French Honey Crullers

For the crullers:

1 cup water

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons confectioners’ sugar

1/4 teaspoon salt

1/2 teaspoon pumpkin pie spice mix

1 cup all-purpose flour

3 large eggs

1-2 large egg whites (or 1 extra large egg white)

Vegetable oil for frying

For the glaze:

1 teaspoon lemon juice

1 1/2 cups confectioners’ sugar, sifted

2 tablespoons honey

3-4 tablespoons milk

Make the crullers: 

In a heavy-bottom saucepan (preferably nonstick), bring the water, butter, sugar, pumpkin pie spice mix, and salt to a brisk boil.  Immediately add the flour, and whisk until it is completely incorporated.  Keep stirring over low-medium heat for about 3-4 minutes; remove as much moisture as possible for a fluffier pastry later on.

Transfer the dough to the bowl of an electric mixer.  Use the paddle attachment to stir the dough for a minute to quickly cool down the dough.  Set the speed to medium and add one egg at a time.  Don't add the next egg until the first one is completely mixed.  Repeat the process with the remaining egg.  Add one egg white and blend until the dough becomes smooth and glossy.  If it's not getting smooth and glossy, add the other egg white; if it starts to become glossy with just 1 egg white, don't add the second.

Transfer the dough to a large pastry bag with a large star tip.  Heat the oil to 370 degrees in a deep saucepan.  Cut about 16 3x3-inch squares out of parchment paper.  Oil or butter each square on one side. 

Pipe a ring of dough onto each square.  Place cruller and paper into hot oil.  The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling.  Flip cruller once, and fry until light brown (about 2-3 minutes).  Cool on a wire rack.

Make the glaze: 

Combine all the honey glaze ingredients in a medium bowl and whisk until smooth.  Dip the top half of each cruller into the glaze.  Let the glaze harden with a cookie sheet under the wire rack to catch the drippings.  When the glaze has hardened, re-dip for a thicker glaze, if you prefer. 

Crullers taste best served on the same day.  Store remaining crullers in an airtight container at room temperature for up to 3 days.

Makes 15-18 crullers.

From Little Spice Jar blog

Donut Glazes and Cinnamon Sugar

Vanilla Donut Glaze:

1 1/2 cup (172 g) powdered sugar

2-3 tablespoons milk

1 1/2 teaspoons vanilla extract

In a medium bowl, whisk together all of the ingredients until silky and smooth.  If you want it thinner, add a little more milk.  Store the icing at room temperature in an airtight container for 2 weeks.

Maple Donut Glaze:

1 1/2 cup (172 g) powdered sugar

2 tablespoons milk

4 tablespoons maple syrup

1 1/2 teaspoons vanilla extract

In a medium bowl, whisk together all of the ingredients until silky and smooth.  If you want it thinner, add a little more milk.  Store the icing at room temperature in an airtight container for 2 weeks.

Cinnamon Sugar:

1 cup (225 g) sugar

2 tablespoons cinnamon

Combine sugar with cinnamon in a medium bowl.  Dip donuts into cinnamon sugar while still warm.  Cinnamon sugar can be covered and stored for up to 2 years.

Chocolate Donut Glaze:

1 1/2 cups (172 g) powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk

1 teaspoons pure vanilla extract

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  Add a bit more milk if needed.  Dip doughnuts in chocolate glaze and let rest to harden slightly.  Store the icing at room temperature in an airtight container for 2 weeks.

From Gemma's Bigger Bolder Baking blog

Just a Few Donuts

1 1/2 cups (180 g) all-purpose flour

1/4 cup (56 g) sugar

1/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup (56 ml) buttermilk

1 1/2 tablespoons (20 g) butter, melted

1 egg

Vegetable oil, for frying

Glaze or cinnamon sugar

Fill a pan with about 1 inch of vegetable oil.  Line a baking tray with a wire rack and paper towel for the donuts to cool and drain.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.

In another large bowl, combine the melted butter, buttermilk, and eggs.  Gradually whisk the dry ingredients into the wet until a sticky dough is formed.  Transfer the dough to a lightly floured work surface and bring the dough together; then, use your palms to press the dough into a rectangle about 1/2-inch thick.

Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).  While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes.  You should be able to cut out about 4 to 5 donuts.  If you have any extra dough left after cutting out, stick it all together, press it out, and repeat the process until you have used up all of the dough.

To make sure your oil is the right temperature, test it with a donut hole.  If it's hot enough, this should puff up and be golden brown after cooking for roughly 2 minutes per side.

When ready to fry, carefully drop the donuts into the oil.  Allow the donuts to fry for about 3 minutes per side (2 minutes per side for donut holes), or until golden brown.

Once donuts are puffed up and golden brown on both sides, carefully remove from the oil using tongs or a slotted or mesh spoon.  

After transferring the cooked donuts to the wire rack, repeat the process with the remaining donuts and donut holes.

If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.  If glazing the donuts, do this while still warm so the glaze soaks in.  Allow to cool for about 5-7 minutes, then dunk both sides in the glaze.  Return to wire rack to set.

These donuts are best eaten within 24 hours of cooking.

Makes 4 to 5.

From Gemma’s Bigger Bolder Baking blog, with minor change

Donuts

3 3/4 (450 g) all-purpose flour

3/4 cup (170 g) sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup (170 ml) buttermilk

1/4 cup (57 g) butter, melted

2 eggs

Vegetable oil, for frying

Glaze or cinnamon sugar

Fill a pan with about 1 inch of vegetable oil.  Line a baking tray with a wire rack and paper towel for the donuts to cool and drain.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.

In another large bowl, combine the melted butter, buttermilk, and eggs.  Gradually whisk the dry ingredients into the wet until a sticky dough is formed.  Transfer the dough to a lightly floured work surface and bring the dough together; then, use your palms to press the dough into roughly a 12-inch rectangle about 1/2-inch thick.

Before cutting out your dough, heat the oil over medium-low heat (this should take 5-7 minutes).  While the oil is heating, cut out your donuts: Using a 3 inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes.  You should be able to cut out about 12 donuts.  If you have any extra dough left after cutting out, stick it all together, press it out, and repeat the process until you have used up all of the dough.

To make sure your oil is the right temperature, test it with a donut hole.  If it's hot enough, this should puff up and be golden brown after cooking for roughly 2 minutes per side.

When ready to fry, carefully drop the donuts into the oil.  Allow the donuts to fry for about 3 minutes per side (2 minutes per side for donut holes), or until golden brown.

Once donuts are puffed up and golden brown on both sides, carefully remove from the oil using tongs or a slotted or mesh spoon.  

After transferring the cooked donuts to the wire rack, repeat the process with the remaining donuts and donut holes.

If tossing in cinnamon sugar, this can be done as soon as the donuts are cool enough to handle.  If glazing the donuts, do this while still warm so the glaze soaks in.  Allow to cool for about 5-7 minutes, then dunk both sides in the glaze.  Return to wire rack to set.

These donuts are best eaten within 24 hours of cooking.

Makes 10 to 12.

From Gemma’s Bigger Bolder Baking blog

Apple Fritters with Maple Glaze

For the dough:

2 cups whole milk, at room temperature, between 75 and 85 degrees

½ cup granulated sugar

3½ tsp active dry yeast

1 large egg + 1 large egg yolk, slightly beaten

6 tbsp butter, melted and cooled to room temperature

1 tbsp pure vanilla extract

1 tsp orange zest

6 cups unbleached, all-purpose flour

1/2 tsp ground nutmeg

2 tsp salt

Vegetable oil for frying

For the apple filling:

2 tbsp lemon juice

4 Granny Smith apples

2 tbsp ground cinnamon

1/2 cup granulated sugar

1 tbsp apple cider vinegar

1/4 tsp salt

For the maple glaze:

3 cups powdered sugar

a pinch of salt

3/4 – 1 cup pure maple syrup

1 tsp pure vanilla extract

1 tsp almond extract

Make the dough:

Make the dough:

Pour the milk into the bowl of a standing mixer, and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk, melted butter, vanilla and orange zest.

Fit your mixer with the dough hook, add 5 cups of the all-purpose flour and the nutmeg and mix on medium-low speed until the dough begins to come together. Slowly add enough of the remaining cup of flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel slightly sticky, but not so wet as to be confused with cookie dough.

Once the dough has come together, sprinkle in the salt. Let the mixer knead the dough for about 8-10 minutes. The dough should look very soft and smooth.

Butter a large bowl and dump the dough into the bowl. Butter a piece plastic wrap (or spray with non-stick spray) and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until doubled in size.

While the dough rises, make the apple filling:

Add the lemon juice to a medium size saucepan. Peel, core, and dice the apples into pieces about the size of a pea. As you chop the apples, add them to the saucepan and toss them around in the lemon juice to prevent them from browning.

Add the rest of the filling ingredients to the saucepan. Stir to mix and set over medium heat. Cook, stirring frequently, until the apples are soft and the liquid in the pan is thick and syrupy, about 15-20 minutes.

Scrape the filling into a bowl and let cool to room temperature, stirring occasionally.

Shape the fritters and let them rise:

Cover two large baking sheets with parchment paper and set nearby.

Dump the dough out onto a clean work surface and roll it into a square that’s approximatly 16 inches. Spread the apple filling over the dough and roll the whole thing up into a very loose log.

Using a dough scrapper or the edge of a metal spatula, chop the dough from one end of the log to the other into pieces that are no bigger than 1-inch wide.

Push the pieces of dough into a sloppy mound in the center of your workspace and continue to chop the dough every which way, so that you have a gooey pile of small pieces of dough and apple filling.

Use your hands to scoop up a palm sized portion of dough and apples. Gently press the dough together in your hands and lay it down on one of the parchment covered baking sheet. Continue with the rest of the dough, leaving at least 4 inches in between fritters on the baking sheets. This is a messy job – so have fun with it!

Spray a couple of sheets of plastic wrap with non-stick spray and cover the fritters. Let rise at room temperature for 1-2 hours, until nearly doubled in bulk. OR – place the sheets of fritters in the refrigerator to rise for up to 12 hours.

Make the maple glaze:

Put the powdered and salt in a medium size bowl and add 3/4 cup maple syrup and the vanilla and almond extracts. Stir until smooth. Add more maple syrup if necessary to create a consistency similar to cream. Cover and set aside.

Fry the fritters:

If the dough has been rising in the refrigerator, let the sheets of apple fritters sit out on the counter for about 1 hour to allow the dough to come to room temperature.

Pour enough vegetable oil into a large, deep saucepan to come up the sides 3 or 4 inches. Heat the oil to 350 – 370 degrees. Cover a baking sheet or serving platter with a few sheets of paper towels and set it near the stovetop.

Cut the parchment around two of the fritters so that it extends around the fritter by a couple of inches. Using a spatula, lower the fritters into the hot oil one at a time, parchment and all. Using metal tongs, gently lift the edge of the parchment paper, flipping the fritter over in the hot oil, and lifting the paper away.

Cooke the fritters for about 3-4 minutes on each side, until they are a deep golden brown. Do your best to keep the oil temperature between 350 and 360 degrees. Using a slotted spoon or spatula, transfer the fritters to the paper towel lined platter.

Within 1-2 minutes of the fritters coming out of the hot oil, drizzle the tops with a generous amount of maple glaze.  Repeat with the remaining fritters.

Fritters are best served soon after frying.

Makes 12-16.

From Of Batter & Dough blog

Triple Coconut Donuts

3 1/2 cups (15 3/4 ounces/ 446 grams) bread flour, sifted

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt, divided

1/4 teaspoon ground nutmeg

4 tablespoons unsalted butter, melted

1/2 cup sugar

4 teaspoons coconut extract, divided

2 teaspoons vanilla extract, divided

1 1/4 cups canned coconut milk, divided

1 egg, beaten

Canola oil, for forming and frying

2 cups sweetened shredded coconut

2 cups confectioners' sugar

Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, and the nutmeg in a bowl; set aside.

Combine butter, sugar, 2 teaspoons coconut extract, 1 teaspoon vanilla extract, 1 cup coconut milk, and the egg, in the bowl of a stand mixer fitted with a paddle attachment; mix until smooth.  With

the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

Heat 2 inches of oil in a 6­quart saucepan until a deep­fry thermometer reads 370° F.  Using lightly oiled hands, roll about 1/4 cup batter into a loose, sticky ball; pat gently into a disk.  With your thumb, make a 1 1/2-inch hole in the center of dough.  Carefully slide the donut into the hot oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack.  Repeat with remaining dough and let donuts cool completely.

Heat oven to 350° F.  Spread coconut on a parchment paper–lined baking sheet. Bake, stirring, until golden brown, 7 to 8 minutes, then cool.  Alternatively, toast the coconut in a dry skillet very carefully, stirring constantly to prevent burning.

Whisk remaining 1/2 teaspoon salt, 2 teaspoons coconut extract, 1 teaspoon vanilla, and 1/4 cup coconut milk in a bowl, then whisk in confectioners' sugar until the glaze is smooth.   

Dip the tops of the fried donuts in glaze, then in toasted coconut.  Return to rack until glaze is set.

Makes about 10-12 donuts.

Recipe from Top Pot donut shop in Seattle, via Saveur.

Old-Fashioned Doughnuts

1 1/4 cup all-­purpose flour

1 teaspoon baking soda

1/4 teaspoon fresh grated nutmeg

Pinch of salt

1/3 cup granulated sugar

1/4 cup plain yogurt or sour cream

1 large egg

1 tablespoon unsalted butter, melted

Vegetable oil for frying

In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter. Add the wet ingredients to the dry ingredients and fold together until well-incorporated. The dough will take some smooshing to gather into a disk; it will be like a slightly more moist biscuit dough.  Wrap in plastic wrap and place in the fridge to rest for 15 minutes.

Place a candy/fry thermometer in a medium saucepan.  Pour oil into the pan until it is about 2 inches deep.  Heat oil over medium-­low heat to 360°F.

On a lightly-floured work surface, roll dough to a 1/2-­inch thickness.  Cut doughnuts with a 2 1/2-­inch round cutter, and cut a center hole with a smaller circle cutter.

Fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully remove from hot oil, drain, and let rest on towel paper.

Makes between 6 and 10 doughnuts.

From Joy the Baker blog, recipe adapted from Doughnuts by Lara Ferroni

Glazed Blueberry Cake Donuts

2 1/4 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

4 tablespoons unsalted butter, melted

1/2 cup lowfat milk

1 egg, lightly beaten

2 teaspoons vanilla extract

1 1/2 cups fresh blueberries

oil for frying (about 1 quart)

For glaze:

2 cups powdered sugar

2 or more tablespoons water

1 drop of vanilla extract

In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine.

In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bringing the dough together with a spoon. Before it comes completely together, add in blueberries, mashing some as you go along if desired, and bring dough together with your hands.

Form dough into a large ball, then roll it out on a floured surface to about 1/2-inch thickness. Cut donuts using a donut cutter, graduated biscuit cutters, or even a knife.  Repeat with dough scraps until all the dough is used.

Heat oil in a large pot or deep fryer, bringing it to 375° F.

Whisk glaze ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring.  If it is too thick, add more water one drop at a time, whisking constantly.

Fry the donuts in the hot oil, one or two at a time, for about 1 ½ to 2 minutes per side.  After removing the first donut from the oil, check it by cutting into the center to make sure the dough is cooked through.  Dip each donut in the glaze while still warm.  Let cool before serving.

Makes about 12-15 donuts, depending on size.

From AllRecipes via How Sweet It Is blog, with changes along the way