Mmmmmmmm…. Donuts! (Crispy Cream)

I kept the Chrome tab open on my laptop for over two weeks before my Covid Stay At Home cravings overpowered my common sense. Plus my new ‘ratchet’ belt was delivered providing more…. options.

One problem with this recipe is you have to remember to make the dough and allow its initial proof the night before you want to make them. This much planning requires a significant CSAH craving, and I have it.

COPYCAT KRISPY KREME DOUGHNUTS
https://www.browneyedbaker.com/copycat-krispy-kreme-doughnuts/

INGREDIENTS
FOR THE DOUGHNUTS:
• 2¼ Teaspoons instant yeast
• ¾ Cup warm water
• ⅓ Cup granulated sugar
• ½ Teaspoon salt
• ¼ Cup unsalted butter, at room temperature
• 1 egg
• 1 egg yolk
• 1 Teaspoon vanilla extract
• 2½ to 3 Cups all-purpose flour
• 3 to 4 Cups vegetable shortening, for frying
FOR THE GLAZE:
• 2 Cups powdered sugar
• ¼ Cup water
• 1½ teaspoons vanilla extract
METHOD:

  1. Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes.
  2. Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. Knead on low speed until a dough begins to form. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. The dough should clear the sides of the bowl, but not the bottom.
  3. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and place in a warm, draft-free spot for 2 hours.
  4. Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.
  5. On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter (if you don’t have one, use one larger and one smaller round cutters) dipped in flour, cut out the doughnuts and place on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes.) Cover with a clean dish towel and allow to rest for 1 hour.
  6. Line a large rimmed baking sheet with a double layer of paper towels and place a wire cooling rack on top.
  7. When ready to fry, heat the vegetable shortening in a large cast iron skillet (or other wide, heavy-bottomed skillet or pot) to a maintained temperature of 360 to 370 degrees. Gently lower the doughnuts into the oil, being careful not to overcrowd the pan (I cooked in three batches). Cook until golden brown, about 1 minute per side. Carefully remove the doughnuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.
  8. Make the Glaze: In a medium bowl, whisk together the powdered sugar, water and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.

Do You Know The Blackberry Muffin Man?

I recently picked another quart of blackberries from my garden and decided some fresh blackberry muffins would be a nice treat. Actually, half of the QA department thought it was a good idea and why would I object?

I found this recipe from an Oregon blackberry grower—how could I go wrong? I actually saw the same ingredients, ratios and method on several websites. Well, they all got it right. These are easy, quick and delicious.

Although the blackberries were fresh from the garden I froze them for a couple of hours. This kept the blackberry juice from diffusing out into the muffin batter. I also cut them in half to help the dispersion throughout the batter.

BLACKBERRY MUFFINS
INGREDIENTS

FOR THE BATTTER
• ½ C all-purpose flour
• ¾ C sugar
• ½ t salt
• 2 t baking powder
• ⅓ C vegetable oil
• 1 egg
• 1 t vanilla extract
• ⅓ – ½ C milk
• 1 C fresh frozen blackberries or fresh (cut in half)

FOR THE STREUSEL TOPPING
• ½ C sugar
• ⅓ C all-purpose flour
• ¼ C butter melted
• 1 t ground cinnamon
• Optional – ½ t ground cardamom
METHOD

  1. Preheat oven to 400°F .
  2. Grease a muffin tin or line with muffin liners.
  3. Combine flour, sugar, salt and baking powder in a large bowl.
  4. Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ – ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
  5. Combine dry ingredients and wet ingredients until just combined, then fold in blackberries.
    To Make Streusel Topping:
  6. Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.
  7. Divide batter evenly into muffin cups. Sprinkle with streusel topping.
  8. Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.