As seen on Handle The Heat seen in...
  • Pumpkin Old Fashioned Doughnuts

    How to make Pumpkin Old Fashioned Doughnuts

    Yield: 12 doughnuts

    Prep Time: 30 minutes

    Cook: 15 minutes

    Ingredients

    For the pumpkin spice doughnuts:

    3 cups (339 grams) cake flour, plus more for rolling
    2 teaspoon baking powder
    1 teaspoon fine salt
    3/4 teaspoon ground nutmeg (use less if you don’t love nutmeg)
    2 teaspoons pumpkin pie spice
    1/2 cup (100 grams) granulated sugar
    2 tablespoons unsalted butter
    2 large egg yolks
    2/3 cup (165 ml) sour cream or plain yogurt
    1/2 cup (120 ml) pumpkin puree
    Canola oil, for frying

    For the pumpkin glaze:

    4 1/2 cups (450 grams) powdered sugar, sifted
    2 teaspoons light corn syrup or golden syrup
    1/4 teaspoon fine salt
    1 teaspoon pumpkin pie spice
    1/4 cup (60 ml) pumpkin puree
    1/2 teaspoon vanilla
    1/4 cup (60 ml) hot water

    Directions

    Make the doughnuts:

    In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.

    In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.

    On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.

    Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.

    Make the glaze:

    In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.

    Fry the doughnuts:

    When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.

    On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.

    Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.

    While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.

  • Maple Cinnamon Sugar Baked Donuts

    How to make Maple Cinnamon Sugar Baked Donuts

    Yield: 6 donuts

    Prep Time: 15 minutes

    Cook: 10 minutes

    Ingredients

    For the donuts:

    1 cup (127 grams) all-purpose flour
    3/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/8 teaspoon fine salt
    1 large egg
    7 ounces (200 grams) plain yogurt
    2 teaspoons apple cider vinegar
    1 tablespoon canola oil
    3 tablespoons real maple syrup

    For the cinnamon sugar:

    3/4 teaspoon ground cinnamon
    1/4 cup (50 grams) granulated sugar
    1 tablespoon melted butter

    Directions

    Preheat the oven to 400°F. Coat a 6-cavity donut pan with nonstick cooking spray.

    In a large bowl whisk together the flour, baking powder, baking soda, and salt. In medium bowl stir together the egg, yogurt, vinegar, oil, and maple syrup.

    Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined. The batter will be thick.

    Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan.

    Bake for 10 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack while still warm.

    In a small shallow bowl, combine the sugar and cinnamon.

    Use a pastry brush the melted butter over the donuts then dip each donut in the cinnamon sugar mixture to coat. Serve soon after coating with cinnamon sugar mixture for best texture.

  • Strawberry Baked Donuts

    How to make Strawberry Baked Donuts

    Yield: 11 to 12 donuts

    Prep Time: 10 minutes

    Cook: 10 minutes

    *Freeze-fried strawberries are available at most grocery stores near the other dried fruits like raisins.

    Ingredients

    For the donuts:

    1 cup (127 grams) all-purpose flour
    1/2 cup (100 grams) granulated sugar
    1/4 teaspoon baking powder
    3/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1 large egg
    7 ounces (198 grams) unsweetened nonfat Greek yogurt
    1 tablespoon canola oil
    1 teaspoon fresh lemon juice
    1/2 cup finely chopped fresh strawberries

    For the strawberry glaze:

    1 1/2 cups (188 grams) powdered sugar, sifted
    3/4 teaspoon light corn syrup or golden syrup
    *1/2 cup (6 grams) freeze dried strawberries, finely crushed
    2 tablespoons hot water

    Directions

    Make the donuts:

    Preheat the oven to 400°F. Spray two 6-cup donut pans with nonstick cooking spray.

    In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together the egg, yogurt, oil, and lemon juice. Make a well in the center of the dry ingredients and pour the wet ingredients in. Add in the chopped strawberries. Gently fold everything together until just combined. The batter will be thick, do not overmix.

    Scoop the batter into a piping bag or freezer bag and snip a bottom corner with scissors. Squeeze out the batter evenly into each cavity of the prepared donut pan. You may only have enough for 11 donuts.

    Bake for 10 minutes or until golden brown. Let cool for a few minutes and then flip over onto a cooling rack to cool completely.

    Make the glaze:

    Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let set for 15 minutes before serving.

  • Cheesecake Stuffed Baked Doughnuts

    How to make Cheesecake Stuffed Baked Doughnuts

    Yield: 6 doughnuts

    Prep Time: 30 minutes

    Cook: 10 minutes

    Ingredients

    For the doughnuts:

    1/2 cup warm water
    1 teaspoon finely grated lemon zest
    1/2 teaspoon vanilla extract
    2 1/4 teaspoons (1 packet) instant yeast
    4 large egg yolks
    1/3 cup (65 grams) granulated sugar
    2 1/2 (319 grams) cups all-purpose flour
    1/4 teaspoon fine salt
    4 tablespoons (57 grams) unsalted butter, at room temperature
    1/4 cup heavy cream

    For the filling:

    8 ounces cream cheese, at room temperature
    1/4 cup heavy cream
    1/4 cup powdered sugar
    1 teaspoon vanilla extract

    For the topping:

    3/4 cup (150 grams) granulated sugar
    2 teaspoons ground cinnamon
    2 tablespoons (28 grams) unsalted butter, melted
    Raspberry jam, for drizzling

    Directions

    Make the doughnut dough:

    In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.

    For the cheesecake filling:

    Meanwhile, make the filling.

    In a medium bowl using an electric mixer, beat the cream cheese, cream, sugar, and vanilla until light and fluffy.

    Finish the doughnuts:

    On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 30 minutes.

    Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool completely.

    In a shallow dish combine the cinnamon and sugar for the topping. Dip each warm doughnut in the melted butter, the coat in the cinnamon sugar.

    Remove the cream cheese mixture to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts. Top each doughnut with a dollop of the cream cheese mixture then drizzle with jam.

    Doughnuts are best served the day they’re made.

  • Baked Creme Brulee Doughnuts

    How to make Baked Creme Brulee Doughnuts

    Yield: 6 large doughnuts

    Prep Time: 30 minutes

    Cook: 10 minutes

    Ingredients

    For the doughnuts:

    1/2 cup warm water
    1 teaspoon finely grated lemon zest
    1/2 teaspoon vanilla extract
    2 teaspoons instant yeast
    4 large egg yolks
    1/3 cup (65 grams) granulated sugar
    2 1/2 (319 grams) cups all-purpose flour
    1/4 teaspoon fine salt
    4 tablespoons (57 grams) unsalted butter, at room temperature
    1/4 cup heavy cream

    For the filling:

    1 cup whole milk
    1/3 cup (65 grams) granulated sugar
    3 large egg yolks
    Pinch of salt
    2 1/2 tablespoons all-purpose flour
    1 teaspoon vanilla bean paste

    For topping:

    3/4 cup (150 grams) granulated sugar
    2 tablespoons water

    Directions

    Make the doughnuts:

    In the bowl of a stand mixer fitted with the dough hook, combine the water, zest, vanilla, yeast, eggs, and sugar. Gradually add in the flour then salt, mixing until absorbed. Add the butter and cream and beat on medium speed for 6 to 8 minutes, or until a smooth sticky dough forms. Remove the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 1/2 hours.

    On a lightly floured work surface, roll the dough out to about 1/2-inch thickness. Using a round cookie cutter, cut out 6 rounds from the dough. Place on a large parchment-lined baking sheet spacing far apart. Cover and let rise until puffy, about 45 minutes.

    Meanwhile, preheat the oven to 350°F. Bake the doughnuts for about 10 minutes, or until golden brown and puffed. Let cool completely.

    Make the filling:

    In a medium saucepan, whisk together the milk and half the sugar. Place over medium heat to come to a boil.

    Meanwhile, in a small bowl, whisk the yolks, salt, and the remaining sugar. Stir in the flour.

    When the milk boils, whisk a third of the boiled milk into the egg mixture, whisking constantly. Pour the egg mixture back into the pot. Continue whisking until the cream thickens and comes to a boil. Pour the cream into a heat-proof glass or stainless-steel bowl or pan. Press plastic wrap directly against the surface of the cream. Refrigerate until completely chilled.

    Remove the pastry cream to a piping bag fitted with a long filling tip. Insert the tip into the side of a doughnut and squeeze the filling inside to fill. Repeat for the remaining doughnuts.

    Make the crème brulee topping:

    Place the doughnuts on a wire rack over a baking tray. In a glass measuring cup, combine the sugar and water and stir until combined. Spoon the sugar mixture over each doughnut and allow to set for 5 minutes. Using a kitchen blowtorch, caramelize the sugar until amber. Serve.

    Inspired by Donna Hay issue #86

  • Baked Nutella Donuts

    How to make Baked Nutella Donuts

    Yield: 9-10 donuts

    Prep Time: 10 minutes

    Cook: 10 minutes

    Ingredients

    For the Nutella Donuts:

    1 cup all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup buttermilk
    1/4 cup Nutella
    1/3 cup brown sugar
    2 tablespoons butter, melted and slightly cooled
    1 large egg
    1 teaspoon vanilla extract

    For the Nutella Glaze:

    1 cup powdered sugar
    2 tablespoons Nutella
    2-3 tablespoons milk (or more as needed)

    Directions

    For the Nutella Donuts:

    Preheat oven to 350°F.  Spray a donut pan well with non-stick cooking spray and set aside.

    In a large mixing bowl, mix together the flour, baking soda, and salt.  Set aside.  In a separate mixing bowl, mix together the buttermilk, Nutella, brown sugar, butter, egg, and vanilla extract until fully combined.  Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.  Spoon the batter into the donut cavities, make sure to only fill them about 2/3 – 3/4 of the way full.  You should end up with about 9-10 donuts, if you have a 6-count donut pan you will need to bake in two separate batches.

    Bake at 350°F for 9-10 minutes or until a wooden toothpick inserted into the donut comes out clean.  Remove from the oven and cool in the pan for about 5 minutes, then remove the donuts and transfer them to a wire rack to cool.

    For the Nutella Glaze:

    Add the powdered sugar, Nutella, and 2 tablespoons of milk to a mixing bowl and mix until well combined.  If the glaze is too thick, slowly add one more tablespoon of milk as needed to thin out the glaze and mix until everything is well combined.  If the glaze is too thin, add in a bit more powdered sugar to thicken it up.  If the glaze is too thick, add in a bit more milk to thin it out a little.

    Place a piece of foil under the wire rack (to catch any glaze that falls off the donuts).  Take each donut and dip the tops of each one into the prepared glaze, then transfer back to the wire rack for 10-15 minutes to let the glaze harden.

  • M&M Cake Doughnuts

    How to make M&M Cake Doughnuts

    Yield: about 14 doughnuts

    Prep Time: 20 minutes

    Cook: 1 hour 35 minutes

    Ingredients

    For the doughnuts:

    3 cups (13.5 ounces) all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon fine salt
    1/2 teaspoon freshly grated nutmeg (optional)
    1 large egg plus 1 egg yolk, at room temperature
    2/3 cup granulated sugar
    1 1/2 teaspoons pure vanilla extract
    3 tablespoons (1.5 ounces) unsalted butter, melted and cooled
    1/2 cup sour cream
    Vegetable, canola, or peanut oil, for frying

    For the chocolate glaze:

    1 stick (4 ounces) unsalted butter
    1/4 cup whole milk
    1 tablespoon light corn syrup
    2 teaspoons vanilla extract
    4 ounces semisweet chocolate, chopped
    2 cups powdered sugar, sifted
    Mini M&Ms

    Directions

    For the doughnuts:

    In a large bowl, mix together all the flour, baking powder, salt, and nutmeg.

    In a large bowl, use an electric mixer fitted with the paddle attachment to beat the egg and yolk with the sugar until thick and pale, about 5 minutes. Beat in the vanilla extract. On low speed, alternately add the flour mixture with the sour cream and melted butter, starting and ending with the flour. The dough will be soft. Cover with plastic wrap and let sit at room temperature for 30 minutes, or until the dough is firm enough to handle.

    Make ahead: Store the covered dough in the fridge for up to 1 day. Bring to room temperature before using.

    Turn the dough out onto a floured work surface. Roll the dough out into 1/4-inch thickness and cut with a doughnut cutter or with a round biscuit cutter. I prefer doughnuts without holes so more M&Ms fit on top. Place the doughnuts on a lightly floured parchment lined baking sheet. Let the doughnuts sit at room temperature, covered, while you heat the oil.

    Heat the oil in a large, deep, and heavy pan to 350°F. Place three to four doughnuts in the oil at a time and fry until golden brown, about 1 minute or less per side (30 seconds for the holes). Do not overcook the doughnuts. Drain on a paper towel-lined plate.

    For the glaze:

    In a medium saucepan over medium heat, combine the butter, milk, corn syrup, and vanilla and heat until the butter melts. Decrease the heat to low and add the chocolate, whisking until melted. Turn off the heat and add the powdered sugar, whisking until smooth. Immediately dip the doughnuts into the glaze. If the glaze begins to set return the saucepan to low heat and stir until liquid again. Immediately after dipping, sprinkle the doughnuts with M&Ms, pressing slightly to adhere.

    Let the glaze set on the doughnuts for 30 minutes before serving.

  • Maple Bacon Bars with Bourbon Cream Filling

    How to make Maple Bacon Bars with Bourbon Cream Filling

    Yield: 12 doughnuts

    Prep Time: 30 minutes

    Cook: 4 hours

    If you don’t have instant yeast, use active dry yeast and just let it proof with the warm water for 5 minutes, or until frothy, before proceeding.

    Ingredients

    For the doughnuts:

    3 tablespoons (yes, tablespoons not teaspoons) instant yeast
    1 cup very warm (105 degree) water
    1/2 cup granulated sugar
    1/2 teaspoon ground nutmeg
    2 teaspoons fine salt
    1/2 teaspoon baking powder
    4 cups (18 ounces) bread flour
    4 tablespoons (2 ounces) unsalted butter
    3 large egg yolks
    1/2 teaspoon vanilla

    Peanut oil, for frying

    For the filling:

    6 tablespoons unsalted butter, at room temperature
    1 1/2 cups powdered sugar
    1 1/2 tablespoons heavy cream
    2 tablespoons bourbon

    For the maple glaze:

    4 cups powdered sugar
    1/4 cup pure maple syrup
    1 1/2 teaspoon light corn syrup
    1/4 teaspoon pure vanilla extract
    2 teaspoon pure maple extract
    1/4 cup hot water
    10 slices bacon, crisp cooked and roughly chopped

    Directions

    For the doughnuts:

    In the bowl of a stand mixer fitted with the dough hook, combine all the dough ingredients until a cohesive dough begins to form. On medium speed, knead until smooth and soft, about 6 minutes.

    Place the dough in an oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours.

    Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough into an 11×12″ rectangle. Cut the dough into 12 rectangles about 5×2-inch big. Transfer the dough rectangles back to a floured baking sheet, spaced about 1 1/2-inches apart. Cover with a clean kitchen towel and let rise again until doubled, about 30 minutes.

    When the dough is almost done rising, heat at least 2 inches of peanut oil in a large, deep pot with a candy thermometer attached. Heat to 350°F. Carefully transfer 2 to 3 rectangles to the hot oil and fry for about 1 minute, or until golden, then flip and cook for another minute or until golden brown. Remove from the hot oil, allow to drain on paper towels. Test a doughnut to make sure it’s cooked through before repeating with the remaining dough.

    For the filling:

    In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Gradually add the powdered sugar on low speed. Add in the cream and bourbon and increase speed to high. Beat for 3 minutes, or until very well combined and light. Transfer to a pastry bag fitted with a small plain tip.

    Using the tip, poke a small hole in one end of a doughnuts and fill with about 1 tablespoons of the filling each. Repeat with the other end of the doughnuts.

    For the glaze:

    Whisk together the glaze ingredients. Dip the bars into the icing. Immediately sprinkle with the bacon. Allow to set for 15 minutes before serving.

    Doughnut recipe adapted from Hand-Forged Doughnuts

  • How to Make Beignets

    How to make Beignets

    Yield: Makes about 36 beignets

    Prep Time: 20 minutes

    Cook: 2 hours 40 minutes

    Ingredients

    3/4 cup lukewarm water
    1/4 cup granulated sugar
    1 teaspoon instant yeast
    1 large egg, slightly beaten
    1/2 cup evaporated milk
    3 1/2 cups (15.75 ounces) bread flour
    3/4 teaspoon salt
    2 tablespoons unsalted butter
    Nonstick spray
    Oil, for deep-frying
    1 1/2 cups confectioners’ sugar

    Directions

    In the bowl of a stand mixer fitted with the dough hook combine the water, sugar, yeast, egg, evaporated milk, and half the flour. Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and salt and increase the speed to medium. Knead until the dough is smooth and just tacky.

    Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours. Don’t skimp on the rising time! To make ahead: store the dough in the fridge for up to 4 days. Let come to room temperature before using.

    Preheat oil in a deep-fryer to 360°F. Place the confectioners’ sugar in a large bowl.

    Roll the dough out to about 1/4-inch thickness and cut into squares. Deep-fry, flipping constantly, until they become a golden color on both sides, about 3 to 4 minutes total (depending on their size). The beignets should float to the surface very quickly after being added to the oil. If they don’t, they oil is not hot enough.

    After beignets are fried, drain them for a few seconds on paper towels. Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. Toss them into the bowl of confectioners’ sugar while still hot.

    Adapted from The Food Network

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed