Cook's Hideout: Donuts
Showing posts with label Donuts. Show all posts
Showing posts with label Donuts. Show all posts

June 03, 2016

Baked Maple Doughnuts

Blogging Marathon#65: Week 1/ Day 1
Theme: Recipes for Kid's Summer Vacation
Dish: Baked Maple Doughnuts
We are starting a brand new month of blogging marathon today and my theme for the first week is 'dishes you would make for kids during their summer vacation'. That's quite a long name for a theme :-) but that is how difficult it is to feed hungry kids when they are at home.
Maple Donuts
I asked my kids what they would like me to post for this week and they gave me a few options, so for the next 3 days I've 3 dishes that are kid friendly and approved by my kids.

July 12, 2015

Vegan Banana doughnuts with Chocolate Fudge Sauce

Blogging Marathon# 54: Week 2/ Day 3
Theme: Kid's Delight -- Fruits in any form
Dish: Banana Doughnuts with Chocolate Fudge Sauce
I am not sure who liked these doughnutss better, the kids or me!!!!!! These banana beignets or mini doughnuts are just insane. They taste so good that I ate almost all of them the first time I made them, may be I gave a few to my daughter. I had to make them a second time because I just had to (no actually the first round pictures turned awful).
Vegan Banana donuts
This will be my last post for this week's BM under the Kid's Delight -- fruits in any form theme. I saw Bobby Flay make these beignets on his 'Brunch with Bobby' cook show. They looked so good on TV that I had to make them at home right away.

September 08, 2014

Greece -- Loukoumades (Greek Donuts with Honey syrup)

BM# 44: A-Z Cooking Series -- Around the World in 30 days
Country: G for Greece
Dish: Loukoumades (Greek Donuts with Honey syrup)
We are going to Greece today and I just found out that it is officially know as the 'Hellenic Republic'. That is my geographic tidbit for the day :-) Greece is located at the crossroads of Europe, Asia & Africa.
Greece is the home to the first advanced civilizations in Europe and is considered the birthplace of Western civilization. Greece has a rich culture that has evolved over thousands of years. Modern democracies owe a debt to Greek beliefs in government by the people, by the jury and equality under the law.
Greek cuisine is characteristic of the healthy Mediterranean diet. Greek cuisine incorporates fresh ingredients into most of its dishes. With the rich culture it has, some of the dishes can be traced back to ancient Greece.
Loukoumades (Greek Donuts with Honey syrup)
The most characteristic and ancient element of Greek cuisine is Olive Oil, which is used in most dishes. Wheat is the basic grain, though barley is also grown. Greek cuisine uses flavorings like oregano, mint, onion, garlic, dill more than other Mediterranean cuisines. They also, especially in the northern parts of Greece, use sweet spices like cinnamon and cloves with meat dishes.

February 19, 2014

Roasted Chestnut Donuts (Vegan & Eggless Cake Donut Recipe)

Blogging Marathon# 37: Week 3/ Day 3
Theme: Street Food from Around the World
Dish: Roasted Chestnut Donuts from NYC
I was thinking  hard to decide which country's street food to make for the 3rd day of BM# 37. I shortlisted a few dishes to try, but then I realized that I live only a few miles from the greatest city with amazing street food and it would be unfair to try anything else. I'm talking about New York city. Watch this video with 50 different street foods in NYC in 60 seconds.
NYC is home to hundreds of food trucks and countless food carts. I have never had food from either till now. I always want to try but usually end up eating somewhere else. I love the smell of food around these food carts.
Roasted Chestnut Donuts (Vegan & Eggless Cake Donut Recipe)
I took a Vegan Donut making class in ICE and our teacher, Adam Sobel is the owner of a vegan food truck called Cinnamon Snail. He showed us how to make 4~5 different vegan donuts. I wanted to make the recipes at home for a long time, but didn't get a chance until now.

October 26, 2013

Zeppole (Eggless Version)

Blogging Marathon# 33: Week 4/ Day 3
Theme: BM# 32 Bookmarked Recipes
Dish: Zeppole by Sandhya Ramakrishnan
As I was looking for a dish to make for the final day of BM# 33, I narrowed down my search by looking for recipes made with X, Y & Z instead of the starting from A. Isn't that smart?? I think so too (patting on my shoulder right now :-) 
I got super excited when I saw Zeppole from Sandhya's blog in the list for Z and made it for our evening snack today. I've seen Zeppole in many street fairs but never tried to make it myself. This recipe sounded simple enough to try. I'm so glad I tried these because they were sooo good, we gobbled them all up in one sitting and wished there were more.. lot more.
Zeppole (Eggless Version)
Zeppole are also known as Italian donuts. Flour, butter and eggs are mixed into a dough and then deep fried. This particular recipe uses ricotta cheese and mascarpone cheese instead of butter. The resulting fried zeppole are so airy and fluffy that you lose count of how many you ate.

February 13, 2011

Jelly Filled Donuts

5th day of our Blogging Marathon and today I made some Jelly filled donuts for the little one (and for the adults too, of course). My son loves donuts from Dunkin Donuts (a very famous donut chain in the US), but we don't buy from there very often which is why my son craves for donuts once in a while. He'll ask me when I drop him off at daycare, "Are you going to bring me some donuts when you pick me up in the evening?". I usually end up giving him some excuses for not bring anything in the evening, but this time I promised him that I'll make some at home.

Recipe is from Vegetarian Times magazine and I had it bookmarked for quite sometime now. They are a little time consuming to make (takes about 3-4 hours including the rising time), but the end product is well worth the effort. These little muchkins are so cute that I couldn't help but pop at least 2 at every stage of making. They are quite addictive.
To make a little nutritious, I used 1 cup of whole-wheat pastry flour and no sugar added jelly to fill them.

Jelly DonutsRecipe adapted from Vegetarian Times Magazine.
Ingredients:
All purpose flour - 1½ cups
Whole-wheat pastry flour - 1 cup (or just use 2½cups All-purpose flour)
Yeast - 2¼ tsp (or 0.25oz sachet)
Sugar - ¼ cup plus 1 tsp, divided
Salt - 1 tsp
Baking powder - ½tsp
Nutmeg - ½tsp
Vegan margarine - 3tbsp, melted (I used Earth Balance vegan butter)
Superfine Sugar - ½cup (I ground regular sugar in the blender to get the superfine sugar)
Jelly/ Jam - ½ cup (I used seedless blackberry jam, but you can use any seedless jam/jelly, raspberry would be awesome too)

Method:
  • Mix yeast, 1tsp sugar with 1 cup of warm water (110°F) in a measuring cup. Let stand for 5 minutes or until the mixture is frothy and smells yeasty.
  • Whisk together flours, remaining sugar, salt, baking powder and nutmeg in a large bowl. Grease separate bowl with oil.
  • Stir yeast mixture into flour mixture with a wooden spoon until sticky dough forms. Add up to ¼ cup warm water to make smooth dough.
  • Stir in the melted margarine.
  • Dough is very soft and sticky at this stage. Turn it onto a well floured surface and knead for 6-8 minutes using extra flour as kneaded, until the dough is soft, smooth and pliable.
  • Transfer to the oiled bowl, cover with plastic wrap or towel and let rise in a warm place for 1½ hours.
  • Flour a baking sheet. Roll the dough into ¼" thick round on a well-floured surface. Cut into circles using 2" round cutter and place them on the floured baking sheet. (I used the lid of a Bru bottle as my cutter.) Loosely cover with plastic wrap and let rest for 15 minutes.
  • Jelly DonutsJelly DonutsHeat oil until hot but not smoking. Fry donuts in oil for 3-5 minutes, or until deep golden brown on all sides, flipping 2-3 times. Drain on paper-towel lined baking sheet.
Jelly Donuts
  • Roll the donuts while still warm in superfine sugar. Cool.
Jelly Donuts
  • Poke small hole in side of each donut with a toothpick or a skewer. Using a pastry bag fitted with small round tip, fill each donut with 1tsp of jam/jelly.
Jelly Donuts

Don't forget to check out what the other Marathoners are cooking up in their kitchens.
Azeema, Bhagi, Champa, Sowmya, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Mina, Meena, Padma, PJ, Priya Mahadevan, PriyaSuresh, PriyaVaasu, Rujuta, Saraswathi, Savitha, Shanavi, Smitha, Srivalli, Suma,Usha,Veena.
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November 22, 2009

Baked Mini Chocolate Donuts

Ever since I discovered the wonderful world of food blogging and the many awesome home-cooks out there, my favorite thing to say is “I CAN make these at home!!” That’s also my favorite line to say to my husband who drools at all the baked goods at the grocery stores. Sometimes I say it to get him away from that section and sometimes I’ve already seen those being baked at one of the talented blogger site.


So in the pre-blogging days, if you had told me to make a donut at home, I would have said No way—José. But now, I’m a changed person—anything and everything can be made at home—ask those uber talented Daring Bakers group. I can never in my life muster courage to sign up for one of those.
Well coming back to the donut recipe on hand: I non-veganized a vegan recipe since I didn’t have non-hydrogenated vegan margarine (which is on my shopping list and I’m definitely going to buy very soon) and egg replacer (I tried to order this online, but I thought it was a pretty expensive investment when I can buy real eggs instead).

Recipe is from Vegetarian times by Lauren Uhm @ Vegan Yumyum. I bought the mini-donut pan from Amazon.

Recipe adapted from Vegetarian Times
Ingredients:
All-purpose flour – 1 cup
Sugar – ½ cup
Unsweetened Cocoa Powder – ¼ cup
Baking Powder – 1½ tsp
Salt – ¼tsp
Soy milk – ½ cup
Unsweetened Chocolate chips – 1/3 cup
Non-hydrogenated vegan margarine – 4tbsp (I used unsalted butter, pls see my notes above)
Egg – 1 (or use 1½ tsp egg-replacer mixed with 2tsp water)
Vanilla extract – 1tsp

Method:
  • Preheat oven to 350ºF. Coat the mini-donut pan with non-stick cooking spray.
  • Whisk flour, sugar, baking powder & salt in a large mixing bowl.
  • Add soymilk, chocolate chips and margarine to a sauce pan and heat the mixture just until margarine and choc. chips melt. Let cool. Whisk in egg (or egg replacer mixture) and vanilla.
  • Add wet ingredients to dry ingredients and mix well to incorporate.
  • Fill the greased pan half full, bake for 12 minutes or until the cake tester comes out clean. Remove on to a cooling rack and repeat with remaining batter.
This made 24 mini-donuts for me. My son snacked on a couple before glazing and during glazing (as you can see in the picture). I halved the recipe for glaze and still had plenty left over, so the next time I would may be just make ¼ of the recipe.

Here’s the recipe form V-times.
For the glaze:
Confectioners Sugar – 2 cups
Soymilk – 2tbsp
Vanilla extract – ½tsp

Method:
  • Add soymilk to confectioners sugar in a small saucepan; bring the mixture to a simmer while constantly stirring. Remove from heat and stir in vanilla. Let cool for 5-10 minutes or until slightly thickened.
  • Dip the tops of the donut in the glaze, twirl and let cool on cooling rack.
Enjoy these cute mini delights with your morning cup of joe or just snack on them, but I’m sure you won’t stop with just one.
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