Donuts You Can Make Under Your Own Roof презентация

flour
1 teaspoon baking powder
⅓ cup superfine sugar
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 tablespoons unsalted butter or vegetable shortening
¼ cup whole milk, scalded
¼ cup plain yogurt
1 teaspoon vanilla extract
1 egg, beaten

Directions: Preheat the oven to 350 degrees(F). Lightly rub oil on a doughnut pan. Sift the flours and baking powder together into a large bowl. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients, until evenly distributed. Add the milk, yogurt, vanilla, and egg, and stir until just combined. Do not overmix.

Cake Donuts

flour (or use all-purpose flour)
½ cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon lemon zest
4 teaspoons fresh lemon juice
¾ cup non-fat buttermilk
2 eggs, lightly beaten
3 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
⅔ cup fresh blueberries
¾ cup confectioner’s sugar
1 tablespoon fresh lemon juice
¼ teaspoon vanilla extract

Directions: Preheat oven to 350. Lightly spray doughnut pan with non-stick cooking spray. In a bowl, whisk together flours, sugar, baking powder, salt, and lemon zest. Set aside.

In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries. Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared doughnut pan. Fill about ⅔ full.

Bake for 10 to 12 minutes or until edges of doughnuts just start to turn golden brown. Remove from oven to a wire rack to cool for 5 minutes before removing from pan. Repeat until batter is gone.

While doughnuts are cooling, stir together confectioners’ sugar, lemon juice, and vanilla extract until the glaze is smooth. Dip cooled doughnuts in glaze. Allow glaze to harden before serving. Leftovers can be stored in a loosely covered container.

teaspoon salt
1 cup diced strawberries
6 tablespoons honey
¼ cup coconut oil, softened or liquid
1 tablespoon vanilla
1 teaspoon lemon juice
3 whole large room temp eggs (separated)
Strawberry coconut glaze

⅓ cup warmed coconut butter
2 tablespoons honey
2 tablespoons lemon juice
½ cup of crushed freeze-dried strawberries
filtered water as needed

Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl combine all dry ingredients — almond flour, baking soda and salt. In another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls you’ve mixed above until well combined.

Beat egg whites until nice soft peaks form. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not over-mix. Grease your doughnut pan and then fill each doughnut mold about ¾ full — about two large tablespoons. Bake for 18 minutes or until just firm to the touch. Remove from pan and allow doughnuts to cool on wire rack.

In a small bowl mix coconut butter and honey into a thick paste. Then mix in lemon and the crushed freeze-dried strawberries. You can begin to add 1 teaspoon of warm water to your mixture until it’s smooth and creamy — if you over-add, you can add more coconut butter. Glaze doughnuts once they are completely cooled — once you’ve finished glazing, pop them into the freezer so the glaze will firm up.

(preferably Dutch process)
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup packed light brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons brewed coffee, cooled slightly
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2 teaspoons vanilla extract
pinch of salt
4 to 5 tablespoons milk
sprinkles, for garnish

Directions: To make the doughnuts, preheat the oven to 325 degrees Fahrenheit. Generously spray a mini muffin pan with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no lumps.

In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee, and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full. Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the doughnut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the doughnuts cool for another 10 minutes, then proceed with the glaze.

To make the glaze, add the confectioners’ sugar, vanilla, and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency. Lay a piece of wax or parchment paper underneath your wire rack. Add the sprinkles to a shallow bowl. Working one at a time, roll each doughnut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

teaspoons cinnamon
1/4 cup unsalted butter, melted

Directions
Preheat oven to 375°F. Roll, press, and stretch the dough into an 8-by-10-inch rectangle. Starting along the short edge and using a sharp knife, slice the dough into eight 3/4-inch-wide lengths.
Whisk together the sugar and cinnamon in a shallow dish. Brush all sides with melted butter and roll in cinnamon sugar. Twist the ends in opposite directions, then transfer to a greased or parchment-lined baking sheet.
Let rest 10 minutes. Bake 18 to 20 minutes.

baking, we will stick to roofing.