Monday, December 15, 2014

Peppermint Patty Cake Donuts

If you downloaded your FREE copy of The 12 Donuts of Christmas e-Cookbook, then you already know what's coming up next:

Peppermint Patty Cake Donuts!

Peppermint Patty Donuts
There is powdered sugar and peppermint extract added to the donut batter to make these just about as creamy-soft, smooth and rich as regular peppermint patties.


Peppermint Patty Doughnuts



The cool peppermint donuts are then entirely enrobed in a dark chocolate coating. Not only does the chocolate coating make for a delightful eating experience, but it also helps these donuts keep fresh longer than most other donuts. If you're a peppermint patty lover, these are going to make your day, your week, your month!



INGREDIENTS



Peppermint Donuts:
2 1/2 cups all-purpose flour 
1/4 cup cornstarch
1 tsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, softened 
1 cup powdered sugar
3 large egg whites
2 tsp peppermint extract
1 tsp vanilla extract 
1/4 cup whole milk

peanut oil for frying


Chocolate Coating:
3 cups powdered sugar
1/2 cup cocoa powder
2 tsp light corn syrup
1 tsp vanilla extract
pinch of fine sea salt
1/4 to 1/3 cup whole milk
4 oz dark chocolate, chopped



DIRECTIONS


  1. In a large bowl, combine flour, cornstarch, baking powder, and salt. Whisk to combine and aerate. 
  2. In a separate bowl, cream sugar and butter. Stir in egg whites, peppermint and vanilla extracts.
  3. Fold in dry ingredients and milk until just combined. Scrape dough directly into plastic wrap and chill for at least 30 minutes. 
  4. Once dough has chilled, roll to 1/2” thick and cut donuts with a 2.5” round cutter and a 3/4” hole cutter. 
  5. Fill a heavy-bottomed pot 2” deep with peanut oil and heat to 360° F. 
  6. While oil is heating, prepare chocolate coating by combining powdered sugar, cocoa powder, corn syrup, vanilla, sea salt and whole milk in a large bowl. Melt chocolate in microwave or over a double boiler. Stir melted chocolate into icing and beat until smooth. 
  7. Carefully lower each donut into the oil. Fry both sides for 2 minutes. Immediately submerge donuts in chocolate coating and transfer to a wire rack to cool and set.





Monday, December 8, 2014

Fried Sugar Cookie Dough Drop Donuts

The 12 Donuts of Christmas, Day 4: Fried Sugar Cookie Dough








I'll be the first to say it -- deep fried cookie dough is ridiculous. Over the top.

But I will also say this: your friends will get a huge kick out of these. They're super easy to make before a party and I guarantee someone will say something to the effect of, "Is that deep fried cookie dough? As in crazy fried fair food?? I've always wanted to try that!!"



For these babies, I started with a basic sugar cookie dough (without eggs), shaped it into little balls, froze them, dipped them in a tempura batter mix and then fried them in no time. The tempura mix worked great for fried cookie dough because it was easy to prepare, coated the cookie dough balls thoroughly and didn't compete with the flavor of the dough. It also fried up with a fantastic crunch without being heavy, soggy or bready. Just delightful, in a greasy-sweet sort of way...but worth a try, for sure!


INGREDIENTS
(makes 12 drop donuts)


Sugar Cookie Dough: 
1/2 cup unsalted butter, softened 
1/2 cup powdered sugar
1/2 cup sugar
1 tsp vanilla extract
1 1/2 cups all-purpose flour 
1/4 tsp fine sea salt

Tempura Batter:
1 cup tempura mix
3/4 cup cold whole milk
peanut oil for frying

White Icing (optional):
2 cups powdered sugar 
1 tsp light corn syrup 
1/2 tsp vanilla extract 
pinch of fine sea salt
2 to 4 tbs whole milk 
sprinkles (optional)


DIRECTIONS


  1. In a large bowl, cream butter, powdered sugar and sugar. Stir in vanilla, flour and salt until well combined. 
  2. Using your hands or a 1 1/2 tbs scoop, drop balls of cookie dough onto a parchment-lined cookie sheet. Freeze for at least 2 hours. 
  3. Fill a heavy-bottomed pot 2” deep with peanut oil and heat to 375° F. While oil is heating, prepare tempura batter by whisking tempura mix and cold milk. 
  4. Coat frozen cookie dough balls in tempura batter and fry for 1 minute or until golden brown. Transfer to wire rack to cool. 
  5. If using, prepare white icing by combining powdered sugar, corn syrup, vanilla, sea salt and whole milk in a large bowl. Beat until smooth. Decorate donuts with white icing and sprinkles.


Wednesday, December 3, 2014

Cranberry Pistachio Raised Glazed Donuts

The 12 Donuts of Christmas, Day 3: Cranberry Pistachio Raised Glazed Donuts

Homemade Glazed Donuts




There is nothing better than a fresh, hot, raised donut dripping with glaze...that is, except for one with dried cranberries and pistachios inside. After the glaze and donut melt in your mouth, left between your teeth are tart, chewy cranberries and crunchy, salty pistachios. These are seriously dangerous. Book your next exercise class. Now.

 
Homemade Raised Glazed Doughnuts


Of all of the donuts in the FREE e-cookbook, The 12 Donuts of Christmas, this one has to be my favorite. Raised, glazed donuts, still hot from the oil are why I make donuts. That is all.


The Best Glazed Donut Recipe




And raised donuts are just fun to make. I love seeing the little rings get billowy and puffy. Adding just a few chopped dried cranberries and pistachios elevated the end product from great to truly phenomenal. Just don't overwork this dough...just some light kneading will keep them light and airy.



INGREDIENTS

Raised Cranberry Pistachio Donuts (makes 9 large donuts)
2 1/4 tsp (1 package) active dry yeast
1/2 cup whole milk
1/2 cup unsalted butter, cubed and softened 
1/2 cup sugar
3 large eggs
1 tsp vanilla extract
3 1/2 cups all-purpose flour
1/2 tsp fine sea salt
1/4 cup chopped pistachios
1/4 cup chopped dried cranberries
peanut oil for frying


White Icing 
4 cups powdered sugar 
2 tsp light corn syrup
1 tsp vanilla extract 
pinch of fine sea salt 
1/2 cup whole milk


DIRECTIONS

  1. In a small bowl, dissolve yeast in milk. 
  2. In a large bowl, cream sugar and butter. Stir in eggs and vanilla. Add flour, salt and yeast/milk and combine thoroughly. 
  3. Empty dough onto a well-floured surface and knead for 5 minutes. Wrap dough tightly in plastic and let rise in the fridge overnight (8-12 hours). 
  4. Punch down dough and fold in pistachios and dried cranberries. Roll dough to 1/2” thickness and cut donuts with a 3.5” outer ring and a 1” inner ring. Arrange donuts 2” apart on a floured cookie sheet. Let rise for 1 hour in a warm, draft-free place. 
  5. Fill a heavy-bottomed pot 2” deep with peanut oil and heat to 350° F. While oil is heating, prepare white icing by combining powdered sugar, corn syrup, vanilla, sea salt and whole milk in a large bowl. Beat until smooth. 
  6. Carefully lower each donut into the oil. Fry both sides for 2 minutes. Immediately dip hot donuts in glaze. Transfer to a wire rack to set.