Recipe: Glazed Doughnuts

Move over Krispy Kreme.. theres a new gal in town!!

I've cracked it eventually i have managed to come up with a doughnut that is very similar to the glorious maple glazed from Krispy Kreme. 

I've been craving this fried sugary goodness since we came back from london last week. 

Having a few hours spare i decided to make some doughnuts, not that i need them!!

Ingredients:

Doughnuts

• 2 Packets 7grams Fast Action Yeast
• 750grams of Plain Flour
• 113grams of Caster Sugar
• 1/3 cup of Lard
• 1 cap full of good quality Vanilla Extract 
• 60ml of Lukewarm Water
• 360ml of Milk (Scalded and Cooled)
• 2 Eggs 
• 1/2 teapsoon of sea salt

Glaze

• 75grams of Unsalted Butter, Melted
• 450grams of Icing Sugar 
• 1/2 teaspoon of Vanilla Bean Paste (oops ran out of extract)
• 5 tablespoons of Hot Water

Other Ideas:

• Chocolate Glaze: Stir in Melted Chocolate 
• Maple Glaze: Add in 3 tablespoons of Maple Syrup
• Cinnamon Sugar: Toss the warm doughnuts in cinnamon sugar
• Sugared Jelly: Warm through jam of your choice, pass through a sieve before filling a piping bag fitted with a Bismarck nozzle and fill each doughnut before tossing in caster sugar. 

Method:

Doughnuts:

1. In a bowl mix together the warm water and yeast until dissolved. 
2. Add milk, eggs, shortening, sugar, salt and 2 1/2 cups flour into a standard mixer fitted with the paddle attachment, on a low speed beating and scraping the bowl constantly. Turn the mixer onto medium speed, scraping the bowl occasionally should take 2 minutes. 
3. Remove the bowl from the mixer and stir in remaining flour until smooth. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size. Should take around 1 hour. 
4. Place the dough onto a floured surface. Roll out the dough to 1/2inch thick with a floured rolling pin. Cut the dough into your desired shape. Cover again and leave in a warm place for 40 minutes or until the dough has risen. 
5. Heat half a heavy based saucepan with vegetable oil to 350 degree. Gently drop the doughnuts into the hot oil. Turning the doughnuts as they rise to the surface. Fry until golden should take about 1 minute on each side. Remove the doughnuts carefully from the oil.  

Glaze:

In a bowl stir together the warm melted butter, icing sugar and flavouring until smooth, adding in 1 table spoon of water at time until you have the perfect consistency. 

To Finish:

Dip the warm doughnuts into the glaze or sugar of your choice. Serve straight away or leave to cool. 

LoveL

Recipe: Creme Brulee Cupcakes

Creme Brulee Cupcakes you say ?

Creme brulee has been a favourite of mines since i was a young girl, i think its the fun of cracking the caramelised sugar and diving in to discover the raspberries has burst marbling with the creamy custard. 

So a couple of years back i was experimenting in the kitchen trying to come up with a slightly different cupcake flavour and creme brulee just seemed to work. 

These are a firm favourite between family and friends especially Sam. 

Ingredients:
Makes: 8-10 Cupcakes

Creme Patissiere:

• 6 Egg Yolks 
• 150grams Caster Sugar 
• 35grams Plain Flour, sifted 
• 1 Vanilla Pod, spilt in two or 3/4 teaspoon good vanilla extract
• 525ml Double Cream

Method:

Cupcakes

Pop a few fresh raspberries into each case before baking. Making sure the raspberries are completely covered.

Creme Patissiere:

1. In a medium bowl, whisk the egg yolks with the sugar until light and fluffy, then stir in the sifted flour. 
2. Bring the cream and vanilla pod slowly to the boil in a saucepan. Remove the vanilla pod and gently pour the cream over the egg mixture, whisking constantly. Return the custard to the pan and stir over a low-medium heat until it comes up to a gentle boil. Continue to cook, whisking constantly until the mixture has thickened.
3. Remove from the heat and pour into a bowl. If the mixtures goes lumpy durning cooking,remove from the heat and whisk well. If the creme pat is still lumpy after cooking pass the mixture through a sieve. 
4. Cover with plastic wrap to prevent a skin from forming. Allow to cool then refridgerate. 

To Finsh:

1. Once the cupcakes are completely cooled. Remove the creme patissiere from the fridge, giving it a mix before using. 
2. Swirling the top of each cupcake with creme patissiere, place into the fridge to firm for 10-20 minutes. 
3. Once the creme patissiere is firm to the touch, sprinkle the top of each cupcake with 1 1/2 teaspoons of caster sugar. 
4. Now for the fun part brulee-ing using a Blow Torch lightly caramelise the top of each cupcake until golden. Leave to set for 2 minutes for the perfect crack on top. 

For more Great recipes, tips and tricks go to:

• Cupcake recipe  
• Victoria sponge 
• Carrot cake recipe  

Love,L