The Cook In The Family: donuts

Showing posts with label donuts. Show all posts

Showing posts with label donuts. Show all posts

Friday, March 16, 2012

Aebleskiver [Danish Pancakes], Yet Another Way

Ingredients:
3 eggs
2 cups milk
2 cups cake flour
2 teaspoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
vegetable shortening and butter, for greasing the pan
confectioners' sugar

Preparing the aebleskiver:
1. Combine eggs, milk, flour, sugar, baking powder, and salt. Beat until batter is similar in consistency to pancake batter. (Add flour, if needed.)

2. Place aebleskiver pan over medium heat; add equal amounts Crisco and butter to molds until each is about ⅓ full. When shortening sizzles, add enough batter to almost reach mold tops. Cook for 3 minutes or until a brown shell has formed around bottom of each mold. Flip aebleskivers.

3. Cook for 3 minutes more or until well browned on other side. Remove from pan. Serve warm, sprinkled with sugar.

Makes 4 dozen

Aebleskiver [Danish Pancakes], Another Way

Ingredients:
1 1/4 cups all purpose flour
3 T sugar
2 3/4 teaspoons baking powder
1/4 teaspoon ground cardamom or ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup milk
About 2 T melted butter or margarine

Preparing aebleskiver:
Mix flour with sugar, baking powder, cardamom, and salt. In a small bowl, beat egg to blend with milk and 2 tablespoons butter. Add liquids to dry ingredients and stir until evenly moistened.

Place an aebleskiver pan over medium-low heat. When pan is hot enough to make a drop of water dance, brush pancake cups lightly with melted butter and fill each to slightly below the rim with batter.

After about 1 1/2 minutes, thin crusts will form on bottoms of balls (centers will still be wet). Add about 1/2 teaspoon jam to the batter in each cup just before you make the first turn. Pierce the crust with a slender wood skewer and gently pull shell to rotate the pancake ball until about half the cooked portion is above the cup rim and uncooked batter flows down into cup. Cook until crust on bottom of ball is again firm enough to pierce, about another minute, then rotate ball with skewer until the ridge formed as the pancake first cooked is on top. Cook, turning occasionally with skewer, until balls are evenly browned and no longer moist in the center, another 10 to 12 minutes. Check by piercing center of last pancake ball added to pan with skewer (it should come out clean) or by breaking the ball open slightly; if balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from pan and serve hot. Serve with butter and jam or dusted with powdered sugar.

Variation: The batter can also be cooked on a lightly buttered griddle over medium heat to make pancakes.

Makes 1 dozen aebleskiver

Aebleskiver [Danish Pancakes], One Way

Ingredients:
2 apples, peeled, cored, pared, and chopped into 1/2-inch pieces
2 T butter plus butter to grease aebleskiver pan
2 teaspoons cinnamon
2 eggs
1 T sugar
2 cups flour
1 teaspoon baking powder
1 1/2 cups buttermilk

Preparing the aebleskivers:
Place aebleskiver pan over medium-high burner and bring up to heat, to the point where butter sizzles on the surface.

In a separate pan, lightly sauté apple pieces in 2 tablespoons of butter until softened but still firm. Sprinkle with cinnamon.

Separate the eggs and beat the egg whites until stiff peaks form. Whisk egg yolks and sugar together until creamy. Sift together flour and baking powder; gradually stir flour and buttermilk, alternating with each 1/2-cup addition, into egg mixture. Gently fold beaten egg whites into batter.

Reduce heat under aebleskiver pan to medium. Place 1/8 teaspoon butter into each well to grease, using a pastry brush to coat surface of wells entirely.

Spoon batter into each well, filling half-way (about 1 teaspoon). Place an apple chunk on batter, then spoon enough additional batter over apple to cover and fill well to the top. Allow to cook until the edges of each “pancake” begin to brown and pull away from the sides of the wells.

Lightly run a knife or, in the traditional fashion, a knitting needle (or a chopstick) around the edge of each ball to loosen, and then flip over to cook through, about 2 minutes.

Remove the aebleskiver to a plate and sprinkle with powdered sugar to serve.

Variations: Alternatively, aebleskiver can be served with jam, dried fruit, or cheese (for a savory aebleskiver) instead of apples.

Makes 28 aebleskiver

Saturday, February 25, 2012

Bobby's Beignets

These can be served with dusted with confectioners' sugar, jam, Nutella, etc.

Ingredients:
1 (.25 ounce) envelope active dry yeast
3/4 cup warm water, about 110 degrees F
1/4 cup granulated sugar
3/4 teaspoon salt
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
3 1/2 cups all purpose flour, divided
2 T unsalted butter, softened
2 quarts canola oil, plus more to oil bowl
confectioners' sugar, for dusting

Preparing the beignets:
Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about five minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about five minutes.

Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about one hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a one-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.

Heat the oil in a medium pot or deep fryer until it registers 350 degrees F on a deep-fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, one to two minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar.

Makes about 60 beignets

Wednesday, January 11, 2012

Sopapillas

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 T sugar
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water, plus more as needed
peanut oil, for frying
honey or cinnamon sugar, for serving

Preparing the sopapillas:
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. Dough can be prepared 1 day ahead, refrigerated.

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly and serve hot with honey or cinnamon sugar.

Makes 12 to 18 sopapillas

Glazed Zeppole

Ingredients for the doughnuts:
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1/2 cup water
1/4 cup sugar
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1 egg yolk
2 teaspoons lemon zest (from 1 lemon)
vegetable oil, for frying

* * * * * *

Ingredients for the glaze:
1/4 cup whipping cream
1 T Kahlua
2 teaspoons espresso powder
2 cups powdered sugar
water, as needed
1 (3-ounce) chocolate bar, optional

Preparing the doughnuts:
In a medium saucepan, combine the butter, water, sugar, and salt over medium heat. Bring to a rolling boil, stirring occasionally. Boil for 10 seconds. Remove the pan from the heat and add the flour. Using a wooded spoon, quickly stir the mixture until all the flour is fully incorporated and forms a thick dough. Return the pan to the heat and stir continuously for 2 minutes. Scrape the mixture into a stand mixture fitted with a paddle attachment. With the machine running on medium speed, add the eggs and egg yolk, 1 at a time until fully incorporated. Beat the mixture for 4 to 5 minutes until thick and glossy. Add the lemon zest and beat until smooth. Refrigerate the dough for 15 minutes.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.)

Using a small ice cream scoop or 2 small spoons, carefully drop scoops (about 1 tablespoon) of the dough into the oil. Do not crowd the pan. Cook for 3 to 3 1/2 minutes, turning occasionally, until the zeppole are golden and puffed. Drain on paper towels. Repeat until all of the dough has been used. When the zeppole is cool enough to handle, dip the top halves in the glaze.

* * * * * *

Preparing the glaze:
In a medium bowl, whisk together the cream, coffee liqueur, and espresso powder until smooth. With a wooden spoon, gradually stir in the powdered sugar until smooth. If the glaze is too thick, stir in the water, 1/4 teaspoon at a time.

Using a hand grater, grate the chocolate over the zeppole and serve immediately.

Serves 4 to 6

Monday, January 9, 2012

Sweet Arancini

Ingredients:
4 cups water
1/2 stick (1/4 cup) unsalted butter
kosher salt
4 cups skim milk
1 3/4 cups sugar
2 vanilla beans, split and seeds scraped
2 cinnamon sticks
2 1/2 cups Arborio rice
1 cup Nutella
1/2 cup flour
1/2 cup plain dried breadcrumbs
8 cups vegetable oil
1/2 teaspoon ground cinnamon

Preparing the arancini:
In a medium saucepan, bring 3 1/2 cups water and butter to a boil; season with a pinch of salt. In a separate medium saucepan, heat the milk, 1 1/2 cups sugar, vanilla bean and seeds, cinnamon sticks over medium-low heat. When the water comes to a boil, add the rice. Cook, stirring occasionally, until most of the water has absorbed into the rice, about 15 minutes. Strain the milk mixture into the rice; cook, stirring often, until the rice is tender, 10 to 15 minutes. Spread the cooked rice on a large rimmed baking sheet to cool; refrigerate at least 2 hours and up to overnight.

Place the hazelnut spread in a pastry bag. On a wax paper-lined plate, pipe the spread into 12 (1-inch) morsels. Transfer plate to freezer; freeze until hazelnut spread is solid, about 1 hour.

Using a 1/2-cup measure, form the cool rice into balls; insert a portion of the frozen hazelnut spread into each ball. Repeat with remaining rice and hazelnut spread.

In a large bowl, whisk together 1/2 cup flour and 1/2 cup water until smooth (should be the consistency of buttermilk). Place the breadcrumbs in a shallow dish. Dip each rice ball into the batter, shaking off the excess; roll in the breadcrumbs. Repeat with the remaining rice balls.

In a Dutch oven or other large pot, heat the oil to 350 degrees F. Use a slotted spoon to lower the rice balls into the hot oil in batches of 2 to 4 arancini; don't crowd the pan. Fry the arancini, turning occasionally, until golden, 3 to 5 minutes. Place arancini on a paper towel-lined plate to drain. In a small bowl, stir together the remaining 1/4 cup sugar with 1 teaspoon ground cinnamon. Roll warm arancini in cinnamon sugar.

Makes 1 dozen

Deep-Fried Candy Bars

Ingredients:
4 cups vegetable oil
1 1/2 cups all purpose flour
1 cup cornstarch
1/2 cup Panko breadcrumbs
1 teaspoon baking powder
3 1/4 cups club soda
8 (4-ounce) chocolate candy bars, frozen until solid

Preparing the deep-fried candy bars:
In a medium saucepan, heat oil until it registers 350 degrees F on a thermometer.
In a medium bowl, whisk together 1 cup flour, 1/2 cup cornstarch, Panko, and baking powder. Whisk in soda water.

In a separate medium bowl, combine remaining 1/2 cup flour and 1/2 cup cornstarch. Working with one chocolate bar at a time, dip the chocolate in the batter, then the dry flour mixture, and then dip in batter again. Transfer the battered chocolate bar to the hot oil and fry, turning occasionally, until evenly golden, 4 to 5 minutes. Repeat with the remaining chocolate bars.

Makes 8 candy bars

Wednesday, December 28, 2011

French Quarter Beignets

Ingredients
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
nonstick spray
oil, for deep-frying
3 cups confectioners' sugar

Preparing the beignets:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares.

Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels or paper bags, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Makes 3 dozen beignets

Zeppole

Ingredients:
1 package active dry yeast
1/8 teaspoon salt
1/8 teaspoon sugar
1 cup warm water
2 eggs
1 1/4 cups flour
1 1/2 cups corn oil
confectioners' sugar, for dusting

Preparing the zeppole:
Dissolve the yeast, salt and sugar in the warm water. Stir in the eggs and flour, blending well. Cover and let rise in a warm area until bubbly and doubled in size, about 90 minutes.

Heat the oil in a 6-inch shallow fry pan with 1-inch sides to 375 degrees F.

Drop level tablespoons of dough into the oil, cooking 4 at a time. Fry each side until golden brown, about 2 minutes.

Drain well on paper towels, sprinkle with confectioners' sugar while hot. Serve warm.

Serves 4

Sunday, October 23, 2011

TF's Chocolate Glazed Plain or Chocolate Cake Donuts

Ingredients for the donuts:
3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 T unsalted butter
1 cup milk, room temperature
1 teaspoon vanilla extract

fat for frying, such as canola oil

Variation: For chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

* * * * * * *

Ingredients for the chocolate glaze:
1/3 cup unsalted butter
4 ounces bittersweet chocolate
2 cups confectioners' sugar
1/4 cup warm water

Preparing the donuts:
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.

Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

* * * * * * *

Preparing the chocolate glaze:
Melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze.

Makes 6 donuts

Chocolate Cake Donuts

Ingredients:
2 1/2 cups all purpose flour
1 cup unsweetened Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/3 cup buttermilk
3 T butter, melted
6 to 8 cups of vegetable oil, for frying

* * * * * * *

Ingredients for mocha glaze:
6 ounces chopped semisweet chocolate
1/2 cup whipping cream
1 T butter
2 teaspoons corn syrup
1 teaspoon instant espresso powder

Preparing the donuts:
In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.

Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.

Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375 degrees F. Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.

* * * * * * *

Preparing the mocha glaze:
In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.

Makes 16 donuts

Plain Or Powdered Cake Donuts

Ingredients:
vegetable oil, for frying
3 1/3 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 T shortening
2 eggs
3/4 cup milk

Preparing the donuts:
Heat oil (2 to 3 inches) in deep-fat fryer or heavy kettle to 375 degrees F.

Beat 1 1/2 cups of the flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.

Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8 inch thick.

Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to surface.

Fry until golden brown, 1 to 1 1/2 minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted.

Makes 24 donuts

Powdered Sugar Cake Donuts

Ingredients:
2 eggs
2-1/2 cups sugar
1/2 cup sour cream
5 T butter, melted
1 teaspoon vanilla extract
10 cups all purpose flour
3 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups buttermilk

oil for deep-fat frying
confectioners' sugar

Preparing the donuts:
Directions
In a large bowl, beat eggs; add the sugar, sour cream, butter and vanilla. Combine flour, baking soda, salt and nutmeg; add to sour cream mixture alternately with buttermilk.
Turn onto a lightly floured surface; roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. Dust with confectioners' sugar. Yield: about 6 dozen.

Makes 72 donuts

Sunday, October 16, 2011

Beignets in the Style of Cafe Du Monde

Ingredients for the beignets:
1 cup warm milk (about 105 to 115 degrees F)
1 package dry yeast
1/4 cup sugar
2 medium eggs
1/4 cup (1/2 stick) butter, melted
1 teaspoon salt
3 cups (or more) all purpose flour
solid vegetable shortening (for deep-frying)
powdered sugar

* * * * * *

Ingredients for blueberry sauce:
1 1/2 cups sugar
2 cups water

Preparing the beignets:
Combine milk and yeast in large bowl; let stand until yeast dissolves, about 5 minutes. Whisk in eggs and melted butter. Add 3 cups flour and stir to form moist sticky dough.

Knead dough on floured work surface, incorporating flour as necessary, until dough is smooth and elastic, and no longer sticky, about 10 minutes. Form into ball. Lightly oil same large bowl; place dough in bowl. Cover with kitchen towel or plastic wrap and let dough rise until doubled in bulk, about 40 minutes.

Heat shortening in deep fryer to 325 degrees F.

Transfer dough to floured work surface. Punch dough down; cover with kitchen towel and let stand for about 15 minutes. Sprinkle dough with flour. Using rolling pin, roll out dough into 12-inch square. Using pizza cutter, trim edges slightly to form perfect square. Cut dough crosswise into 4 equal strips. Cut each strip into 6 pieces, forming 24 rectangles total.

Working in batches, fry dough rectangles in hot oil until golden brown, about 1 1/2 minutes per side. Using slotted metal spoon, transfer beignets to paper towel-lined baking sheet to drain.

Arrange 3 beignets on each of 8 plates. Ladle blueberry sauce over and around beignets. Generously sprinkle powdered sugar over beignets. Alternatively, place beignets on platter. Generously sprinkle with powdered sugar, and serve blueberry sauce alongside.

Serves 8

* * * * * *

Preparing the blueberry sauce:
Puree all ingredients in food processor until smooth. Strain through fine sieve into heavy medium saucepan. Season sauce to taste with more sugar, if necessary. Simmer sauce over medium-low heat until syrupy, about 20 minutes.

Sauce can be made 2 days ahead. Cover and refrigerate.

Wednesday, October 12, 2011

Sopapillas

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 T sugar
1 teaspoon salt
2 T vegetable shortening
3/4 cup warm water, plus more as needed
peanut oil, for frying
honey or cinnamon sugar, for serving

Preparing the sopapillas:
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

Makes 12 to 18 sopapillas

Friday, August 19, 2011

Bobby's Spiced Churros With Chocolate Dipping Sauce

Ingredients for the churros:
1 quart canola oil
1 cup water
1/2 cup (1 stick) unsalted butter, cut into pieces
1 1/4 cups sugar
1/4 teaspoon fine sea salt
1 1/4 cups all purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground anise seeds
1/2 teaspoon pure vanilla extract
3 large eggs

* * * * * * *

Ingredients for the chocolate dipping sauce:
2 cups whole milk
1 cup heavy cream
2 T granulated sugar
1/2 vanilla bean, halved lengthwise and seeds scraped
1 pound bittersweet chocolate (66 percent), coarsely chopped (preferably Valrhona)

Preparing the chocolate dipping sauce:
Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.

* * * * * * *

Preparing the churros:
Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside.

Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.

Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.

Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side.

Serves 4 to 6

Saturday, August 13, 2011

New Orleans Beignets

Ingredients:
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
non-stick spray
canola, peanut or other high-temperature oil, for deep-frying
3 cups confectioners' sugar

Preparing the beignets:
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Approximately 3 dozen

Tuesday, May 24, 2011

Jelly Doughnuts

Ingredients:
2 cups all purpose flour, plus more for dusting the baking sheet and rolling out the dough
1/4 cup granulated sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/2 teaspoon fine salt
2 large egg yolks
3/4 cup warm whole milk (105 degrees F to 115 degrees F)
2 T unsalted butter (1/4 stick), at room temperature
6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
2/3 cup smooth jam or jelly
powdered sugar, for dusting

Preparing the doughnuts:
INSTRUCTIONS
Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.

Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel. Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.

Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350 degrees F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside. Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.

Using a flat spatula (don’t use your hands -- this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350 degrees F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the doughnuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.

When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.

Makes about 30 doughnuts

Thursday, April 21, 2011

Churros

Ingredients:
1 cup water
4 T unsalted butter
2 T brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
4 to 5 eggs
canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Preparing the churros:
In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many churros into the oil as fit comfortably. Overcrowding the pan will result in soggy churros. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few churros at a time into the bag and shake until coated. Best served as soon as possible.

Make 12 to 15 churros

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