Mmmm Donuts…

freshly decorated donuts and fritters

A few weeks back, I made peach fritters and teased that I will show you how to make the donuts that are actually the beginning of the fritter process. Raised donut are pretty easy to make and the ingredients are inexpensive. The process takes a few hours, but that’s mostly idle time waiting for the dough to rise and proof a few times. Donuts are also a fun way to get the young’ns in the kitchen to help and have fun decorating their own donut creation. So without further stalling, here is my recipe for Yeast Raised Donuts.

Yeast Donuts Recipe

Ingredients

2 packets instant yeast

4 cups All Purpose Flour

1 ½ cups whole milk

⅓ cup shortening

⅓ cup warm water

2 eggs

1 tsp vanilla extract

1 tsp salt

¼ cup buttermilk powder

Instructions

In the bowl of a stand mixer, bloom the 2 packets of yeast in warm water and set aside.

yeast getting frothy.

While yeast is blooming, melt the shortening in the milk over low heat then set aside to cool.

In a large bowl, mix salt, flour and buttermilk powder.  The yeast should be frothy by now. slowly add the milk shortening mixture, beaten eggs to the yeast mixture.

Gradually add the flour and mixing with the paddle attachment until all the flour has been added. Switch to the dough hook and mix for about 5 minutes or until the dough starts to pull away from the sides of the bowl. The dough will be quite sticky but that’s ok. Turn the dough out into a greased bowl and cover with a tea towel or grease cling wrap. Let the dough rise until its doubled in size. Pound it back down and let it rise a second time.

Once the dough has risen a second time, turn it out onto a floured work surface and knead the dough for about 5 minutes, adding bench flour if the dough starts to stick. Then roll the dough out to about ½” thick and cut to desired shape and fry at 350F until golden brown. Let drain and cool on a wire rack before decorating.

The decorating

For me, the fun part is the decorating and coming up with interesting taste combinations.

Basic Glaze

Classic donut glaze

2 cups powdered sugar

2 TBS melted butter

Pinch of salt

1 TSP Vanilla Extract

1/2 cup whole milk

In a small bowl combine the powdered sugar, butter salt and vanilla extract. Gradually add the milk until you have a fairly loose mixture. This glaze is good for fritters or for basic glazed donuts.

Chocolate Glaze

S’mores donut with easy chocolate glaze

its basically the same recipe as above with the addition of 4 TBS cocoa powder.

Chocolate and Coffee Glaze

chocolate and coffee donut with dark chocolate and coffee topping

2 cups powdered sugar

2 TBS melted butter

Pinch of salt

4 TBS Cold Brew Coffee

1/4 cup milk whole milk

4 TBS Cocoa Powder

In a small bowl combine the powdered sugar, butter, salt, cocoa and coffee. Gradually add the milk until you have a fairly loose mixture.

Maple Glaze

Maple glaze with crispy bacon

2 cups powdered sugar

2 TBS melted bacon grease

Pinch of salt

8 TBS premium maple syrup

1/2 cup whole milk

In a small bowl combine the powdered sugar, bacon grease, salt, and maple syrup. Gradually add the milk until you have a fairly loose mixture.

Or..

You could just keep it simple and toss the donuts in some powdered sugar, cinnamon sugar or plain ol’ white granulated sugar.

Bonus…

I made passionfruit curd and filled some of the donuts with it. Here’s how to make passionfruit (or any) curd:

6 Egg Yolks

3/4 cup granulated sugar

½ cup Passionfruit juice

3/4 stick chilled butter cut into cubes

In a heavy bottomed sauce pan combine egg yolks, sugar, passionfruit juice, in a heat bottomed sauce pan over low heat, stir constantly until mixture thickens and coats the back of a spoon. Run mixture through strainer to remove any large pieces. Then slowly stir in the butter until all the butter has been added and is melted. Cover curd directly with cling wrap to prevent a skin from forming and let cool in the fridge before using.

To use as donut filling, Put curd into a pastry bag fitted with the largest round tip you have. Insert the tip directly into the side of the donut and slowly but firmly squeeze the pastry bag. You should be able to feel the curd filling the donut.

 

 

 

 

Peach Fritters

Fried and glazed with buttermilk peach glaze just waiting to be eaten.

The inspiration for this week’s post was a sort of necessity is the mother of invention kind of thing. I had been toying with making donuts for several weeks originally planning on making malasadas, which are a type of donut popular throughout Hawaii. So I’ll save that idea for another time and make buttermilk peach fritters. Why peach? Well as has been the theme of late, I have a whole lot of peaches and apricots that need to be used up. I’ve had my fill of fruit salads and cobblers for a while, since that’s how we’ve been using up the fruit so far this summer.

Now my goal was to make the style of fritters you get from donut shops versus drop style. So first things first. I’ll need to make a yeast based donut dough.

Yeast Donuts Recipe

Ingredients

2 packets instant yeast

4 cups All Purpose Flour

1 ½ cups whole milk

⅓ cup shortening

⅓ cup warm water

2 eggs

1 tsp vanilla extract

1 tsp salt

¼ cup buttermilk powder

Instructions

Bloom yeast in bowl of warm water.

yeast getting frothy.

While yeast is blooming, melt the shortening in the milk over low heat then set aside to cool.

In a large bowl, mix salt flour and buttermilk powder.  The yeast should be frothy by now. So put the yeast water mixture in the bowl for a stand mixer and slowly add the milk shortening mixture and beaten eggs.

adding milk, egg, shortening and vanilla to mixer.

Slowly add flour.

gradually adding flour and mix with paddle attachment.

Once all the flour is added, Switch to dough hook and mix on medium until the dough starts to pull away from the sides of the bowl, this should take about 5 minutes while mixing on medium.

See the video below to get an idea of the texture you’re looking for.

Place dough into a greased bowl and cover with a clean towel or cling wrap and let rise till doubled in volume.

Peach Fritters

Now for the fun part, the actual making of the fritters. I rolled the dough out to about ½” thickness and cut out 8 donuts using a 3″ round biscuit cutter (we’ll get back to those another post). I gathered the scraps and kneaded them into ball, periodically dusting with bench flour if the dough started to stick. I rolled the dough out ½ thick and then spread approximately 1 cup of chopped up peaches (reserving some of them to use for the glaze) . I then dusted the peaches with pumpkin pie spice and some of the bench flour. Then I rolled it all into a log and used a bench scrapper to slice the log into ½ thick slices and then cut again diagonally. You should have a bunch of dough and peach pieces that are about the size of the peach chunks you started with. Now form into tennis ball to baseball sized balls and flatten those into disks and dust with bench flour. Place on a floured baking sheet  and cover with a tea towel and let proof in a warm area until the dough doubles in size.

Here’s a video to walk you through the process:

Once they’ve doubled in size like this:

fritters doubled in size and ready for the fryer

Fry at 375F until golden brown

Let them drain and cool on a wire rack for about 15-30 minutes before glazing.

Buttermilk Peach Glaze

½ cup of chopped peaches that were reserved from earlier

1 cup water

2 cups of confectioners sugar

1 tsp vanilla extract

2 TBS buttermilk powder

⅛ tsp of ground ginger

¼ tsp pumpkin pie spice

½ tsp salt

In a small sauce pan over low heat, heat the peaches and water until the peaches soften. Remove from heat and mash the peaches with a fork. Let mixture cool. Strain the mixture through a fine strainer, but reserve about a tablespoon of the mashed fruit. In a Medium sized bowl, mix the confectioners sugar, ginger, pumpkin pie spice, salt and buttermilk powder with a whisk. Slowly add the peach syrup and mix until the mixture is the consistency of honey. Add the vanilla.  Using a couple of forks, dip the fritters into the glaze then turn over to coat the other side. Let excess glaze drain off then move to a wire rack. Let the glaze set up before handling the fritters (about 5 minutes).  Enjoy

Spring Rolls and light summer time fare……

It’s been crazy hot and humid in NJ these past several days. I’ve been thinking of some light dinner and lunch options. First up, are fresh Spring Rolls. I made them using left over rotisserie chicken and arugula for a little peppery bite. I just took the chicken and shredded it into a bowl then added about 1 TBS of prepared hoisin sauce. The rice noodles, are soaked in warm water for about 15 minutes then drained and cooked in boiling water for 3 minutes. They are drained again then rinsed in cold water, drained and allowed to cool.

Shredded chicken, rice noodles, arugula, carrots, cucumbers, mint leaves, chinese long pepper, basil leaves, and scallions all cut up and waiting to go into the spring rolls.

Shredded chicken, rice noodles, arugula, carrots, cucumbers, mint leaves, chinese long pepper, basil leaves, and scallions all cut up and waiting to go into the spring rolls.

Spring rolls are fairly easy to make, you just cut up the ingredients that you want to use, then wrap them in Spring Roll Wrappers. I like to take a dinner plate and put about ½ cup of warm water on the bottom of the plate. I take a dried spring roll wrapper, dip the edge into the water then rotate the wrapper until the entire wrapper has been coated with water. I let the excess water drip off, then I’ll place the damp wrapper on a plate. Place my ingredients in a pile on the edge close to me. Then I’ll roll it once, then fold in the sides and roll to the end of the wrapper. I repeat this process until I”m out of ingredients.

You can also fry the spring roll wrappers. I minced about ¼ lbs of peeled and deveined shrimp, then placed it into a bowl and season with salt and pepper. I added a clove of garlic that was finely minced, a nickel sized, piece of peeled ginger, minced, the white and green of a scallion, 1 tsp of soy sauce and 1 tsp of corn starch. I mixed all the ingredients together and refrigerated for about 30 minutes. Once the shrimp is chilled, wet the spring roll wrappers as above and then fill with 1 TBS of the shrimp filling. Fry at 350ºF in small batches until golden brown. Serve with lettuce leaves and herbs like cilantro, thai basil and mint. They’re also served with cold rice noodle salad.

Shrimp Spring Rolls frying.

Shrimp Spring Rolls frying.

Both types of Spring Rolls are traditionally served with Nuoc Cham.

Nuoc Cham
¼ cup fresh lime juice
2 cloves of garlic mashed
1 thai red chili
3 TBS of Vietnamese Fish Sauce (Nuoc Mam)
½ cup water (I’ve also used coconut soda)
2 TBS of molasses or dark corn syrup

Mix all the ingredients together until the molasses dissolves. You can store this in a container in the fridge for up to 1 month.

And here are the finished spring rolls.

Spring Rolls with Nuoc Cham

Fried Shrimp Spring Rolls served in lettuce leaves with Nuoc Cham.

Fried Shrimp Spring Rolls served in lettuce leaves with Nuoc Cham.

Here is Rice Noodle Salad with bbq beef and fried shrimp spring rolls with Nuoc Cham Dressing. The rice noodle salad employs the prep once use twice method. The veggies, herbs and rice noodles were prepped for making the fresh Spring Rolls earlier in the day. The bbq beef is left over from the banh mi sandwiches that we had last night.

Chilled rice noodles are served with an assortment of chopped vegetables, lettuce, herbs, bbq beef, fried shrimp spring rolls  and garnished with dry roasted peanuts.

Chilled rice noodles are served with an assortment of chopped vegetables, lettuce, herbs, bbq beef, fried shrimp spring rolls
and garnished with dry roasted peanuts.