Rose Pistacio Doughnuts

Recipe from Extra Crispy.

Yields: 12 doughnuts
Cook Time: 15 minutes
Hands-On Time: 15 minutes
Total Time: 30 minutes

Ingredients:

For the doughnuts:

½ cup raw pistachios
1 ½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cardamom powder
¼ cup brown sugar
½ cup granulated sugar
1 egg
½ cup Greek yogurt
1 tablespoon rosewater
3 tablespoons pistachio oil
2 drops green food coloring (optional)

For the glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon rosewater
Red food coloring (optional)
Fresh edible rose petals, for garnish
Pistachios, for garnish

Directions:

  1. Preheat the oven to 350°F.
  2. Pulse pistachios in a food processor until chopped, about 1 minute. Process in 30-second intervals until finely ground resembling a dry, gritty flour. Reserve 1 tablespoon for sprinkling over the icing.
  3. In a medium mixing bowl, whisk together the ground pistachio, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
  4. Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
  5. Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil. Optional: Deepen the batter’s color by adding a drop or two of green food coloring.
  6. Spray a 12-cavity doughnut pan with cooking oil. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.” Fill each mold three-quarters of the way.
  7. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Place the doughnuts on a wire rack and let them cool completely.
  9. To make the glaze, whisk together powdered sugar, milk, and rosewater in a small bowl. Add a drop or two of red food coloring for a baby pink shade.
  10. Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer. Sprinkle with reserved ground pistachios and fresh rose petals. Allow the glaze to set before serving.

P.S. These cake doughnuts taste much, much better a day later once the icing has seeped into the dough.

P.S.S. If you leave the doughnuts out to sit overnight, the rose petals will dry out and look even prettier than before.

Apple Cider Doughnuts

Apple Doughnuts
Yield: 20 doughnuts
From: The Apple Cookbook

Ingredients:

2½ cups sifted all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ cup sugar
3 tablespoons butter, softened
1 egg
¼ cup apple juice or cider
¼ cup milk
1 tablespoon vanilla extract
1 medium apple (McIntosh, Golden Delicious, Empire), peeled, cored, and finely chopped

2 cups vegetable oil

Directions:

  1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
  2. In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined.
  3. Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter.
  4. Cover and chill the dough for 1 hour.
  5. Place the dough on a floured board, knead lightly, and roll out to approximately ⅜ inch thick. Cut with a floured 2½-inch doughnut cutter. Reroll scraps and cut a few more.
  6. Pour at least 2 inches of oil into a large wok or skillet and heat to 375°F.
  7. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown.
  8. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary.
  9. Drain on paper towels.
  10. Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.

Buttermilk Doughnuts

Makes 7 doughnuts

1/2 c sugar
1 egg
1/4 tsp baking soda
1/4 c buttermilk
3/4 tbsp butter, melted
1/4 tsp vanilla extract
1/4 tsp baking powder
7/8 c flour
1/16 tsp (dash) nutmeg

DIRECTIONS:

Mix sugar and eggs. Beat till smooth.

Add butter, vanilla, buttermilk. Mix.

Add dry ingredients. Mix. Dough is very sticky, it is best to make this recipe in a kitchenaid.

Fridge overnight.

Next day, roll out dough 1/4 in thick (you will need to liberally add flour to get this to work), cut with two biscuit cutters to get doughnut shape, deep fry 375 F for 1.5-2 min until golden brown.

Personally, I make munchkins – spoon up the dough with a teaspoon and put into hot oil. Cook until golden brown. Drain on paper towel.

When cool, put confectioner’s sugar in paper bag, and add doughnuts or numchkins and shake to coat.

Can also add cinnamon to confectioner’s sugar if you like.

You can also make crullers with this dough, basically you roll out the dough, cut it into 1/2 inch wide strips, braid, and pinch the ends. I’ve never done this, for me doughnuts are hard.

French Puff Muffins

Betty Crocker Recipe (apparently, this was a recipe that they taught in home economics classes in the US in the 1970s).

YIELD: 12 muffins

INGREDIENTS

Muffin

1/3 cup butter
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg OR allspice OR cinnamon OR cardamom
1/2 cup milk
3/4 tsp vanilla extract
1/2 tsp almond extract

Topping

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

DIRECTIONS

Muffins

Heat oven to 350ºF. Line a 12 muffin cup pan with paper cupcake liners.

Mix butter, sugar and the egg thoroughly in a large bowl.

Stir in flour, baking powder, salt and spice alternately with milk.

Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until golden brown.

Topping

Mix sugar and the cinnamon and put in one bowl

Put melted butter in second bowl.

Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. Serve hot.

FREEZER INSTRUCTIONS

Make muffins without topping. Freeze in tupperware or ziplock bags (key is to wrap well so freezer smells do not yuck up your muffins). To reuse, defrost at room temperature and warm in 350 oven for 5 minutes. Then follow directions for topping as above.

NOTES: These tasted like baked pancakes. Also very eggy. Did not like and do not recommend. 😦

Doughnuts

Ingredients:

1 egg

1 c milk

1/3 c sugar

2 tsp cream of tartar

1 tsp baking soda

1 tbsp butter, softened

1/4 tsp cinnamon or nutmeg

salt to taste

flour enough to roll soft dough

Directions:

Beat egg and sugar.

Add milk and butter.

Stir baking soda and cream of tartar into the flour, mix.

Add dry ingredients to wet ingredients.

Cut into rings.

Deep fry in oil.

Lay on brown paper to drain.