it in half, and flatten it into 2 evenly shaped pancakes.
Roll each dough pancake out between two sheets of parchment paper to a ½- inch thickness. (Using parchment here is a real sanity saver, so don’t skip it!)
Using a 3-inch round cookie cutter (or water glass), cut dough rounds as close to one another as possible.
Refrigerate or freeze the entire sheet of dough for at least 30 minutes.
Heat the oven to 325°F. Pan-spray or line a sheet pan with parchment paper or a silicone baking mat.
Pop the chilled rounds off the parchment and transfer them to the prepared baking sheet, spacing them ¼ inch apart. (They don’t spread in the oven!) Reshape the dough scraps into a ball and roll out anew, repeating until you run out of dough.
Bake each sheet of cookies at 325°F until the edges and center are a deep cinnamon donut color (color equals flavor here!), 12 to 15 minutes.
Let the rounds cool completely before layering into a snap.
If made in advance, these cookies will last in an airtight container in the fridge for up to 5 days.
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