Category: MEMES & LINK PARTIES

Cinnamon Chocolate Babka Muffins

Cinnamon Chocolate Babka Muffins

DOUGH

1/2 cup whole milk, warmed 110 degrees

1/4 cup sugar

2 teaspoons instant rapid rise yeast

1 large egg at room temperature

2 cups all purpose flour

1/2 teaspoon salt

3 tablespoons unsalted butter at room temperature

  • Using a stand mixer, use a paddle to combine the milk, sugar and yeast, stirring to blend.
  • Add the egg, flour and salt mixing on low until a sticky dough begins to form.
  • Mix in the butter until well blended with no remaining chunks.
  • Switch to a dough hook and knead on low for about 10 minutes. The dough will be loose and sticky.
  • Butter a large bowl.  Add dough, cover with tea towel and let rise until doubled in a warm place. This will take 1-2 hours.

FILLING

3/4 cup milk chocolate chips

1/4 cup brown sugar

1 teaspoon ground cinnamon

pinch of salt

3 tablespoons unsalted butter at room temperature

  • Chop chocolate pieces in a food processor until small coarse pieces.
  • Add brown sugar, cinnamon and salt and pulse until coarse crumbs.
  • Set aside.

EGG WASH

1 egg, lightly beaten

1 tablespoon heavy cream

  • Whisk together until well blended.

STREUSEL TOPPING

1/3 cup brown sugar

1/4 cup all purpose flour

3 tablespoons unsalted butter at room temperature

  • In a small bowl combine the brown sugar and flour.
  • Cut the butter in with a pastry blender until it resembles coarse crumbs.
  • Set Aside.

ASSEMBLY

  • VERY GENEROUSLY butter 12 muffin tins OR use muffin papers for easier clean up.
  • Turn out the dough onto a floured work surface.  Gently depress the center to deflate.  Let rest 5 minutes.
  • Roll the dough into a 12×20 rectangle.  (flour as needed to prevent sticking)
  • Sprinkle the filling evenly over the dough.
  • Roll the dough into a tight log.
  • Cut the dough into 12 equal pieces (HINT: I now use dental floss for all this type of cutting.  You get a good clean cut every time.)
  • Place each piece into you prepared tin or papers.
  • Cover with your tea towel and let rise 30 minutes or so.
  • Preheat oven to 350 degrees.
  • After 30 minutes, brush tops with the egg wash.
  • Sprinkle each with the streusel topping.
  • Bake for 15-20 minutes or until puffed and brown around the edges.
  • Cool completely on wire racks in the tin. (I use the papers because I like them warm, but the come out of the tins better cool).

 

 

BAKING PARTNERS #15 – PATAQUETA

Pataqueta. Valencia’ Orchard traditional bread November Baking Partners challenge
Dear Baking Partners here is this month challenge, and we are going to make traditional Spanish bread. Since Thanksgiving is coming in this month we can use this bread for our dinner tables too. Marisa (Thermofan) suggested the recipe. You can also make this bread using whole wheat flour. I have included few more shapes to make this bread. Make sure you make few of traditional versions and with the rest of dough you can make few other shapes too if you are interested.








According to Marisa words,
I’m glad to present this traditional bread from Valencia, known at least since the Seventeenth Century. The Pataqueta, diminutive for “pataca” has the shape of a crescent Moon. This is the bread the inhabitants of the Valencia’s Orchard used to eat when they went to work. It was firstly baked in the Moorish oven they have in their Barraca and then in wood stoves.
Nowadays, it is not frequently baked and people book it in advance to get one. “Pataquetas” are usually baked for our main important festival, “Fallas”. Most of Valencia’s bakers are asked to bake “pataquetas” every year in March.
As a member of Baking partners, I asked Swathi Iyer to collaborate with a recipe from my country. My idea is to spread the word and make known this original and unknown bread. Swathi agreed and I think she is as enthusiastic as me. I hope that everyone who bakes “pataqueta” enjoys it as much as me and what is the most important for me, is to RESPECT the origin of the bread and its shape when publishing it.
The recipe is adapted from here “Entre cacerolas”. This bread has a soft crumb, a firm crust and its taste is the taste of ancient bread.
Ingredients
For the ferment
You will need
100 ml water
50 g /1/3 cup white flour ( Use allpurpose flour/Maida)
12.5 g fresh yeast/5g or1 ½ tsp Instant yeast/6.25g or 2tsp active dry yeast
1/2 teaspoon sugar
Bread dough
You will need
450 g/3 cup strong bread flour (substitute with all purpose flour/Maida)
200 ml tepid water
10 g/1 ¾ teaspoon fine sea salt
all the ferment
a little flour for dusting the work surface and the bread.
Directions
Ferment
Stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film.
Put into the fridge overnight or up to 48 hours. *
Bread dough
– Keeping the ferment in its bowl, add the rest of the ingredients except the salt, and mix together with your scraper.
– When everything starts to come together into dough, turn it out onto your work surface (don’t flour it first).
– Start to work the dough for about 10 minutes, then add the salt and continue kneading until smooth and elastic. In this process, I’ve used my bread machine.( You can also knead by hand or use stand mixer)



Divide dough into 150 g pieces and then form the dough into small balls, cover with a baking cloth and leave to rest for 20 minutes or until them double in size.

–




Flatten with the palm of the hand, putting more pressure on the edges of the dough to get a rounded shape.
– Then with a sharp knife or baker scraper make a cut in and cut open from the outside. Flatten the ball and mark the cut above.

– Place them on a baking tray and cover them again with a kitchen cloth dusted with flower.

– Leave to rest until them double in size, for about 1 hour.







– Preheat the oven to 200º C / 392 F.–
Make two cuts on the bottom before baking.
– Sprinkle a little fine flour using a sieve or strainer.









– Bake with steam, 30 minutes at 200 °C / 392 F.
– Cool on a wire rack.
Tips:
*Following Richard Bertinet advices, it is preferable to introduce the ferment in the fridge than leaving it at room temperature: “the slower the maturation the better developed the flavor and characteristic crumb and crust of the bread”.
– The amount of flour can vary depending on the type of flour that we use. The dough should not be soft.
– My pataquetas are of medium size. It can be made smaller or larger.
– Pataquetas can also be frozen.
– I’ve used my bread machine, but I’m willing to find time to experiment with the traditional method inspired in Richard Bertinet tips on how to work the dough.
Videos
Shaping my pataqueta
Professional shaping. Start from minute 4. (in Spanish)

For making other roll shapes please check here
Pretzel sandwich rolls
Hoagie roll shapes

http://www.asweetpeachef.com/bread/hoagie-rolls/

WEEKLY MENU PLAN

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie
  DATE BREAKFAST LUNCH DINNER
MONDAY 11/11 YOGURT SALADS BACON CHEESEBURGER HAMBURGER HELPER NOT!
TUESDAY 11/12 TOAST C.O.R.N. NOT YOUR MOM’S TUNA/CHICKEN CASSEROLE
WEDNESDAY 11/13 YOGURT SOUP SEAFOOD CASSEROLE EXTRAORDINAIRE
THURSDAY 11/14 FRUIT CHEESE & FRUIT ITALIAN SAUSAGE BAKE
FRIDAY 11/15 CEREAL SALAD C.O.R.N
SATURDAY 11/16 CARAMELIZED BACON and ONION FRITTATA OUT APPLE DAPPLE CHICKEN
SUNDAY 11/17 PEANUT BUTTER and JELLY PANCAKES C.O.R.N SLOPPY JOES

TAILGATING TIME – ARE YOU READY FOR SOME FOOTBALL?

I can’t believe how quickly this season is going.  Don’t forget to come join us and link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

ARE YOU READY FOR SOME FOOTBALL?

I can’t believe how quickly this season is going.  Don’t forget to come join us and link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time and it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can’t.  I did adapt it slightly, but it really makes the perfect football food – quick, easy and tasty. 

BAKED HAM & SWISS SANDWICHES
12 pack of KING’S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

  • Slice rolls in half and layer pan with bottom halves.*
  • Place a slice of ham and Swiss cheese on each roll.
  • Put the tops on.
  • In a small saucepan melt the butter.
  • Add the Worcestershire sauce and seasonings and blend well.
  • Brush the tops of each roll.
  • Cover with foil and refrigerate over night.
  • Preheat oven to 375°.
  • Bake 15-20 minutes.
  • Serve immediately!  They are best hot.

As an added bonus they are really good as a “club” adding turkey as well to the ham.

*Original recipe called for using a 9×13 pan.  I used my lasagna pan and it worked out very well.

GINGER PUMPKIN BREAD – BAKING PARTNERS

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month we are baking for Fall and pumpkin is our key ingredient. We have a choice between a sweet version – GINGER PUMPKIN BREAD with a MAPLE BROWN BUTTER GLAZE or a yeasted version OF PUMPKIN BREAD from King Arthur Flour that will be used for turkey cranberry sandwiches at our house during Thanksgiving time.  I’m making both recipes, but started with the sweet version.

SWEET NON-YEAST VERSION from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.

  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

  • Once the bubbles have subsided a bit, whisk in the powdered sugar.

  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

  • Drizzle warm icing over cooled cake. Slice and serve!
Though pumpkin is available in cans all year long, I seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry sauce. Because of the golden color, it also makes especially festive dinner rolls for the holiday table.You can make half the dough into rolls, and the other half into loaves for sandwiches.
PUMPKIN YEAST BREAD
1/2 cup warm water

2 packages (2 tablespoons) active dry yeast

2/3 cup warm milk

2 large eggs, beaten

1 1/2 cups puréed pumpkin, either fresh or canned

2 tablespoons vegetable oil

6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour

1/2 cup brown sugar

2 teaspoons salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

  • In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
  • Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
  • Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  • Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
  • Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
  • Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue. 

I added a slight blend of cinnamon, nutmeg and cloves to create a marbleing.   It made a little heavier bread and slightly sweet, but was very delicious.

GINGER PUMPKIN BREAD – BAKING PARTNERS

We are a group of home bakers helping each other to achieve baking perfection. Baking partners was begun by Swathi at Zesty South Indian Kitchen. In order to achieve the best results, a perfect recipe and the right techniques are required. We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well. We are planning to try out recipes from books/magazines and cooking shows. Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.
This month we are baking for Fall and pumpkin is our key ingredient. We have a choice between a sweet version – GINGER PUMPKIN BREAD with a MAPLE BROWN BUTTER GLAZE or a yeasted version OF PUMPKIN BREAD from King Arthur Flour that will be used for turkey cranberry sandwiches at our house during Thanksgiving time.  I’m making both recipes, but started with the sweet version.

SWEET NON-YEAST VERSION from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart.
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.

  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

  • Once the bubbles have subsided a bit, whisk in the powdered sugar.

  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

  • Drizzle warm icing over cooled cake. Slice and serve!
Though pumpkin is available in cans all year long, I seem to associate this bread with autumn. It makes marvelous turkey sandwiches spread with cranberry sauce. Because of the golden color, it also makes especially festive dinner rolls for the holiday table.You can make half the dough into rolls, and the other half into loaves for sandwiches.
PUMPKIN YEAST BREAD
1/2 cup warm water

2 packages (2 tablespoons) active dry yeast

2/3 cup warm milk

2 large eggs, beaten

1 1/2 cups puréed pumpkin, either fresh or canned

2 tablespoons vegetable oil

6 1/2 cups (approximately) King Arthur Unbleached All-Purpose Flour

1/2 cup brown sugar

2 teaspoons salt

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

  • In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
  • Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.
  • Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  • Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into loaves and place in well-greased 10 x 5-inch pans or, shape half into a loaf, and other half into 12 large dinner rolls. Cover with a towel and let rise until almost doubled, about 45 minutes.
  • Bake in a preheated 375°F oven. Loaves bake about 30 minutes, rolls about 20. Check the internal temperature of each with an instant-read thermometer; a reading of 190°F means bread or rolls are done.
  • Immediately remove bread or rolls from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. Makes 2 large loaves, or 1 large loaf and 12 dinner rolls.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue. 

I added a slight blend of cinnamon, nutmeg and cloves to create a marbleing.   It made a little heavier bread and slightly sweet, but was very delicious.

Being the Perfect Hostess

Though Emily Post’s advice in the 1920’s was addressed to a different era, the fundamentals like common sense and common courtesy are elements still pertinent today. With our busy schedules today it takes a lot of work, just as much now as back then, to make a dinner party or weekend a success. The key is in the planning and preparation. You do not want to appear or feel stressed out. With the proper planning and preparation everyone will have a good time including yourself. In order for your guests to have a good time, you need to also.

Emily Post addressed several classifications; mealtime parties, weekend visits, uninvited guests, single women, lingering guests, liquor problems and unexpected gifts. While some of her information is a bit dated, the basics are still the same.

Mealtime Parties ~ Be ready* ahead of time, don’t plan on anyone being late. *Ready means not answering the door in your cleaning clothes with the dust cloth in hand, having the table set as well as the appetizers and cocktails ready to be served at the invitation time.

If this is a larger occasion with assigned seating, be sure to seat guests next to others that they will have things in common. Be especially aware if you have invited children how their placement will affect the mood of the affair.

If you have invited everyone for a backyard BBQ, don’t wear formal wear and diamonds! You want to put your guests at ease. While events today tend to be more casual, your job as hostess is still to put your guests at ease.

Make sure you mingle with all your guests and not keep yourself secluded in the kitchen.

Keep an eye on your guests refreshments. Make sure to offer more as necessary so they don’t feel awkward asking.

Weekend Visits ~ Communication is the key to a good weekend visit. Be sure to cover all your bases in the invitation. Let your guests know if they need their swimming suits or more formal dress for a special night. Let them know what equipment you have on hand if you’re planning on a day of tennis or golfing, etc…

When your guests first arrive be sure to give them a tour including where their room, the bathroom, towels and such are located. I like to also keep a small basket of essential toiletries (small sample shampoos, soaps, a toothbrush and traveling toothpaste) hung in the guest room. I also make sure there are always empty drawers and plenty of “real” hangers hanging in the closet. By real I mean hangers that are not the throw aways from the cleaners that won’t support a suit coat.

I also like to place fresh flowers in their room before they arrive. This isn’t sometimes possible in the winter and so I have a bright and cheery silk arrangement in there also.

If something is off limits be sure to say so up front. Maybe you have told them to make themselves at home and help themselves to whatever they like. You have a special dessert planned though that will use the fresh strawberries. They will not know to not eat the strawberries unless you have said so up front.

Share your plans by giving your guests a basic time line regarding what time you’ll be serving breakfast or leaving for the lake, etc…

If your guests are family or really good friends, don’t be afraid to ask for help when necessary. This will also make them feel more relaxed and promote a more relaxed atmosphere for the weekend.

Uninvited Guests ~ It is like Murphy’s law that an unexpected guest will always show up at the most inconvenient time. Other than normal common courtesy, you have no obligation to an unannounced visitor.

You do have several choices when they arrive at mealtime. If the meal will stretch to include additional portions invite them to stay if you would like. If it will not, feel free to explain to them that you were just about to eat and would they mind stopping by later. If you are on your way out to an appointment or another dinner engagement it is okay to let them know that if they would call first next time they are in the neighborhood you would be sure to be available to see them. All of this is at your discretion based on your relationship with the guests. You naturally always allow more leeway with family and close friends, but it is still your choice.

Single Women ~ In today’s world, this is not the problem it once was. Nowadays this pertains primarily to older women who may not want to arrive or depart by themselves. An attentive hostess will foresee this and ask someone near her if they would mind picking her up and bring her with them and then seeing her home also.

Lingering Guests ~ The best and effective way to end a party at the appropriate time is to close the bar. You could also stifle a hidden yawn, suggest to your spouse that you go to bed to allow your guests to get home or jokingly suggest your guests drop the kids off at school on their way home. You know your guests best and need to decide the best course of action.

Liquor Problems ~ This is pretty much the same today as it was then. As the host you are responsible for seeing that a drunken guest gets home safely. Their car keys should be taken away and discretion used based on each situation.

Unexpected (FOOD such as wine or cakes) Gifts ~ While it is thoughtful, it does not require a priority if it is unexpected. If you have already purchased a wine that coordinates with your menu or prepared a dessert for the meal yours should take precedence. Be sure to thank the donor and tell them how much you will enjoy their gift.

“What are the little things you do to make your guests feel at home?”

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making. 


If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.
I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut.   Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them.  I absolutely love mixing apples and cinnamon – my all time favorite!  The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.


This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by  Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…
Crouu-doughnuts/Kronut  Recipe adapted from BootLeg cronut
Makes 16ish

For dough
 3 cups all purpose flour+ more for dusting the work table
1 teaspoon salt
1/2 cup sugar
1/2 cup + 2 tablespoon milk
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter
For butter layer 
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
2-4 cups canola oil
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
  • First day makes dough
  • 30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
  • Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
  • IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
  • Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
  • Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
  • Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
  • Second day start incorporating butter into the dough
  • Cut the cold butter lengthwise into 1/2-inch-thick slabs.
  • Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. 
  • With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. 
  • Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. 
  • Put the trimmings on top of the square and pound them in lightly with the rolling pin. 
  • Place in refrigerator to cool for at least 2 hours.
  • Laminate the dough 

    • Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
    • 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
    • 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
    • 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
    • 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
  • Third day Fry the dough
  • Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use. 
  • Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight. 
  • Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.” 
  • Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min. 
  • Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying. 
  • Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly. 
  • Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. 
  • Now is a good time to prepare the Glaze
Important points to Remember
  • Don’t over work with dough with too much kneading.
  • Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
  • Flour the area well so that dough won’t stick.
  • Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice  Adapted From King Arthur Flour


Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.


Pastry Cream (I omitted)
Measurements by Volume:
    3 cups whole milk
    1/2 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
    1/4 cup cornstarch
    1 tablespoon King Arthur Unbleached All-Purpose Flour
    4 large egg yolks
    1/4 cup (1/2 stick) butter
    1 cup heavy cream, whipped to soft peaks
  • In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  • Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  • Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  • Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  • Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
  • To complete, fold the whipped cream into the cooled pastry cream.
Variations:
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.


Easy Vanilla Glaze
 5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps
 3/4 ounce light corn syrup
 1/2 ounce butter, melted
 1/2 to 1 ounce milk or water
 1/2 teaspoon vanilla extract

Chocolate Glaze 
 3 ounces semisweet chocolate chips
 1 ounce butter
 7/8 ounce light corn syrup
 1/4 teaspoon vanilla extract

Apple Cider Glaze
 3/4 ounce bottled boiled cider
 1/2 ounce heavy cream
 4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze
1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
1 tablespoon light corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Apple Cider Glaze
2 tablespoons bottled boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar
  • To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
  • To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  • To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
  • Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss. 

TAILGATING TIME – ARE YOU READY FOR SOME FOOTBALL?

It’s official!  Football season begins tonight. So how about we get this party started?! Come join us.  Link up all your favorite tailgating goodies throughout the entire 2013-14 football season!

No matter who you are rooting for we’ll have fun.  I know not everyone enjoys football, but who can resist a good football food buffet? It’s time to start thinking about tailgating treats, appetizers, chips and dips, wings, and all the other yummy party things!

Having a game day buffet just makes it more festive!  I remember when I was a kid, My dad was a big LOS ANGELES RAMS fan. We always watched the games together and I was responsible for keeping the game food fun. I loved spending the day with my dad and it was always so much fun.
Martha over at Seaside Simplicity began Tailgating Time a while back anhd it’s just plain fun not to mention a wonderful source for new recipes to try.  We will repost the linky on or around the first of each month as a reminder.

This is what we’re having tonight, Mozzarella Bites and you can find the recipe here. This time I cut the wonton wrappers and string cheese into 4 pieces each to make bite size pieces.

BAKING PARTNERS #14 – HOMEMADE DOUGHNUTS

This month we are going to learn of crouu-doughnuts/ kronut. Actually it is a Cronut but we can’t use the name as the creator of dish has trademarked the name. We are learning both yeasted doughnuts as well puff pastry making. 


If you want to know what is crouu-doughnuts/Kronut are, here is the link from the original bakery who created this Cronut 101 and from Wikipedia. People in New York stand in long lines to get these delicious treats.
I agree that as a baker, these are a wonderful challenge. Everyone should make their own puff pastry at least once in their life if only to appreciate why it is so expensive from Pepperidge Farm. The original recipe came from BootLeg cronut.   Personally I added a side of pureed fried cinnamon apple for dunking the first time I made them.  I absolutely love mixing apples and cinnamon – my all time favorite!  The next time I added a chocolate glaze substituting candy bark for the semi-sweet chips as well as a powdered sugar sprinkle and a cinnamon sugar sprinkle.

Patience is the key to these delectable doughnuts.


This recipe is tried and tested for crouu-doughnut. The recipe for filling and glaze recipe was suggested by  Reeni of Cinnamon Spice and everything nice. Please stick to the recipe as much as possible. You can modify the recipe as your taste needs, like eggless, gluten free. etc…
Crouu-doughnuts/Kronut  Recipe adapted from BootLeg cronut
Makes 16ish

For dough
 3 cups all purpose flour+ more for dusting the work table
1 teaspoon salt
1/2 cup sugar
1/2 cup + 2 tablespoon milk
1 packet quick rise yeast/ active dry yeast/ instant yeast/ 2 ¼ teaspoon
2 jumbo eggs (If you are using large eggs use 3)
3.5 tablespoon unsalted butter
For butter layer 
1 1/4cup + 1/2 tablespoon (2 sticks and little more than a ½ stick) unsalted butter (if you can find European style butter like plugra that will be good)
For frying
2-4 cups canola oil
Water: 200 g for brushing on the top
Cinnamon sugar (400g sugar and 100 g cinnamon)
  • First day makes dough
  • 30 minutes before dough preparation, take 50 g butter and eggs out of the refrigerator allowing each to reach room temperature. If using fresh yeast, mix with room temperature milk beforehand to activate yeast.
  • Combine the dry ingredients —flour, salt, sugar, instant yeast (if using) — in the bowl of a stand mixer.
  • IF USING ACTIVE YEAST, heat half milk to Luke warm (around 110F , 43C)  and add yeast and. Otherwise heat milk to microwave for high for 30 seconds and add butter that way butter melts well.
  • Then to the dry mixture add butter and milk mixture and the eggs. Mix on low speed for 3 minutes, or until everything is incorporated. Mix on higher speed for another 8 minutes. Mix on higher speed for another 8 minutes. If you kneading with your hand make sure to knead well for about 10-15 minutes or until you get smooth shiny dough.
  • Remove the dough and tuck under edges to form a ball. Coat a bowl with PAM or any oil of your choice and place the dough in it with seams down. Use a knife to cut a cross into top surface (this will help the dough relax). Cover tightly with clear plastic wrap, making sure it is in contact with the dough.
  • Place dough in a warm area and allow it to double in size. This should take 60 minutes. Once dough has “poofed, or double in  size ” transfer to refrigerator to overnight.
  • Second day start incorporating butter into the dough
  • Cut the cold butter lengthwise into 1/2-inch-thick slabs.
  • Arrange the pieces on a piece of parchment or waxed paper to form a 5 to 6 inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. 
  • With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. 
  • Pound the butter until it’s about 4 x 6 inches square and then trim the edges of the butter. 
  • Put the trimmings on top of the square and pound them in lightly with the rolling pin. 
  • Place in refrigerator to cool for at least 2 hours.
  • Laminate the dough 

    • Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps. Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.).
    • 1st Turn. Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight. Turn the dough so that a shorter end faces you. Roll to expand the length of the dough, making sure that the dough doesn’t stick to the table. Add flour if needed. When you have a rectangle about 21 x 9 inches, fold the top third of the rectangle down and fold the bottom third up to cover it. Turn the dough 90 degrees so that the opening resembles a book.
    • 2nd Turn. Try to do this turn right away, but if the dough is too warm, wrap in film and place in the refrigerator until it cools. Repeat rolling, just like the first turn, then turn 90 degrees and gently press two fingers into the lower right corner to mark the number of turns. (Marking the dough allows you to track your progress, and ensure that the orientation of the dough is correct when you remove it from the refrigerator.) Cover the dough in a parchment paper and then again with plastic wrap and refrigerate for at least 1 hour.
    • 3rd Turn. The dough will be hard, so gently pound the dough to warm the butter. If it is too cold the butter will separate and not spread as it should. Repeat the previous steps, and turn again, marking the corner with three fingerprints. Cover dough with parchment paper and plastic wrap and refrigerate for 1 hour.
    • 4th Turn. Make the final turn, repeating the steps from turns 1-3. Refrigerate overnight
  • Third day Fry the dough
  • Rolling out the Dough. Lightly dust a work surface with flour and roll out the dough to approximately the size of a sheet pan, 1/2 inch thick. Make sure the dough stays cold, without sticking to the surface. If it starts to stick, place in the refrigerator and roll again when cool. Transfer to a sheet pan with parchment paper, film and chill before use. 
  • Punching out cronuts. Prepare a sheet pan with parchment paper, sprayed with PAM or oil . Remove dough from fridge and take two ring molds, approximately  outer molds should be 3 ½ inch and inner should be 1 ½ inch. ( use you peanut bottle cap for outer mold and prescription medication bottle  for inner ones) Only start punching if the dough is very cold. Otherwise, your Kronut won’t fry straight. 
  • Transfer half of the punched kronuts to the sheet pan, leaving room for kronuts to “poof.” 
  • Brush tops of the Kronut with water and set aside.  Place Kronut holes on the same sheet tray, leaving enough space for them to poof without sticking to each other. Leave in a warm area until they have proofed, about 30 min. 
  • Once it is proofed keep it in the refrigerator for 1 hour or in the freezer for 15 minutes before frying. 
  • Frying cronuts. Heat canola oil in a pot, about 3 inches high. Test oil with a pinch of flour: if flour foams it is ready for deep frying. Turn heat to low and place Kronuts in oil, 1-2 at a time, in order to avoid overcrowding the pot. Turn and flip Kronuts often so that they brown evenly. 
  • Once golden brown throughout, test one to see if it is cooked all the way through. Remove and place on paper towels. 
  • Now is a good time to prepare the Glaze
Important points to Remember
  • Don’t over work with dough with too much kneading.
  • Don’t over work with butter, if butter starts to leaking, try to put it back in the refrigerator.
  • Flour the area well so that dough won’t stick.
  • Heat oil in medium temperature and fry the kronuts in low temperature otherwise outside become too dark soon and inside won’t cook properly.
Pastry cream and filling suggested by Reeni of Cinnamon Spice and everything nice  Adapted From King Arthur Flour


Pastry cream is one of the building blocks of a great dessert. Delicious as is, it can also be flavored in an almost infinite number of ways to create the perfect touch for your cake, pie, or pastry. Make sure you have all of your ingredients and equipment on hand before you begin; once the egg yolks begin to cook, they won’t wait for you to find your strainer! This base recipe calls for 1/2 cup of sugar, which makes a pastry cream that’s just barely sweet. If you’re planning to use the pastry cream for a pie filling and you want it to be sweeter, increase the sugar to 3/4 cup.


Pastry Cream (I omitted)
Measurements by Volume:
    3 cups whole milk
    1/2 cup sugar
    1/4 teaspoon salt
    2 teaspoons vanilla extract or Vanilla Crush; or 1/2 vanilla bean, slit lengthwise
    1/4 cup cornstarch
    1 tablespoon King Arthur Unbleached All-Purpose Flour
    4 large egg yolks
    1/4 cup (1/2 stick) butter
    1 cup heavy cream, whipped to soft peaks
  • In a medium-sized saucepan, stir together 2 1/2 cups of the milk, the sugar, salt, and the vanilla bean. (If you’re using vanilla extract or Vanilla Crush, add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
  • Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup milk.
  • Whisk some of the hot milk mixture with the egg yolks to temper them. This keeps the yolks from turning to scrambled eggs when you add them to the simmering milk.
  • Pour the egg/milk mixture back into the remaining simmering milk. Doing this through a strainer will help prevent lumps later. Bring to a boil, stirring constantly with a whisk, until the mixture thickens.
  • Remove from the heat and strain through a fine sieve. Stir in the butter and vanilla extract (if you’re using it). If you’re going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it (see variations below).
  • Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn’t develop a skin), then refrigerate until cool.
  • To complete, fold the whipped cream into the cooled pastry cream.
Variations:
Butterscotch Pastry Cream: Add 1/4 teaspoon butter-rum flavor and/or 1 cup (6 ounces) butterscotch chips to the pastry cream after straining, stirring until the chips have melted.

Caramel Pastry Cream: Add 3/4 cup chopped caramel (7 1/2 ounces, or 21 to 23 unwrapped individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate Pastry Cream: Add 1 cup (6 ounces) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Hazelnut Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) praline paste to the hot, strained pastry cream, stirring until combined.

Orange Pastry Cream: Increase the sugar to 3/4 cup (5 1/4 ounces). Add 1 teaspoon orange extract; 1/4 teaspoon orange oil; or 3 tablespoons orange zest to the hot, strained pastry cream.

Peanut Butter Pastry Cream: Add 3/4 cup (7 1/4 ounces) smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth. If you’re using a natural or freshly-made peanut butter, omit the butter from the recipe, or the pastry cream will be greasy.

Pistachio Pastry Cream: Omit the butter and increase the sugar to 3/4 cup (5 1/4 ounces). Add 3/4 cup (8 1/4 ounces) pistachio paste, or blanched pureed pistachio meats.


Easy Vanilla Glaze
 5 ounces confectioners’ sugar or glazing sugar, sifted to remove any lumps
 3/4 ounce light corn syrup
 1/2 ounce butter, melted
 1/2 to 1 ounce milk or water
 1/2 teaspoon vanilla extract

Chocolate Glaze 
 3 ounces semisweet chocolate chips
 1 ounce butter
 7/8 ounce light corn syrup
 1/4 teaspoon vanilla extract

Apple Cider Glaze
 3/4 ounce bottled boiled cider
 1/2 ounce heavy cream
 4 ounces confectioners’ or glazing sugar

Easy Vanilla Glaze
1 1/4 cups confectioners’ sugar or glazing sugar, sifted to remove any lumps
1 tablespoon light corn syrup
1 tablespoon melted butter
1 to 2 tablespoons milk or water
1/2 teaspoon vanilla extract
Chocolate Glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter
1 tablespoon plus 1 teaspoon light corn syrup
1/4 teaspoon vanilla extract

Apple Cider Glaze
2 tablespoons bottled boiled cider
1 tablespoon heavy cream
1 cup confectioners’ or glazing sugar
  • To make the vanilla glaze: Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.
  • To make chocolate glaze: Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about 1/2 cup glaze.
  • To make apple cider glaze: Stir all of the ingredients together, adding additional sugar or cream if needed to make the glaze the consistency of molasses. Dip top of doughnuts in glaze, or drizzle glaze over doughnuts. Yield: about 1/2 cup glaze.
  • Once doughnut is no longer shiny, transfer it to a container with sugar and cinnamon and toss.