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!

Embossed Sugar Cookies

From Poland 🙂 Must try to see if it works with the embossing rolling pin I bought.

INGREDIENTS:

230 g room temperature butter
175 g confectioner’s sugar
1 room temperature egg
1.5-3 tsp extract
1 tsp salt
400-425 g all purpose flour

DIRECTIONS:

  1. Cream butter and sugar.
  2. Add eggs and extract.
  3. Mix well.
  4. In second bowl, sift together dry ingredients.
  5. Add dry ingredients to wet ingredients.
  6. Roll, emboss and cut cookies into desired shapes, dusting with flour as necessary.
  7. Bake at 200 C / 400 F for 7 – 8 min until tops appear dry rather than shiny.

NOTE: To emboss, don’t use leavener in your recipe or the design will disappear after baking.

NOTE: flour rolling pin before use for best results.

Snickerdoodle (Half Recipe)

If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 9 cookies

INGREDIENTS:

1 1/3 c flour
1 tsp baking powder
1/4 tsp salt
1 stick butter
3/4 c sugar
1 egg

TOPPING:

1 tbsp sugar
1 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients together.
  3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
  4. Mix topping ingredients together in separate bowl.
  5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
  6. Bake 14 min.
  7. Enjoy!

Snickerdoodles

If you’re not familiar with these, they are basically sugar cookies with an attractive cinnamon sugar crackle coating.

This is a Martha Stewart recipe.

Makes 18 cookies

INGREDIENTS:

2 3/4 c flour
2 tsp baking powder
1/2 tsp salt
2 sticks butter
1 1/2 c sugar
2 eggs

TOPPING:

2 tbsp sugar
2 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Mix dry ingredients together.
  3. Cream butter and sugar in kitchenaid. Add eggs. Add dry ingredients. Roll into 2 in balls.
  4. Mix topping ingredients together in separate bowl.
  5. Roll cookie dough balls in topping mixture. Place on silpat lined cookie sheets.
  6. Bake 14 min.
  7. Enjoy!