Baked Heath Doughnuts: Your Homemade Gourdough’s “Bring the Heath” Copycat
Indulge in a delightful baked yeast doughnut, generously topped with velvety cream cheese frosting and a shower of crunchy Heath candy pieces – just like the legendary Gourdough’s original! This easy-to-follow recipe brings the iconic Austin treat right to your kitchen.
Prepare to have your culinary world rocked! If you’ve ever dreamt of savoring that unforgettable Gourdough’s experience from the comfort of your own kitchen, today is your lucky day. We’re diving deep into the art of crafting a magnificent copycat version of their renowned “Bring the Heath Doughnut.” This recipe transforms the iconic indulgence into a baked masterpiece that’s every bit as delicious, but without the deep-frying fuss or the need for fancy equipment. Get ready to bake up a batch of pure, unadulterated joy!
The Inspiration: A Culinary Adventure in Austin, TX
My journey to this glorious doughnut creation began during a truly memorable trip to Austin, Texas, for the BlogHer Food ’13 conference. Weeks before even packing my bags, an incredible plan was hatched among my blogger friends: a pilgrimage to the iconic Gourdough’s Doughnuts food truck. This wasn’t just any ordinary food trip; it was a mission of epic proportions. We decided that each of us would select one of Gourdough’s legendary doughnuts and challenge ourselves to meticulously recreate it once we returned home. Yes, we even had a meticulously organized spreadsheet – because that’s just how dedicated and organized food bloggers can be!
As I perused their famously inventive menu, my eyes immediately locked onto the “Bring the Heath Doughnut.” It was an instant, undeniable connection. Heath candy has always held a very special place in my heart, finding its way into countless cherished desserts, from delightful no-bake cookies to decadent brownie trifles. The mere thought of a warm, fluffy yeast doughnut generously adorned with luscious cream cheese frosting and a shower of crunchy Heath bits was enough to send shivers of anticipation down my spine and make my stomach rumble uncontrollably. It was settled – the “Bring the Heath” was my chosen copycat challenge, and I was determined to bring its magic home.
Why Baked Doughnuts? All the Flavor, None of the Fuss!
During my exhilarating visit to Gourdough’s, I had the distinct pleasure of tasting not just one, but two of their colossal doughnuts, and let me tell you, both were absolutely spectacular. Their doughnuts are famously ginormous, incredibly soft, perfectly sweet, and undeniably divine. The experience was truly heavenly. However, I knew that replicating such a monumental treat at home, especially for those without a dedicated deep fryer (a kitchen gadget I’m still patiently longing for!), needed a simpler, more accessible approach. That’s precisely why I poured my heart into developing this baked version – a revolutionary recipe that delivers all the incredible taste and delightful texture of a traditionally fried doughnut, but without the messy oil, the intimidating setup, or the extra calories.
This recipe results in a raised, fluffy baked doughnut that genuinely defies expectations. You’ll be utterly amazed at how closely it mimics the light, airy texture and rich, comforting flavor of its fried counterpart. The true beauty of these baked delights is that they are utterly amazing straight from the oven, offering a warm, comforting bite that melts in your mouth. And even better? They maintain their delightful softness for at least a full day after baking, making them perfect for breakfast or an afternoon treat. I can’t quite attest to them lasting any longer, because in my household, they vanish far too quickly to tell!
The Secret Weapon: Irresistible Cream Cheese Frosting and Heath Topping
While the homemade baked yeast doughnut itself is undoubtedly a star, it’s the harmonious pairing with the rich cream cheese frosting and crunchy Heath bits that truly elevates this dessert into something extraordinary. The frosting is nothing short of phenomenal – a smooth, tangy, and perfectly sweet dream that provides an exquisite counterpoint to the warm, yeasty doughnut base. The creaminess is simply divine, creating a luxurious mouthfeel that enhances every bite.
And when you add the crushed Heath candy pieces? Oh, my word. The delightful crunch and signature buttery toffee-chocolate flavor of Heath bits provide an indispensable textural contrast and an irresistible extra layer of sweetness. This topping isn’t just an afterthought; it’s an integral component, offering that characteristic “Bring the Heath” experience that Gourdough’s is famous for. It’s a combination that demands attention, satisfies every sweet craving, and leaves you reaching for just one more.
Mastering Your Baked Doughnuts: Tips for Success
Creating perfect baked yeast doughnuts might seem like a daunting task at first, especially if you’re new to working with yeast, but with a few key tips and a little patience, you’ll be baking like a seasoned pro in no time. These suggestions will help ensure your Gourdough’s copycat doughnuts turn out fluffy, flavorful, and absolutely fantastic:
- Yeast Activation is Crucial: The temperature of your milk is paramount for yeast activation. Ensure it’s perfectly warmed to between 110-115°F (43-46°C). If the milk is too cold, the yeast won’t properly activate, resulting in a dense dough. If it’s too hot, it will kill the yeast, with the same undesirable outcome. A reliable kitchen thermometer is your most valuable tool here.
- Room Temperature Egg Matters: Using a large egg at room temperature is essential for a smooth and cohesive dough. A cold egg can cause the butter to stiffen and make the dough harder to work with, leading to a less uniform texture. Take your egg out of the fridge at least 30 minutes before you start baking.
- Cold Butter for Tenderness: When adding butter to the dough, ensure it is cold and cut into small cubes. This technique allows the butter to incorporate into the dough gradually, creating tender layers and preventing the dough from becoming greasy. It’s a subtle trick that makes a big difference in the final texture.
- Avoid Over-Flouring: Yeast dough can be notoriously tricky. Add flour gradually until the dough just begins to pull away from the sides of the bowl. The ideal consistency is soft and slightly tacky, not dry and stiff. Over-flouring is a common mistake that can lead to dense, heavy doughnuts instead of light, airy ones. Trust the feel of the dough!
- Patience with Rising Time: The two rising stages are critical for developing flavor and achieving that signature airy texture. Allow the dough ample time to double in size during both the first and second rises. A warm, draft-free spot (like a slightly warmed oven that’s turned off, or near a sunny window) will provide the perfect environment for your yeast to work its magic.
- Creative Doughnut Cutting: If you don’t own a specialized doughnut cutter, don’t fret! A large round cookie cutter or the rim of a drinking glass works perfectly for the outer shape. For the center hole, a smaller round cutter, a bottle cap, or even a piping tip can be used effectively. And remember, don’t discard those little “doughnut holes” – bake them up too, as they make for delightful, bite-sized treats!
- Achieving Silky Cream Cheese Frosting: For a smooth, lump-free cream cheese frosting, it’s vital that both your cream cheese and butter are thoroughly softened to room temperature. This ensures they blend together seamlessly. Sifting your powdered sugar before adding it also helps immensely in preventing any unwanted lumps, giving you a perfectly creamy and spreadable frosting.
- Serve Warm for Best Experience: While these baked Heath doughnuts are undeniably delicious at room temperature, they are absolutely heavenly when served slightly warm. The gentle warmth enhances their flavor, softens the frosting just a bit, and makes for an utterly irresistible treat.
Join the Gourdough’s Copycat Crew!
This “Bring the Heath” Doughnut is just one of many incredible Gourdough’s copycat recipes that my talented blogger friends and I embarked on. It was a fantastic way to celebrate our shared love for food, creative baking, and the culinary inspiration found in unique places like Gourdough’s. I wholeheartedly encourage you to explore their delicious recreations as well – you might just find your next favorite homemade treat!
From the picture above, the recipes are listed in order from the top left corner, reading left to right:
PB & J by Capturing Joy |
Granny’s Pie by Crazy for Crust |
Heavenly Hash by Something Swanky |
The Carney (Apple Pie Doughnuts) by Shugary Sweets |
The Flying Pig by The Novice Chef |
Dirty Berry by Inside BruCrew Life |
Bring the Heath by Mom on Timeout |
Son of a Peach by Chef-in-Training |
Mama’s Cake by The Domestic Rebel |
The Mother Clucker by Oh Sweet Basil |
Cherry Bombs by My Life as a Mrs.|
The Funky Monkey by The Little Kitchen |
The Baby Rattler by Confessions of a Cookbook Queen |
Black Out Cupcakes {inspired by Gourdoughs} by Cookies & Cups |
ODB by Sweet Treats and More|
The Puddin’ by Lauren’s Latest |
Naughty & Nice by Life’s Ambrosia |
Miss Shortcake by Kevin & Amanda
Bring the Heath Doughnuts – Gourdough’s Copycat Recipe
A delicious baked yeast doughnut topped with cream cheese frosting and Heath candy pieces.
Cuisine: American
Keywords: heath doughnuts, baked doughnuts, gourdoughs copycat, cream cheese frosting, homemade doughnuts, yeast doughnuts, easy dessert recipe, breakfast treat
Prep Time: 20 minutes
Cook Time: 10 minutes
Rise Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 12 doughnuts
Author: Trish – Mom On Timeout
Ingredients
For the Doughnuts:
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 cup whole milk, heated to 110-115°F (43-46°C)
- 1 tbsp active dry yeast
- 1 tbsp vanilla extract
- 1 tsp salt
- 2 1/2 to 3 1/2 cups all-purpose flour, divided
- 1/2 cup unsalted butter (1 stick), cold, cut into 20-24 small cubes
For the Cream Cheese Frosting:
- 4 oz reduced-fat cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1/2 cup Heath bits (crushed Heath candy bar pieces)
Instructions
For the Cream Cheese Frosting:
- In a medium mixing bowl, combine the softened cream cheese and softened butter. Beat them together with an electric mixer until the mixture is smooth, creamy, and well combined.
- Add the vanilla extract and continue beating until it is fully incorporated into the cream cheese and butter mixture.
- Gradually add the sifted powdered sugar to the cream cheese mixture, starting on low speed to prevent a cloud of sugar. Once combined, increase the mixer speed to medium-high and continue beating until the frosting is light, fluffy, and perfectly smooth.
- Cover the bowl tightly with plastic wrap and refrigerate the frosting until it is needed. Chilling the frosting helps it firm up slightly, making it easier to spread evenly onto the doughnuts.
For the Doughnuts:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature egg and granulated sugar together until the mixture is light in color and thoroughly blended.
- Warm the whole milk to 110-115°F (43-46°C). Carefully pour the warm milk into the egg and sugar mixture in the mixer bowl. Add the active dry yeast, vanilla extract, and salt. Continue mixing on low speed until all the ingredients are well combined.
- With the mixer still on low speed, gradually add 2 cups of the all-purpose flour to the wet ingredients. Continue mixing until the dough begins to pull away from the sides of the bowl, indicating it’s starting to come together.
- Switch from the paddle attachment to the dough hook attachment on your stand mixer. Turn the mixer speed to medium.
- Begin adding the cold butter cubes one at a time, allowing each cube to be mostly incorporated into the dough before adding the next. Continue beating with the dough hook until the butter is fully combined and no large pieces of butter are visible within the dough.
- Reduce the mixer speed back to low. Continue adding the remaining flour, a little at a time, until the dough forms a soft ball around the dough hook. The dough should be very soft and slightly sticky to the touch, but not overly wet or difficult to handle.
- Lightly flour a clean cutting board or a spacious work surface. Carefully transfer the soft dough onto the floured surface.
- Gently knead the dough by hand for a few minutes until it becomes smooth, elastic, and is no longer sticky. Avoid adding too much extra flour during this stage, as it can make the doughnuts tough.
- Lightly grease a large bowl with cooking spray or a thin layer of oil. Transfer the kneaded dough to the prepared bowl, turning it once to ensure all sides are lightly coated.
- Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot. Allow the dough to rise for approximately 1 hour, or until it has visibly doubled in size.
- Once the dough has doubled, gently punch it down to release the accumulated air. Transfer the dough back to your lightly floured work surface.
- Using a rolling pin, roll the dough out evenly to about 1/2 inch thick.
- Use a doughnut cutter (or a large round cookie cutter/glass for the outer shape and a smaller cutter for the center hole) to cut out individual doughnut rounds. Gather any dough scraps, gently reroll them, and cut out more doughnuts until all the dough is used.
- Line a large baking sheet with parchment paper. Carefully place the cut doughnuts on the prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for proper expansion during the second rise and baking.
- Loosely cover the baking sheet with plastic wrap and let the doughnuts rise again in a warm spot for another 20-30 minutes, or until they are almost doubled in size and appear noticeably puffy.
- While the doughnuts are undergoing their second rise, preheat your oven to 400°F (200°C).
- Bake the doughnuts in the preheated oven for 8-12 minutes, or until they are lightly golden brown on the edges and cooked through. For an extra touch of flavor and shine, you can brush them with a little melted butter immediately after removing them from the oven.
- Remove the baked doughnuts from the oven and let them cool on the baking sheet for just a few minutes, until they are warm enough to comfortably handle.
- Once slightly cooled, generously frost each doughnut with the prepared, chilled cream cheese frosting.
- Immediately sprinkle the Heath bits on top of the frosting before it has a chance to set. This ensures the candy pieces adhere well.
- Serve these delectable “Bring the Heath” doughnuts warm and enjoy your homemade Gourdough’s experience!
Nutrition Information (per serving, estimated)
Carbohydrates: 48g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 54mg
Sodium: 356mg
Potassium: 98mg
Fiber: 1g
Sugar: 23g
Vitamin A: 460IU
Calcium: 47mg
Iron: 2mg
More Delicious Breakfast Ideas We Love!
Start your day the right way or enjoy a delightful brunch with these other fantastic breakfast and brunch recipes:
Grilled Peanut Butter Honey Banana Waffle Sandwich
Strawberry and Cream Cheese Muffins
Blueberry Buttermilk Pancakes