Cinnamon Black Pepper Glaze

February 4th, 2012 § 0 comments § permalink

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
¼ cup milk

Directions

Mix all ingredients together until smooth and creamy.  Drizzle over doughnuts!


Citrus Herb Buttermilk Doughnut Holes with Citrus Brown Sugar Coating

February 4th, 2012 § 0 comments § permalink

Makes 30 – 40 doughnut holes

Ingredients

3 ¾  cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
1 cup sugar
1 cup buttermilk
2 tablespoon lemon juice
3 eggs
2 tablespoons butter, softened
1 teaspoon fresh thyme, chopped fine
1 teaspoon fresh parsley, chopped fine
1 teaspoon fresh mint chopped fine
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon orange zest


For the coating

1 teaspoon lime zest
1 teaspoon orange zest
½ cup turbinado sugar

Directions

Combine all the ingredients in a mixer and mix until a soft dough is formed. Turn dough onto a lightly floured surface and knead until smooth, just a few minutes.  Roll out into a flat ½ thick piece and cut little sections and form into balls using the palms of your hands and rolling. Refrigerate for about 1 hour.  Heat oil in a large sauté pan filled up at least with 2 inches of oil to a medium high heat.  Once hot drop the doughnuts in a few at a time and allow to cook for about 5 minutes moving around and flipping.  The doughnuts should be golden brown.  Take off the heat and drain on paper towels.  Sprinkle with the sugar coating a few moments after transferring to the towels.

Take some of the doughnuts and fill with lemon curd by placing the curd in a pastry bag fitted with a plain tip. Using the tip, poke a small hole the doughnuts  hole and squeeze a little curd in the center!

Lemon Curd

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.



Ginger & Orange Chocolate Glazed Doughnuts

February 4th, 2012 § 0 comments § permalink

Makes 2 dozen doughnuts

*Recipe adapted from Donna Hay

Ingredients

1 package active dry yeast
¼ cup warm water
1 cup warm milk
1 tablespoon sugar
1 teaspoon orange zest
3 tablespoons butter, melted
4 ¼ cups flour
1 teaspoon salt
3 eggs, beaten
Vegetable oil for frying

For the glaze

2 cups powdered sugar
½ cup butter, melted
¼ cup milk, warm
1 tablespoon brown rice syrup
2 teaspoons vanilla
6 ounces bittersweet dark chocolate, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon orange zest

Directions

In a large bowl whisk together the yeast, water  and milk and set aside.  The mixture should begin to foam, allow to sit and “activate” for about 7-10 minutes.  Add the sugar, orange zest, salt , eggs and butter and mix well.   Next add the flour stirring well as you add the flour in a little at a time until a sticky dough is formed.  Turn the dough onto a lightly floured surface and gently knead for about 5 minutes or until super elastic.  Place the dough in an oiled bowl and cover with a towel.  Set in a warm place until the dough has doubled in size.

Roll the dough out on a floured surface and cut  doughnuts using round cookie cutters and using the small cutter for the center hole. Place on a baking sheet lined with parchment paper and let stand for 30 minutes. Heat the oil in a large sauce pan filled about 3 inches filled with oil to a medium heat.  Cook the doughnuts a few at a time until golden brown flipping ounce.  (about 3 minutes per side.)  Drain on paper towels.

To make the glaze, combine the milk rice syrup, zest, ginger , chocolate and vanilla in a sauce pan and heat on low stirring until all is melted and incorporated.  Take off the heat and add the powdered sugar and mix well.  Dip the doughnuts in chocolate and let sit in a wire rack for about 10 minutes.

Ginger & Spice Apple Fitters with Cinnamon Black Pepper Glaze

February 4th, 2012 § 0 comments § permalink

Makes about 20 small fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2  teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
¾ cup milk
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Cinnamon  Black Pepper Powdered Sugar Glaze (recipe follows)

Directions

In bowl combine all the dry ingredients  and mix well.  Add the wet ingredients and mix until a chunky batter is created.  Place the batter in the refrigerator for about 30 minutes.  Heat a large pan of hot oil to a medium high heat.  Drop batter using a large spoon into fitter size dollops.  Frying only a  few at a time.  Allow to fry about 3 minutes per side or until golden brown.  Take out of oil and place on paper towels.  Glaze & eat!

Cinnamon Black Pepper Powdered Sugar Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
¼ cup milk

Directions

Mix all ingredients together until smooth and creamy.  Drizzle over doughnuts!



Lemon Curd

February 4th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt

Directions

Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

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