Turkey Dill Crepes

Remember how I made hollandaise sauce on the first day of Brunch Week? Well, I had an ulterior motive for doing that.  I’ve been wanting to make these crepes for so long, but wanted to use a homemade sauce.  This is one of my favorite dishes at First Watch, although some time ago they changed the recipe to include chives instead of dill.  I also ditched the whipped eggs, because I viewed the calorie count for the restaurant version, and wanted to make it just a wee bit healthier.

I wanted to remind you that there is a doozy of a giveaway going on this week.  Many thanks to the sponsors of Brunch Week: California Walnuts, Lodge Cast Iron, Flavors of Summer, Black Gold Farms, Sunday Supper, Bob’s Red Mill, Whole Foods Orlando, and Stonyfield Farm.  Click the picture to see a description of the prizes, and to enter the giveaway.

Here are the other wonderful bloggers participating in Brunch Week today:

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


crepe recipe adapted from Better Homes and Garden

Turkey Dill Crepes

Turkey Dill Crepes

makes 4 crepes

Ingredients

Crepes
¾ c milk
½ c flour
1 egg
½ Tbs vegetable oil
⅛ tsp salt
Filling
2 Tbs olive oil
½ c diced onion
3 oz sliced mushrooms (a little less than half of a small carton)
8 oz. turkey, cubed
1 c packed fresh spinach
3 oz cheese, cubed (or shredded)
2 Tbs chopped fresh dill
Topping
½ c chopped tomato

Instructions

  1. For the crepes: Combine all ingredients in a bowl and whisk until blended. Heat a 6-inch skillet over medium heat. Coat pan with non-stick spray. Pour ¼ c of the batter into the center of the pan. Tilt the pan so the batter spreads over the entire bottom in an even layer. Cook until lightly browned on the bottom, about 2-3 minutes. Flip crepe and cook through on the other side, another minute longer. Crepes can be made one day ahead of time. Store crepes in refrigerator between layers of waxed paper. To reheat, cover the stack of crepes with a damp paper towel and microwave for 1 minute.
  2. For the filling: Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms, and cook until onions and mushrooms are softened. Add turkey and cook until lightly browned on one side. Add spinach and cook until wilted stirring to combine all ingredients. Remove skillet from heat, and sprinkle the filling with the cheese, and 1 Tbs of the dill. Divide filling between the four (warmed) crepes, placing filling on one half of the surface of the crepe. Fold the other side of the crepe over the filling. Top with hollandaise sauce, tomato, and the remaining dill. Serve immediately.
http://kokocooks.com/2013/05/turkey-dill-crepes/

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Strawberry Scones for Brunch Week

Welcome to day 2 of Brunch Week. Here’s a list of today’s contributing bloggers:

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table
Pineapple-Basil Tea by The Kitchen Prep

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quiche by Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook
Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

 

Did you see all the incredible prizes being given away this week by theses sponsors? Click the link for a description of the prizes, then enter the Rafflecopter for a chance to win.


a Rafflecopter giveaway

Scones are a little tricky for me.  Sometimes they turn out tender and buttery.  And then sometimes I end up with dry hockey pucks.  It has to do with overworking the dough.  Luckily, these turned out as the former.  The strawberries were little bursts of sweetness dotted throughout the scones.

 

Strawberry Scones

Strawberry Scones

Ingredients

3 1/2 c flour
1/2 c sugar
5 tsp baking powder
1/2 tsp salt
12 Tbs cold butter, cut into pieces
1 c chopped strawberries
1 egg, lightly beaten
1 c milk

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Lightly coat parchment with non-stick spray.
  2. In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter until mixture is crumbly. Stir in 3/4 c of the strawberries. Form a well in the middle of the mixture, add the egg and milk, and stir until just barely combined.
  3. Turn dough onto a lightly floured surface. Knead lightly until crumbs are incorporated. Pat dough down to a two-inch thickness. Sprinkle the remaining strawberries over the top of the dough and lightly press them into the surface. Cut dough into circles approximately 3 inches in diameter. Place circles onto parchment lined baking sheet.
  4. Bake scones until lightly browned, about 15 minutes. Let cool for 10 minutes before serving.
http://kokocooks.com/2013/05/strawberry-scones-for-brunch-week/

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Peanut Butter Chip Pancakes

Back when I was a swinging twenty-something, I always went out for breakfast on the weekends. My friend Elizabeth would call me up in the morning and mutter the words, “…greasy breakfast…” into the phone.  And we’d go to our favorite place.  For a while, we were roommates, but she would still call me from the other side of the house when she was ready for breakfast.  The restaurant of choice was a greasy spoon down the street.  They advertised having the “best sweet buns in town,” but I always ordered the peanut butter chip pancakes. Elizabeth would order the same thing, but with chocolate chips and peanut butter chips combined.  They were the perfect antidote after a boisterous night out.  Now that I’m more of a home body, I make pancakes at home on the weekends, but I still remember to add the peanut butter chips.

adapted from Better Homes and Garden cookbook

Peanut Butter Chip Pancakes

Yield: dozen pancakes

Peanut Butter Chip Pancakes

Ingredients

1 c flour
1 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
¼ tsp salt
1 egg, lightly beaten
1 c lowfat buttermilk, plus more if needed
2 Tbs vegetable oil
1 c peanut butter chips
Butter

Instructions

  1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the egg, milk and vegetable oil and stir with a whisk until just combined. Mix in the chips. Add a little more buttermilk if the batter is too thick.
  2. Pour batter in ¼ c amounts onto a hot, lightly buttered skillet or griddle. Don’t set the heat under the skillet too high, or the chips will scorch. Cook until pancakes are set on one side, flip, and continue cooking for about another minute. Remove pancakes from the skillet when they are done. Repeat with remaining batter. Serve warm.
http://kokocooks.com/2013/03/peanut-butter-chip-pancakes/

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Cranberry Walnut Bagels

Here’s my morning routine: I wake up, and spend an hour trying to get out of bed.  Once I finally do, I have 30 minutes to get out the door.  I shower and dress.  Then I change my outfit.  I get my lunch packed and get my son’s breakfast.  Then I change my outfit again.  Then I make my breakfast and race out the door because I’m already five minutes late, which means that I’ll arrive at work 15 minutes late.  It’s probably not the most efficient use of my time, but I seem to make it barely work.

When I get a day off from work, all I want to do is get up in the morning and bake bread.  There’s something indulgent about knowing you have enough time in the morning to let dough rise.  Bagels are a special treat, because they take lots of pre-planning.  You put the prepare the dough and shape the bagels the night before, and then bake them the next morning.  These bagels remind me of a cranberry and walnut studded quick bread that we used to have growing up.  I also whipped a little bit of orange zest and juice into some cream cheese which complimented the bagels fabulously.

adapted from The Bread Baker’s Apprentice

by Peter Reinhart

 

Cranberry Walnut Bagels

Cranberry Walnut Bagels

Ingredients

Sponge
1 tsp instant yeast
4 c bread flour
2 ½ c warm water (about 95-100⁰F)
Dough
1 tsp instant yeast
1 Tbs honey
3 ¾ c bread flour
3 Tbs sugar
2 Tbs packed light brown sugar
2 ¾ tsp salt
1 ½ c chopped dried cranberries
¾ c chopped walnuts
To finish
1 Tbs baking soda
Cornmeal for dusting

Instructions

  1. Day one: for the sponge - stir in the yeast into the flour in the bowl of a stand mixer (or a large bowl if mixing by hand.) Add water and stir until just combined. Mixture should form a sticky batter. Cover the bowl with plastic wrap and let sit at room temperature for about 2 hours. Mixture should swell to nearly double in size, and collapse when the bowl is tapped on the countertop.
  2. For the dough - add the other 1 tsp yeast and honey to the sponge and stir. In a separate bowl, stir together 3 c of flour, sugar, light brown sugar, and salt. Add the flour mixture to the sponge and mix on low with a dough hook attachment. Mix until the dough forms a ball, then slowly add the remaining ¾ c of flour. In the last minute of mixing, add the dried cranberries and walnuts.
  3. Transfer the dough to a lightly floured surface. Knead for about 10 minutes, adding a little bit of flour if the dough is still sticky. The kneaded dough should be firm, but still pliable and smooth. It should read 71-77⁰F and feel satiny and pliable, but not tacky.
  4. Divide dough into equal portions (about 3.75 oz). Form into balls. Cover with a damp towel and allow them to rest for 20 minutes.
  5. Line two baking sheets with parchment paper and lightly coat with non-stick spray. Poke a hole into the center of each dough ball and gently stretch to form a ring. Place each dough ring on the baking sheets, about 2 inches apart. Coat lightly with non-stick spray and cover loosely with plastic wrap. Let sit at room temperature 20 minutes.
  6. Check bagels by filling a small bowl with room temperature water. Drop one bagel in the water, and if it floats within 10 seconds of being in the water, then bagels are ready to be chilled. If the bagel doesn’t float within the time stated, pat it dry, return it to the pan, cover, and continue proofing the dough until it passes the test. If the bagel does float, pat it dry, return it to the pan, cover, and cool pans in refrigerator overnight.
  7. Day 2: Preheat oven to 500⁰F with two racks set in the middle of the oven. Bring a large pot of water to a boil and add the baking soda. Have a slotted spoon ready.
  8. Remove dough from the refrigerator and gently drop them in water a few at a time. Cook for 1 minute, flip bagels, and cook for another minute. (For chewier bagels, cook for 2 minutes per side.) While bagels are boiling, sprinkle some cornmeal onto the same parchment-lined baking sheets. Remove bagels from water and place onto prepared pans. Place in oven and bake for about 5 minutes. Rotate pans from top to bottom, and from front to back. Lower oven to 425 ⁰F
  9. and continue baking another 5 minutes, or until light golden brown. Remove pans from the oven and let bagels cool on a rack for 15 minutes before serving.
http://kokocooks.com/2013/01/cranberry-walnut-bagels/

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Gingerbread Donuts


 
I don’t make donuts often, but when I do I prefer to fry them. (Hey, I sound like that beer commercial!)  That statement was true until about two months ago.  Then, I decided to develop a recipe for fried gingerbread cake donuts.  Most recipes I’ve seen were for baked gingerbread donuts, which didn’t sound exciting. I figured, if you’re going to make donuts, “go big or go home.”

I had to go through a few batches of dough to get the consistency right.  During this time, we went through a series of “Sunday Morning Donuts.”  This was tons of fun, and I shared donuts with lots of friends and neighbors.  SMD has gone on hiatus during December Cookie Baking, but will make a return after the holidays.

adapted from allrecipes.com

Gingerbread Donuts

Yield: 1 dozen donuts

Gingerbread Donuts

Ingredients

2 ⅔ c flour
½ c brown sugar
1 Tbs baking powder
½ tsp salt
2 Tbs ground ginger
1 Tbs cinnamon
½ tsp cloves
¼ tsp white pepper
¾ c milk
3 Tbs molasses
1 egg
4 Tbs butter, melted and cooled to room temperature
1 tsp vanilla
Oil for frying
Glaze
1 Tbs milk
1 tsp vanilla
1 ¾ c powdered sugar
Sugar Coating
3 Tbs sugar
1 tsp cinnamon

Instructions

  1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, ginger, cinnamon, cloves, and white pepper. Make a well in the center and pour in the milk, molasses, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
  2. Heat oil in a deep heavy skillet or deep-fryer to 375°F (185°C). On a floured board, pat the chilled dough out to 1/2 inch thickness. Cut out doughnuts with a 3-inch cutter. Use a smaller cutter to cut holes from center.
  3. Fry doughnuts in hot oil until golden brown, turning once (about 1 minute per side.) Remove from oil to drain on a rack set over newspaper.
  4. For the glaze: combine glaze ingredients in a bowl and dip the donuts in them to coat. For the sugar coating: combine sugar and cinnamon in a bowl and roll donuts to coat on all sides.
http://kokocooks.com/2012/12/gingerbread-donuts/

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Lemon-Lime Mini Muffins

 

Today I am guest posting for Katie while she’s on a European cruise. Lucky girl! I love the vibrant citrus flavor of these muffins. And the lime sugar that coats them smells heavenly. Check out the complete recipe, and read about our adventures with the lime tree.

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Biscoff Stuffed French Toast

 

I am currently in the Pacific Northwest for a week attending my husband’s family reunion. It’s the first time all his siblings (five, including himself) and their parents have been together sice our wedding four years ago. I’m frantically putting together some posts so I can keep publishing while I’m away.

 

I think I’m one of the last people in the country to try Biscoff spread. I had tons of the cookies in Europe (they were served with every cup of coffee and tea we ordered). The spread is ah-ma-zing. Caramel, cinnamon comfort. And when added to french toast and served for breakfast? It made my entire day.

original recipe

Biscoff Stuffed French Toast

Biscoff Stuffed French Toast

Ingredients

2 eggs
2 Tbs milk
½ tsp vanilla extract
2 dashes cinnamon
2 dashes salt
4 slices of bread, about 1 1/4" thick
2/3 c biscoff spread
2 Tbs butter

Instructions

  1. With a whisk, beat the eggs, milk, vanilla, cinnamon, and salt in a shallow bowl. On the bottom side of each slice of bread, cut a slit, making sure not to cut through the other sides of the crust. Pipe the biscoff spread into each pocket of bread. (I used a piping bag and a #10 tip, but you could also put biscoff in a zipper seal bag and snip off a corner and pipe that way.)
  2. Melt butter in a skillet over medium-high heat. Dip both sides of each bread slice into the egg mixture. Cook in the skillet until browned, about 5 minutes on each side. Remove from skillet. Let cool for 5 minutes before serving.
http://kokocooks.com/2012/08/biscoff-stuffed-french-toast/

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Huevos Rancheros

My husband started a new medecine for his Crohn’s disease.  His condition isn’t so bad – he doesn’t have any active signs of the disease, but there are a few foods his intestines can’t tolerate.  Like eggs. And some dairy.  And sweet food in the morning.  Thankfully, the new medecine helps with this.  Which means, Breakfast Foods On The Blog!!!!

Until now, if I wanted to make fancy breakfast food, I had to wait until company came over.  The thought of making breakfast for one was kind of depressing, so I hardly went all out on breakfast just for myself.  Now, we have pancakes just about every Sunday.  I made these huevos rancheros a few weeks ago, and they made for a satisfying, filling breakfast.  I love how the black beans added an extra boost of protein.

original recipe

Huevos Rancheros

Serving Size: 2

Huevos Rancheros

Ingredients

2 Tbs olive oil
4 6-inch flour tortillas
⅓ c refried beans, warmed (I used this recipe with black beans)
4 eggs
¼ c salsa (recipe follows)
Salsa
1 clove garlic
¼ c roughly chopped white onion
½ jalapeno pepper, seeded (adjust according to heat tolerance)
small handful of cilantro
4 ripe tomatoes, seeds and inner flesh removed
1 Tbs lime juice
Salt and pepper

Instructions

  1. In a large cast iron skillet (or frying pan), heat oil over medium high heat. Pan fry tortillas until browned on both sides, about 2 minutes per side. Set tortillas on a plate. Spread refried beans over the tops of the tortillas. Fry the eggs to desired doneness. Place an egg on top of each bean-covered tortilla. Top with salsa. Serve immediately.
  2. For the salsa: Place garlic, onion, jalapeno, and cilantro in a food processor. Blend until ingredients are finely chopped. Add tomatoes, and pulse a few times until they are chopped, but not mushy. Place salsa in a bowl. Stir in lime juice, and season with salt and pepper.
http://kokocooks.com/2012/05/huevos-rancheros/

 

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Sticky, Sticky Buns

Breakfast for me is a routine thing. I’ll go through phases of what I like to eat, and then will stick with it for months at a time. For a while, it was a waffle with peanut butter. Then, it was steel-cut oats. I hardly ever do something special for breakfast. So, I decided to buck the trend.

I’ve been wanting to make these ever since I saw them on an episode of Throwdown with Bobby Flay. Joanne Chang of Flour Bakery won the sticky bun throwdown with these ooey, gooey creations. The recipe is a little involved, but well worth it. The brioche is sooo buttery. These helped me get out of bed on those cold mornings when I just wanted to hide under the covers.

recipe by Joanne Chang
as seen on foodnetwork.com

Sticky, Sticky Buns

Sticky, Sticky Buns

Ingredients

Brioche Dough
2 1/2 cups unbleached all-purpose flour, plus more if needed
2 1/4 cups bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast
1/3 cup plus 1 tablespoon sugar
1 tablespoon kosher salt
1/2 cup cold water
5 eggs
1 3/8 cups (2 3/4 sticks) unsalted butter, room temperature, cut into 10 to 12 pieces
Goo
3/4 cup unsalted butter
1 1/2 cups firmly packed light brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 teaspoon kosher salt
Filling
1/4 cup light brown sugar
1/4 cup granulated sugar
1/8 teaspoon ground cinnamon
1 cup pecan halves, chopped

Instructions

  1. For the dough: Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer as needed to scrape the sides and bottom of the bowl. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
  2. With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
  3. Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
  4. Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.
  5. For the goo: In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine. Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
  6. To finish the sticky buns: Combine the ¼ c light brown sugar, ¼ c of granulated sugar, cinnamon, and half the pecans in a bowl.
  7. Divide the dough in half. Use half for this recipe and reserve the other half for another use.
  8. On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It should be fairly easy to roll. Position the rectangle so a short side is facing you. Sprinkle the sugar mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
  9. Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
  10. Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the goo. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2hours.
  11. Position a rack in the center of the oven, and heat to 350 degrees F. Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top. The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
http://kokocooks.com/2012/01/sticky-sticky-buns/

 

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Pumpkin Doughnuts


I’ll tell you a secret about musicians….we are suckers for free food. I think it hearkens back to our college days when we played gigs in exchange for food. It was how we got people for our own performances. “Can you play in this recital for me? I can’t pay you, but I’ll make you cookies/cupcakes/dinner!”


This is why I was happy when Hubs agreed to play a 5-week concert series for school kids – two morning performances with a short break in between. Perfect time for a mid-morning snack! I’ve been baking goodies for the musicians. By far, these pumpkin doughnuts have been the most popular.


This is one of the fastest recipes I’ve posted since making the food. I have seen these doughnuts on not one, not two, but three of my favorite blogs. I decided to go straight to the original source for the recipe. The dough was extremely sticky, so I had to use more flour than usual. Next time, I may knead a little bit of flour into the dough before cutting them.


I saved some of the doughnut holes for myself and family. They were so addictive, I ate six of them before I realized it.


adapted from Bon Appetit magazine
October 2004

Pumpkin Doughnuts

Pumpkin Doughnuts

Ingredients

Doughnuts
3 ½ cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ easpoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
½ c buttermilk
1 cup canned pumpkin puree
Canola oil (for deep-frying)
Spiced Sugar
1 c sugar
4 tsp cinnamon
3 tsp nutmeg

Instructions

  1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill for at least 3 hours, or overnight.
  2. Combine the ingredients for the spiced sugar in a medium bowl. Set aside.
  3. Sprinkle 2 rimmed baking sheets lightly with flour. Press out ½ of dough on a well floured surface to 1/2- to 2/3-inch thickness. Using a round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
  4. Using a small round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
  5. Line a few wire racks with paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 370°F to 380°F. Fry doughnut holes in batches until golden brown, turning once about 1-2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts in batches, keeping enough space for the doughnuts to move around, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. While the doughnuts are still slightly warm, toss them in the spiced sugar. Let cool before serving.
http://kokocooks.com/2011/10/pumpkin-doughnuts/

 

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