(photo by Stephen Scott Gross and styled by Sarah Kieffer)
I was thrilled when doughnuts took over as the “hot dessert trend” from the fanciful cupcake. I do like cupcakes, but they don’t excite me like a freshly made doughnut. These days you can find gourmet doughnut shops popping up all over the USA. They offer the classic flavors along with some very exotic, even esoteric combinations. I’ve seen everything from bacon to rose petals on a doughnut. I’ve tried every combination I can find and for me it all comes down to the dough. I like soft, airy yeast dough and it should be slightly sweet, but not overly so. The gourmet shops use great ingredients and treat their dough with TLC, so they often cost a small fortune. Truth is, homemade doughnuts are super easy and quick to make, especially with our five minute dough. You can make them as fancy or simple as you like and they only cost about 20 cents each, add a few cents for the bacon and rose petals! Continue reading
Somehow another year has slipped by again. Many of us are winding down our holiday preparations, and we are packing up ornaments, changing our diets, and erasing holiday playlists from our iPods. However, there is one day left to celebrate with good cheer; one door left open to a little decadence and indulgence. This would, of course, be New Years, and we are ready to ring it in.
It is that time of year again in Minnesota, when the weather goes from 90°F one day, to 48°F the next. It is bittersweet to lose summer, but we enthusiastically head into baking season. This time of year also brings the apples, glorious apples. This week alone I have made pie, fritters, waffles and these baked doughnuts with all the apple varieties I found at the farmers market. Baked Doughnuts? Many of you have requested a doughnut recipe that is not fried. I admit I was hesitant, since I am a doughnut fanatic and was afraid the baked version would be a poor substitute. I am, once again, thrilled to announce YOU WERE RIGHT! The baked apple doughnuts are tender, sweet and studded with pieces of tart apples. The trick is to coat the dough in lots of cinnamon sugar, then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. The Maple Glaze gives them an even more decadent feel, even though they are the healthy version of our favorite treat. You may never miss the fried version again, but if you are like me, you’ll make both.
As you may know, we have always used Gold Medal Flour to test our recipes. It is the most widely available flour, its quality is always predictable and the results are fantastic. Not to mention, you can make a batch (4 loaves) of our dough using their flour for 40 cents a loaf. When the folks at Gold Medal Flour invited us to Kansas this summer to meet their farmers, ride a combine, tour the mill and play in their test kitchens, we jumped at the opportunity. We were blown away by the company and came away with even more respect for the brand. So, when they asked us to partner with them, we decided it was a perfect match.
Baked Apple Doughnuts:
This week is Chanukah and it is all about frying our food, which brings me great joy. I am constantly trying to come up with something new to add to our menu of latkes, jelly doughnuts and all the other traditional fare. These savory doughnuts were inspired by the fried pizzas I had in Naples. We ate them as snacks during the day, to tide us over to the next pizza. Most of the pizzarias sold them outside their front doors to people waiting in long lines or folks on the run. Pizza dough stuffed with ricotta and deep friend; simple, but perfect. My boys love them stuffed with a variety of fillings, so use your imagination and create your own savory doughnuts. Continue reading
This week is Chanukah and my family revels in the amount of doughnuts (sufganiyot) we can eat. It is tradition during the holiday to eat fried food, lots of it, which is something I easily embrace. We start with lacy potato latkes and end the meal with jelly doughnuts. This year I filled the doughnuts with many types of jam, jelly and preserves, each had a different topping to go with it. Each one became my new favorite. With a bucket of brioche dough from ABin5 and some oil you are ready to make doughnuts that are better than the bakery down the street.
We want to thank Willie Geist for featuring Artisan Bread in Five Minutes a Day on this weekends broadcast of the TODAY SHOW. What a thrill!