This dough is typically used to make profiteroles, eclairs, crullers, beignets, gougeres, and the list goes on. The only ingredients are water, butter, flour, and eggs, so instead of a leavening agent, it employs high moisture content to create steam during cooking to "puff" the pastry.
Maple~Pecan Doughnut Puffs
1/2 cup (1 stick) unsalted butter
1 cup water
1 1/4 cups + 2T King Arthur all-purpose flour
4 large eggs
3 T sugar
1/4 tsp. salt
1 1/2 cups Confectioners' sugar (icing sugar)
3-4 T milk
1 tsp. Maple Extract
1 tsp. Vanilla Extract
1/2 cup chopped pecans (toasting is optional)
Preheat oven to 350F-degrees. Two doughnut pans.
In a small saucepan, over medium heat, melt the butter in the water. When it comes to a boil, remove from the heat and add the flour. Quickly stir in the flour, then, lower heat and return the pan to the stove top. Stir for about 3 minutes to make sure the flour is "cooked" into the dough.
Transfer dough to a stand mixer, using a paddle attachment, start beating the dough on medium low speed. After a few minutes, start adding the eggs, one at a time, raising the speed to medium to incorporate each egg. Add the salt and beat again. If you like a sweeter dough, add the sugar, but it is optional. Scrape down the sides of the bowl with a rubber spatula and beat once more.
Spoon the batter into a piping bag, fitted with a 3/4-inch round tip. Pipe the dough into the wells of the pan.