Ginger & Orange Chocolate Glazed Doughnuts

February 4th, 2012 § 0 comments § permalink

Makes 2 dozen doughnuts

*Recipe adapted from Donna Hay


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


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.

Rosemary Lavender Buttermily Donuts With Lavender Sugar

June 2nd, 2010 § 0 comments § permalink

(Recipe Adapted from Canille at Vanille Blogspot)


2 cups all purpose white flour
¼ cup almond flour
2 teaspoons baking powder
1 teaspoon baking powder
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender, chopped fine
2 teaspoons sea salt
½ cup whole milk, room temperature
½ cup plain white Greek yogurt
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup butter, melted
Canola oil for frying

Lavender Rosemary Sugar for Dusting…


1 cup sugar, white
1 tablespoon fresh rosemary, chopped fine
1 tablespoon fresh lavender flowers, chopped fine


In a large bowl mix together the flour, almond flour, baking powder, baking soda, rosemary/lavender, and salt.

In a separate bowl, whisk the milk, yogurt, vanilla, sugar, eggs and melted butter. Add this mixture to the dry ingredients and fold until it comes together. Don’t worry if it’s lumpy.

Dust your work surface with a bit of flour and dump the dough on it. Knead lightly until it comes together. Dust the top lightly with flour and roll to ½" thick. Using a doughnut cutter or two round cookie cutters, cut out the doughnuts and place them on a sheet pan with a silicon mat or parchment and dusted with some flour.

To fry the doughnuts, fill a pan up to 2" of canola oil. Heat the oil until it reaches 375ËšF. Do not over-crowd the pan with doughnuts. Fry about 5 at a time (depending on the size of the pan). They will sink to the bottom but then float to the top. Turn them over and let them cook for an additional 2 minutes or so.

Drain them on paper towels and while hot, coat them with the lavender-rosemary sugar.

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