Monday, November 4, 2013

Fried Pound Cake Pillows

Fried Pound Cake Pillow Donuts


Pound cake actually lends itself pretty well to frying because the cake batter contains so much butter. With sufficient time in the freezer before frying, the butter firms up, making it easy to roll and cut into bite-sized pieces.


Fried Pound Cake Pillow Donuts




These fried pound cake pillows have a wonderful crunchy crust and they're fun to eat in small bites or large handfuls. Your choice.



Fried Pound Cake Bites


Frying pound cake is also a good alternative to baking it, especially if you're tight on time. Most pound cakes need to bake for longer than an hour, but these cute little pillows just need a quick rest in the freezer and then they fry up nicely in a few minutes.


How to Make Fried Pound Cake
Cute little pound cake cubes





To make the the pound cake batter, I used Martha Stewart's recipe because it had simple ingredients and wasn't on a huge, triple loaf scale.


How to Make Pound Cake Donuts
Re-roll the scraps




If you have your own favorite pound cake recipe, or Great Grandma's, then definitely use that! Then freeze the batter so the butter re-solidifies.



Fried Pound Cake Recipe



Roll the dough out on a VERY well-floured surface (since the dough is sticky) and cut into 1" bite-sized cubes with a sharp knife dipped in flour.



Pound Cake Donuts


Deep fry in canola oil, dust with powdered sugar and enjoy with a hot cup of coffee on a cold day or chilled, sliced strawberries on a warm day.


Fried Pound Cake Bites Recipe


INGREDIENTS
(Adapted from Martha Stewart's Vanilla Pound Cake)

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 tsp vanilla extract
4 large eggs
2 1/4 cups all-purpose flour
1/2 tsp salt
Lots of canola oil - enough to fill your pot to a 2" depth
1/4 cup powdered sugar, sifted


DIRECTIONS


  1. Cream butter and sugar until fluffy. Stir in vanilla extract.
  2. Add eggs one at a time, mixing thoroughly between each one.
  3. Fold in flour and salt until just combined.
  4. Cover and freeze for at least 30 minutes.
  5. Remove from refrigerator and roll to 1" thickness on a well-floured surface.
  6. Using a sharp knife dipped in flour, cut dough into 1" cubes.
  7. Fry in canola oil heated to 370° F for 2 1/2 minutes or until the pillows are deep brown.
  8. Let pillows cool completely, dust with sifted powdered sugar.







Wednesday, October 23, 2013

Mexican Hot Chocolate Donuts

Mexican Hot Chocolate Donuts


The cold morning bite has finally started to reach the South Bay Area.

And recently, I've switched my morning cup of tea for a frothy cup of spicy Mexican hot chocolate. It's cinnamony, it's chocolatey, it's steamy. It starts my day off on absolutely the right foot!


Mexican Hot Chocolate Doughnuts



It makes me feel like Penelope Cruz making spiced coffee in Woman on Top. I think I would kind of resemble her too, if I wasn't part Asian and like...500 lbs. heavier.

Lucky for me, I don't have to be a super skilled to make yummy Mexican hot chocolate and Mexican mochas because I can find Abuelita just about anywhere.


Mexican Hot Chocolate Bricks



It comes in little bricks that are easy to chop up and whisk into milk to make a milky-chocolately-spicy-cozy morning drink. (Spike it with tequila for a warm-spicy-chocolatey evening drinky-poo).

I had a little left over (of the hot chocolate, not the drinky-poo), so I added it into a cake donut recipe. Then I fried the donuts, let them cool and tossed them in cinnamon-cocoa-sugar.


Cinnamon Cocoa Sugar




Wow! What a way to spice-up chocolate donuts!



Spicy Mexican Hot Chocolate Donuts



INGREDIENTS
(Makes about 12 large donuts, adapted from basic Homemade Cake Donuts)


2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 tbsp cocoa powder
2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp kosher salt

1/2 brick Mexican hot chocolate, finely chopped
2/3 cup whole milk

2 tbsp unsalted butter
2/3 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
lots of canola oil - enough to fill your pot 2" deep

1/2 cup sugar
2 tsp cocoa powder
2 tsp ground cinnamon


DIRECTIONS



  1. In a large bowl, combine all-purpose flour, cocoa powder, cornstarch, cinnamon, baking powder, and salt. Whisk to combine and aerate.
  2. Dissolve chopped hot chocolate brick in milk over low-medium, whisking constantly. Set aside to cool.
  3. Cream together sugar and butter until you have a fluffy sand.
  4. Add the egg and yolk and 1 tsp vanilla and mix again on medium speed for about 1 minute.
  5. Fold in the dry ingredients and the Mexican hot chocolate until just combined.
  6. Scrape the dough out of the bowl directly into plastic wrap. Wrap it up tightly and refrigerate for at least 20 minutes.
  7. Once your dough is chilled, roll to 1/2" thick and cut donuts with a 3" round cutter and 3/4" hole cutter out of your Round Cutter Set.
  8. Fill a heavy-bottomed pot 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 370° F.
  9. Using a metal spatula, lower each donut into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Fry for 60 seconds then flip and fry the other side for 60 seconds and transfer to a wire rack.
  10. When your donuts have cooled, toss them in sifted cocoa-cinnamon-sugar and you're done!


Friday, October 18, 2013

Moose Drool Beer Donuts with Brown Ale Icing

Moose Drool Brown Ale Donuts


My sister-in-law is coming to visit this weekend. She is a PhD student in economics, gorgeous, smart as a whip...and she's a beer drinker. Have you ever heard of a more perfect specimen? :)

Lately her beer of choice has been Moose Drool Brown Ale, so I picked up a sixer for her to throw back while she watches Peter Pan for the 19th time with my two-year-old this weekend (skipped to the mermaid scene, as per the toddler's request).

As for the Moose Drool, it is described on Beeradvocate.com as:

"chocolate brown in color with a creamy texture. A malty beer with just enough hop presence to keep it from being too sweet. The aroma mostly comes from the malt with a hint of spice added by the hops. Moose Drool is brewed with pale, caramel, chocolate, and whole black malts; and Kent Goldings, Liberty, and Willamette hops."

My SIL likes it better out of a can than a bottle. In fact, the new trend is that cans are back in and bottles, not as much. I cracked one open and took a swig to see for myself.

Slluuurrrpp...mmm. Maybe another sip...sluuurrpp. It tasted pretty good after nine long months of beer-free pregnancy. Pretty soon my SIL's six pack was whittled down to a four-pack. Ooopps.

Then I thought I'd make a sweet, hand-held treat to go with the beer, so I poured 3/4 of a cup of Moose Drool into my baked donut recipe.


Baked Brown Ale Donuts




What I didn't expect was for the batter to smell so incredibly good. There were hints of coffee, chocolate and caramel that my palette didn't register while drinking the beer alone, but were developed by the flour and other ingredients in the donut recipe. Absolutely amazing. I think you will start to see MANY more beer donuts from me.


Brown Beer Donut Recipe




This was my first ever breakfast of beer and donuts (if you don't count the 3am trip to the new Krispy Kreme shop that opened across town during my junior year of undergrad (#hoku #bob #noel #kevin)) and besides nearly sleeping through my daughter's preschool pick-up time, it was a Wooondeerrfulll day! You'd be amazed how well a brown ale donut takes the edge off of a stressful day. (Eat responsibly, of course.)


Moose Drool Beer Doughnuts




Or maybe just make these for dessert instead. Beeradvocate also recommends pairing Moose Drool with barbecue, so I'm bringing these beer donuts to my next outdoor get together.

#smokedbrisketbeerdonutwin
#whatarethesecrazyhashtagthingsallovertheplacethesedays


Brown Ale Beer Baked Donuts



INGREDIENTS
(Makes a baker's dozen donuts)

Moose Drool Brown Ale Donuts
1 1/2 cups all-purpose flour
2 tbsp cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla extract
3/4 cup Moose Drool Brown Ale

Brown Ale Icing
4 cups powdered sugar
2 tsp light corn syrup
1 tsp vanilla extract
pinch of kosher salt
1/4 to 1/3 cup Moose Drool Brown Ale
chocolate sprinkles (optional)



DIRECTIONS



  1. Preheat oven to 350° F coat your 6-cavity Donut Pan with cooking spray.
  2. In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt. Whisk to combine and aerate and set aside while you do the next couple of steps.
  3. Cream together the sugars and butter.
  4. Stir in the eggs and vanilla until well-blended.
  5. Fold in the dry ingredients and the beer. Do not overmix to ensure tender donuts.
  6. Spoon cake batter into the cavities of your donut pan, sweeping stray drops into the cavities.
  7. Bake for 10-12 minutes or until an inserted toothpick comes out clean. I recommend cooling the donuts in the pan to avoid breaking them while unmolding.
  8. While donuts are cooling, make the beer icing. Whisk powdered sugar, corn syrup, vanilla and salt and then whisk in beer, a tablespoon at a time until the icing comes together.
  9. When the donuts have cooled, dip them in icing and top with chocolate sprinkles.

Tips for Making Moist Baked Donuts