Tag Archives: doughnut

Breakfast Delight!

We were in Buffalo for the weekend and were delighted when our friend, Doug, made these for breakfast one morning.  We thought he’d been up for hours fussing in my mom’s kitchen… kneading and waiting and rolling… little did we know!  He did spill the secret, which you’re just not going to believe!  I’ve made homemade doughnuts a few times and they’re always delish, the problem is just that if you’re serving them for breakfast, that means you’re up hours before everyone else… Not anymore… Keep reading for the secret 🙂 Continue reading

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Filed under baking, bread, breakfast, DIY, Food, How To, Recipes

Cafe du Monde Beignets

I’ve been saving this one for ya… After a trip to New Orleans at the beginning of February, I knew I had to wait until today – Fat Tuesday – to share this recipe inspired by the deliciousness beyond coasted in powdered sugar from Cafe Du Monde, New Orleans’s legendary bakery.  Bon Appetit!

Cafe Du Monde Inspired Beignets
makes about six dozen

1 envelope active dry yeast (1/4 ounce)
1 1/2 cups warm water (105-115F)
1/2 cup sugar
1 cup evaporated milk
2 large eggs
1 tsp salt
1/4 cup shortening
6-7 cups bread flour
vegetable oil for frying
sifted powdered sugar Continue reading

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Happy National Doughnut Day!

In honor of National Doughnut Day, here is my great grandmother’s recipe for homemade doughnuts dusted with sugar.

Homemade Doughnuts

3 1/2 cups all-purpose flour
2 tsps baking powder
1 1/2 tsps salt
1/2 tsps baking soda
2 1/4 cups sugar
3/4 cup well-shaken buttermilk
4 tbsps butter, melted
2 large eggs
vegetable oil for frying

In a large mixing bowl combine the flour, baking powder, salt, and baking soda.

In another bowl, whisk together 1 cup sugar, buttermilk, butter, and eggs, then add to flour and stir until a dough forms (dough will be very sticky).

Turn out dough onto a well-floured surface and knead gently 8 times. Flour dough and the rolling pin, then roll out dough into a 12-inch round (about 1/3 inch thick). Cut out as many doughnuts as possible with floured 3-inch doughnut cutter and transfer to lightly floured baking sheets. Gather scraps, reroll, and cut more doughnuts in same manner.

Heat oil in a large heavy pot until thermometer registers 375°F.

Working in small batches, slide doughnuts into oil and fry. Once each doughnut floats to surface, turn over and fry 50 seconds, then turn again and fry 50 seconds more. Transfer to paper towels to drain. Cool slightly and dredge in remaining 1 1/4 cups sugar.

Enjoy!

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Filed under breakfast, dessert, Food, Recipes