doughnuts

Glitter mini doughnuts

We made it to FriYAY of the doughnut week! Well done everybody! I am sure it wasn’t too tough! Although mine was busy I loved every second of it (except for the guy who stole my parking today) 

Ending off doughnut week is something simple but elegant. Our dressed to impress Friday night mini doughnut topped in edible glitter! Great for a girls night or just to impress these little guys will make a huge impression! 

Ingredients:

•   150 grams cake flour

•   1teaspoon Baking powder

•   ½ teaspoon Salt

•   110 grams caster sugar

•   120ml buttermilk

•   2 Eggs

•   20 grams Butter (unsalted) melted

•      1 ½ teaspoon vanilla paste

•      ½ teaspoon almond essence

•      500 grams icing sugar

•      1 egg white

•      1 tub edible glitter

Instructions:

Preheat your oven to 160 degrees Celsius.

Spray your mini doughnut tin lightly and set aside.

In a large mixing bowl whisk together flour, baking powder salt and castor sugar. Whisking creates air and removes lumps.

In a separate bowl whisk together the milk, melted butter, egg, vanilla and almond essence.

Make a well in the flour bowl and in third stages mix in the wet ingredients. Whisking after each addition until fully combined in a batter.

Using a spoon fill the doughnut tin. Don’t fill more than ¾ full, as they will rise when they are baked. Bake in the oven for 8 minutes or until a toothpick comes out clean when inserted.

Set aside on a cooling rack once baked.

In a separate bowl mix together the icing sugar and egg white. You are making royal icing which sets quickly and dries hard, so work fast. Once your icing sugar is mixed use a butter knife to ice the top of your doughnuts. Sprinkle edible glitter on them before the icing dries. Leave them to fully set on the cooling rack. 

Serve with cocktails and have an amazing weekend!

-Melissa  

 

Warm doughnuts with caramel and plum sauce

So day three of my doughnut week brings you to another cheat recipe and I thought it would be perfect for a humpday cheat! We are over the worst of the week and that is worth celebrating! I suppose I am the type of girl that will find any reason for a party, especially one that involves food!

This recipe is really only going to teach you something new with the sauces but they are great to have in your arsenal as they can be used over and over again! The plum sauce is great to serve with a crumble and the caramel is a great dipper for baked apples! 

Ingredients:

6 large cinnamon and sugar doughnuts

Vanilla ice cream

6 large pitted and sliced plums

5 tablespoons sugar

1 tablespoon butter

1 tablespoon water

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons unsalted butter

1 teaspoon sea salt, crushed or kosher salt

Instructions:

Plum sauce:

Pit and slice all your plums. Place them in a medium saucepan over a medium heat. Add your sugar and water and allow to soften and become slightly gooey. Add butter and whisk until all butter and sugar is dissolved. Set aside.

Caramel sauce:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Keep an eye on it as caramel can burn very quickly!

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

Warm your doughnuts in the oven until they are hot. Serve them with a dollop of vanilla ice cream and top with plum and caramel sauce. 

-Melissa 

Doughnut bread and butter pudding with strawberries and almonds

Right so I don’t usually do this but I do know that not everyone has a whole lot of time these days before dinner parties. At the end of the day my blog is about teaching you how to cook without the recipe as well as to know how to make simple things taste amazing!

So here is the first of two recipes that both involve store bought cinnamon and sugar doughnuts. Mine come from Woolworths but I am positive any fresh cinnamon and sugar doughnut that is light and fluffy will do. 

Ingredients:

6 cinnamon doughnuts, torn

50 grams salted butter, softened

3 extra large eggs

75 grams castor sugar

1 teaspoon (5 ml) vanilla essense

1 cup (250 ml) milk

1 cup (250 ml) cream

1/2 cup Strawberries roasted with butter and caster sugar, to serve.

50 grams chopped almonds

Instructions:

Preheat an oven to 180 degrees celcius

Place the torn doughnut in a dish and dot with the butter.

In a bowl, whisk the eggs, caster sugar, vanilla essence, milk and cream together well.

Pour the milk and egg mixture over the doughnuts and bake in the oven for 30 minutes or until the custard is set.

Place strawberries in a small saucepan over a medium heat, sprinkle with castor sugar and add a knob of butter. Let them soften and remove from heat once sugar has dissolved.

Serve warm with roasted strawberries, almonds and whipped cream if you wish!

-Melissa