Posts Tagged ‘baking’
February 16, 2014 by Emily
Snow. Have you heard there’s snow on the east coast? Everyone seems to be freaking out..all I know is, I have had A LOT of days off from school.
So, I do this thing. When It’s snowing, I deep fry dough, then roll it in sugar. Then I sit and binge watch old TV shows while eating them and singing “I’m not teaching 8th graders, I’m not teaching 8th graders!”
And If you haven’t heard, the east coast is being pummeled with snow. So there have been a lot of donuts.
These are currently my favorite.
Malasadas are a portuguese confection thats also very popular in Hawaii. They are a little denser than regular donut shop goodness and also have a wee bit more oomph and base flavor due to the addition of eggs, and other delicious things.
What You’ll Need:
Makes 2 dozen doughnuts
1 tbsp. active dry yeast
1½ cups sugar
2 tbsp. unsalted butter, melted
1 cup milk
1 tsp. Vanilla extract
2 tsp cinnamon
¼ tsp. salt
4 cups sifted flour
Canola or Peanut oil, for frying
1. Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 110° (warm to the touch) in a bowl; let sit until foamy, about 10 minutes; set aside.
2.Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, ½ cup sugar, butter, vanilla, 1 tsp. cinnamon and salt; mix until combined.
3.With the motor running, slowly add flour; beat until dough is smooth.
4.Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.
5. On a floured surface, roll dough into a rectangle about ½″ thick.
6. Using a knife, cut dough into 3″ squares.
7. Place on floured parchment or waxed paper lined baking sheets, a inch of so apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.
8. Place remaining sugar and cinnamon in a large bowl; set aside.
9.Heat 2″ oil in a 6-qt. saucepan until a deep-fry or candy thermometer reaches the 350-375° range.
10- Working in batches of 3-4, place donuts in oil, frying for about 1 1/2 minutes per side, or until puffed and golden brown.
11- Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.
These are best the day your fry them up, and this recipe feeds a crowd! so feel free to half the recipe….or eat them all on your day off (I won’t judge you, pinky swear)
December 21, 2013 by Jenn
You will need:
- 4 TBSP water
- 3 eggs, whisked
- 2 TBSP dark brown corn syrup
- 3/4 C plus 2 TBSP brown sugar
- 3 TBSP butter, melted
- 1/2 tsp salt
- 1 TBSP flour
- 2 TSP vanilla extract
- 1/2 TSP cinnamon
- 1/2 C pecans, crushed
- 1 C pecans, quartered
- 1 C pecan halves
- 2 C flour, a little extra for rolling
- 2 sticks unsalted butter, cut into cubes
- 1 TSP salt
- 1 large TSP brown sugar
- 7 TSP very cold water
Combine flour, butter, sugar, and salt. Squish it together with your hands until it becomes coarse crumbs. Gradually sprinkle the cold water over the crumbs, stir with a wooden spoon until it becomes dough. Do not over mix.
Flour your work surface and flatten the dough with your rolling pin. (I always find it easiest to flour my rolling pin as well.) Roll out dough until it is an inch larger than your pie dish. Refrigerate for 30 minutes.
For pie filling:
In a medium bowl mix together water, eggs, corn syrup, butter, brown sugar, salt, flour, vanilla, cinnamon, and the finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup into pie crust and gently place the pecan halves over top of mixture.
Bake for 1 hour at 350 degrees. Let sit for 45 minutes before serving.