It’s a new month, so you know what that means: time to review last month’s recipes! August was full of yummy breakfast treats–continue below to read more!
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
- Oil for frying
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!
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!
These brown sugar orange triangles have a problem.
I never have enough icing.
Okay, so there’s *technically* enough, but I always have a bad habit of “tasting” the icing. One taste leads to another then another then another then… Well, you get the picture.
Other than that, they’re great! They take a bit of time because the dough has to rise, but man oh man, these are delicious. They’re perfect with a cup of tea or coffee, and I love having one (or two!) for breakfast. If you’re anything like me, you might want to make extra icing–or at least have someone there to keep you honest.
What You Need
- 3 tablespoons dry yeast
- ⅔ cup hot water
- 1 cup of salted butter
- ½ cup white sugar
- 1 teaspoon salt
- 2 cups hot milk
- 2 eggs
- 6 ¾ cups flour
- 1 tablespoon orange juice
- Orange zest from 1 navel orange (approximately 2 tablespoons)
- ¾ cup white sugar
- ¼ cup brown sugar
- 14 tablespoons salted butter, softened
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon lemon juice
- 2 tablespoon cream cheese, softened
How You Do It
- In a small bowl, pour the hot water over the yeast and mix slightly. Let set for at least 10 minutes. When it’s ready, the yeast will become creamy, so it’s important not to move the bowl or otherwise disturb the mixture.
- In a separate bowl, combine the butter, sugar, salt, and milk. Mix until the sugar is dissolved, then let rest until room temperature.
- In a stand mixer/ large bowl, combine the eggs and flour. Mix in the yeast and hot water. The mix will still be stiff at this point, so be careful to not overwork it.
- Slowly pour in the wet ingredients.
- When just combined, add the orange juice. Continue to mix until the mixture will just barely hold its shape. Add in more flour as needed.
- On a lightly floured surface, shape dough into a ball. Note: the dough should have a little bit of give. It shouldn’t stay in a perfect sphere. This step is meant to make sure all of the dough is together–not to overwork it.
- Oil a large bowl, place dough inside, turn over, and let set undisturbed until doubled in size (approximately 2 hours). For this step, make sure you put the dough in the warmest part of your house; typically, I’ll put the lid on my stand mixer and fill the hole with hot water.
- When the dough is just about ready, make the orange zest. Grate the outside of an orange, avoiding grating the pith (the white part). Mix with the brown and white sugars.
- Add in the softened butter. If needed, use your hands.
- Stick into the microwave for 20 seconds. This will slightly melt the butter, making it more spreadable.
- Roll out the dough. On a floured surface, roll out the dough until it makes a rectangle, approximately
- Spread out the filling on the dough.
- Roll up the dough along the long side.
- When you’re done, cut the dough in half to have two equal portions. Continue to roll out each portion until you have two ropes, each approximately an inch in width. Don’t mind any cracks that appear; I had a few (see below).
- Butter two pie tins. Put the dough inside, and let set for at least 30 minutes.
- At 400°, bake for 25 minutes. When it’s done, it should be a golden brown, but if the top starts to burn before the time’s up, cover with foil. Don’t automatically assume that it’s ready because the top is brown; if you use a glass dish to cook the dough, check the underside–it should be slightly brown, as well.
- While the dough is baking, mix the powdered sugar, orange juice, and lemon juice. Add in the cream cheese, adding more if you’d prefer a creamier texture.
- Let the dough cool for 15-0 minutes, putting in the freezer if you’re pressed for time.
- Remove the soon-to-be triangles from the pie tins and put on the icing. Don’t feel like you have to be fancy here; I used a sandwich baggie and just made a criss-cross pattern.
- When you’re done decorating, slice into 12 equal triangles and enjoy!
Again, I’m obsessed with the icing. But how could I not be?
If you give these a go, let me know how it goes! Until next time,
Mix it up: These work great as pull apart bread! Simply cut the dough into small pieces after you’ve rolled it, and follow the same directions.