From Andie Evans
Makes 15 doughnuts
3 1/2 c. AP flour, plus extra for rolling and cutting dough
1 c. granulated sugar
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. nutmeg
1 tsp. cinnamon
3/4 c. buttermilk
1/4 c. unsalted butter, melted
2 large eggs, plus 1 yolk
6 c. peanut oil or vegetable shortening for frying
In the bowl of a standing mixer fitted with the paddle attachment, stir together the 1 cup of the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
In a mixing bowl, whisk together the buttermilk, melted butter and eggs and the egg yolk.
Add half of the liquid ingredients to the flour mixture and beat on medium speed until smooth. Add another cup of the flour and beat just until incorporated. Add the remaining liquid ingredients, beating just until incorporated and then add the remaining 1 1/2 cups of flour. Beat until smooth, scraping the mixing bowl with a rubber spatula and then give the mixture a final 15 second mix to fully combine all the ingredients.
Refrigerate the dough for 1 to 2 hours.
Roll and cut the doughnuts: Heat the peanut oil or vegetable shortening to 375 degrees in a heavy pan. Line several rimmed baking sheets with several layers of paper towels.
Turn the chilled dough onto floured working surface. Roll out the dough with a floured rolling pin 1/2 inch thick. Cut out doughnuts with floured cutters, re-flouring after each cut. Re-roll scraps.
Fry the doughnuts working in small batches. It is important not to crowd the frying oil. Crowding the pan will not only inhibit even cooking, but will also affect the shape and visual appearance of the finished doughnuts.
Fry until golden, about 40-50 second for each side. Remove fried doughnuts with a Chinese straining spider and allow to drain on the paper towel-lined sheets.
Return the oil to 375 degrees between batches.
Tuesday, July 2, 2013
Toffee Scones
From Andie Evans
Makes 12 scones
3 c. sifted AP flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. granulated sugar
12 Tbsp. unsalted butter, chilled and cut into small pieces
1 large egg, beaten
3/4 c. heavy cream
1 c. toffee bits
2 Tbsp. unsalted butter, melted
1/4 c. granulated sugar for sprinkling
Preheat oven to 425 degrees and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in the toffee bits.
Combine the cream and the egg and add to the dry ingredients. Mix just until the dry ingredients are moistened.
Turn the dough onto a lightly floured board and knead for 1 minute.
Form the dough into a ball and cut in half. Roll each piece of dough into a 7-inch circle. Brush each round with melted butter and sprinkle with sugar.
Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones are golden brown.
Makes 12 scones
3 c. sifted AP flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1/3 c. granulated sugar
12 Tbsp. unsalted butter, chilled and cut into small pieces
1 large egg, beaten
3/4 c. heavy cream
1 c. toffee bits
2 Tbsp. unsalted butter, melted
1/4 c. granulated sugar for sprinkling
Preheat oven to 425 degrees and lightly grease a shiny rimmed baking sheet or line the sheet with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, salt and sugar.
Using your fingertips or a pastry blender, cut the chilled butter pieces into the blended dry ingredients until the mixture resembles course cornmeal. Gently fold in the toffee bits.
Combine the cream and the egg and add to the dry ingredients. Mix just until the dry ingredients are moistened.
Turn the dough onto a lightly floured board and knead for 1 minute.
Form the dough into a ball and cut in half. Roll each piece of dough into a 7-inch circle. Brush each round with melted butter and sprinkle with sugar.
Cut each round into 6 wedges and bake for 10 to 14 minutes, or until the scones are golden brown.
Cream Cheese Danish Coffee Cake
From Andie Evans
Makes 24 servings
DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour
FILLING
16 oz. cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. vanilla extract
1/4 tsp. kosher salt
Make the Dough: Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.
In a large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.
Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in refrigerator overnight to rise.
Assemble: Line 4 rimmed baking sheets with parchment paper.
Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.
Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.
Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.
With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (About 6 X's total.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.
Cover pastries with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing
GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. vanilla extract
1 c. sliced almonds, toasted
Whisk together the first 3 ingredients in a mixing bowl and drizzle over the baked loaves. Garnish with toasted almonds.
Makes 24 servings
DOUGH
1/2 c. unsalted butter
1 c. sour cream
1/2 c. sugar
1 tsp. salt
4 1/2 tsp. dry yeast
1/2 c. warm water (about 90 degrees)
2 large eggs, beaten
4 c. AP flour
FILLING
16 oz. cream cheese
3/4 c. sugar
1 large egg, beaten
2 tsp. vanilla extract
1/4 tsp. kosher salt
Make the Dough: Place the butter, sour cream, sugar and salt in a medium saucepan. Cook over low heat until the mixture is warm and the sugar is dissolved. Cool to room temperature.
In a large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. The dough will be very soft.
Allow the dough to rise in the refrigerator for 2-4 hours, until doubled. You can also place the dough in refrigerator overnight to rise.
Assemble: Line 4 rimmed baking sheets with parchment paper.
Turn dough out onto a well-floured surface and knead 7 or 8 times, rotating the dough on the board with each turn.
Divide dough into 4 equal pieces and roll each piece out to 12 x 8 inches.
Divide the filling evenly between the four dough rectangles and spread evenly within an inch of the edge of each piece.
With the 12-inch side of the rolled dough closest to you, roll each rectangle jellyroll style. Pinch seams and ends to seal. Place seam side down on lined baking sheets and cut X's in top. (About 6 X's total.) Danish should be slightly flattened to form a log approximately 4 inches wide and 12 inches long.
Cover pastries with plastic wrap and allow to rise until doubled in size, approximately 1 hour.
Bake at 375 degrees for 20 to 25 minutes or until golden. Let cool on wire racks before glazing
GLAZE
2 1/2 c. powdered sugar
1/4 c. whole milk
1 tsp. vanilla extract
1 c. sliced almonds, toasted
Whisk together the first 3 ingredients in a mixing bowl and drizzle over the baked loaves. Garnish with toasted almonds.
Sticky Caramel Pecan Buns
From Andie Evans
Makes 12 rolls
DOUGH
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened
CARAMEL-PECAN SAUCE
1 1/2 c. sugar
1/2 c. water
Makes 12 rolls
DOUGH
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened
CARAMEL-PECAN SAUCE
1 1/2 c. sugar
1/2 c. water
1 c. heavy whipping cream
1 c. light corn syrup
2 c. pecan halves, toasted
FILLING
8 oz. unsalted butter, softened
2 1/2 tsp. cinnamon
3/4 c. brown sugar
1 c. chopped pecans
Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.
Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.
In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.
Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.
Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)
Prepare Dough: In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.
Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.
In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour almost incorporated.
Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.
Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)
Prepare Caramel-Pecan Sauce: Combine the sugar and water in a heavy saucepan. Dissolve the sugar in the water over medium heat. When the sugar has completely dissolved increase the heat to high and cook until the caramel is golden amber in color.
Remove the caramel from heat and slowly whisk in the heavy cream. The mixture will bubble up so use caution.
Whisk in the corn syrup, then the pecans. Pour sauce into prepared pan. Set aside.
Prepare Filling: Place the butter, cinnamon and brown sugar in the bowl of a standing mixer fitted with the paddle attachment and beat until creamy. Transfer to a bowl and set aside.
Assemble Rolls: On a lightly floured board, roll out the dough into an 18 x 11 inch rectangle.
Spread the cinnamon butter evenly over the rolled dough and sprinkle the chopped pecans evenly over the butter.
Starting with the long end of the dough, roll up the dough into a log and pinch the ends to seal.
Lightly score the log into 12 sections to ensure the rolls with be of even size, then cut the dough log into 12 even pieces.
Place the rolls, cut side up, in the caramel sauce-lined pan and cover the pan with plastic wrap and allow them to rise for several hours until doubled. At this point, the rolls can rise in the refrigerator overnight.
Bake: Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes or until they are golden. Immediately invert the rolls onto a parchment-lined rimmed baking sheet. Do not allow them to cool in the pan. Allow to cool slightly before serving as the caramel will be very hot.
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