Emeril’s NEW Jelly Donuts

For some reason, Food Network and Emerils.com have different recipes for Emeril’s Jelly Donuts. I’m including both. This one if from Emeril’s own website.

INGREDIENTS:

1 (1/4 ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 deg F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream
1 1/2 cups raspberry filling
Shaker of powdered sugar
1 cup chocolate glaze
1 cup powdered sugar glaze

DIRECTIONS:

  1. In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 sugar until thick and pale yellow in color.
  2. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, half and half and salt.
  3. Add the flour, 1 cup at a time.
  4. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
  5. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. LET THE DOUGH RISE until double in size, about 1 1/2 hours.
  6. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4 inch thick, in the shape of a rectangle. Using a 3 inch round cutter, cut the dough into circles. Place the rounds on a baking sheet.
  7. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and LET THE DOUGH RISE until double in size, about 30 minutes.
  8. Preheat the fryer to 350 degrees.
  9. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate.
  10. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the donuts, alternately with the different fillings. Sprinkle some of the filled donuts with powdered sugar. Glaze the remaining donuts with the two different glazes. Place on a serving platter and serve.

POWDERED SUGAR GLAZE:

1 cup powdered sugar
3 tablespoons milk

In a small bowl, combine the powdered sugar and the milk and whisk until smooth.

RASPBERRY FILLING

4 cups raspberries
3/4 cups plus 2 tablespoons water
3/4 cup sugar
2 tablespoons cornstarch

In a saucepan, combine the raspberries, 3/4 cup of water and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat and cool completely.

 

 

Emeril’s Jelly Donuts

Link here: http://www.foodnetwork.com/recipes/jelly-filled-donuts-3644849

INGREDIENTS:

1/4 cup whole milk
3/4 ounce (4 1/2 teaspoons) instant yeast
1 tbsp sugar

3 tbsp sugar
1 1/2 teaspoons salt
1/4 teaspoon mace
2 tablespoons nonfat powdered milk
1 large egg
3/4 c milk
2 cups all-purpose flour
1 cup bread flour

1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
3 tablespoons unsalted butter, room temperature

DIRECTIONS:

  1. Microwave 1/4 c milk at 15 sec intervals until it is warm BUT NOT HOT. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
  2. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
  3. Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
  4. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
  5. Add enough oil (or vegetable shortening) to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the donuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate.
  6. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
  7. When donuts are cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam.
  8. Enjoy!

Fried Red Bean Puffs

I think I need to go to Hong Kong..

Fried Red Bean Puffs

15 – 17 puffs

Ingredients:

– 300g glutinous rice flour (sweet rice flour) (separated)

– ½ cup cold water

– 1 cup water

– 100g Chinese brown sugar in pieces or light brown sugar

– 220g smooth red bean paste

– vegetable oil for frying

Directions:

In a baking sheet, lined with a few layers of paper towels. Set aside.
In a medium bowl, add 100g glutinous rice flour. Slowly pour in ½ cup cold water. Stir and mix with one hand until the dough comes together. If it is too dry, add little more water. If it is too wet, add little more flour. Pinch the dough into about 1-inch irregular pieces.
In a medium pot, add 1 cup water and the brown sugar. Bring to a boil and reduce to medium-low heat. Cook until the sugar has melted. Add the dough pieces and cook through, about 3 – 5 minutes. Turn the heat off. Add 150g rice flour. Stir together with a wooden spatula.
On a lightly floured (rice flour) working surface, place the hot dough over. Add another 40g of rice flour. Carefully knead the dough until smooth. If the dough is sticky, add little more flour. Divide the dough into 2 parts.
Roll 1 part of dough into ¼-inch thick with a rolling pin. Use a 3½-inch round cutter to cut out rounds. Repeat with the other part of dough. Gather the scrapes and roll it into ¼-inch thick dough again. Continue to cut out rounds. Make 15 – 17 rounds in total.
Place about 1 tablespoon red bean paste in the center of each round. Fold the dough over to make half-moon shape. Press the edges firmly to seal.
In a wok or medium pot, add enough vegetable oil to reach 1-inch deep. Heat the oil to 350˚F (160˚C). Fry the puffs in patches until golden brown, turning them often for even cooking. Transfer the finished puffs to the prepared baking sheet. Let them drain and rest for 10 minutes before serving.
Tips:

Glutinous rice flour can be found in Chinese supermarkets or Amazon.
Chinese brown sugar in pieces can be found in Chinese supermarkets. Learn a bit more here.
I made my own red bean paste. For a short cut, you can buy pre-made one from store or Amazon. It won’t be as good, but easier.
If the dough gets hard and dry during the kneading process, add a little bit of warm water to soften it.
The ¼-inch wrappers seem very thick. But once they are fried, they will be thinner.
To make the wrappers easier to wrap, roll the red bean paste into half-moon shape.
When enjoying the puffs, make sure they are cool enough to eat. I burnt my tongue while doing a taste test. Ouch!
The puffs will not taste as good when they are cooled. Reheat them in microwave for 15 seconds. They will be warm again, but soften with a chewy texture.

Corn Fritters 2

Corn Fritters

Ingredients:

3 fresh boiled or roasted corns on the cob; take a knife and cut the kernels off of the cob
1 c all purpose flour
1 egg
1/2 c milk
2-3 tbsp sugar (or brown sugar, or maple syrup, or other natural sweetener)
1/2 tsp salt (to taste)
1/2 tsp baking powder
1 tbsp butter, melted
1 jalapeno, finely diced or sliced
1/2 tsp paprika
1 bunch cilantro, finely chopped
1/4 c corn meal (optional)

Directions:

  1. Blend half the corn kernals and the milk together.
  2. Add rest of wet ingredients to corn milk blended mixture.
  3. Add dry ingredients to wet ingredients.  Mix well.
  4. Add corn and jalapenos last.
  5. Let sit 10 minutes.
  6. Use small cookie cutter scoop to drop dough into fryer.
  7. Deep fry on medium heat.
  8. Serve warm.

Dip:

Ingredients:

1/2 c yogurt or sour cream
2 tbsp maple syrup or honey
dash salt
dash paprika
dash cumin powder

Directions:

  1. Mix well.
  2. Serve with fritters.

Manchego Cheese Sticks

From Bobby Flay.

Because I bought manchego cheese on sale from Costco and don’t know what to do with it.

CHEESE STICKS:

Three bowls:

Bowl 1: 1/4 c flour, salt, pepper

Bowl 2: 1 egg, 1 tbsp water, salt, pepper OR yogurt, salt, pepper

Bowl 3: 1/4 c bread crumbs, 2 tbsp ground almonds (optional)

DIRECTIONS:

  1. Preheat oven to 450 F.
  2. Cut manchego cheese into lego sized one inch pieces.
  3. Dredge in bowl 1, then bowl 2, then bowl 3.
  4. Place cheese stick on cookie sheet, drizzle with olive oil, salt and pepper. Bale 5-7 min until cheese is soft and light brown.
  5. Serve with garlic dipping sauce.

GARLIC DIPPING SAUCE

3 cloves garlic, finely chopped
2 tbsp sherry vinegar OR rice wine vinegar
salt and pepper to taste

DIRECTIONS:

  1. Saucepan on stove on medium heat.
  2. Add oil.
  3. Add garlic, let brown.
  4. Remove from heat, add vinegar, salt and pepper.
  5. Enjoy!

 

 

 

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.