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!
So let’s get started!
-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
-1/4 cup agave syrup (or maple syrup)
-2 tbsp agave or maple syrup
-1/2 cup powdered sugar
-中力粉 （128 g)
– ベーキングパウダー （小さじ２)
-牛乳 （100 ml)
-粉砂糖 （52 g)
- Fry up the bacon until nice and crispy, let cool and chop into small pea sized pieces.
- Mix together the AP flour, baking soda, brown sugar and salt in a medium sized mixing bowl.
- Mix together the milk, bacon fat, egg and agave or maple syrup in a measuring cup.
- Pour the liquid mixture into flour mixture and mix to combine. Let the batter rest for about 30 minutes or overnight in the fridge.
- Mix in about 2/3 of the chopped bacon and preheat the oven to 350ºF.
- 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.
- Let the doughnuts cool, glaze and sprinkle the remaining bacon pieces on top.
Hugs and puppies!
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！
-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 tsp vanilla extract
-1/2 tsp salt
-1 tsp cinnamon
-1/4 tsp nutmeg
-1 cup granulated sugar
-1 tbsp cinnamon
-砂糖 (50 g)
-塩 (小さじ 1/4)
-バニラエッセンス (小さじ 2)
-強力粉 （384 g)
-お湯 (250 ml 役40ºC)
-イースト （小さじ2 1/2)
-グラニュー糖 (200 g)
-シナモン （大さじ 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.
- 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.
- Mix the butter mixture with the warm flour and yeast mixture. Add in two more cups of flour and mix until just combined.
- 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.
- 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.)
- 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.
- 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.
- While they’re cooling mix together the sugar and the cinnamon.
- Roll the doughnuts in the sugar and enjoy!
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!
I’ve made doughnuts before in many different varieties. With crisco, bacon fat, regular butter or a mix of butter and crisco. I’ve made different glazes and different shapes. I’ve even made doughnuts with almond milk! But seeing as I’ve never made apple cider doughnuts and it’s getting nice and cool in NYC, I decided why not? I based the recipe off Food 52, which has some really great recipes, by the way. These apple cider doughnuts are perfect for a fall snack. Especially if you haven’t had time to check out some apple orchards to go apple picking.
I don’t know why, but I find making doughnuts pretty nice. It’s just a little time consuming, but totally worth it. A lot of the time is some down time, you have to the let dough rest a bit, but once you get frying, you’ll be done in no time. I don’t think there’s anything better than a doughnut fresh out of the oil.
Also fun fact that I learned through this recipe, you can substitute all purpose flour for cake flour. For every cup of all purpose flour, subtract 2 tablespoons of AP flour and replace with 2 tablespoons of corn starch. This mixture of corn starch and all purpose flour will be the equivalent of one cup of cake flour. Gotta love these substitutions right?
These will definitely brighten up the workplace and they make a perfect snack for any time of the day.
So let’s get started!
-1 cup of apple cider
-2 1/2 cups of AP flour
-6 tbsp. corn starch
-1 tsp baking powder
-1 tsp salt
-1/2 tsp pumpkin spice
-1/3 cup granulated sugar
-2 tbsp unsalted butter
-1 egg yolk
-1/3 cup buttermilk (or 1/3 cup regular milk with 1/2 tsp of apple cider vinegar)
-Canola oil for frying
-Raw sugar and cinnamon for topping
- Pour the apple cider in a sauce pan and reduce until there’s only about 1/3 cup of apple cider left. Remove from the heat and let it cool.
- Mix together the flour, cornstarch, salt, pumpkin spice and baking powder. Set aside.
- In a medium sized bowl, mix together the butter and sugar until it reaches a grainy, wet sand like consistency. Add in the egg and egg yolk and mix to combine. It should turn thick and pale yellow.
- Mix the reduced apple cider and buttermilk together.
- Add in the flour mixture and the buttermilk mixture alternating in three different batches Mix to combine. The dough will be a tad sticky, like cookie dough. Once the dough has come together, cover in plastic wrap and place in the fridge for two hours or overnight.
- On a heavily floured surface, roll the chilled dough out in a layer about 1/2 inch thick. Using a doughnut cutter or a circle cookie cutter and a smaller circle cookie cutter/piping tip to cut out doughnuts. Be sure to flour the dough after cutting them out. They tend to get sticky if they are kept at room temperature for too long. If this happens, pop them in the freezer for ten minutes or so.
- Meanwhile in a dutch oven, heat about 2 to 3 inches of oil until it reaches 360ºF. Add in the doughnuts, be careful not to crowd the pan, and cook for at least a minute on each side. Once one side browns, flip and cook for another 1 more minute.
- While the doughnuts fry, mix together about 1/2 cup of raw sugar with 2 teaspoons of ground cinnamon.
- As soon as the doughnuts fry up golden brown, remove from the oil and let drain for a few seconds. Then place in the bowl of cinnamon sugar and thoroughly cover the doughnuts.
- Once all the doughnuts are fried, fry the doughnut holes.
These doughnut holes are perfect bite sized doughnuts. So so delicious!
Let the doughnuts cool on a wire rack and pack them up to share with friends, co-workers, or just eat them on your own. They taste good either way.
Hugs and puppies!
I know, it’s kind of late, but celebrate National Doughnut Day with this easy doughnut recipe!
I may not have had time to make them today, but they’re still delicious and who knows? Maybe I’ll fry up a batch after dinner 😉 I mean it’s only 9:48 PM here in New York, but I could definitely get these doughnuts done before midnight! And who doesn’t love a good doughnut?
Hugs and puppies!
Doughnuts are delicious. I love doughnuts and a few weeks ago I made my own doughnuts. It was a lot easier than I anticipated. Now this is a good and a bad thing. It’s a good thing because now I can have doughnuts whenever I want! It’s a bad thing because now I can have doughnuts whenever I want. What a predicament! Good thing I have friends who are more than willing to help me eat them. So yesterday, I was in a friend’s play as an architecture human (aka an extra). This was wonderful and fun and completely amazing. It was even better because I had a whole cast as my guinea pig taste testers. So I made doughnuts again. But this time, with bacon fat! It tasted delicious, you actually can’t taste the bacon at all.
So to make these, I simply followed the recipe from the doughnuts I made last time. I just substituted the vegetable shortening with bacon fat. If you’re a vegetarian, have no fear butter works as a wonderful substitute as well. You can find the recipe here. It’s honestly very very simple to make. It takes about 10 minutes to put the dough together, 30 minutes for the dough to rest and then 10 to 20 minutes to roll out, cut and fry the dough.
Now last time I simply rolled the doughnuts in butter and cinnamon sugar. This time I made chocolate ganache and coffee glaze as well. It was really good. So here’s how to do it!
I’m going to tell you, this is the easiest and tastiest (unless you hate chocolate, in which case I’m sorry) topping for any baked good. Cupcakes, cakes, and doughnuts! But now I’m just rambling, for ganache here’s what you’re going to need:
-1/2 heavy cream
-1 to 2 cups chocolate chips (semisweet, dark chocolate, white or milk, whatever your little heart desires)
- Microwave the heavy cream for about 1 to 2 minutes. It should be very hot.
- Pour in the chocolate chips and let them sit for a minute. Stir with a rubber spatula until the chocolate and the cream are well combined.
This glaze was delicious. A little sweet with a pleasant bitter kick. I’m definitely making this again. You’re going to need:
-1/2 cup heavy cream
-1 to 2 tsp instant coffee or espresso
-1 cup of powdered sugar
To adjust the sweetness and thickness of the glaze, add in 1/4 cup of powdered sugar at a time or a splash of heavy cream to achieve your desired consistency
- Microwave the heavy cream for a minute. Stir in the instant coffee, making sure there are no lumps.
- Sift in the powered sugar. You don’t have to sift it, but sifting results in absolutely no lumps, so it is worth it. Stir to combine
Once the glazes are finished (I suggest making them while the doughnuts cool after you fry them), pick up the doughnut, dunk the top half and then flip the doughnut and set it on a wire rack for the glaze to cool. That’s all!
Hugs and puppies!
So this spring break was all about baking along with homework and job applications (hello real world?) and what better way to celebrate attempting to be a grown-up than making some homemade doughnuts? I’d never made doughnuts before because I’m not a huge fan of frying, but after successfully making mozzarella sticks, I felt confident enough to give it a try. And boy was I glad that I did. It was pretty easy and they were absolutely delicious! I can’t wait to try them with some other kinds of toppings.
-1/2 cup sugar
-1/2 cup milk
-2 tbsp melted shortening
-2 cups AP Flour
-2 tsp baking powder
-1 tsp espresso powder
-pinch of salt
-1/2 cup melted butter
-1/2 cup granulated or raw sugar
-2 tsp cinnamon
-Enough oil to fill a pot halfway
- In a large mixing bowl, beat together the sugar and the egg. Add in the milk and the shortening and mix until well blended. Mix in the dry ingredients (flour, espresso powder, baking powder and salt). Wrap the dough tightly in plastic wrap and chill for 30 minutes.
- Roll out the dough to about 1/2 inch thickness on a well-floured surface. Cut out the doughnuts using a large round cookie cutter or a drinking glass. Cut out the doughnut holes with a slightly smaller round cookie cutter and allow to dry for 10 minutes.
- Meanwhile, pour the oil into a pot and heat it up. You’ll know it’s ready once you press the edge of a wooden spoon against the bottom of the pot at a 45 degree angle and see a tiny stream of bubbles traveling to the surface.
- Add in the doughnuts 2 or 3 at a time, flipping them when they brown on the side. Once both sides are golden brown, remove them from the oil and let them rest on a cooling rack. To make clean up easier, place the rack in a roasting pan.
- Once all the doughnuts are fried, add in the doughnut holes and fry them until they’re golden as well.
- Once all the doughnuts are fried, mix together the sugar and the cinnamon in a bowl. Melt the butter in another bowl.
- Dip the doughnuts in the butter and then in the sugar-cinnamon mixture. Let them sit on the rack until the butter and sugar sets.
And that’s it!
Hugs and puppies,