|
Category Archives: Breakfast and Brunch
I have been playing with my scone recipes for a few months. Actually, ever since I made these pumpkin ones. The recipe had to be different, as it was not going to have the added moisture that these autumn inspired scones had. Finally, nailed down what I consider to be the perfect scone, and just in time for you to make up a batch for New Years day brunch.
After batches of scones and extra weight on the hips, I have a scone recipe that rocks the previous ones. It is perfect!! Flakey. Not over-dry. Moist. Flavorful. Delicious. I have found the key to being perfect is the ingredients. The first important ingredient is the butter. It has to be a high quality butter, and for some mysterious reason, Irish butter has been working the best for me. Really, it is true. I have been trying all sorts of butter, and scones come out better using Irish butter. What do they do to make their butter so perfect for scones?
 
The fruit is just as equally important. I have been making our scones using seasonal, fresh fruit. Sure you can substitute using frozen or dried; but, why not make a treat for your loved ones every season. Winter cranberries or pears. Spring strawberries. Summer peaches or blackberries. Fall apples or butternut squash. The possibilities are endless, and you are doing good by eating fresh and seasonal. If you opt to for frozen, you will have to thaw the fruit, drain for couple hours, and really pat dry; otherwise, you will have a soggy scone. If you use dried fruit, you will need to add a little more moisture.
For the holiday season, I made this delicious, fresh cranberry and ginger scone for Eat Boutique. I loaded the recipe with fresh cranberries; love when the fruit gets hot and bursts into little puddles of jammy fruit. As well we like spicy, so I really upped the candied ginger in this recipe; feel free to cut back a little, if you are not that much into ginger. Do add a little ginger as it really warms up the otherwise tart cranberries.
This scone is perfect served with some bergamot marmalade (which is easier to make than you think) and a hot beverage of choice. A wonderful way to wake up during the last few days of the holiday season.
A couple years ago we went camping with another couple. We were sharing cooking responsibilities for the weekend to make it easier for everyone. We offered to make Sunday breakfast, and were excited about the menu: buttermilk blueberry pancakes, bacon, warm buttery maple syrup and pipping hot coffee. You have no idea how excited we were about this meal, it was sure to “wow” everyone not to mention filling our bellies with hot breakfast grub.
Sleepy eyed, the next morning, we went to the car to get the bag of ingredients to start cooking. We had been talking about this meal the night before, and everyone was hungry. We could barely wait to start cooking and eating. It was odd as I reached for the hatch at the back of the car; it was slightly un-done. Who got into the car late at night? As I put my hand into the bag, grabbing around for the mix, something did not feel right. Where was the mix? Did we really drink that much wine the night before that we did not remember where the breakfast goods went? Crap! Slowly as I looked down at the ground, I saw a trail of pancake mix going into the woods …….. Breakfast was not going to be happening as someone/something had already eaten breakfast.
When preparing for a recent camping trip it was decided that we would try to recreate this special breakfast but for two. Instead of buying a prepared package of pancake mix, I wanted to make our own. Our friend Evelyn makes amazing cornmeal pancakes. No, I mean amazing as in REALLY OMG Amazing. Dollar sized, texture rich pancakes smothered in butter and maple syrup. They have become a camping staple for us. Served with crispy and smokey bacon and hot bourbon syrup, they make the perfect camping companion. I changed around her recipe and came up with a great cornmeal pancake mix that is easy to transport and easy to use. I mix the dry ingredients in a large mason jar and keep it on hand for when we decide we want a little breakfast treat or if we are going camping I add the jar to our camping gear. Easy to mix up with the addition of a little milk, an egg and some melted butter. We like to serve the pancakes with fresh blueberries and hot bourbon maple syrup.
Now you can stop buying that pre-made pancake mix and whip up a batch of this delicious mix to have on hand. It is simple to do, lighter on your wallet and delicious to eat.
Recipe: Cornmeal Griddle Cake Mix
- 3/4 cup corn meal, we like medium grain
- 1 1/4 cup ap flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
In a large mason jar or other storage container, add all of the dry ingredients. Close the lid. Shake to mix. Make pancakes. Serve. Eat.
Recipe: Griddle Cakes
* serves 4 hungry people, or 2 really hungry people
- 1 cup mix
- 1 1/8 cup milk
- 1 egg
- 1 tablespoon butter, melted and cooled
In a mixing bowl add the dry mix. In a separate bowl, whisk together the milk, egg and butter. Add to the dry ingredients and stir, just to combine. If you like a thinner pancake add a little more milk. Heat your griddle over medium heat, coat with a thin amount of butter, add a 1/4 cup pancake mix. Once bubbles have formed, flip the pancake over, continue to cook until golden brown; about 2 minutes. Continue making pancakes until the mix is gone. Serve. Eat.
The inspiration for this recipe came after spending the day, with my friend, Danielle. You may know of her from the food blog, Bon Viviant. She is working on her new site, Beyond the Plate, where she is taking an approach to really learn where our local food comes from. There are over a million food blogs out there, writing about food, and even claiming that they “know” where their food comes from. Do they really? Pretty pictures are nice, and all; but, her stories will leave you wanting to learn more; do better. Danielle is getting down, and dirty, with local-food providers, to learn about their personal journey. From gluten-free bakeries, all the way down to cattle ranchers, she is spending the time to get to know them, document them with photos, and then write about it. Her post are gorgeously written, and stunning to look at. Last Tuesday, she invited me to tag along with you during one of her journalist interviews and photography sessions, she was interviewing a French yogurt maker; Saint Benoit.
It was a gorgeous spring morning. Crisp. Dewy. Sunny. The birds were chirping, and we were heading north with cameras, and coffees in hand. The drive to Saint. Benoit, lead us through green pastures, past wild turkeys, and fields of Jersey cows, mooing. Perfect.
I am not going to tell you about Saint Benoit. You will have to wait for Danielle’s voice. I will say; I was impressed. Beniot’s business reminded me so much of how Dominique Chapolard runs’ his pig farm in Gascony. The only difference was the animal, and the end product; delicious, French-inspired, creamy yogurt made with the finest ingredients in the Bay Area. After my experience there, I could not stop thinking about the yogurt, and that first silky taste that kissed my lips. Wallet in hand, I headed out to find it in my neighborhood.
After gobbling down a couple containers of their Meyer Lemon yogurt, I thought it would be the perfect addition to my blueberry recipe. While I like my recipe, I thought it could use a little spring refreshing. In addition to the citrus scented yogurt, I added extra lemon zest, some vanilla paste, a pinch of fresh thyme, and an abundance of fresh blueberries. The muffins came out so moist, and so flavorful. Deep citrus undertones, with a little freshest from the thyme. I have to say, they were even better the next day. Still moist, and flavorful. Perfect for your next weekend brunch or Easter.
Speaking of Easter. If you are a regular reader, you know I have a thing for cake plates (I have to many of them). Yes, that would be a new cake plate in the photo. The newest addition over at Chez Us is so adorable. Creamy white, with slightly ruffled edges that are lightly tinted blue. Don’t you think it made the muffins look even tastier?
Recipe: Lemon and Thyme Scented Blueberry Muffins
What you need:
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 medium lemon, zested
- 2 springs fresh thyme, leaves only
- 8oz meyer lemon yogurt, or plain yogurt
- 1 egg
- 3 tablespoons buttermilk
- 1/4 cup unsalted butter, melted, and cooled
- 1 cup blueberries, washed, and dried
- 1 tablespoon flour
What you need to do:
Heat oven to 350. Line muffin tin with papers, or butter generously. In a large mixing bowl, sift together the dry ingredients. Add the zest, and thyme to the dry ingredients. In a smaller bowl, mix together the yogurt, egg, and buttermilk. Add the wet mixture to the dry ingredients, stir with a fork, just until combined. Muffin batter will be lumpy; DO NOT OVERMIX. Fold in the melted butter. In a small bowl, mix the blueberries, with 1 tablespoon of flour. Then fold into the muffin batter. Fill the muffin tins, about 2/3 full. Bake for 20 – 35 minutes; until golden brown, and springy to the touch. Some ovens are hotter than others. Start checking after 20 minutes. Serve. Eat.
If you like this recipe, check these out:
Blueberry Muffins with Streusel Topping
Blueberry Muffins
Oatmeal Blueberry Applesauce Muffins
I do not care for over-sized, thick pancakes; that sit in your gut for a better part of the day. I prefer my pancakes to be small, light, and fluffy. These pancakes were made with yogurt, as well as buttermilk, which gave them a nice tangy taste. I used vanilla yogurt, which lightly scented the pancakes; they smelled amazing while cooking on a hot griddle. They were incredibly light as well as fluffy. Since, I felt a luncheon deserved an adult beverage to accompany the meal, I served these Tahitian scented pancakes with warm, homemade butter and Bourbon syrup; sinfully sweet, and perfect for lunch.
If you have not tried Bourbon Syrup; you need too. I am in LOVE with it. It is a lusty deep caramelized honey color, with spicy undertones, and bit of sweet vanilla. Perfect pairing with the fluffy little bites.
What is your favorite pancake; sweet or savory?
Recipe: Vanilla Yogurt Pancakes
What you need:
- 1 1/2 cups flour
- 1 tablepoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup yogurt
- 1/2 cup buttermilk
- 1/2 cup milk
- 1 egg
- 2 tabelspoons melted butter
What you need to do:
In a large mixing bowl, sift together the dry ingredients. Add the yogurt, buttermilk, milk, and egg. With a folk, mix the ingrdients together, just until wet; pancake batter will still be lumpy. Add the melted butter, stir. Heat a large griddle or frying pan over a low medium heat, a 4 on our stove, lightly butter the cooking surface, and ladle about a 1/4 cup of batter on the cooking surface. Cook until there are bubbles forming, and the under side is golden brown. Flip, and continue to cook, until golden. Pass the butter, and syrup. Serve. Eat.
Be sure to see what pancakes, other #LetsLunch folks are noshing on:
A Tiger in the Kitchen
Blog Well Done
A Cow Girl Chef
Geo Fooding
Show Food Chef
Hot Curries and Cold Beer
Free Range Cookies
Kitchen Dreamer
Cooking the Fruit Bowl
Can It You Nit
Beyond the Plate
Caitlin Shetterly
I was strolling through Sur La Table the other day, and they have the cutest Easter items. Everything screams Spring, from the pastel linens, to the fun bunny whoppie pie pans; it really inspired me to start thinking about the upcoming holiday. The hardest part is deciding what to get. I have been getting asked, where I get the dishes in my photos, so I want to share with you some amazing items, I got from Sur La Table. I think you will love them as much as I do.
This year, I am thinking I will make Easter, a little more special, by hosting a brunch, over at our house. I have a few ideas in mind, and this weekend, I wanted to make sure the recipes would work out, so I whipped up a little impromptu brunch for Lenny. Since we are runny egg fans, I thought it may be fun to do soft boiled eggs, with soldiers, and pancetta chips instead of bacon. I want our brunch of soft boiled eggs to be memorable, so I decided to make a truffle butter to serve with the toasty soldiers.
Soft boiled eggs are really easy to make, when you follow our simple instructions. I normally don’t do much besides boil the egg, scoop it into a bowl, and eat. I do have to admit, that I think soft boiled eggs, are more appetizing, when they are presented in cute little egg cups. Don’t you think? I fell in love with these sweet little egg cups and flowery plates, that are perfect for Easter brunch. I love how simple they are, and the yellow is so soft, and pretty.
I am not really a gadget girl, but when I saw this Egg Topper, I was completely intrigued. I always wonder how people get the tops of their soft boiled eggs, so circular, and pretty. While mine are jagged, and falling apart. This gadget was amazing. I soft boiled the egg, popped it under the cap of the Topper, gave it a quick tap, then a circular twist, and voila; perfectly round top, with just the right amount of yolk peeking through. I loved it. It was so much fun that could have cut egg tops all morning.
Soldiers go hand in hand with soft boiled eggs. Toasty, buttered bread, dipped into a warm yolk, is heavenly. I wanted to make the toasted bread “special”, and thought a flavored butter would be perfect. I tossed around, spicy, savory, and sweet. Then it hit me. Truffles. After all, truffles go really well with eggs. Truffle butter is really easy to make. The key is to use really good butter. Splurge on this, you do not want to use butter substitute with truffles; that would be sacrilegious. We get our truffles from Gourmet Attitude, and Celine’s really are the best we have ever had. She sells a truffle carpaccio, that is wonderful. I like mince it up finely, before mixing it into soft creamy butter. Simple. Your guests will be so surprised, and delighted when they take their first bite. The butter is creamy, a little salty, and slightly earthy; great combination with warm, soft boiled eggs. Yummmm…..
Recipe: Truffle Butter
What you need:
- 8 oz good quality unsalted butter, at room temperature
- 3 teaspoons minced truffles
- maldon salt, to taste
What you need to do:
In a mixer, using the paddle attachment, beat the butter until soft and fluffy; about 5 minutes. Add the truffles, mix for 1 minute. Season to taste with salt. Serve. Eat.
I have been keeping a BIG secret from everyone, including my family. I apologize for that. Now, I am letting you in on it….
January 28. Wet. Cold. Grey. Another wintry morning in San Francisco. Nothing out of the ordinary. Worked out, got ready for work, made a latte, and sat down to enjoy the last moments of solitude before my day began. I really cherish those 30 minutes of “me time”. Sipping coffee, watching the day unfold, and reading a few emails. Normally, I glance through my in-box, delete the crap, and put the email with names of people I know aside, so I can answer them once I get into the office. This day, January 28, was a little different.
Helen. This name really caught my eye, because, I don’t normally meet many Helens. As well it was my grandmother’s name. I glanced at the name for awhile, processing, who it could be. I didn’t really pay attention to the subject line. It was all slow motion. Like opening a letter, one would receive in the mail. Slowly, opening the envelop, as not to rip it. Removing the folded piece of paper. Unfolding it, and reading the words. It was rather surreal. Why? This was an ordinary morning, after all. I pondered on the name, and once I realized I did not know a “Helen”, I read the subject line, The SAVEUR Sandwich Photo Contest. I thought about it. Then I unfolded the piece of paper, and read the words that Helen wrote to me.
Dear Denise,
Thanks so much for submitting a picture of your absolutely extraordinary breakfast sandwich to the SAVEUR Sandwich Photo Contest – I’m very excited to let you know that you’ve won!
It was a near-unanimous vote – you really bowled the edit team over with that egg yolk-stuffed pork patty. Per the terms of the contest, your photo will be featured in the April issue of the magazine with full credit – but if you’re interested, we’d like to take it a step further and run the recipe for the sandwich alongside the picture. Would you be willing to share it with us?
Thanks so much – and congratulations again!
All the best,
Helen
It took a good 30 seconds to really hit me. Then crowing like a morning rooster; I bellowed, “OMG!” As I ran through the apartment, to share the news with Lenny.
“I won.”
” I won.”
I am sure he was wondering, what the hell is she yelling about at this hour. Won? Won, what? I plopped on the bed, and re-read the sweet words, and then it all made sense to him. I was excited. I wanted to tell everyone. But …..
I took a step back. To pinch myself. Was I dreaming? I have always dreamt of this from the first day I held a camera. The only difference, was, that I thought my photos would include travels to far away places, shooting people, and animals (I read too many National Geographic issues as a kid). This was the next best thing, sort of the National Geographic of food.
The next 48 hours were a blur. I could not stop smiling. Or re-reading that email. I know, a bit corny, but, I was proud. It was one thing that the photo was picked. Another, that they wanted to print the recipe. My photo. Our recipe.
Once reality took hold, it was all clear. Deadlines needed to be met. We had to perfect this recipe, write it out, and get it back to Helen. By Monday! This recipe was in our heads. Nothing had been written about it; we had never shared it, except with the lucky few who got to put it into their bellies. We had work to do.
A bit about the “breakfast sandwich”. This was Lenny’s creation, as he has a deep love for all runny eggs. Wouldn’t it be fun to put a runny egg in the middle of a burger? No one is doing it. Sure, people are stuffing them with cheese; but a runny egg? The premise behind the “breakfast sandwich” deliciousness, was to create a sausage patty, with the egg hidden inside. Topped with some hollandaise sauce to create a mixed up Eggs Benedict. We had the flavors down. The pork was to be simply seasoned. The hollandaise buttery, and tart. The English muffin was to be pan grilled, not just toasted. And the egg. It had to be nestled inside, and cooked just enough to still be runny. A surprise, when you cut through the hollandaise drenched patty.
We spent the next 48 hours, playing with 8 pounds of pork, three dozen eggs, 2 avocados, 6 Meyer lemons, 1/2 pound of spinach, and a dozen English muffins. The hardest part was getting the thickness of the patty, just right. You want it to cook, but not over cook the egg. We used cookie cutters to stabilize it. We covered it. We baked it. We pan-fried it. Stove-top grilled it. You name it; we probably did it. Finally, after two days of cooking, and eating pork, we had it. It was ready for the final taste test from our trusty taste tester, Ella. The patty was perfect, crispy sides, slightly spicy, slightly salty. The hollandaise was tart, and buttery. The muffin was crispy. The sauteed spinach and creamy avocado wrapped it all together. And the surprise egg in the middle …………. was runny. WE had done it, not only created the perfect breakfast sandwich, but, also the perfect photo to capture the moment.
Sorry for all the photos (Lenny and Tracy); I just love them all.
I would like to thank a few people who made all possible:
Lenny. Thank you for being creative. You may not be hands on in the kitchen, but the ideas are always flowing, and I love that about you. Thank you for always being supportive and for putting up with me, while I chase these wildly, crazy dreams. Thank you for believing in me, that means the world to me.
Ella. Thank you for being the best 7 year old taste-taster ever. I admire your adventure, at such a young age, and hope the curiosity for new and exciting food lives with you forever. Thank you for getting me to try crispy pig’s ears, which were delicious!
Penny. Thank you for lighting the fire, that had been put to sleep, some years ago. Your words of experience have resonated in me. The impossible is only impossible, if we don’t reach for it. I am reaching.
Helen, and the team at Saveur. This would have never happened, without all of you. I am forever grateful and appreciative. THANK YOU for this wonderful opportunity, and the recognition. Humbling.
Tim. Thank You for your constructive criticism, and pushing me to keep at it, all the way from across the pond. You are an inspiring mentor, and becoming a great friend. I look forward to what lies ahead. Thank You.
We both thank you, our readers, for your continued readership! Let us know when you try this recipe, and what you think.
Check out the piece on the Saveur site as well.
Recipe: April Issue of Saveur, page 90.
We are not big breakfast eaters. Yes, we both know, it is the most important meal of the day. We just don’t have time, during the week. Yes, we both know, we should make the time. Sometimes, we just don’t do the things we should do or the things that we know are good for us. A reminder to slow down. Right?
When we do make time for breakfast at home, it is usually a weekend, and for some reason, we have time; no errands, nowhere to be, no bike rides schedules. Time to linger in bed, drinking coffee, reading the news, maybe watching a little TV, maybe …. (okay, keeping it clean; but, real). We get a little itching for some waffles or eggs, and make it happen. Simple.
Last Sunday, it was rainy out, cold, and we had nowhere to be, until later in the day. There were hot lattes to be made, and sipped. There was a big, orange, sweet potato sitting on the counter next to her little cousin, Russet, and there was some left over corned beef in the fridge. Only one thing was left to do …. fire up the frying pan.
I have had hash on the brain for awhile now. After, two recent, and delicious brunches at Serpentine, where I had lip smacking hash. Then last weekend, my friend Cheryl, wowed me with a home cooked brunch of brown butter waffles, blood orange salad, and homemade hash with poached eggs. Oh, and, I cannot forget the insanely delicious bacon. Cheryl, recipe????
I have never made a hash, so I decided to wing it; after all, I had time. I cut up the leftover corned beef, and cooked it long and slow with some onions, and garlic, until everything was slightly crispy, and caramelized. While this was smelling up the kitchen, in a good way, I plunged Russet, and his cousin Sweet Potato to their death. It was perfect. Really it was. It was raining, slightly chilly out (did I say that already), and the coffee was going down all too well. I was feeling creative, so I kept the recipe going. Cheryl served her hash with baked kale, which added a nice crunch to her recipe. Since, I did not have the time to do this, I just chopped up a hand-full and tossed it into the hash. The colors were great. Vibrant, and delicious. The finishing touch was perfectly poached eggs, a sprinkle of grey salt, and a dash of fresh cracked black pepper. Now, this is how a Sunday should be; long, and slow cooked.
If you are vegetarian, leave out the corned beef. This recipe will make a sweet potato hash, with the addition of a little more sweet and russet potatoes.
Recipe: Hash and Perfectly Poached Eggs
* serves 4
What you need:
- 1 large sweet potato, peeled and cut into fourths
- 1 medium russet, peeled and cut into fourths
- 1/3 cup corned beef, cut into small dice
- 1 small yellow onion, cut into small dice
- 2 garlic cloves, minced
- drizzle of olive oil, about 2 tablespoons
- kale, handful, cut into small pieces
- kosher salt to taste
- fresh black pepper, to taste
- grey salt and black pepper, garnish
- perfectly poached eggs, 1 egg per serving
What you need to do:
Heat oven to 325. In a large dutch oven, add the potatoes, cover with water, and bring to a boil. While this is cooking, heat the olive oil in a large frying pan, add the corned beef, and onion; cook over medium heat, until soft, about 10 minutes. Add the garlic. Continue to cook, until the beef is slightly crispy, and the onions and garlic are slightly caramelized. While this is cooking, remove the potatoes from the heat. They will be slightly soft, but still firm. Drain. Cool down with cold water. Pat dry with paper towels. Cut into small dice. Add to the corned beef and onion mixture. Continue cooking, stirring very often, for 15 minutes. Season with salt and pepper. Put into individual, oven proof, dishes. Slide into the oven. Poach the eggs. Remove the dishes from the oven, and top each one with an egg. Sprinkle lightly with salt and pepper. Serve. Eat.
The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.
This year has flown by without many Daring Baker’s Challenges. There are a few reasons but the number one being time. We have been overwhelmed this year and unfortunately time has not been on our sides. I was listening (reading, spying) to some chit-chat among some of my favorite European Foodies the other morning and they were busy kneading, baking, enjoying sweet smells from the oven. I was intrigued and butted in their conversations – what was going on and how could I be part of it. Jamie, was the first to gently nod me by saying it was the Daring Bakers challenge and it was doughnuts this month.
I love doughnuts. I love all sorts, yeast ones, cake ones, sweet, a little savory, all of them! I have yet to find the perfect one in the bay area. I am not actively searching but when I run across a doughnut shop, I sometimes sneak in and grab one. My biggest doughnut time is when we were in Boston. Yes, I am a huge fan of the coconut cake doughnut holes at Dunkin Doughnuts. It is a quilty pleasure. But, I really prefer a nice fluffy yeasty doughnut with a little glaze.
After reading the challenge instructions I decided to go with Alton Brown’s yeast doughnut recipe. Easy and it would not take up my entire day. I did make a few changes – used half buttermilk in place of whole milk and used freshly grated black cardamon instead of nutmeg. The recipe is really simple and it rises perfectly. Even frying them was simple – even though I did over do it by a few minutes. I finished the recipe off with a warm apple cider glaze, which was perfectly light and not overly gooey. I loved the recipe as it was easy; but, you have to eat them right away. You cannot save them until the next day or the next, just not that great. They are meant to be eaten hot, warm and fluffy! The recipe is easy enough to start early in the morning, just in time to have warm fluffy doughnuts on the table by a proper brunch time.
 Ella came over to help with the food styling and shooting (as well as taste testing) of the doughnuts. She was an amazing help with setting up and shooting the doughnuts! She gave the recipe a two thumbs up!
Recipe: Black Cardamon Doughnuts with Warm Apple Cider
Glaze
*inspired by Alton Brown
3/4 cups milk
3/4 cups buttermilk
1/3 cup butter
2 packages instant yeast
1/3 cup warm water (95 to 105 degrees F)
2 eggs, beaten
1/4 cup sugar
1 1/2 teaspoons salt
1 teaspoon freshly ground cardamon
23 ounces all-purpose flour, plus more for dusting surface
Canola oil, for frying (1 to 1/2 gallons, depending on fryer)
Place the milk, buttermilk and butter in a medium saucepan and heat over medium heat just until warm enough to the butter. Set aside.
In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk mixture, first making sure it has cooled to lukewarm. Add the eggs, sugar, salt, cardamon, and half of the flour. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
On a well-floured surface, roll out dough to 3/8-inch thick. Cut out dough using a 2 1/2-inch doughnut cutter. Set on floured baking sheet, cover lightly with flour sack towel and let rise for 30 minutes.
Preheat the oil in a deep fryer, dutch oven or deep frying pan to 365 degrees F. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
Dip doughnut into glaze, place on a cooling rack, glaze side up and let sit about 10 minutes. Serve. Eat.
Recipe: Warm Apple Cider Glaze
2 cups powdered sugar
1/4 cup apple cider
Heat apple cider in a small saucepan until warm. Sift powdered sugar into a medium mixing bowl. Add the warm cider. Whisk until smooth, about 3 minutes.
Be sure to check out the Daring Baker’s blogroll, I am sure they will fatten you up really well!
If you enjoyed this dish, you may enjoy these others as well:
Sophisticated Gourmet Homemade Glazed Doughnuts
Shutterbean Baked Caramel Apple Doughnuts
Eating Outloud Buttermilk Doughnuts
« Older posts
|
