I’m going to confess something I’ve failed to mention: I’m obsessed with donuts. I’ts true. So much to the point that, when my boyfriend went away for a business trip all the way on the other side of the US, the only thing I asked him to bring me back was some donuts.
I wish I was kidding.
So it was only a matter of time until they made their way onto this blog! And, actually, they’re not that hard to make as long as a) you’ve given the dough enough time to rise, and b) the oil is hot enough. If the dough doesn’t reach the right temp, you’ll end up with soggy donuts instead of nice fluffy ones.
Otherwise, enjoy these fresh–they’re great with a cup of coffee.
What You Need
- 1 teaspoon dry yeast
- 2 tablespoons warm water
- ¾ cup warm milk
- ¼ cup white sugar
- 1 egg
- ½ teaspoon maple syrup
- 3 teaspoons salted butter, softened
- 2 ¼ cups flour, plus extra as needed
Glaze & Topping
- 10 slices of maple bacon
- 4 cups powdered sugar
- 2 tablespoons salted butter, softened
- 1 ½ cup maple syrup, plus 1-2 tablespoons
How You Do It
- Microwave milk for 30 seconds.
- Pour water into stand mixer or large bowl. Sprinkle yeast over top, avoiding creating tall piles of yeast. Tip: If you’re using a stand mixer, put on the lid and fill with hot water to help keep the bowl warm (good for the yeast), otherwise, drape a warm towel over. Let set for at least 10 minutes undisturbed, until yeast swells and turns foamy.
- When yeast and milk are ready, add milk and sugar and stir with a fork.
- Using a dough hook, mix in 1 ½ cup of flour.
- Add in the egg, butter, and maple. Do not over mix at this point! If there are still some lumps, that’s okay.
- Going a ¼ a cup at a time, at in the remaining flour.
- When dough begin lifting from the side but is still slightly sticky, remove from bowl, oil bowl, place dough back inside, and flip. This will allow the entire ball of dough to be lightly coated in oil. Cover, fill lid as in step 2, and let set for at least an hour, until dough is doubled in size.
Glaze & Topping
- Begin to heat oil for frying.
- While dough rises, cook bacon according to directions (do not cook until crispy). When done, drain off grease, let cool, and chop into pieces of desired size.
- Return bacon to pan, drizzle over 1-2 tablespoons, and cook on medium-low until bacon is slightly crispy. Remove from pan and set aside. Pieces will be sticky due to the syrup.
- To make glaze, combine all ingredients. If too thick (or you simply want it sweeter!), feel free to add more maple syrup.
Putting it together
- When dough has doubled in size, carefully remove from bowl and place on a lightly floured surface. Roll out into ½-inch thickness, being cautious to handle the dough as carefully/ little as possible.
- Flour your cutouts. Donut cutouts would be ideal, but I just used two circular cookie cutouts in different sizes.
- Cut out donuts.
- When the oil reaches 365F, drop in 3 donuts at a time. Fry for 2 minutes per side. Because you’re going to be adding and taking things out of the oil, the temp will change throughout each round, meaning fry time will vary. As long as they’re a golden brown, you should be good to go. When done, place on cooling rack to let drain.
- To apply the glaze, either dunk the donuts into the glaze itself, or put glaze into a piping bag and pipe on.
- Put on the bacon, adding more than you think you’ll need. Because there’s maple in every component of this donut (dough, glaze, bacon), it can slightly drown out the saltiness of the bacon, so use more than you think you’ll need!
- When you’re done, step back, admire your work… and devour them all!
Look at these beauties.
I set a high bar for myself, but even I’m impressed.
They’re almost too gorgeous to eat. Note: almost.
That’s all for now. Give these a try and let me know how it goes. I promise they only look intimidating. Until next time,
Mix it Up: Keep the leftover dough and make donut holes–you can even sprinkle over some cinnamon sugar if you want to omit the glaze!
Missed any recipes from last month? Now’s your time to catch up! From Brownie pops to cookies, check out some of the most recent recipes–and some other fun stuff.
Continue reading ➞ July Recipes
I love muffins; they’re the perfect on the go breakfast. They’re also so easy to make that they’re amazing to make on the weekends, especially if you’re not an early riser but still want something homemade. These muffins are stuffed with blueberries (nothing worse than getting a flavored muffin and it barely being flavored) and go excellent grilled. Plus, with the potential exception of the blueberries, you probably have all of the ingredients already in your kitchen.
What You Need
2 cups fresh blueberries
3 cups flour plus 1/4 cup
4 teaspoons baking powder
1 1/2 cups white sugar
2/3 cup vegetable or canola oil (NOT olive oil)
2/3 cup milk
2 teaspoons vanilla
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
1/2 cup butter
1 1/2 teaspoons ground cinnamon
How you do it
- Preheat oven to 400 F and line cupcake tin. Wash and dry blueberries then coat in 1/4 cup of flour. This will prevent blueberries from sinking to the bottom of the batter.
- Combine flour and baking powder.
- Mix in sugar.
- Into the dry ingredients, add wet ingredients: milk, oil, eggs, and vanilla. Batter will be thick.
- Fold in blueberries. Do not use a hand or stand mixer, as these will break the blueberries. Use a spoon. When done, sit batter aside and make the topping.
- Combine the flour, sugars, and cinnamon first.
- Once combined, cut in the butter using a fork. Mix until butter is incorporated and a paste is formed. Mixture should not be crumbly.
- Fill cupcake liners until they are just about full. Sprinkle a generous amount of topping over each–even more than pictured below!–and cook for 20 minutes.
- When they’re done, take them out, let cool for a few minutes, and enjoy! If you have leftover topping, you can cut the muffins in half and spread it over them– it tastes very much like a cinnamon butter. Otherwise, enjoy as is.
I just love how pretty these are–the contrast between the muffins and the topping is gorgeous.
They’re so full of blueberries–no skimping here.
You’ll get about 16 muffins from this recipe, but there’s nothing telling you that you have to share.
Give them a go and let me know what you think. Until next time,
Mix It Up: Prefer a sweeter muffin? Combine powdered sugar, milk, and vanilla and drizzle over top–it’ll provide a nice glaze!
Picture it: it’s a warm summer night, you’re gathered around the campfire, you have nowhere to be the next morning, and you’ve spend a full day relaxing. The only thing that can make it better? S’mores, of course!
But how do you create s’mores without the campfire? And how do you make it a cupcake? Actually, its really easy! This recipe comes together with minimal effort, you can decorate it however you want, and there’s marshmallow fluff in the frosting to really amp up the flavor and texture. You know how a roasted marshmallow is gooey? Same concept here.
A quick note: this post is NOT sponsored by Hershey’s. I know their product is featured heavily in some of the photos, and while you’re more than welcome to use any chocolate you want, when I think of s’mores, I automatically think of Hershey’s. Yes, their branding is that strong.
What You Need
Graham Cracker Crust
- 8 graham crackers (approximately 1 ¼ cup)
- 4 tablespoons of butter, melted
- 1 tablespoon sugar
- 2 cups sugar
- 2 eggs
- 1 cup milk
- ½ cup canola oil
- 2 teaspoons vanilla
- 1 ¾ cup flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 cup cocoa
- 1 cup water
- 1 tablespoon coffee
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla
- 1 cup marshmallow fluff
- 2 tablespoons milk
- Graham crackers crumbs
- Chocolate bars
How You Do It
Graham Cracker Crust
- Preheat oven to 350 F and place liners in cupcake pan.
- Using a rolling pin, crush the graham crackers into fine crumbs.
- Add in the sugar and butter until fully mixed. Mixture should be slightly crumbly.
- Spoon about 1 tablespoon of mixture into each liner, pressing down lightly.
- Bake for no more than five minutes. Because the crusts are prone to burning, check halfway through.
- When done, remove from oven and let cool. Keep oven at 350 F.
- Mix together sugar and butter until combined.
- Add in milk, oil, and vanilla. Mixture will become slightly foamy and might not fully combine. To avoid splatters, mix on low (speed 2 on stand mixer).
- Add in flour, baking soda, and baking powder.
- When combined, add cocoa. The consistency should be that of brownie batter.
- Finally, stir in water and coffee.
- Pour batter into cupcake pan. Because the batter is fairly thin, it would rise too much during baking, so you can just about fill up the liners.
- Bake for 15 minutes or until a toothpick comes out clean. When done, place on cooling rack until ready to frost
Frosting & Decorations
- Combine all ingredients. Mixture should be sticky and not overly firm. Soft peaks should form.
- Place in decorating bag and begin to pipe the cupcakes. Because frosting isn’t firm, it will level out slightly.
- After the frosting flattens out, crush graham crackers and sprinkle over cupcakes.
- Lightly press pieces of chocolate into the middle of the top of the cupcake.
That’s it! A delicious cupcake with a no-stress decoration. These are amazing both warm and cold, but should we take a second to just admire them?
And that graham cracker crust? Gorgeous!
I know I should share these, but I absolutely don’t want to.
What do you think? Are you a huge fan of s’mores? What’s your favorite summer dessert? Let me know below. Until next time,
Mix It Up: Don’t want to use chunks of chocolate to decorate? Try chocolate syrup instead! You can even use bigger pieces of graham crackers–it’s entirely up to you!
With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!
Continue reading ➞ Coffee Caramel Ice Cream & Cotton Candy Cupcakes
Looking for a cookie that’s soft, refreshing, and full of lemon? Then boy do I have a treat for you! Similar in taste to a scone, these lemon blueberry cookies are their lighter, fluffier cousin. Not only that, but they have lemon throughout all three parts: lemon zest in the cookies, fresh lemon juice in the glaze, and lemon sugar. Plus, using fresh blueberries provides a burst of flavor with every bite.
Not a big fan of lemon glaze? Feel free to omit it. I promise they’ll taste just as great.
A quick note about storage: these are best kept in the fridge, or at least stored in a cool room. Otherwise, because they’re so moist, they won’t keep as long.
Continue reading ➞ Lemon Blueberry Cookies
Happy 4th of July! If you’re looking for something last-minute that has a huge wow factor, this recipe’s for you!
Cake pops (in this case, brownie pops!) do take some time and there’s a bit of technique involved with dipping them in the chocolate, but, overall, these are a lot easier than you think. Not only are we using an easy-peasy brownie recipe, but because all of these are hand-dipped, you don’t have to worry about uniformity, meaning there’s no stress if they don’t all look the same. After all, that’s part of their charm!
Continue reading ➞ Red, White, and Blue Brownie Pops