Showing posts with label doughnuts. Show all posts
Showing posts with label doughnuts. Show all posts
Tuesday, February 10, 2015
Easter and Passover Recipes for SundaySupper Featuring Bunny Approved Baked Easter Doughnuts
This week, were sharing our favorite Easter or Passover dishes for #SundaySupper...just in time to add a few new items to this years menu! Our hostess this week is Carla from Chocolate Moosey, and were sharing everything from Easter Sunday Brunch items to Passover desserts. I wanted to make something fun and colorful for Easter...something that was quick and easy. I originally thought about making candy-topped Easter bark...and then I remembered my Wilton doughnut pan that I bought a few months ago. That made me change my plan and make my Bunny-Approved Baked Easter Doughnuts instead. These buttermilk cake doughnuts are similar in texture to a muffin, and they bake up in less than 10 minutes. That gives you just enough time to whip up the icing on the stovetop.
Feel free to tint the glaze if you want, but I stuck with white since I was using brightly colored Easter and Spring-colored sprinkles. The main thing is to have fun and let your creativity go wild! Decorating these doughnuts is sort of like coloring eggs...only you have half a dozen doughnuts to enjoy when youre done. And you dont have to hide them...unless, of course, you dont want to share! I made two minor tweaks to a fantastic baked doughnut recipe from Sur le Table. I subbed cinnamon for the nutmeg called for, and I added 1 tbs. of vanilla extract with the wet ingredients. Feel free to double the recipe if you want to make a dozen doughuts...youll have plenty of icing!
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Feel free to tint the glaze if you want, but I stuck with white since I was using brightly colored Easter and Spring-colored sprinkles. The main thing is to have fun and let your creativity go wild! Decorating these doughnuts is sort of like coloring eggs...only you have half a dozen doughnuts to enjoy when youre done. And you dont have to hide them...unless, of course, you dont want to share! I made two minor tweaks to a fantastic baked doughnut recipe from Sur le Table. I subbed cinnamon for the nutmeg called for, and I added 1 tbs. of vanilla extract with the wet ingredients. Feel free to double the recipe if you want to make a dozen doughuts...youll have plenty of icing!
Bunny-Approved Baked Easter Doughnuts
adapted from Sur le Table
Step 1: Preheat oven to 425, and spray a six-well doughnut pan with non-stick spray. Set aside while you make the batter. In a large mixing bowl, whisk together: 1 1/4 cup cake flour, 1/2 cup sugar, 1 1/4 tsp. baking powder, 3/4 tsp. salt, and 1 tsp. cinnamon. Add 1/2 cup buttermilk, 1 slightly beaten large egg, 1.5 tbs. melted butter, and 1 tbs. vanilla. Stir just until combined.
Step 2: Fill each well of the doughnut pan 2/3 full. A pastry bag or ziploc bag with the corner snipped makes this pretty easy, since its a thick batter. Bake the doughnuts for 4-6 minutes, until the top springs back when touched. Let the cooked doughnuts cool for a couple of minutes, then remove from pan. They should release easily without sticking.
Step 3: Make the icing by combining the following ingredients in a small saucepan over medium heat: 1/4 cup milk, 1 tsp. vanilla, and 3 cups powdered sugar. Keep the pan over the heat and whisk until everything is combined and a nice dipping consistency. Dip the round tops of each doughnut in the icing, letting excess drip back into the pan. Place on parchment and quickly decorate before the glaze sets.
Wait until you see what the rest of the #SundaySupper contributors are sharing today. Go by and visit...and get some great ideas. Make sure to join us for our weekly #SundaySupper Twitter chat tonight at 600 CST. Its always a good time!
Step 4: Let the doughnuts cool for about 5 minutes. This will give the icing time to set and allow the sprinkles to adhere firmly. Your patience will be rewarded with six adorable and tasty doughnuts that the Easter Bunny would be proud of!
These doughnuts are as tasty as they are cute! They bake up moist and light thanks to the buttermilk, and the icing is the perfect consistency to cover the tops without running down the sides. The icing is very sweet...I wont lie...so one doughnut with an ice-cold glass of milk should be enough for even the most die-hard sweet tooth. If you have little ones, Im sure theyd love decorating the tops with sprinkles. Heck, Im a big kid, and I had a blast!
Wait until you see what the rest of the #SundaySupper contributors are sharing today. Go by and visit...and get some great ideas. Make sure to join us for our weekly #SundaySupper Twitter chat tonight at 600 CST. Its always a good time!
Easter
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Hot Cross Cinnamon Buns from girlichef
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
- Resurrection Rolls from Neighbor Food
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
Main Dishes
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
Dessert
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Carrot Cake Cheesecake from Chocolate Moosey
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Cookies: Carrots in Dirt from The Urban Mrs
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Roasted Figs from Gourmet Drizzles
- Japanese Easter, Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Strawberry Bundt Cake from Basic N Delicious
Passover
- Homemade Matzo from The Foodie Army Wife
- Mock Gefilte Fish from Fast Food to Fresh Food
Dessert
- Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog
Saturday, February 7, 2015
Wrapping Up Driscolls Berry Week with Baked Blueberry Lemon Doughnuts and a Giveaway for TWO FREE Driscolls Berry Coupons!!
Its time to wrap up Driscolls Berry Week with a sweet finale! Sunday is also World Baking Day, so the first thing that came to mind to celebrate both of these fun events was to make a batch of baked doughnuts using Driscolls sweet and juicy blueberries! I love my doughnut pan, so Im always looking for fun new ways to use it. When I thought about making blueberry doughnuts, lemon immediately came to mind. Its a perfect combination in my book! I looked around for a recipe that featured light, healthy ingredients and found a great recipe to tweak that features yogurt to keep the doughnuts nice and moist. The glaze combines crushed blueberries, lemon juice, and lemon zest for a pronounced fruit flavor. These doughnuts were love at first bite for me!
To amp up the blueberry flavor even more, I used Chobani blueberry Greek yogurt. The batter is flavored with both lemon extract and vanilla bean paste from Nielsen-Massey. These gems were literally ready for the oven in about 10 minutes. While they baked, I whipped up the sweet-tart glaze. These can be ready -- start to finish -- in just over 30 minutes. They make a great dessert or evening snack...and theyre also great for a leisurely weekend brunch. If you love blueberries, youll go nuts for these doughnuts. My recipe makes 6 doughnuts, but feel free to double the ingredients to feed a larger crowd.
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To amp up the blueberry flavor even more, I used Chobani blueberry Greek yogurt. The batter is flavored with both lemon extract and vanilla bean paste from Nielsen-Massey. These gems were literally ready for the oven in about 10 minutes. While they baked, I whipped up the sweet-tart glaze. These can be ready -- start to finish -- in just over 30 minutes. They make a great dessert or evening snack...and theyre also great for a leisurely weekend brunch. If you love blueberries, youll go nuts for these doughnuts. My recipe makes 6 doughnuts, but feel free to double the ingredients to feed a larger crowd.
Baked Blueberry-Lemon Doughnuts
adapted from King Arthur Flour
Step 1: Preheat oven to 375, and spray the wells of a doughnut pan with cooking spray. Prepare the batter by adding the following dry ingredients to a mixing bowl: 1 cup flour, 1/2 cup sugar, 1 tsp. baking powder, and 1/4 tsp. salt. Whisk to combine and add the following wet ingredients to the bowl: 1 small container Chobani blueberry Greek yogurt, 1 large egg, 2 tsp. vegetable oil, 1 tsp. Nielsen-Massey lemon extract, and 1 tsp. Nielsen-Massey vanilla bean paste (or vanilla extract).
Step 2: Mix just until combined, being careful not to overmix. Add 3/4 cup Driscolls blueberries and the zest of one small lemon. Stir gently to combine the zest and berries into the batter, being careful not to break up the berries. Spoon the batter into the doughnut pan and bake for 15 minutes, until golden brown on top.
Step 3: Make the doughnut glaze. Add 1/3 cup blueberries to a small bowl and crush with a fork. Add the juice and from 1 small lemon and enough powdered sugar to make a thick glaze. Your mileage may vary, but I added about 1 cup of powdered sugar to get the consistency I was looking for. Its a gorgeous purple-pink color!
Step 4: Let the doughnuts cool in the pan for 5 minutes before removing them. This will allow them to release from the pan much easier. These doughnuts are a bit fragile when warm, so I found it easiest to place them on foil and spoon the glaze over the warm doughnuts. Let them cool until the glaze is set, then place on a serving platter.
Mercy, are these a little bite of blueberry heaven! Thanks to blueberries and blueberry yogurt in the batter -- and a healthy dose of blueberries in the glaze -- these doughnuts pack a huge blueberry punch! The lemon stands up to the blueberry quite nicely, but doesnt overpower. The yogurt keeps them moist and delicate, and the fact that theyre baked saves calories and fat over takeout doughnuts. I like knowing exactly what I put into these!
Ive had a blast at Driscolls Berry Week, and I hope youve enjoyed the recipes I featured. Driscolls is giving one of you TWO coupons for free berry products, so make sure to enter by leaving a comment below telling me your favorite way to enjoy berries, along with your e-mail. Ill be picking a winner on Monday, so hurry to enter. Good luck!
Disclosure: Driscolls and Nielsen-Massey gave me coupons for free berries and samples of extracts to facilitate this World Baking Day post. All opinions are mine.
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