Foods and Drinks
Foods and Drinks
Forget Krispy Kreme – Make These Delicious Glazed Donuts!
Oh, sweet, sweet donuts. Am I the only one with a serious weakness for them? Every time I think about donuts, I have a lot of trouble not stopping whatever I'm doing to go look for one. Because donuts are one of the best things in life. But even better than going to Krispy Kreme or Dunkin' Donuts to satisfy your craving? Making your own hot, golden-brown, freshly glazed donuts!! Can you imagine how good they'd taste? Hop to it and experience to donutty delight :) Homemade Glazed Donuts Prep Time: 20 min. Rising Time: 1 hour 45 min. Cook Time: 10 min. Difficulty: Medium Recipe by Deliciously Yum Ingredients For the Doughnuts 2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons) 1/2 cup warm water (105 to 115 degrees) 1 1/2 cups lukewarm milk 1/2 cup granulated sugar 1 teaspoon salt 2 large eggs 1/3 cup shortening 5 1/4 cups all-purpose flour 1 quart vegetable oil for frying For the Glaze 2 1/2 cups confectioners' sugar 1/4 cup milk 1/2/ teaspoon vanilla Directions 1. Sprinkle yeast over warm water. Let stand until foamy, about 10 minutes. 2. In the bowl of your electric mixer with the beater paddle attached, combine, yeast mixture, milk, sugar, salt, eggs, and shortening. Add 2 cups of flour and beat until dough forms. Switch to the dough hook and add remaining flour (1 cup at a time) until fully incorporated. Dough will be slightly sticky. Transfer dough to a greased bowl and let rise in a warm place until double in size, about 1 hour. 3. Liberally flour your work surface. Roll out dough until about 1/2-inch thick. Using a doughnut cutter, cut out doughnuts and let rest on the counter until double in size (30-45 minutes). Cover doughnuts loosely with a clean kitchen towel to prevent them from drying out. 4. When doughnuts are ready to be fried, heat oil in a skillet to 350 degrees F. Line cooling racks with paper towels and set nearby. When oil is ready, slide 3 or 4 doughnuts into the skillet and fry on each side for 2 minutes or until slightly golden. Remove from the skillet and place onto the prepared cooling racks. Repeat until all doughnuts are fried. 5. While the doughnuts are cooling, prepare the glaze. In a small saucepan over medium-low heat, whisk together confectioners' sugar, milk, and vanilla. Glaze should be heated through, but doesn't need to come to a boil. Remove from heat. Dip doughnuts into the glaze and return to the wire racks until glaze is set. Note: Doughnuts will keep up to 3 days stored in an airtight container or up to 4 weeks in the freezer. Check out these recipes for other yummy sweet-tooth satisfyers! :) Dark and Decadent Italian Hot Chocolate The Ultimate Dessert, "Slutty" Brownies Strawberry Charlotte, a French Classic
White Chocolate Caramel Cheesecake
Caramel Sauce: 1 1/2 cups granulated sugar 1 3/4 teaspoons lemon juice 1 pint heavy cream 4 tablespoons unsalted butter Before I get into making the sauce, let me note that this isn't the easiest way for most home cooks to go about making caramel sauce. Melting almost pure sugar in a pan is pesky and it can burn quite easily. If you're not feeling up to attempting this part of the recipe, feel free to buy your favorite caramel sauce and warm it gently to glaze the cheesecake. In a medium sauce pan over medium high heat (I'm using non-stick for this), combine the sugar and lemon juice. Stir with a wooden spoon until the sugar is mostly melted then set aside the spoon and swirl the pan over the heat to keep the color even throughout. Continue to cook and swirl until it sugar turns a medium amber color. Watch it carefully, the sugar will quickly darken and should it become dark brown or black it will taste bitter and unpleasant. When the sauce turns the right color slowly whisk in the cream. If the caramel hardens with the addition of the cream, do not worry. Just continue to add the cream and bring the mixture back to a a boil over medium heat. Continue to stir until the sugar has remelted. Allow to boil for 5 minutes then remove from heat and stir in the butter. Pour into a heat safe container and chill until ready to use. Crust: 10 ounces graham crackers, crushed into crumbs 7 tablespoons unsalted butter Cheesecake Filling: 3 8-ounce packages of cream cheese, room temperature 1 1/4 cups granulated sugar 1/2 cup heavy cream 8 ounces good quality white chocolate, chopped 5 large eggs 1 teaspoon vanilla extract pinch salt boiling water Pre-heat the oven to 375°F. Combine the graham cracker crumbs with the melted butter and press into the bottom and 1 1/2 inches up the side of a 10 inch spring form pan. Bake for 10 minutes and then allow to cool completely on a wire rack. Reduce the heat to 325°F and prepare the cheesecake batter. Place the chopped white chocolate into a heat safe bowl and set aside. Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. Pour the hot cream over the white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. In your mixer with the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix, scraping down the sides of the bowl as needed. On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time, beating on low speed until each egg is incorporated. Once you've added all the eggs, mix in the vanilla and salt and pour into your prepared pan. Set the pan onto a couple large sheets of aluminum foil and smooth them up the sides of the pan to waterproof. Set the cheesecake into a large roasting pan and then place in the oven. Pour the boiling water into the roasting pan, filling to about one inch (no higher than the lowest edge of aluminum foil). Allow to make at 325°F for one hour then reduce heat and bake at 300°F for an additional 60-90 minutes until the center is just set. Remove from the oven and allow to cool completely on a wire rack. Once cool chill for at least 4 hours before serving. To glaze, gently warm the 1 cup of the caramel sauce on the stove or in the microwave until slightly runny and then pour onto the cheesecake. Smooth the caramel over the cake and you're ready to serve. Enjoy.