NC Grown // Auteur Ariel
Victoria
at Lost in Boston
Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!
at Lost in Boston
Welcome to Recipe Swap Hop on Tasty Tuesdays!
Recipe Swap Hop is a fun link-up for all you chefs and cooks out there! If you have a yummy recipe you've posted in the past or have one you want to post now, link it up below! This is a great way to share your favorite recipes with fellow bloggers and to discover new ones!Also, every week we will spotlight our favorite recipes from the previous week so dust off those cookbooks and pick your best recipes to share!
Best Veggie Dip Ever
submitted by Jackie from Jade and Oak
--With football season in full swing, this veggie dip is perfect for game day. Unopened potato chip bags will be jealous of all the attention the veggie platter is getting thanks to this yummy dip. Thanks for sharing Jackie!
How to join our link-up:
3) Link up your blog post below using the widget [must be recipe/food-related!]
4) Post our button (grab it below) or a text link within your blog post so others can link-up as well!
We are also looking for co-hosts for our future Recipe Swap Hops!
Email either one of us and we'll set it all up.
Email either one of us and we'll set it all up.
Ariel [arielhamilton14@gmail.com]
Jessica [jmmcgill45@aol.com]
DON'T FORGET TO LINK-UP BELOW! :)
For the Dough
Jessica [jmmcgill45@aol.com]
DON'T FORGET TO LINK-UP BELOW! :)
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This week I'm sharing a sweet Baked Doughnuts recipe I found on Pinterest (you never fail me Pinterest)! I pinned this recipe a while ago but never got around to actually making them until now! The best part of this recipe is that it's healthier than your usual doughnuts because instead of frying them in greasy oil, you simple bake them! The directions to make this recipe seems little intimidating, but I promise it is sooooo worth it!
Baked Doughnuts
credit to Krissy's Creations
-yields about 15 doughnuts (and donut holes!)
Ingredients
For the Dough
3/4 cups warm milk
1 packet active dry yeast
1 Tbsp unsalted butter
1/3 cup sugar
1 egg
2 1/2 cups flour
pinch of nutmeg
1/2 tsp of salt
For the Glaze
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar
For the Cinnamon Sugar Topping
1/2 cup unsalted butter
1 cup sugar
1 Tbsp cinnamon
1 packet active dry yeast
1 Tbsp unsalted butter
1/3 cup sugar
1 egg
2 1/2 cups flour
pinch of nutmeg
1/2 tsp of salt
For the Glaze
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar
For the Cinnamon Sugar Topping
1/2 cup unsalted butter
1 cup sugar
1 Tbsp cinnamon
Directions
1. To make the dough, place 1/4 cup of the warm milk in a large bowl and sprinkle the yeast over the milk. Let sit for 5 minutes.
2. In a small bowl, combine the remaining 1/2 cup of warm milk with the sugar and butter. Add it to the yeast mixture. Stir to combine. Add the egg and stir until incorporated. Add the flour, nutmeg, and salt, and stir until the dough starts to form. Begin to knead the dough until it becomes smooth. If the dough is too sticky, slowly add more flour until it is no longer sticky.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball. Place the dough ball in a large lightly greased bowl, and cover with plastic wrap. Let sit in a warm place for about one hour, until doubled in size.
4. Once the dough has risen, roll it out on a lightly floured surface until 1/2 thick. Using a doughnut cutter (if you don't have a doughnut cutter, you can use 2 different size biscuit cutters or cups--one that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left. If desired, you can gather up the scraps into a ball, roll it out, and cut out more doughnuts. I prefer not to because the dough gets a little too tough.
5. Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. cover with a clean towel and let sit for about 45 minutes.
6. Preheat the oven 375 degrees F.
7. Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and doughy inside. Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping.
8. While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze. Each recipe makes enough to cover all the doughnuts. You can make a half recipe of each and top half of the doughnuts with each topping or you can just do one of the toppings for all the doughnuts.
9. To make the glaze, combine the milk and vanilla in a small saucepan. Heat over low heat until just warmed. Slowly add in the powdered sugar and whisk until the mixture is smooth. Remove the glaze from the heat and place over a bowl of warm water.
10. To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet. Sprinkle with sprinkles if desired (do it!). Let set for about 10 minutes.
11. To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl. Combine the sugar and cinnamon in a medium sized bowl.
12. To top the doughnuts with cinnamon sugar, dip them halfway into the melted butter. Then dip them into the cinnamon-sugar mixture. Set on a draining/cooling rack to set, about 5 minutes.
13. Serve and ENJOY!
2. In a small bowl, combine the remaining 1/2 cup of warm milk with the sugar and butter. Add it to the yeast mixture. Stir to combine. Add the egg and stir until incorporated. Add the flour, nutmeg, and salt, and stir until the dough starts to form. Begin to knead the dough until it becomes smooth. If the dough is too sticky, slowly add more flour until it is no longer sticky.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball. Place the dough ball in a large lightly greased bowl, and cover with plastic wrap. Let sit in a warm place for about one hour, until doubled in size.
4. Once the dough has risen, roll it out on a lightly floured surface until 1/2 thick. Using a doughnut cutter (if you don't have a doughnut cutter, you can use 2 different size biscuit cutters or cups--one that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left. If desired, you can gather up the scraps into a ball, roll it out, and cut out more doughnuts. I prefer not to because the dough gets a little too tough.
5. Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart. cover with a clean towel and let sit for about 45 minutes.
6. Preheat the oven 375 degrees F.
7. Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown. Be careful to not overbake these. You want them to be light and doughy inside. Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping.
8. While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze. Each recipe makes enough to cover all the doughnuts. You can make a half recipe of each and top half of the doughnuts with each topping or you can just do one of the toppings for all the doughnuts.
9. To make the glaze, combine the milk and vanilla in a small saucepan. Heat over low heat until just warmed. Slowly add in the powdered sugar and whisk until the mixture is smooth. Remove the glaze from the heat and place over a bowl of warm water.
10. To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet. Sprinkle with sprinkles if desired (do it!). Let set for about 10 minutes.
11. To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl. Combine the sugar and cinnamon in a medium sized bowl.
12. To top the doughnuts with cinnamon sugar, dip them halfway into the melted butter. Then dip them into the cinnamon-sugar mixture. Set on a draining/cooling rack to set, about 5 minutes.
13. Serve and ENJOY!
the donut holes are an added bonus! ;)
Stay Classy.
thanks for having me this week! those look AMAZING.
ReplyDeletevictoria @ Lost in Boston
YUM!!!!! Invite me to your next donut night:))) I love all your recipes girl! Thanks so much for sharing!
ReplyDeletexoxo
Eise
http://www.alifetimeofrain.com
I was never much of a donut girl, but these look really good! and the fact that they are baked makes me want to actually eat them!
ReplyDeleteTeffy { Teffys Perks Blog }
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