Doughnuts!

With great power comes great responsibility

Last weekend I wanted to give doughnuts a try. They turned out all well and good but they were super dense and very oily

During the week I reviewed several other yeast doughnut recipes and decided to give it another go. SUCCESS!

My thanks to Immal and her recipe for finally getting things right.

Doughnut Batter

  • 2 packs 1/4 ounce packages yeast or 4-½ teaspoon yeast
  • 1/3 cup water 105-115F / 40-46C
  • 1 1/2 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup lard (75 grams)
  • 5 cups all-purpose flour
  • Canola oil for frying

Doughnut Glaze

  • ½ cup butter melted
  • 2 cups powdered sugar
  • 2 teaspoon vanilla
  • 5-7 tablespoons evaporated milk

Instructions

  1. In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  2. Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
  3. Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
  4. Mix with dough hook attachment for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
  5. Place dough in a large greased bowl. Cover loosely with a clean dishtowel and let rise in a warm, draft-free place for about 2 hours or until doubled.
  6. Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch .Let stand for about 10 minutes.
  7. In a large French oven, pour in canola oil until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375 degrees.
  8. Carefully drop doughnuts into hot oil, only a few at a time. (I used a slotted spatula to ease each doughnut into the oil) Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.

Doughnut Glaze

  1. In a microwave safe bowl melt the butter.
  2. Remove and stir in powdered sugar and vanilla extract until everything comes together
  3. Then evaporated milk (or sub water) until you have reached desired consistency
  4. Dip doughnuts in glaze and let it drip on the rack.
  5. If desired, dip glazed donut into sprinkles or topping of your choice

Starbucks copy-cat: Bacon Gruyere breakfast bites

Over the years I’ve tried many versions of egg breakfast bites that try to rival the deliciousness of the sous-vide bacon gruyere bites from a certain Seattle-based coffee overlord.  I’ve never been able to recreate the texture or taste and I was about to buy a sous-vide machine but wanted to try one last time to do them in the oven.  I think this time I did it.

Materials you’ll need:

  • silicone muffin tray (I got mine from amazon)
  • 9.5 x 12 cake tin (2 inches deep)
  • tin foil

Ingredients:

  • 6 eggs
  • 1/3 cup 18% cream
  • 1 cup shredded gruyere cheese
  • 2 strips of thick-cut bacon (cooked)
  • pinch of sea salt
  • pinch of pepper
  • 1/2 shallot , finely chopped (optional)
  • 1 tbsp chives (optional)
  • Vegetable oil (to line muffin tray)
  • Warm tap water (for water bath)

Instructions:

  • Preheat oven to 325C
  • Cook bacon, chop into small pieces and set aside to cool
  • Put eggs, cream, salt, pepper and (if you want) shallot/chives into a blender
  • Pulse for 1 minute until all ingredients are combined and a froth has formed
  • Grease muffin tray with vegetable oil

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  • Place silicone tray into 9.5×12 cake tray
  • Pour egg mixture into each mold (will fill about 3/4 full)
  • Equally divide grated cheese into each mold
  • Equally divide chopped bacon into each mold
  • Pour warm tap water into cake tray until it reaches the lip of the silicone muffin tray

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  • Loosely cover cake tray with tin foil and carefully place in oven. Cook for 40 minutes
  • Remove tinfoil and cook for additional 3 minutes.
  • Remove from oven and place silicone tray onto wood cutting board to cool for 5 minutes

Egg bites pop right out and are ready to go in all their fluffy/delicious glory!

These will now be making a frequent appearance in my lunch bag to bring to work for breakfast instead of stopping and spending $5 at Starbucks.

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