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

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.
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)
  • 1/4 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
  • 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.
  • Leftover doughnuts can be frozen for up to 3 months.
coley cooks...


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