I found this recipe for donuts on My Baking Addiction and it is very similar to the one that Alton Brown uses on his show- so I decided to give it a try about a week ago. They did take a long time- so you need to make sure you have the time to devote to these babies. It’s not as simple as punching a hole in a biscuit and throwing it in a deep fryer. The trouble was definitely worth it. The recipe ended up making 2 dozen donuts for me, and therefore 2 dozen donut holes. I’m going to be throwing 3 recipes at you- 1 for the donuts, and 2 different glazes. Fun fact! This dough recipe also makes DELICIOUS bread if you bake it and butter it.
- 1 1/3 cups whole warm milk
- 1/4 cup of sugar
- .5oz of active dry yeast
- 2 large beaten eggs
- 1 1/4 stick of butter
- 4 cups flour
- 1/4 teaspoon salt
- canola oil
Making the Donuts
- Warm the milk- make sure it is warm but not hot.
- Stir the sugar into the milk until it is dissolved.
- Pour the yeast into a bowl. Then pour the milk/sugar on top of the yeast. Stir it gently and set it aside. It will take about 10 minutes to bubble into awesomeness.
- Melt the butter in a separate bowl- make sure it’s not too hot. I do this by melting butter on the defrost setting.
- Mix the beaten eggs into the butter.
- Pour this into a larger bowl suitable for a mixer (or your mixer bowl). Mix it with the mixer- fitted with DOUGH HOOK ATTACHMENTS for a few seconds.
- With the mixer on low speed, add the yeast mixture to your butter and eggs.
- After you’re sure it is well combined, then slowly begin to add the flour in 1/2 cup increments.
- After adding the flour, scrape down the bowl and add it again. Continue to mix it until it is all well combined. You can also turn it out onto a floured surface/pastry mat to knead the dough. My dough was pretty gloppy and wet so I just tossed it into the bowl.
- When your dough is mixed, transfer it to a bowl that has a little oil in it. Toss the dough in the oil so it doesn’t stick to the bowl.
- Cover the bowl and put it into the fridge. The recipe above says let it rise for 8 hours. I let mine rise for four and it was touching the plastic wrap on the bowl, so I went ahead and proceeded with the following steps.
- After the dough has risen, turn it out onto a floured surface.
- Roll the dough out to about 1/3 inch thickness.
- Using a round cutter, punch out circles. A 3 inch cutter works well, but if you want smaller or larger donuts- have at it.
- After punching out the rounds, use a smaller cutter to punch out the middles.
- Place the donuts and holes on a well floured baking sheet. For real- if it isn’t well floured, they’ll stick after rising and when you fry them they’ll look weird from getting all mushed and deflated when you tried to lift them.
- Cover the sheets and let the donuts/hole rise for about an hour.
- After the donuts have risen, pour some oil into a dutch oven. You’ll want to keep the oil about 350-375 degrees- no hotter than 380.
- After the oil is hot, add the donuts one or two at a time. It will take about 30 seconds to 1 minute for each side depending on the oil temperature and how done you want your donuts. A lot of mine were barely brown. After one side is brown, flip them over.
- After browning both sides, remove the donuts from the oil (I used tongs) and place them on a paper towel. After a few seconds, flip them over. Drain off as much oil as you can.
- Repeat this process for all the donuts and the holes.
Now, as far as glazing is going to be concerned- this is actually easier to do while the donuts are still warm. What I did, is while I waited on my oil to heat up, I prepared my powdered sugar glaze. After I took two donuts out, I’d let them cool for about a minute and glaze them- and while glazing, I’d cook more. Lots of multi-tasking in my kitchen, but it made things simpler. The chocolate glaze I did after they were glazed in the standard powdered sugar and had cooled. I had to make 2 batches of glaze to do 2 dozen donuts. So double the recipe below if you want to glaze all of them the same way.
Powdered Sugar Glaze Ingredients
- 3 cups powdered sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup cold milk
- Whisk together the powdered sugar, salt, vanilla, and milk in a large bowl until it is smooth.
- Drop a warm donut into the glaze. Turn it over to glaze both sides.
- Poke a fork through the hole of the donut and lift it out of the glaze and shake it to drip off excess glaze.
- Place the donut on wax or parchment paper to let the glaze set.
- For the holes, just drop them in and roll them around.
- You can add sprinkles while glaze is still wet.
Chocolate Glaze Ingredients
- 1/2 cup butter
- 1/4 cup warm whole milk
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla
- 4 oz. bittersweet chocolate, chopped (I used Ghirardelli bittersweet baking chips)
- 2 cups powdered sugar
Chocolate Glaze Directions
- Combine butter, milk, corn syrup, and vanilla in a sauce pan. Heat until the butter is melted and it is all well combined.
- With the heat on low, add the chocolate until it is well melted.
- Whisk in the powdered sugar until smooth.
- Remove from the heat!
- At this point you can glaze the tops or entire donuts. You can do this without using the standard glaze first- but I didn’t. Anyway- dip the donuts into the chocolate glaze and set on paper. Let it set for 30 minutes before serving.
See! This recipe is basically anything but simple. It’s a lot of steps and a lot of trouble- but like I said, the product is the best. They taste better than any donuts I have ever purchased from a store. They’re a great treat. I did mine midday, but I’d like to start the dough at night sometime and wake up and make them. If you want a smaller amount of donuts, cut the recipe in half and it should make about a dozen. These are good the day after-but after more than 2 days, they lose the appeal.
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Man- I seem to do a lot with cinnamon and brown sugar! But that’s okay- because they are two of my favorite ingredients. I wanted some cinnamon rolls for breakfast- and I didn’t have any. So I thought to myself “I will make some!”. I looked online for a recipe- but none of them looked like what I wanted. So you want to know the kicker here? This is my first HOMEMADE FROM SCRATCH RECIPE! It’s not even altered from another recipe. So thrilled about this! Especially since they turned out so well. All of them were gone in a matter of hours. This was actually relatively simple, too, so I think all of you should do it. (Granted, I think that about most of my recipes!)
- 2 cups flour
- .5oz dry active yeast
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1 stick softened butter
- 2/3 cup of milk
- 1/2 stick melted butter
- 1/4 cup brown sugar
- 4 teaspoons cinnamon
- 1 tablespoon granulated sugar
- 1 cup powdered sugar
- 1/8 cup milk
- 2 teaspoons vanilla
- Mix flour, yeast (I use a yeast you don’t mix with water first), brown sugar, and cinnamon.
- Cut in the stick of soft butter.
- Mix in the milk until just combined.
- Turn out on pastry mat or floured surface. Knead the bread until all ingredients are well combined.
- Place dough into a greased bowl and cover with a towel for 2 hours.
- Preheat oven to 350°.
- After dough has risen, turn it out onto pastry mat or floured surface. Roll dough with a rolling pin into a rectangle about 1/8-1/4 inch thick.
- Prepare the “filling”. Melt 1/2 stick of butter and mix brown sugar/cinnamon/sugar in a bowl.
- Cut a strip from the dough, brush on a generous amount of butter. Sprinkle with the cinnamon mixture.
- Roll the strip up and then place onto a greased or parchment paper lined pan.
- Repeat steps 8-9 until all dough has been used. Dust tops of ready to bake rolls with cinnamon sugar.
- Bake for 10-15 minutes- to your desired texture/doneness.
- While rolls are baking, whisk together the icing ingredients in a bowl.
- Ice the cinnamon rolls after removing them from the oven.
- Allow to cool- then serve!
On 3-25, the same night that my friend made the chocolate cheesecake featured yesterday, we also made pizza. The pizza turned out amazing- with homemade crust and sauce. We ended up making three, because all of us like different types of pizza. Although it certainly was a hell of a lot of trouble, I believe that it was definitely worth it. I was thrilled to use the pizza stones that we got. The deep dish pizza was most exciting. I cannot wait to do this one again so that I can share it with my family. The sauce was absolutely sublime- and between three different sets of tastebuds, we added a lot of little things here and there to make it better. This post will have two recipes and a huge set of pictures- so get ready!!
Pizza Crust (2 pizzas)
- 3 1/2 cups flour
- .5 oz active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon olive oil
- 1 teaspoon salt
- pinch of Italian seasoning
- Sift the flour and yeast into a large bowl. (Again, I use yeast that doesn’t have to be dissolved in warm water first.)
- Make a well in the center of the flour. Pour the water, olive oil, salt, and seasoning into the well.
- Use a spatula to mix the water into the flour.
- After you can no longer mix it, turn the dough out onto a floured surface or pastry mat.
- Knead the dough for about 5 minutes then gather it into a ball.
- Spread some olive oil in a bowl. Place the ball of dough into the bowl. Cut a slit in the top of the dough.
- Cover the bowl and allow the dough to rise for about 2 hours.
- After rising, turn out the dough again and knead briefly. Separate the dough into two halves.
- Shape each half of the dough into a round crust using your hands and a rolling pin.
- Top the dough with sauce, cheese, and whatever toppings. (Will need to bake 20-25 minutes.)
Pizza Sauce (2-3 pizzas)
Ingredients (everything but the kitchen sink!)
- Crushed Tomatoes (about 2 cups)
- 1 6oz can of tomato paste
- 1/4 cup of red wine
- 1 tablespoon minced onion
- 1 teaspoon brown sugar
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- 1/2 teaspoon garlic powder
- some minced garlic clove
- a few sundried tomatoes
- 1/2 teaspoon salt
- Pizza Seasoning (to taste)
- sugar to taste
- Mix all of the ingredients in a sauce pan (except for the last two)
- Cook over low for about 15 minutes. (Make sure the wine has time to reduce.)
- After cooking for 15 minutes, taste the sauce. Then add Pizza Seasoning and sugar until you find the taste satisfactory.
- Use as much or as little sauce as you prefer- freeze the rest to use for later!
Assembling The Pizza
- Make the crusts.
- Make the pizza sauce.
- Pour about 1/2-1cup of sauce onto the crust.
- Add cheese and whatever other toppings you like.
- Bake for 20-25 minutes at 350°.
- Remove from oven, cool, cut, eat.