Mini Agave Bacon Doughnuts

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So I was making some bacon treats for my coworker’s roommate’s dog, Cassidy, who is a sweetheart. I tweaked my doggy cinnamon roll treats recipe just by adding some bacon fat. This made me realize that the bacon in my fridge should get used, so I decided to make maple bacon doughnuts.  Now fried doughnuts are amazing, but since we’re already putting some crispy bacon in there, I thought why not make them baked? And then because well, I only have a mini doughnut pan, I decided to make mini doughnuts. Then I realized I have no maple syrup. Womp. But I had a bottle of agave syrup, so I decided to use that instead. And voila!

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So let’s get started!

今日は、ベーコンドーナッツを作りました。なんか微妙なコンビに聞こえるかもしれませんけど、なんかベーコンと甘い物はすごく合います。それで、メープルベーコンドーナッツを作ろうと思ってたらメープルシロップがないのでアガベシロップを使って見ました。

Ingredients:

-3 slices bacon

-1 cup AP flour

-1/4 cup brown sugar

-1/4 tsp salt

-2 tsp baking powder (I know this sounds like a LOT, but it’ll be fine)

-1/2 cup milk (preferably whole)

-2 tbsp bacon fat

-1 egg

-1/4 cup agave syrup (or maple syrup)

Glaze

-2 tbsp agave or maple syrup

-1/2 cup powdered sugar

材料:

-ベーコン(3枚)

-三温糖(80g)

-中力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ2)

-卵 (1個)

-牛乳  (100 ml)

-ベーコンの油(大さじ1)

 

-アガベシロップまたはメープルシロップ(52 ml)

グレーズ

-シロップ (大さじ2)

-粉砂糖 (52 g)

Directions:

  1. Fry up the bacon until nice and crispy, let cool and chop into small pea sized pieces.
  2. Mix together the AP flour, baking soda, brown sugar and salt in a medium sized mixing bowl.
  3. Mix together the milk, bacon fat, egg and agave or maple syrup in a measuring cup.
  4. Pour the liquid mixture into flour mixture and mix to combine. Let the batter rest for about 30 minutes or overnight in the fridge.
  5. Mix in about 2/3 of the chopped bacon and preheat the oven to 350ºF.
  6. Pour the batter into a mini doughnut or regular doughnut pan (about 2/3 full, these will rise) and bake.  For mini doughnuts bake for about 8 minutes. For regular doughnuts bake for 17 to 20 minutes.
  7. Let the doughnuts cool, glaze and sprinkle the remaining bacon pieces on top.

作り方:

  1. ベーコンをカリカリに焼き、小さく刻む。ベーコンの油を大さじを小さなおさらに入れます。
  2. ボウルに中力粉、塩、三温糖とベーキングパウダーをかき混ぜます。(ボウル1)
  3. 他のボウルに牛乳、卵、ベーコンの油とシロップをかき混ぜます。(ボウル2)
  4. ボウル2をボウル1に加えかき混ぜます。生地を30分休めます。
  5. 刻んだベーコンを3分の2を生地に加えよく混ぜます。
  6. オーブンを170ºCまで温めます。
  7. 生地をドーナッツの型に入れ焼きます。ミニドーナツの場合は8分、普通のサイズの場合は17分から20分。
  8. ドーナッツが焼けたら、ドーナッツのグレーズを作ります。シロップと粉砂糖を混ぜ、ドーナッツの上にかけます。仕上げに残りの刻んだベーコンをのせます。

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Hugs and puppies!

Mimi

Bourbon Peach Muffins

Screen Shot 2015-07-22 at 9.17.28 PMWow. Okay it’s been a really long time since I posted and I apologize. I’ve been trying to come up with some recipes on my own and I think I have one you would all like. Bourbon peach muffins. One of the interns working at my office also works at a green market on the weekends and she got me a jar of bourbon peaches and I’ve managed to get a lot of fun recipes out of this one jar like mini bourbon peach pies, bourbon marshmallow cream, and these bourbon peach muffins.  Of course if you don’t do bourbon, you can easily switch it out with regular peaches.

So let’s get started!

またブログのポストを書くのに遅れました。でも今日はバーボンにつけた桃を使ってマフィンを作りました。

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Ingredients:

-4 bourbon peach halves, chopped (2 peaches, chopped)

-1/2 cup granulated sugar

-1/2 cup unsalted butter (1 stick)

-1 egg

-1 cup bread flour

-1/4 tsp salt

-1/2 tsp baking powder

-1/4 tsp nutmeg

-1 tsp cinnamon

-1/4 cup whole milk (use 1/2 cup if not using bourbon peaches)

-1/4 cup liquid from the bourbon peaches

Crumble

-1/4 cup oats

-2 tbsp AP Flour

-2 tbsp brown sugar

-2 tbsp butter

-2 halves of bourbon peaches (1 peach)

材料:

-バーボンにつけた桃(2個)

-グラニュー糖(80g)

-無塩バター (110 g)

-卵 (1個)

-強力粉 (128 g)

-塩 (小さじ1/4)

– ベーキングパウダー (小さじ1/2)

-ナツメグ(小さじ1/4)

-シナモン(小さじ 1 )

-牛乳  (52 ml または100 ml)

-桃をつけていたバーボンのジュース(52 ml)

クランブル

-オース(40 g)

-強力粉(大さじ2)

-三温糖(大さじ2)

-無塩バター(大さじ2)

-バーボンにつけた桃 (1個)

Directions:

  1. Cream together the butter and sugar in a medium bowl.  Add in a egg and and beat until well combined.
  2. In a separate bowl, stir together the bread flour, nutmeg, cinnamon, salt, and baking powder.
  3. Beat in the flour mixture, the milk and bourbon peach juice together until just combined.
  4. Fold in the chopped peaches.
  5. Mix together the oats, butter, brown sugar and flour until it resembles coarse crumbs and chop the bourbon peaches.
  6. Sprinkle the oat mixture and peaches on top of the muffins and preheat the oven to 350ºF.
  7. Bake for 45 minutes or until a toothpick.

作り方:

  1. バターと砂糖をよくかき混ぜます。卵を加えて混ぜます。
  2. ボウルに強力粉、ナツメグ、シナモン、塩とベーキングパウダーを混ぜます。
  3. バターと卵に強力粉と牛乳と桃とバーボンのジュースを混ぜます。
  4. 刻んだ桃を混ぜこみます。生地をマフィンの型に入れます。
  5. オーツ、バター、三温糖と強力粉を混ぜ、桃を刻みます。
  6. オーツと桃を生地の上に入れます。オーブンを170ºCまで温めます。
  7. マフィンを45分焼きます。

And that’s it! Feel free to swap in the peaches for blueberries, apples, raspberries or whatever fruits you would like.

Hugs and puppies!

Mimi

Peach Tart

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Wow. It’s been literally a full month since I posted. Whoops. I’m sorry! I’ve been baking, but really bad with updating the blog. I think I explained it in my last post, but I think it’s also because I haven’t really been making some original recipes and well, I’ve just been baking things that I’ve already made before.  If you follow my instagram, you’ll notice that I’ve dabbled in marshmallow making and that’s been pretty cool.  I got the recipe from this awesome marshmallow cookbook by Tim Kinnaird,  But that’s besides the point.  Now that it’s getting warmer out and there’s more fresh fruits in the market (peaches! apricots! raspberries! blueberries! cherries!) I’ve been really into making tarts and pies and everyone seems to be enjoying them.  I used a great crust that I found from Amanda Hesser’s peach tart recipe, but I’ve been tweaking it a bit.

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I even made a berry tart too for the 4th of July!

So let’s get started

最近ブログして無くてごめんなさい!一番最近のブログポストからまるまる一ヶ月たってますね。色々お菓子を作っているけど、やっぱり自分のレシピでは無いのであんまりブログをしてません。でも私のinstagramをフォローしてたらマシュマロとか色々なお菓子をちゃんと作ってます。もうニューヨークは夏の季節でとても暑いです。でも夏だから色々な美味しいフルーツが買えるようになりました。さくらんぼや桃、アプリコット、ブルーベリーやラズベリやすいか。フルーツがいっぱいでいつもパイやタルトを作る気になります。でそこでいつも作っているタルトの生地はAmanda Hesser’sの桃のタルトの生地ですが、ちょっと材料を変えて見ました。中身は好きなフルーツを入れると良いよ!

Ingredients:

Crust

-1 cup AP flour

-1/2 cup almond flour

-1/2 tsp salt

-1/4 cup canola oil

-1/4 cup olive oil

-2 tbsp whole milk

-1/2 tsp sugar

Filling

-2 to 3 peaches (for a 9 inch tart pan)

-2 tbsp unsalted butter

-1/4 cup rolled oats

-2 tbsp AP flour

-1 tbsp brown sugar

Ingredients:

タルト生地

-強力粉 (120g)

-アーモンドパウダー(60 g)

-塩 (小さじ1/2)

-カノーら油 (62 ml)

-オリーブオイル (62 ml)

-牛乳 (大さじ 2)

-グラニュー糖 (小さじ1/2)

Filling

-桃 (3)

-無塩バター (2)

-オート麦 (30 g)

-強力粉 (大さじ2)

-三温糖 (大さじ1)

-塩 (小さじ1/2)

Directions:

  1. Blend together the sugar, salt, AP flour and almond flour.
  2. Pour in the olive oil, canola oil and milk. Mix together to create a crust and pat into the tart pan. Make sure you push the sides firmly into the tart pan. Trim and discard the excess dough. I like to save the scraps to make mini tarts in a muffin tin.
  3. Preheat the oven to 425ºF
  4. Combine the oats, flour, brown sugar, butter and salt to create a pebbly crumble.
  5. Slice the peaches (about 1/2 an inch thick) and lay them into the crust. Sprinkle the crumble over top and bake in the oven for about 35 to 45 minutes.

作り方:

  1. 強力粉、アーモンドパウダー、塩と砂糖をかき混ぜます。
  2. オリーブオイル、牛乳、カノーラ油を加え優しくかき混ぜます。生地をタルトの型に入れます。
  3. オーブンを218ºC予熱で温めます。
  4. 強力粉、オート麦、バター、塩と三温糖を混ぜます。バターは小石の形と大きさになるまで指先でつまみクランブルを作ります。
  5. 桃を厚切りにスライスし、生地に並べます。先ほど作ったクランブルを桃のスライスの上に降りオーブンで35分から45分焼きます。

And that’s it! :) What’s your favorite fruit pie?

Hugs and puppies!

Mimi

S’mores Tart

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Hello Lovelies!

Now that it’s finally getting warm and summer-y here in NYC, I decided to jump on the s’mores bandwagon and make something with marshmallows, chocolate and graham crackers because for me, nothing says summer like s’mores.  Even though I haven’t gone camping in a while, I still remember standing around a camp fire and toasting marshmallows until they’re a lovely golden brown (though some do prefer really toasted marshmallows) and squidging the warm gooey sugary mess between two graham crackers with a square of dark chocolate. The heavenly concoction is devoured leaving sticky fingers, sugary lips, a possible smear of chocolate here and there and another marshmallow skewered on a stick and held above or thrust into the fire.  Now living in NYC (ahem Queens) in a small-ish studio apartment with no backyard or fire pit, one has to make do with toasting marshmallows under the broiler or above the small gas lit stove. Luckily, my amazing boyfriend bought me a torch for my birthday, so now I can brûlée and toast meringue, marshmallows, sugar etc. to my heart’s content.

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Back to this s’mores tart. I love s’mores and I thought, why not make a graham cracker crust from scratch. Because I just thought logically, making the graham cracker dough from scratch would be easier than buying the graham crackers, crushing them up, drizzling them with a littler butter and pressing them into the tart pan.  Logically. So I took a graham cracker cookie recipe from my trusty Williams Sonoma cookbook and tweaked it  a bit.  The recipe yielded enough for a tart crust and 24 square crackers (which you can use for s’mores).  For the chocolate, I made a simple dark chocolate ganache and topped with mini marshmallows.  I also made mini tarts with some leftover dough and made the marshmallows from scratch (but that will be another post)

So let’s get started!

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やっと夏見たいな天気になってきたので、アメリかで夏の間s’moresを食べるのが人気なので、s’mores タルトを作りました。S’moresS’moresは、とても簡単にできます。まずは、マシュマロをキャンプファイヤの火で炙ります。炙ったマシュマロがきつね色か焦げ茶になったら、グラハムクラッカーとチョコに挟んで食べます。私は、焦げ茶より、きつね色に焼くのが大好きです。マシュマロが暖かくとろけて、その熱でチョコも少し溶けます。マシュマロをブチュッとグラハムクラッカーに挟んで手が溶けた砂糖でベタベタになります。私は、友達とよく夏の間キャンプファイヤの周りで座って話しながらS’moresを作りました。でもやっぱりニューヨークのアパートでキャンプファイヤはとても無理です。だから、このタルトを作りました。そして、グラハムクラッカーを作って見ました。とても簡単で美味しく出来上がりました!

Ingredients:

Graham cracker crust:

-2 cups whole wheat flour

-1 tsp baking powder

-1 tsp ground cinnamon

-1/2 tsp baking soda

-1/2 tsp salt

-1/2 cup firmly packed light brown sugar

-1 stick unsalted butter

-2 tbsp honey

-1 tsp vanilla extract

-1/2 cup milk

Chocolate ganache:

-1/4 cup heavy cream

-1 cup chocolate chips

-Mini marshmallows

材料:

グラハムクラッカ

-全粒分 (295 g)

-ベーキングパウダー (小さじ1)

-シナモン (小さじ1)

-ベーキングソーダ(小さじ 1/2)

-塩 (小さじ 1/2)

-三温糖(128g)

-はちみつ(大さじ2)

-無塩バター (114g)

-バニラエッセンス (小さじ1)

-牛乳 (125ml)

ガナッシュ:

-生クリーム(62ml)

-チョコチップ (100g)

-マシュマロ

Directions:

  1. Cream together the butter and sugar until soft and fluffy. Add the vanilla and honey and mix to combine.  In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon and mix.
  2. Add in half the flour mixture and mix to combine. Add 1/4 cup of milk and slowly stir. Add the other half of the flour mixture and mix. Add the rest of the mix and mix until everything is incorporated. The dough will be very sticky. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes or overnight.
  3. Once the dough has rested, preheat the oven to 350ºF.  Generally dust both sides of the dough with whole wheat flour and roll out in a circle until about 1/8 inch thick and a little bigger than the bottom of your tart pan.
  4. Transfer the dough into the tart pan and prick the bottom all over with a fork. Bake for 7 to 8 minutes.  The dough may rise a bit. If it does simply press it back down with the bottom of a drinking glass or a measuring cup.
  5. While the tart shell cools, make the ganache by heating the heavy cream to a boil (or about 30 seconds to 1 minute in the microwave) and pouring over the chocolate chips.  Let the mixture sit for a minute and then stir until well combined.
  6. Pour the ganache into the tart pan and sprinkle the top with mini marshmallows.
  7. Toast the marshmallows using either a torch or sliding it under the broiler.  If you do use the broiler method, watch it carefully!

作り方:

  1. グラハムクラッカーを作ります。まずは、バター、はちみつ、三温糖とバニラをかき混ぜます (ボウルA)。他のボウルに全粒分、ベーキングパウダー、ベーキングソーダ、塩、とシナモンをかき混ぜます (ボウルB)。
  2. ボウルAにボウルBの半分を加えよく混ぜます。牛乳を半分加えまた混ぜます。よく混ざったら、ぼうるBの残りを加えまた混ぜ、牛乳の残りを加え絵混ぜます。生地が出来たら、半分に分け、ラップをして冷蔵庫に30分から一晩休ませます。
  3. オーブンを 170ºCまで余熱開始。 全粒分を打ち、生地を0.5センチの厚にのばしタルトの型より少し大きめな丸にのばします。生地をタルトの型に入れ、7分から8分焼きます。
  4. タルトが焼けたら、ガナッシュを作ります。生クリームを温め(30〜32ºC)、チョコチップを入れます。チョコが溶けるまでよく混ぜます。
  5. ガナッシュをタルトに流し込み、上にマシュマロをのせます。
  6. マシュマロをガストーチバーナーで炙ります。

And that’s it!

Hugs and puppies!

Mimi

Japanese Pancakes

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Japanese pancakes are different from American pancakes in that they’re 1) called hotcakes and 2) are incredibly fluffy with lots of height.  I had never really understood the difference until a few months ago, I was making my family pancakes and my mom lamented that they were flat. Whoops.  So I did some researching and found some hotcake recipes (specifically youtube channel Cooking with Dog) and made some hotcakes.  I loved the height on these pancakes and definitely enjoyed these. I think the key to the pancake batter was to let it rest a bit so that the baking powder could give it the rise it needed while also covering the pan so that the steam lifts the pancake itself.

この前、ホットケーキを作ってみました。アメリカでは、週末の朝ごはんにパンケーキを食べるのが人気ですが、日本のホットケーキととても違います。まず、パンケーキは、もっとペッチャンコで、生地がもっと永代みたいなのです。私は、やっぱり日本風のふわふわしたホットケーキが好きなので、レシピを探して、ホットケーキを作ってみました。

Ingredients:

-2 tbsp melted butter

-5 tbsp milk

-1 egg

-3/4 cup plus 2 tbsp AP flour

-2 tbsp cornstarch

– 1/2 tsp salt

-2 tbsp sugar

-1 tsp baking powder

-1 tsp vanilla extract

材料:

-溶かした無塩バター(大さじ2)

-牛乳 (70ml)

-卵 (1個)

-強力粉 (大さじ14)

-コーンスターチ(おおさじ2)

– 塩 (小さじ1/2)

-砂糖 (大さじ2)

-ベーキングパウダー(小さじ1)

-バニラエッセンス(小さじ1)

Directions:

  1. Mix together the cornstarch, AP flour, sugar, salt, and baking powder.
  2. Add the egg, milk, vanilla and melted butter and stir until just combined.
  3. Let the batter sit in the fridge for 20 to 30 minutes.
  4. Heat a frying pan over medium-low heat and spray with non-stick spray or butter.
  5. Pour about 1/4 cup of the batter onto the pan and cover with a lid.  Cook until tiny bubbles burst along the edges of the pancake (about  2 to 3 minutes) and flip.
  6. Cook until the other side is golden brown (about 1 to 2 minutes) and remove from the pan.

作り方:

  1. コーンスターチ、強力粉、塩、砂糖とベーキングを加えてよく混ぜる。
  2. 卵、バターと牛乳を加えよく混ぜます。混ぜすぎに注意。
  3. ホットケーキの生地を冷蔵庫に20分から30分おいときます。
  4. フライパンを弱火に温めて、生地がくっつかないようにバターを溶かします
  5. ホットケーキの生地を入れ、蓋を閉めて約2分ー3分焼きます。ホットケーキがふつふつしてきたら、ひっくり返します。
  6. ひっくり返して、両面がきつね色になったら出来上がり。

Quick tip: if you cool the pan between cooking each hotcake, it’ll even out the dispersion of heat and make sure that your hotcakes cook evenly.  Additionally, you’ll get less burnt hotcakes. You can eat these plain with a little butter and maple syrup or dress them up with powdered sugar, berries or chocolate.  Either way, they’re absolutely delicious!

Hugs and puppies!

Mimi

 

Banana Brownies~

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I made these brownies a few days ago and originally, I meant to just make brownies, but there was this overripe banana beckoning to me from the fridge, so I decided to add that along with some other ingredients.  This resulted in an extremely light yet fudge-y, moist brownie.  My co-workers really enjoyed it and the flavor of the banana paired really well with the chocolate. It’s definitely a keeper of a recipe and I like that it’s easy to throw together!

この前またブラウニーを作って見ました。今回は、ブラウニーにバナナと牛乳を加えて、とてもしっとりしたお菓子が出来上がりました。ぜひ作って見てください!

Ingredients:

-3/4 stick of unsalted butter

-5 ounces bittersweet or semisweet chocolate

-1/3 cup granulated sugar

-1 tsp vanilla extract

-1 ripe banana

-1 egg

-1/4 tsp salt

-1/2 cup AP flour

-1/4 cup milk

材料:

-無塩バター(45 g)

-チョコレート(100 g)

-グラニュー糖 (67 g)

-バニラエッセンス(小さじ 1)

-バナナ(1本)

-卵(1個)

-塩(小さじ1/4)

-強力粉(64 g)

-牛乳(59 ml)

Directions:

  1. Melt the butter and chocolate over a double broiler until smooth and remove from the heat.
  2. Preheat the oven to 325 ºF
  3. Once the chocolate and butter cool, mix in the sugar, vanilla, and salt. Add in the egg and mix to combine.
  4. Add the banana and milk and mix until smooth.
  5. Add in the flour and fold until completely incorporated.
  6. Pour batter in a greased loaf pan and bake for 30 minutes. Let the pan cool to room temperature before flipping it to release the cake.
  7. Cut the cake into squares and you’re ready to go!

作り方:

  1. バターとチョコレートを溶かします。
  2. オーブンを160ºC予熱で温めます。
  3. 溶かしたバターとチョコに砂糖、塩、とバニラを加え、よくかき混ぜます。卵を加えてまたよく混ぜます。
  4. バナナと牛乳を加えてよくかき混ぜます。
  5. 強力粉を加えてまた混ぜます。
  6. 生地をクッキングシート又はフォイルを敷いたケーキ型(スクエア型)に流し入れ、30分焼きます。焼き終わったら、型から出して、四角形に切ります。

You could definitely add walnuts or some other nuts into these brownies.  If banana’s aren’t your thing, simply replace the banana with a second egg.  If you’re vegan, simply replace the butter with vegan butter, the egg with another banana and the milk with soy or almond milk!

Hugs and puppies!

Mimi

Fluffy Cinnamon Sugar Yeast Doughnuts

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So. I’ve discovered that while I’ve been baking diligently, my blogging has been…well not so diligent.  I apologize.  I’ve been making some delicious treats. I guess the reason why I haven’t really been blogging is because writing in both Japanese and English is pretty hard.  The English part is actually very easy. The Japanese not so much. But I want to continue blogging in Japanese so that my Japanese will get better.  Also I’ve been making a lot of treats that I’ve already blogged about, like kahlua cupcakes, green tea cupcakes, earl grey madelines, the usual cast of yummies.  Luckily though I’ve been testing a recipe of my mine that I will be posting soon!  Also I’ve tried my hand at making yeast doughnuts. I got the recipe from the Joy of Cooking and honestly, they are probably the BEST doughnuts I’ve ever made.  They’re soft and fluffy and wonderful.  Though since it was my first time, frying them was a little different.  The first couple came out a little too greasy for my taste, though the rest were perfect.  Also they smell heavenly. But then again when does fried dough not smell heavenly? I made these doughnuts cinnamon sugar flavored and to really make the flavors pop, I incorporated some spices into the dough as well. Additionally, I used less flour and sugar than the recipe called for, which I think make them really soft and fluffy.

So what are we waiting for? Let’s get started!

最近よくおやつを焼いてますけどほとんどブログは書いてません。ごめんなさい。その理由は二つあります。最初の理由はやっぱり日本語と英語でブログを書くのはちょっと大変だなぁ。でもこれで日本語の読み書きの勉強になるし、もっと日本語を使えるようにしたいので、頑張ります。私は4歳からアメリカンスクールに通ってたので、英語はほぼNativeなんですけど日本語はとても下手で恥ずかしいです。他の利用うは、前にもうブログしたお菓子を作っていたからです。この前のお花見桜カップケーキを作った時、前にブログした抹茶カップケーキとアルコホール入りのカルアカップケーキを作りました。桜は手ずくりfondantで作りました。でも昨日とても美味しいいイースト使用生地ドーナッツを作りました!揚げた後とてもふわふわしてて柔らかかったです。レシピはJoy of Cookingと言う料理本からとって、強力粉と砂糖の量を減らし、シナモンとナツメグを加えました。とても美味しくてによいも抜群!是非作って見てください!

Ingredients:

-1/2 cup of unsalted butter (1 stick)

-1/4 cup granulated sugar

-1 cup warm water (100 to 110ºF)

-2 1/2 tsp yeast

-3 cups of AP flour

-2 eggs

-2 tsp vanilla extract

-1/2 tsp salt

-1 tsp cinnamon

-1/4 tsp nutmeg

Topping

-1 cup granulated sugar

-1 tbsp cinnamon

材料:

-無塩バター (大さじ8)

-砂糖 (50 g)

-塩 (小さじ 1/4)

-バニラエッセンス (小さじ 2)

-卵 (2個)

-シナモン (小さじ1)

-ナツメグ (小さじ1/4)

-強力粉 (384 g)

-お湯 (250 ml 役40ºC)

-イースト (小さじ2  1/2)

仕上げ

-グラニュー糖 (200 g)

-シナモン (大さじ 1)

Directions:

  1. Mix together the warm water, yeast and one cup of flour. Whisk until there are no lumps, cover with plastic wrap and place in a warm place for about 15 to 30 minutes.
  2. Meanwhile, cream together the butter and sugar until light and fluffy. Add in the eggs, vanilla, cinnamon, nutmeg and salt and mix until well combined.
  3. Mix the butter mixture with the warm flour and yeast mixture.  Add in two more cups of flour and mix until just combined.
  4. Cover with plastic wrap and place in a warm place until the dough triples in size. Transfer the bowl to the fridge for an hour or rest overnight.
  5. Generously dust a clean surface with flour, scrape the dough out of the bowl and dust the top with some more flour. Roll out with a rolling pin until the dough is about 3/8 inch thick. Cut out with doughnut cutters or circle cookie cutter (any kind of round object. I’ve used a drinking glass and a piping tip.)
  6. Let to dough rise again while you heat the oil to about 350 ºF. Fry the doughnuts for about 1 to 2 minutes on each side or until both sides are golden brown. Don’t over crowd the pot.
  7. Remove the doughnuts from the oil and place them on a wire rack positioned on top of a rimmed baking sheet so the oil will drip off and the doughnuts will cool.
  8. While they’re cooling mix together the sugar and the cinnamon.
  9. Roll the doughnuts in the sugar and enjoy!

作り方 

  1. 暖かい水、イーストと強力粉128gをボウルによくかき混ぜます。ボウルをしっかりラップでかぶせ、暖かい場所で15分から30分置いときます。
  2. 別のボウルに無塩バターと砂糖をよくかき混ぜます。バターと砂糖が薄い黄色になったら、卵、バニラ、シナモン、ナツメグと塩を加えよくかき混ぜます。
  3. 先に作ったイーストの生地をバターと砂糖に加えよくかき混ぜます。よく混ざった時に残りの強力粉を加え混ぜます。混ぜすぎないように注意!
  4. よく混ざったら、またラップできっちりかぶせ、暖かい場所で一時間ぐらい寝かしときます。生地が三倍ぐらい膨らみます。これで、冷蔵庫で一時間または一晩中冷やします。
  5. 強力粉を打ち、生地を1cmの太さに伸ばします。ドーナッツのカッターか普通のコップで生地を切ります。
  6. ドーナッツをもう一回休ませます。油を175ºCまで温め、ドーナッツをじっくり揚げます。
  7. 揚げたドーナッツにグラニュー糖とシナモンをかけて召し上がれ。

揚げたドーナッツは揚げた日に食べたほうが美味しいです。それ以上待つと油が回ってギトギトになる可能性があります。

It’s best to eat the doughnuts the day you fry them.  They can be fried the night before, but after 24 hours, they tend to start feeling a little greasy.

Hugs and puppies!

Mimi