Donuts: 

• 2-1/2 tsp active dry yeast
• 2/3 cup whole milk
• 3-1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 tsp salt
• 3 eggs
• 7 Tbsp unsalted butter, room temperature
• For the coating, 1 cup granulated sugar
• For frying, canola oil

In the bowl of an electric mixer, fitted with the dough hook (you can also prepare by mixing by hand), combine the yeast and the milk, and allow the yeast to dissolve. Add flour, sugar, salt and eggs to the yeast/milk mixture, and mix on low speed until the dough begins to come together, approximately 3 minutes.

Add the butter, 1-2 Tbsp at a time, mixing after each addition, until the butter is incorporated into the dough. Once combined, and the dough is soft, wrap the dough tightly in plastic wrap and place in the refrigerator for at least 6 hours. You can leave it in the refrigerator up to 24 hours.

Once chilled, remove from refrigerator. Line a baking sheet with parchment paper lightly oiled with cooking spray, or butter, then set aside. Place the dough on a floured work surface and gently roll the dough into a 12” square, about ½” thick. Cut the dough into 9 pieces using a 3-1/2” round cutter. Transfer the dough to the baking sheet and cover with a lightly oiled piece of plastic wrap. Allow to rise in a warm place until they have doubled in height, about 2-3 hours.

When ready, over medium-high heat, heat the oil in a large, heavy-bottomed pan with oil, around 3” deep, until the oil reaches 350 degrees F on a deep-fry thermometer. Meanwhile, line a baking sheet with paper towels, or place a wire rack on the sheet, for draining. 

 Working with 2-3 donuts at a time, place them in the hot oil and fry until golden brown, 2-3 minutes. Carefully turn donuts over and fry for 2-3 minutes more. Use a slotted spoon to remove, place donuts on the lined baking sheet. Continue with the remaining dough.

Once the donuts are cool enough to handle, dredge them in the sugar and evenly coat. Return donuts to baking sheet to allow to cool for 30 minutes before filling.

While the donuts are cooling, prepare the Espresso Custard filling (recipe below).

To fill the donuts, poke a hole in the side of each donut, and fill with pastry cream. 

Donuts are best the day they are made.

Espresso Custard

• 2 cups whole milk
• ¼ cup, plus 1/3 cup sugar
• 1 Tbsp espresso powder
• 2 large eggs yolks
• 1 large egg
• ¼ cup cornstarch
• 2 Tbsp unsalted butter
• 1 tsp vanilla

Combine the milk, ¼ cup sugar and espresso powder in a medium saucepan and bring to a boil over medium heat. Meanwhile, in a separate bowl, whisk together the eggs yolks, whole egg, 1/3 cup sugar, and cornstarch.

Once the milk begins to boil, remove the pot from the heat, and ladle a small stream of the milk mixture into the egg mixture, whisking vigorously to prevent the eggs from curdling.* Continue to add more of the milk mixture, whisking, until about half of the milk mixture is incorporated into the eggs. Pour the mixture back into the sauce pan. Continue to cook whisking constantly, until it begins to thicken and have pudding consistency.

(* NOTE: If desired, you can strain the warmed milk and espresso powder infusion using an ultra fine mesh strainer)

Remove from the heat and add the butter and vanilla, stirring to incorporate. Place in a heat-safe bowl and cover with plastic (directly on the custard) and refrigerate until the mixture has cooled to at least room temperature.

Proceed to fill donuts are noted above.

The post Espresso Custard-Filled Donuts appeared first on Family Eats.

A new family favorite that is much easier to make than I ever thought! This is a Food Network recipe that is sure to please any time of the year.

• 1 cup water
• 1/2 cup butter or margarine
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 eggs, beaten
• Vegetable oil for frying
• 1/4 cup sugar
• 1/4 tsp ground cinnamon, optional

For Dipping Chocolate

• 1 Tbs cornstarch
• 2 cups milk
• 4 ounces dark chocolate, chopped
• 1/4 cup sugar

To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

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In one form or another the doughnut has been around for some time. Most often fried, we opt for baked donuts, which are easier and faster to make (AND, they’re easier on our waistline than fried versions). This recipe pairs warm spices and autumn inspired ingredients for a delicious take on this baked doughnut.

• 10 Tbsp unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 3/4 cup buttermilk
• 2 cups apple cider, reduced to 3/4 cup
• 3 tsp baking powder
• 2-1/2 cups all-purpose flour
• 3 tsp cinnamon
• 2 tsp nutmeg
• pinch salt

For Topping

• 6 Tbsp unsalted butter, melted
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup granulated sugar

Preheat oven to 350 degrees F. Spray a doughnut pan with cooking spray, or brush with melted butter.

Pour apple cider in saucepan and simmer on low-medium for 15-20 minutes, or until the cider reduces to 3/4 cup. Set aside to cool.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, mix the melted butter and sugars together. Add the eggs and vanilla and stir until combined. Add buttermilk and apple cider, combine until smooth. Stir in the flour mixture and mix until just incorporated — do not over mix, otherwise donuts will be tough.

Spoon batter into doughnut wells. (Or, spoon into pastry bag not fitted with a tip, snip end and squeeze into doughnut wells.)

Bake 14-15 minutes, or until tops are firm and doughnut springs back slightly. Allow doughnuts to cool for 5 minutes in the pan, then remove and place on wire rack.

While they are cooling, prepare topping.

In a small bowl, melt butter in microwave and set aside.

In another bowl, mix together the cinnamon and sugar.

When they are still warm to the touch, dip the top of the doughnut in the melted butter, then dip in cinnamon sugar mixture.

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This quick and easy recipe is a definite hit at the camp site, and just as popular when made at home!

• 1 package biscuit dough, such as Pillsbury.
• vegetable oil
• cinnamon and sugar

Into a cast iron pan, pour oil until 1/3 full, and place pan on camp stove. If using a campfire, place the pan on the grate over the first and fill 1/3 full with vegetable oil. Heat the oil — it is ready when a small piece of dough begins to float and brown. If it sinks, it isn’t hot enough.

Remove biscuits from the packaging, and poke a hold in the center, to form a ring. Once oil is hot enough, place biscuits into oil and cook until the bottom is browned. Flip and cook until second side has browned. Remove from oil and place on a paper-towel lined plate to soak up excess grease. 

Mix sugar and cinnamon and place in brown paper bag. Drop donuts in while still warm and shake to coat.

The post Camping Donuts appeared first on Family Eats.

This old-fashioned cake doughnut recipe from King Arthur Flour changes from the traditional deep-fried version to baked-in-the-oven version. Use a doughnut pan to easily create this recipe, which gives you the choice to top with toasted coconut, cinnamon, or powdered-sugar chocolate chip.

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1-1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 – 1 tsp ground nutmeg, to taste (use the smaller amount for coconut or chocolate chip doughnuts, larger amount for cinnamon.)
• 3/4 tsp salt
• 1 tsp vanilla extract
• 2-2/3 cups unbleached all-purpose flour
• 1 cup milk
• 3/4 cup semisweet chocolate mini chips (or regular sized), optional

For Topping

• 1/2 cup toasted coconut
• 1/4 cup to 1/3 cup cinnamon-sugar, or about 1/2 cup non-melting white sugar for glaze

Preheat oven to 425 degrees F. Lightly grease two standard doughnut pans.

In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.

Add the eggs, beating to combine.

Stir in the baking powder, baking soda, nutmeg, salt and vanilla.

Stir the flour into the butter mixture, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

For chocolate chip doughnuts, stir in chips.

For coconut donuts, sprinkle 1 tsp. toasted shredded coconut into each of the wells of the pans.

Spoon the batter into the pans, filling wells about 1/4″ shy of the rim for coconut or cinnamon doughnuts; to the rim for chocolate chip doughnuts.

Bake for 10 minutes. Remove from oven and wait 5-7 minutes before turning them from the pans.

For cinnamon, shake warm doughnuts in a plastic bag with about 1/2 cup of non-melting topping sugar (for best results), or confectioners’ sugar.

For frosted doughnuts, create a glaze, then sprinkle with toasted coconut or chopped nuts, if desired.

Source: King Arthur Flour

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