National Donut Day is on the first Friday of June each year, succeeding
the Donut Day event created by the Salvation Army in 1938 to honor the
women who served donuts to soldiers during World War I.
Showing posts with label doughnuts. Show all posts
Showing posts with label doughnuts. Show all posts
Doughnut Disaster
I love apple cider doughnuts that are available this time of year. Since I have some apple cider from last year in my basement fridge that I need to get rid of, I thought I would make my own.
In my effort to eat more healthy, I decided to make them whole wheat. Isn't that mutually exclusive? Healthy doughnuts?
Then I got it in my head they were going to be so delicious that I needed to quadruple the recipe.
Can't I just be normal?
I didn't have enough sugar for those healthy doughnuts so I went to the store to get some, came home and realized I forgot to get the sugar.
Next, distracted, distracted. And more distracted which led me to forget that I didn't put any sugar in it. Fourteen cups of whole wheat flour and no sugar. Obtained sugar and tried to add it. Keyed word there: tried
I could tell they were not going to be the tasty little morsels that were dancing in my head so I made some the dough into graham crackers. After eating one cracker the verdict on those were "I can't eat another one." I am thinking graham cracker crust.
Bottom line. Stick to the recipe.
Apple Cider Doughnuts
Yield: About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $0.48
From All You
2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
In my effort to eat more healthy, I decided to make them whole wheat. Isn't that mutually exclusive? Healthy doughnuts?
Then I got it in my head they were going to be so delicious that I needed to quadruple the recipe.
Can't I just be normal?
I didn't have enough sugar for those healthy doughnuts so I went to the store to get some, came home and realized I forgot to get the sugar.
Next, distracted, distracted. And more distracted which led me to forget that I didn't put any sugar in it. Fourteen cups of whole wheat flour and no sugar. Obtained sugar and tried to add it. Keyed word there: tried
I could tell they were not going to be the tasty little morsels that were dancing in my head so I made some the dough into graham crackers. After eating one cracker the verdict on those were "I can't eat another one." I am thinking graham cracker crust.
Bottom line. Stick to the recipe.
Apple Cider Doughnuts
Yield: About 15 doughnuts and 15 holes (serving size: 1 doughnut and 1 hole)
Cost per Serving: $0.48
From All You
Ingredients
- 2 cups sugar
- 1 tablespoon plus 2 tsp. cinnamon
- 1 1/2 cups apple cider
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 2 large eggs plus 1 large egg yolk
- 6 cups vegetable oil, for frying
Preparation
1. Line baking sheet with parchment. Line a large plate with paper towels. In a paper bag, combine 1 cup sugar and 1 Tbsp. cinnamon; shake to mix well. Set aside.2. Bring cider to a boil over medium heat. Cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Let cool to room temperature.
3. In a large bowl, whisk baking powder, salt, 1 cup flour and remaining sugar and cinnamon until well combined. In a small bowl, whisk butter, eggs, yolk and cooled cider until well combined. Add cider mixture to flour mixture; whisk until smooth. Add remaining 2 1/2 cups flour and mix until just combined. Dough will be slightly sticky. Refrigerate 10 minutes.
4. Pour oil into a large pot and attach a candy thermometer to side (thermometer should not touch bottom of pot). Heat oil over medium-high heat until it reaches 375ºF, watching and adjusting as needed to keep oil from overheating.
5. Turn dough out onto a well-floured countertop and coat fingertips with flour. Pat dough out to 1/2-inch thickness. Using a doughnut cutter or 2 round cookie cutters (one large and one small), cut out doughnuts and holes. Transfer both to lined baking sheet. Gather scraps and re-pat dough, cutting as many doughnuts as possible.
6. Working in batches, carefully slide doughnuts into hot oil. After about 1 minute, doughnuts will rise to surface and begin to brown. At that point, turn over and fry 1 1/2 minutes longer. Transfer to lined plate to drain. Bring oil back to 375ºF before frying another batch. When doughnuts have cooled for 1 minute, add to bag with cinnamon sugar and toss to coat. Remove to a clean plate and serve.
Nutritional Information
- Calories:480
- Fat:18g (sat 5g)
- Protein:6g
- Carbohydrate:79g
- Fiber:1g
- Cholesterol:65mg
- Sodium:322mg
Easy Sopapillas
Place ingredients for bread in a bread machine.
Push the wrong button.
Leave the house.
Come home to a doughy mess.
Form into balls.
Deep fry.
If that doesn't suit your style, try this yummy recipe.
Sopapillas
Similar to the French beignet.
Mix and proof in small bowl for about 10 minutes:
2 T yeast
1/2 cup warm water
1 T sugar
Mix:
1/2 cup sugar
1/2 cup butter
2 t salt
1 cup boiling water
Combine:
3 beaten eggs
2 cups flour
yeast, water, sugar mixture from above
Beat all ingredients until smooth. Stir in 2 1/2 cups more flour. Let rise one hour. Roll out 1/2-1/8-inch thick. Cut into pieces. Or just pull off some dough and shape into a ball by turning inside out. Deep fry in 4-inches of lard or oil that is heated to 400 degrees. Spoon oil over the top as this will help them rise. Turn once. Fry until puffy, golden and slightly crusty. Drain well. Serve with honey butter or sprinkle with cinnamon and sugar or dust with powdered sugar. Can coat sopapillas with cinnamon and sugar or powdered sugar by dropping into bag with desired coating. If needed, refrigerate unused dough.
Honey Butter
1/2 cup butter
1/4 t vanilla
1 egg yolk (optional)
1 cup honey
Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping. Beat for 20 min. Makes 1 cup.
Fluffy Honey Butter from melskitchen.com
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Cinnamon and Sugar
Mix:
3 T sugar
1 t cinnamon
Push the wrong button.
Leave the house.
Come home to a doughy mess.
Form into balls.
Deep fry.
If that doesn't suit your style, try this yummy recipe.
Sopapillas
Similar to the French beignet.
Mix and proof in small bowl for about 10 minutes:
2 T yeast
1/2 cup warm water
1 T sugar
Mix:
1/2 cup sugar
1/2 cup butter
2 t salt
1 cup boiling water
Combine:
3 beaten eggs
2 cups flour
yeast, water, sugar mixture from above
Beat all ingredients until smooth. Stir in 2 1/2 cups more flour. Let rise one hour. Roll out 1/2-1/8-inch thick. Cut into pieces. Or just pull off some dough and shape into a ball by turning inside out. Deep fry in 4-inches of lard or oil that is heated to 400 degrees. Spoon oil over the top as this will help them rise. Turn once. Fry until puffy, golden and slightly crusty. Drain well. Serve with honey butter or sprinkle with cinnamon and sugar or dust with powdered sugar. Can coat sopapillas with cinnamon and sugar or powdered sugar by dropping into bag with desired coating. If needed, refrigerate unused dough.
Honey Butter
1/2 cup butter
1/4 t vanilla
1 egg yolk (optional)
1 cup honey
Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping. Beat for 20 min. Makes 1 cup.
Fluffy Honey Butter from melskitchen.com
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff
Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).
Cinnamon and Sugar
Mix:
3 T sugar
1 t cinnamon
Subscribe to:
Posts (Atom)
Posts
