Im not a fan of how gothfood shares photos without recipes. So here is my twist. Heres one of their photos with my twist on what Id imagine these Donuts tasting like 3. Apple Bignets 1 cup sugar 3 tablespoons butter 1/4 cup water 4 tablespoons dark rum 1/2 teaspoon apple cider vinegar 6 tablespoons heavy cream 2 apples, golden is great 1 1/2 cup plain flour 1 teaspoon baking powder 1 large egg 3/4 cup apple cider corn oil for frying powdered sugar Start with the sauce. Heat the sugar in a pan on medium heat. Once its melted and golden brown add butter, water, run, vinegar and cream. Stir until you have a smooth sauce. Remove from the heat and pour into a bowl. Peel and core the apples. In a bowl stir together flour, baking powder, egg and cider. The batter should be thick. Dip the sliced apples into the batter. Heat the oil in a large pot. Fry the apple slices until golden. Let them run off on paper towel. Sprinkle with powdered sugar. Serve hot with the sauce. Or maybe Ingredients 1 cup all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda pinch of salt 1 egg (lightly beaten) 1/3 cup buttermilk 1 tablespoon canola oil 2 teaspoon lemon juice 2 1/2 tablespoon real maple syrup Topping 2 tsp cinnamon 1/2 C sugar 4Tbsp butter (melted) Instructions Preheat oven to 400° F Mix cinnamon and sugar together in small bowl or plate and set aside. In large bowl, whisk together all the dry ingredients. Make a hole in the center of the dry ingredients and pour in wet ingredients in the hole. Gently fold everything together until combined. Place the donut batter in a pastry bag (or plastic bag) snip off 1/2 of the tip and pipe it into the wells of donut pan. Be careful not to over fill. Over filling the wells will create donuts without holes. Bake for 8-10 minutes or until golden brown, and turn out a wire rack. While still a little warm, use pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat. Enjoy 2. Sour Cream Donut with Dulce De Leche Filling 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon pinch of Kosher salt 1/3 cup superfine sugar 1/4 cup sour cream 1 large egg 1 tablespoon unsalted butter Vegetable oil for frying Dulce de leche for glaze 1. In a large bowl sift together the flour, baking soda, cinnamon salt. Stir together and set aside. 2. In a separate bowl stir the sugar, sour cream, egg and butter until it is smooth. Then stir in the flour mixture until a dough forms. Cover the bowl and chill the dough for at least 20 minutes. Then, roll the dough out on to a lightly floured surface until it is 1/2 inch thick. Then cut it into 2 1/2 inch diameter circles with a biscuit cutter or donut cutter. 3. Fill a heavy bottomed skillet with vegetable oil and bring it to 350ºF. Drop in the dough and cook for 1 to 2 minutes. Remove from the oil and drizzle it with dulce de leche. Serve. 1. Glazed Pumpkin Spice Donut Donuts: 2 cups all-purpose flour 1/2 cup packed brown sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1/4 teaspoon baking soda 1 cup pumpkin puree 2 eggs 1/4 cup milk 1/4 cup butter, softened Glaze: 1 1/2 cups confectioners sugar 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract PREP 15 mins COOK 10 mins READY IN 25 mins Directions Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes. Beat confectioners sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.
Posted on: Sat, 04 Oct 2014 03:30:05 +0000
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