Skip to main content

When I eat Doughnuts - Coley's are the ones i WANT

By
I had the pleasure of meeting an awesome celebrity chef this past weekend.
Nicole Coley, aka, Coley, a professionally trained chef, recipe developer, TV host and food writer.
http://coleycooks.com/
Of course we talked and talked and talked.
But then the one item, I am certain that I will be making and eating are these amazing doughnuts!

Feast your eyes, then print out
Recipe below ---

Meyer Lemon Baked Doughnuts
For The Doughnuts
  • 2 1/2 teaspoons active dry yeast (1 packet)
  • 1 tablespoon plus 1/3 cup granulated sugar, divided
  • 1/4 cup plus 1/2 cup warm (but not hot) milk, divided
  • 2 tablespoons melted butter, plus more for brushing
  • 3/4 teaspoon kosher salt
  • 1 teaspoon Meyer lemon zest
  • 1/2 teaspoon ground cardamom
  • 2 1/2 cups flour, plus more as needed
For The Meyer Lemon Glaze
  • 1 teaspoon Meyer lemon zest
  • 2 tablespoons freshly squeezed Meyer lemon juice
  • 2 tablespoons whole milk
  • 1/4 teaspoon cardamom
  • pinch of salt
  • 1 tablespoon melted butter
  • 2 cups powdered sugar
Instructions
  • 1
    In large bowl or stand mixer, stir together the yeast, 1 tablespoon sugar, and 1/4 cup warm milk. Let sit for 5 minutes (the yeast should be foamy).
  • 2
    In the meantime, mix together the remaining 1/3 cup sugar, 1/2 cup warm milk, melted butter, and salt. Add that mixture to the yeast once it has proofed along with the egg, Meyer lemon zest, and cardamom. Stir until thoroughly combined.
  • 3
    Add the flour. If using a stand mixer, attach the dough hook and incorporate on low speed. If not, just use a sturdy wooden spoon or rubber spatula. Mix until the dough begins to pull away from the sides of the bowl, about 2 minutes. If the dough is very sticky, add 1 tablespoon of flour at a time until it comes together. Do NOT add more than 1/2 cup of extra flour, and do your best to add as little as possible, otherwise it will make the doughnuts dry and tough.
  • 4
    Turn the mixer to medium and knead the dough for 5 minutes. Alternatively, you can turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 8 minutes.
  • 5
    Place the dough into a lightly oiled (clean) bowl, cover, and let rise in a warm, draft free place until doubled in size (1-2 hours depending).
  • 6
    When the dough has doubled, turn it out on to a lightly floured work surface and use a rolling pin to roll it out to about 1/2 inch thick. Use a doughnut cutter to cut out as many as you can, then reroll the scraps.
  • 7
    Place doughnuts on to two (or more) parchment lined baking sheets, then cover and let rise again until doubled in size.
  • 8
    Preheat the oven to 400 degrees. Brush the tops of the doughnuts with melted butter, then bake for 7 minutes exactly. Do not over bake even if they are not golden brown.
  • 9
    All the doughnuts to cool completely. In the meantime, make the glaze. Combine the Meyer lemon zest, juice, milk, cardamom, salt and melted butter in a bowl. Add the powdered sugar and whisk until smooth.
  • 10
    Dip the doughnuts into the glaze to coat on all sides except the very bottom. Transfer to a rack and allow to set up for about 20 minutes before serving.
  • 11
    Optional Step: Place glazed doughnuts back on the sheet pan and pop into a 400 degree oven for about 2 minutes. Remove and let cool before serving.
Notes
  • Leftover doughnuts can be frozen for up to 3 months.
coley cooks... http://coleycooks.com/

Comments

Post a Comment

Popular posts from this blog

Chicago - Winds of Hope Cit. My City!

By
Chicago is home to... 237 square miles of land An estimated 2,695,598 residents Dozens of cultural institutions, historical sites and museums More than 200 theaters Nearly 200 art galleries More than 7,300 restaurants 77 community areas containing more than 100 neighborhoods 26 miles of lakefront 15 miles of bathing beaches 36 annual parades 19 miles of lakefront bicycle paths 552 parks United States President Barack Obama Did you know... Over 50 million people visit Chicago annually. Chicago was incorporated as a city in 1837. Chicago’s nicknames include: The Windy City, the City of Big Shoulders, the Second City, and The City That Works. The "Historic Route 66" begins in Chicago at Grant Park on Adams Street in front of the Art Institute of Chicago. The Chicagoland area contains nearly 10 million people in three states – Illinois, Wisconsin and Indiana – and is the 3rd largest metropolitan area in the United States. Chicago is home to  11 ...
Post a Comment
Read more

Mother Earth, Mother Nature, We the Children & Easter

By
Did you know the first Greek God was actually a Goddess?. he is Gaia, or Mother Earth, who created herself out of primordial chaos. From her fertile womb all life sprang, and unto Mother Earth all living things must return after their allotted span of life is over.  Gaia, as Mother Nature, personifies the entire ecosystem of Planet Earth.  Mother Nature is always working to achieve and maintain harmony, wholeness and balance within the environment. Mother Nature heals, nurtures and supports all life on this planet, and ultimately all life and health depend on Her. In time, Nature heals all ills. The way of Mother Gaia is the passive, feminine, Yin way of healing. All we need to do to regain our health is to return to the bosom of Mother Nature and live in accordance with Her laws. The Gaia archetype underlies all notions of the Nature Cure. Mother Nature is a healing goddess for the ancients whose glory was celebrated each spring, long before organized religion came into...
Post a Comment
Read more

Nowruz - Spring Festival of Ancient Persia brings deliciousness....

By
Nowruz begins at the stroke of the vernal equinox, when the sun crosses the equator. This year it came early in the morning of March 21. When the equinox comes, millions of families of Iranian descent gather around a ceremonial table known as the haftseen. Tomorrow will be the last day - and each of the 7 foods, bearing names starting with S - would have been consumed in various dishes.... for Love, Luck, Health and Light -- How lovely is that? Sabzeh:  Some kind of sprout or grass that will continue to grow in the weeks leading up to the holiday, for rebirth and renewal Senjed:  Dried fruit, ideally a sweet fruit from an abundantly producing tree, for love Sib:  Apples, for beauty and health Seer:  Garlic, for medicine and taking care of oneself Samanu:  A sweet pudding, for wealth and fertility Serkeh:  Vinegar, for the patience and wisdom that comes with aging Sumac:  A Persian spice made from crushed sour red berries, for the sunris...
Post a Comment
Read more