S’mores Doughnuts

Guys, I can barely handle the amount of goodness in this recipe. From the moment I saw the original post, I couldn’t stop talking about what my next baking endeavor would be. I was like a little school girl with a crush. Okay, so my crush was on fried dough, but who’s really keeping track?

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The dough isn’t just any fried dough. It’s dough that dances with traces of cinnamon and oozes with homemade marshmallow creme. It’s dough that is crowned with chocolate ganache and sprinkled with salted graham cracker crumbs. It’s dough the encompasses summer and sings of campfires.

Now do you see why I couldn’t stop talking about it??

Before you dash off to your kitchen to whip up these S’mores Doughnuts, there are a couple of things to keep in mind.

  1. Prep Appropriately: I know, I know, I tossed out the dreaded words of “prep,” but it’s best to be aware of what you’re getting yourself into. Once the dough has been made, it requires 2 hours to double in size.
  2. Test the Oil: if you have a food thermometer, use it! If not, you can use a wooden spoon to help test the oil. To check if the oil has reached 350°F, dip the end of a wooden spoon in the oil; when the oil is ready for frying it will begin to bubble around the spoon.
  3. Don’t Hold Back: when filling the doughnuts, be sure the piping bag reaches to the center and don’t skimp on the filling. A few of mine ended up with only a bite’s worth of creme because I didn’t want to overfill them (silly me, you can never have too much marshmallow!)

For the complete recipe, head on over to Lakyn + Judah.

Baked Pumpkin Spice Doughnuts

While walking through the halls at work the other day, I noticed a woman who had her arms full with boxes and stacks of papers. She was trying to pull the one arm-balancing maneuver; you know, the one where you think you’re the hulk and that you’re strong enough to hold everything with one arm and that you’ll still manage to open the door with the other arm (note: this move is most often used when trying to carry groceries in from the car). Anyway, she seemed to be struggling with said maneuver, and I quickly went to hold the door for her. She gave me a relieved smile and said, “Thank you.” What I didn’t expect was what she said next….

“Would you like a doughnut?”

What? A doughnut? She wasn’t carrying pink boxes around. . . I was not expecting an offer for doughnuts. I was completely caught off guard.

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This lady must have been a doughnut ninja; she knew the importance of hiding the good stuff, especially when roaming through the halls of an office. But back to the fact that she had offered me a doughnut. I don’t know why, but I paused. I took a moment to actually consider whether to accept the doughnut.

Me, taking a minute to decide about eating a doughnut? I must have woken up with a fever that morning. Oh no, it was just a case of the “I’m trying to eat less sweets.” (Don’t worry, I’ve since recovered). I politely smiled and said, “No thank you.” She gave me an all-knowing look that radiated a sense of wow, she’s going to regret that response. Well you-doughnut-ninja-mind-reader-you, you were right. I did regret turning down the doughnut. And so, here I am, trying to make up for that. I give to you, baked pumpkin spice doughnuts rolled in cinnamon sugar (recipe from Cooking Classy).

If you haven’t noticed from my past posts, I love, love, love baking doughnuts. Baking verse frying results in easier clean-up, less mess, and more consistent results. I also love the fact that I have both mini and regular size doughnut pans; so, naturally I made both.

Okay, real talk: this batter is packed with all the flavors you crave during fall, such as cinnamon, nutmeg, ginger, and, of course, pumpkin. The fact that the dough isn’t overly sweet balances perfectly with the fact that you are going to roll these bad boys in cinnamon sugar as soon as they come out of the oven. Beware of tasting the batter before you bake these. . . you might not be able to put down your spoon.

Triple Berry Bread Pudding with Baked Doughnuts and Vanilla Glaze

When life gives you lemons, make lemonade. And, when life gives you over baked mini doughnuts that look more like muffins than doughnuts, make bread pudding! Okay, so maybe the second saying isn’t going to catch on, but it is the inspiration behind this recipe.

good_IMG_1564editWhile attempting to make baked buttermilk doughnuts, something went wrong, like really wrong. I should have known better than to bake during the middle of the day when it’s over 90ºF outside and there’s no A/C, but one thing led to another and I suddenly found myself with flour on my hands and doughnuts in the oven.

Everything seemed to be going well, other than the fact that due to the heat the dough had barely risen and was far too sticky. Oh what’s that you say? That should have been a warning sign. I know, I know. But my craving for doughnuts outweighed my common sense, and I decided to try and bake these bad boys anyway. The at first adorable mini doughnuts quickly morphed into overgrown muffin wannabes that had no right to even look at another doughnut. Hmph. As I scanned the nearly 3 dozen “doughnuts” that now lined my counter, I knew I had to do something with them.

Think. Think. Think

Aha! Bread Pudding to the rescue. But not just anyway bread pudding, triple berry baked doughnut bread pudding with vanilla glaze. Now we’re talkin’. 

I decided to substitute berries for the traditional raisins because 1. berries are just better 2. I was out of raisins 3. berries. If you want to be a weirdo and use raisins, go for it. But I’m warning you, it won’t be the same. And, if you don’t have a surplus of baked doughnuts lying around, you can make this with day old bread; I recommend sourdough.

Alright friends, get ready to test your self-control, here’s the recipe:

Bread Pudding
Doughnuts or sourdough bread, cubed/broken (enough to fill the bottom of a 9×12 baking dish)
3 tablespoons butter, melted
1 cup milk
½ cup heavy cream
½ cup granulated sugar
¼ cup dark brown sugar (light brown sugar will also work)
¼ teaspoon salt
1-2 teaspoons vanilla extract
1 teaspoon cinnamon
¼  teaspoon ground nutmeg
2 eggs, beaten
1 and ½ cups mixed berries, frozen or fresh (I used, blueberries, raspberries, and blackberries)

Glaze
2 tablespoons butter
1 tablespoon all purpose flour
¼ cup granulated sugar
¼ cup dark brown sugar (light also works)
¼ cup heavy whipping cream
¾ cup milk
1 egg
1 tablespoon vanilla

Directions

Begin by preheating the oven to 350ºF and spraying a 9×12 baking pan with non-stick cooking spray; fill the prepared pan with cubed doughnuts or bread. In a medium bowl, whisk together melted butter, sugars, salt, vanilla extract, cinnamon, and ground nutmeg. Next add in the heavy whipping cream, milk, and eggs. Whisk until well combined. Pour the mixture over the bread in prepared pan; use your hands or a spoon to make make sure all the doughnuts/bread are covered with the milk mixture. Finally, sprinkle the doughnuts with mixed berries and again stir to make sure berries are evenly incorporated. Bake for 45-50 minutes or until the filling is springy and the sides begin to pull away from the pan. Check the bread after 20 minutes; if the top is becoming too golden brown, cover with foil for the remaining time.

While the bread pudding is baking, you can prepare the vanilla glaze. In a saucepan over medium heat, whisk together all ingredients excluding the vanilla. Continually whisk ingredients until the sauce thickens and could coat the back of a spoon. This should take between 5-7 minutes. Once this consistency is reached, remove from heat and stir in vanilla extract. Sauce can be drizzled over warm bread pudding or served on the side.

Baked Doughnuts with Strawberry Rhubarb Glaze

Doughnuts and I? Oh, ya. We go way back. I guess you could call us childhood friends. Growing up, doughnuts were my family’s post-church, Sunday morning treat. I especially loved going to the store to help pick out which doughnuts we’d bring home. I’m not sure if it was a premature sugar rush or simply the flood of bright colors and endless options that added to the excitement; either way, I was one happy camper. I mean, it’s every kid’s dream to basically eat sugar for breakfast, right?

Confession: it’s still my dream, I just pair it with coffee to make it seem acceptable.

This leads us to today’s tasty treats, baked doughnuts with strawberry rhubarb glaze sprinkled with poppy seeds.

doughnutsWhile walking through the store the other day, stalks of rhubarb caught my eye. I haven’t experimented very much with this vegetable, but it seemed to be calling to me. Buy me! Buy me! I couldn’t resist their call, and my mind quickly started running through potential baking ideas. I came across this recipe from Adventures in Cooking and knew it would be a winner. The glaze balances sweet and tangy and complements the subtle flavors of the dough perfectly. Since I only had a mini doughnut pan (turns out regular ones are hard to find!), I decided to alter the dough recipe for one that would cook better in the pans and also be more cake like. The result was exactly what I was looking for…. breakfast bliss, not to mention they’re mini and adorable. Enjoy!
Mini Doughnuts
1 ¼ cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, room temperature
¾ cup sugar
1 large egg + 2 egg yolks
½ buttermilk
 

Strawberry Rhubarb Glaze
3 Tablespoons Butter
1 cup strawberries, cut in halves
½ cup chopped rhubarb
¼ cup cream
2 heaping tablespoons white chocolate
¾ cup confectioners sugar
 

Directions

  1. Preheat oven to 350ºF and spray mini-doughnut pan with nonstick cooking spray.
  2. Prep the dry ingredients by whisking together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat together butter and sugar until light and fluffy. Then, with the mixer on low speed, beat in the egg and yolks one at a time. Once combined, alternately add in the flour mixture and buttermilk, beginning and ending with the flour mixture.
  4. Fill a pastry bag (or a ziplock bag with one corner cut off) with the batter and fill the doughnut pans about halfway full. You can experiment with the filling ratio depending on how plump you want the doughnuts to be, but the ideal amount is about 1 ½ teaspoons.
  5. Place pans in the oven and bake for 5-7 minutes until the doughnuts are golden brown and a toothpick comes out clean.
  6. Once the doughnuts are done baking, you can prepare the glaze. You’ll need to bake the strawberry and rhubarb so don’t turn off your oven just yet!
  7. The complete glaze recipe and helpful step by step instructions can be found on Adventures in Cooking’s website
  8. Once doughnuts have cooled and the glaze is complete, dip doughnuts in the glaze and then sprinkle with poppy seeds