 |
| Yeast doughnut, chocolate glaze, and crushed Fritos |
iPhone with Instagram
Showing posts with label doughnut. Show all posts
Showing posts with label doughnut. Show all posts
Wednesday, March 21, 2012
Wednesday, February 22, 2012
Monday, February 13, 2012
Chocolate Glazed Peanut Butter Doughnuts
It only seemed right to post something for Valentine's day and, unlike most other holidays, I actually managed to get it posted before the holiday so you can try to make these for your Valentine.
Wednesday, January 11, 2012
Wordless Wednesday: Doughnut
 |
| Yeast doughnut with citrus sauce and strawberry ice cream at Back Lane Cafe in Hintonburg |
iPhone photo, no filters
Thursday, September 29, 2011
Share Your Sweets: Apples
The theme for Serious Sweets this week is apples. Since I don't have a go-to apple recipe in my repertoire I did a little search for something new and I came up with these - baked caramel apple doughnuts.
This recipe (available here) came from Tracey Benjamin's website, Shutterbean. I had never really checked out her site before but was familiar with her stuff from her podcast with Joy from Joy the Baker. The recipe called for apples and a doughnut pan so it seemed perfect.
To begin, peel and then shred up three apples with a box grater. It goes reremarkably quickly once you get started.
Mix the wet ingredients in one bowl and dry in a second. Mix the wet with the dry until just combined.
Add the apples and combine.
Into the pan and bake for about 18 minutes.
Since I only have one doughnut pan with six holes, I got impatient and also used a muffin tin so I could bake more than six at a time. It's basically just a sweet muffin batter anyway, so no real difference. In fact, if you don't have a doughnut pan, there's no reason not to make these. Almost everyone has a muffin tin.
While I was waiting for the doughnuts to cool I started getting the caramel topping together. Unfortunately, I completely forgot to take any pictures of this step. It was extremely simple. Unwrap the caramels, put into a microwaveable bowl or large measuring cup and add the milk. Microwave at 10 second intervals until everything is melted.
I think the final result turned out really well. I took a cue from a comment Tracey made in her post and added a little bit of fleur de sel to the top of a few of the doughnuts and it was amazing.
I only made half the batch of caramel because I thought it was going to make too much. I was wrong. For the rest of the doughnuts, I mixed up a bit of cinnamon and sugar so they wouldn't be left naked.
I would certainly make these again. If I did, I think I would add the salt to all of them. It was interesting to see that the caramel completely soaked into these overnight. So I would suggest, if you're planning to make them for company, make them the same day or you'll lose the visual appeal. They were just as tasty the next day.
What's your favorite apple dessert?
This recipe (available here) came from Tracey Benjamin's website, Shutterbean. I had never really checked out her site before but was familiar with her stuff from her podcast with Joy from Joy the Baker. The recipe called for apples and a doughnut pan so it seemed perfect.
To begin, peel and then shred up three apples with a box grater. It goes reremarkably quickly once you get started.
Mix the wet ingredients in one bowl and dry in a second. Mix the wet with the dry until just combined.
Add the apples and combine.
Into the pan and bake for about 18 minutes.
 |
| Too quick trying to get one out of the pan |
Since I only have one doughnut pan with six holes, I got impatient and also used a muffin tin so I could bake more than six at a time. It's basically just a sweet muffin batter anyway, so no real difference. In fact, if you don't have a doughnut pan, there's no reason not to make these. Almost everyone has a muffin tin.
While I was waiting for the doughnuts to cool I started getting the caramel topping together. Unfortunately, I completely forgot to take any pictures of this step. It was extremely simple. Unwrap the caramels, put into a microwaveable bowl or large measuring cup and add the milk. Microwave at 10 second intervals until everything is melted.
I think the final result turned out really well. I took a cue from a comment Tracey made in her post and added a little bit of fleur de sel to the top of a few of the doughnuts and it was amazing.
I only made half the batch of caramel because I thought it was going to make too much. I was wrong. For the rest of the doughnuts, I mixed up a bit of cinnamon and sugar so they wouldn't be left naked.
I would certainly make these again. If I did, I think I would add the salt to all of them. It was interesting to see that the caramel completely soaked into these overnight. So I would suggest, if you're planning to make them for company, make them the same day or you'll lose the visual appeal. They were just as tasty the next day.
Monday, August 15, 2011
Delicious Doughnuts
As much as I love making cupcakes, I've been looking for something different to try out lately. I can't remember where I first saw the idea but baked doughnuts seemed like a good thing to tackle next. They're relatively healthy, just a customizable as a cupcake, and who doesn't love doughnuts??
I'd had my eye out for a doughnut pan for a while and happened to come across one at HomeSense (for a great price) not too long ago. You can also find them them at Amazon and other online stores.
The next step was to decide on a recipe to start out with. I went with a classic nutmeg and cinnamon cake doughnut recipe from King Arthur Flour that seemed relatively simple and had great reviews. I also liked that it required ingredients that I always have on hand. I used buttermilk powder and water as recommended in the recipe, but I think it might have worked out better with yogurt or sour cream. I'll have to try them that way the next time.
I'd had my eye out for a doughnut pan for a while and happened to come across one at HomeSense (for a great price) not too long ago. You can also find them them at Amazon and other online stores.
The next step was to decide on a recipe to start out with. I went with a classic nutmeg and cinnamon cake doughnut recipe from King Arthur Flour that seemed relatively simple and had great reviews. I also liked that it required ingredients that I always have on hand. I used buttermilk powder and water as recommended in the recipe, but I think it might have worked out better with yogurt or sour cream. I'll have to try them that way the next time.
When the recipe tells you to fill the cavities 2/3 full and grease the pan generously, they're not kidding. I filled these way too far and had a hard time getting them out of the pan because they rose over the middle bit that makes the whole. They were also hard to get out because I didn't use cooking spray to grease the pans. I think that is key. There is very little fat in the batter to the doughnuts tend to stick. I did grease the pan with oil but I found it really just beaded off the non-stick coating and pooled at the bottom of the pan.
The finished product was quite tasty and looked like "real" doughnuts! I covered them in cinnamon and white sugar after I pried them out of the pan. I didn't use anything to get the coating to stick. I just threw them in a bowl and hoped for the best. I'll admit - I didn't love the first one I had. I found the flavor and texture improved overnight. They got good reviews at the office as well. The texture is definitely similar to a cake doughnut you would find at a coffee shop. There's definitely no mistaking them for a classic, deep fried doughnut but they're good in their own right.
I think the doughnut pan is a winner. I have a lot of ideas for this contraption.
What's your favorite kind of doughnut? And how do you spell it - doughnut or donut?
Subscribe to:
Posts (Atom)
