Dessert Articles

Homemade Cinnamon Sugar Donut Bites

Homemade Cinnamon Sugar Donut Bites

For the dough

• 1 cup of flour for all purposes

• 1/4 cup of sugar

• 1½ teaspoons of baking powder

• 1/2 teaspoon of cinnamon

• A pinch of salt

• 1/2 cup of milk

• 1 egg

For frying• Oil for frying vegetables

To coat• 1/4 cup of sugar

• 1½ tsp cinnamon ⸻

How to do it

1. Get the batter ready

In a bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.

2. Add the wet stuff

Put in the milk and egg, and mix until the batter is thick and smooth.

3. Warm up the oil

In a deep pan, heat vegetable oil to 350°F (175°C).

4. Fry the donut pieces

Put small spoonfuls of batter into the hot oil. Fry for 2 to 3 minutes, turning once in a while, until golden brown.

5. Let it drain

Use a slotted spoon to take them out and put them on paper towels to soak up extra oil.

6. Cover with sugar and cinnamon

In a bowl, mix the sugar and cinnamon together. Then, toss the warm donut bites until they are completely covered.

7. Serve

The best way to get a soft and fluffy texture is to serve it warm.

4 Donut recipes used in bakeries

4 donut recipes used in bakeries.

Yeast Doughnuts (Classic Soft Donuts)

Ingredients

• Bread flour – 3 cups

• Warm milk – 1 cup

• Sugar – ¼ cup

• Instant yeast – 2 tsp

• Egg – 1

• Butter – 3 tbsp (soft)

• Salt – ½ tsp

Method

1. Mix warm milk, sugar, and yeast. Rest 5 minutes.

2. Add flour, egg, butter, and salt.

3. Knead 8–10 minutes until soft dough forms.

4. Let rise 1 hour.

5. Roll dough 1 cm thick and cut donuts.

6. Proof 30 minutes.

7. Fry in oil 170°C (340°F) until golden.

Finish with sugar or glaze.

Twisted Doughnuts

Ingredients

• All-purpose flour – 3 cups

• Milk – 1 cup

• Sugar – ¼ cup

• Yeast – 2 tsp

• Egg – 1

• Butter – 2 tbsp

• Salt – ½ tsp

Method

1. Mix milk, sugar, and yeast.

2. Add flour, egg, butter, and salt.

3. Knead until smooth.

4. Let dough rise 1 hour.

5. Roll dough into long strips and twist them.

6. Proof 30 minutes.

7. Fry until golden and coat with cinnamon sugar.

Shape: twisted donuts

Dulce de Leche Stuffed Doughnut Holes

Ingredients

• All-purpose flour – 2½ cups

• Warm milk – ¾ cup

• Sugar – ¼ cup

• Yeast – 2 tsp

• Egg – 1

• Butter – 2 tbsp

• Salt – ½ tsp

• Dulce de leche – ½ cup (for filling)

Method

1. Prepare dough like yeast donuts.

2. Let rise 1 hour.

3. Roll dough and cut small balls.

4. Proof 20–30 minutes.

5. Fry until golden.

6. Fill with dulce de leche using piping bag.

Finish with powdered sugar.

Double Chocolate Doughnuts

Ingredients

• All-purpose flour – 1½ cups

• Cocoa powder – ¼ cup

• Sugar – ½ cup

• Baking powder – 1½ tsp

• Milk – ¾ cup

• Egg – 1

• Butter – 3 tbsp (melted)

• Chocolate chips – ½ cup

Method

1. Mix flour, cocoa powder, sugar, and baking powder.

2. Add milk, egg, and melted butter.

3. Stir in chocolate chips.

4. Pour batter into donut molds.

5. Bake 180°C (350°F) for 12–15 minutes.

6. Top with chocolate glaze.

Flavor: rich chocolate donuts

Chef Tip:

For super fluffy donuts, use bread flour instead of all-purpose flour.

BLUEBERRY BRAID

BLUEBERRY BRAID

RECIPE:

1 sheet Pepperidge Farms puff pastry, defrosted

4 ounces cream cheese, room temperature

¼ cup sugar, divided

½ teaspoon pure vanilla extract

2 cups fresh or frozen blueberries

1 Tablespoon cornstarch

2 Tablespoons coarse sugar

2 Tablespoons sliced almonds

1 egg, beaten

GLAZE

½ cup powdered sugar

¼ cup heavy cream or vanilla coffee creamer

Preheat the oven to 375. Line a sheet pan with parchment paper.

Roll out the puff pastry and roll out just a bit bigger, and place it on the prepared sheet pan.

In a medium bowl, cream together the cream cheese, two tablespoons of the sugar, and the vanilla extract until they’re smooth and creamy.

Rinse and drain the blueberries (if using fresh blueberries), then add the remaining two tablespoons of sugar and the cornstarch. Stir until the blueberries are evenly coated.

Spread the cream cheese filling down the center of the puff pastry, leaving about four inches on each side.

Use a knife or scissors to cut slits in the puff pastry along the two sides of the cream cheese. The slits should be one inch apart and come to within half an inch of the filling.

Pour the blueberries over the top of the cream cheese filling.

Starting at one end, fold the puff pastry strips over the filling, alternating sides and slightly overlapping one another, to cover the blueberries completely. Tuck the end strips under.

Brush the pastry with the egg wash, and sprinkle it with the coarse sugar and sliced almonds.

Bake for 35 minutes, or until golden brown, rotating the braid halfway.

Prepare the glaze while the pastry is baking: in a medium bowl, whisk together the powdered sugar and the heavy cream until no lumps remain. (You may need to more or less heavy cream, depending on the desired consistency.)

Once the pastry has cooled slightly, drizzle the glaze over the top. Cut and serve.

CHOCOLATE CAKE with 7 MINUTE FROSTING

CHOCOLATE CAKE with 7 MINUTE FROSTING

CAKE

2 cups boiling water

1/2 cup butter, slightly softened

2 large Eggs

2 tsp Farm Stand Pure vanilla

2 cup all purpose flour

1 3/4 cup sugar

6 Tablespoons cocoa powder

2 teaspoon baking powder

1 teaspoon baking soda

1/2 tsp. salt

LETS MAKE IT-

Preheat oven to 350. In a medium mixing bowl, using a whisk, combine the boiling water and butter. Add the vanilla and egg, whisk to combine. In a small bowl, combine all the dry ingredients. Add the dry ingredients to the wet ingredients and whisk to combine.

Spray a 9x13 pan square with non stick spray. Bake for 30-35 minutes or until the middle is set. Don’t over bake. Remove from oven. Let cool on a cooking rack for 30 minutes. Frost the top with 7 minute frosting, recipe below

———————————————

7 MINUTE FROSTING

1 cup sugar

1/4 teaspoon salt

1/2 teaspoon cream of tartar

2 egg whites

3 tablespoons water

1 teaspoon vanilla

LETS MAKE IT-

Combine all ingredients except vanilla in a stainless steel heavy bottomed sauce pan. Place over medium low heat and beat with an electric hand mixer constantly for 5-7 minutes, or until icing is fluffy and stiff peaks form when beaters are removed. Remove from heat and stir in vanilla. Frost cake.

NOTES: frosting can also be made in a double boiler method. This might be the best option for your first try making this frosting! ( more control).

Twix Cheesecake

Ingredients

Base:

25.5 mini Twix fingers about 6.8 oz mini Twix bars
300 g shortbread biscuits crushed (2 ½ cups shortbread cookies, crushed)
80 g salted or unsalted butter melted (5 ½ tbsp salted or unsalted butter)

Cheesecake:

250 ml double cream cold (1 cup heavy whipping cream, cold)
500 g cream cheese room temp (2 cups cream cheese, softened)
100 g thick ready-made caramel ⅓ cup thick store-bought caramel, such as Sainsbury’s Taste the Difference Salted Caramel or similar brand
120 g icing sugar 1 cup powdered sugar/confectioners’ sugar

Topping:

120 g thick ready-made caramel same as above (⅓ cup thick store-bought caramel)
120 g milk chocolate broken into pieces (¾ cup milk chocolate chips or chopped milk chocolate)
80 ml double cream ⅓ cup heavy whipping cream

Instructions

Step 1: Add the Twix Bars

Place an 8-inch circular piece of parchment/baking paper in the bottom of your tin.
Stand the mini Twix fingers vertically around the edge of the tin side-by-side, laying them gently against the edge of the tin. Be careful not to knock them as you're placing them down, as they may fall down like dominoes!

Step 2: Prepare the Cheesecake Base

Crush the shortbread biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin.
Mix the biscuit crumbs with melted butter until the mixture resembles wet sand. Carefully scoop this into the middle of your tin, without knocking down the Twix fingers! Press the down base firmly ensuring an even layer, then place the tin in the fridge to chill while you prepare the filling.

Step 3: Create the Cheesecake Filling

In a large mixing bowl, whip the cold double cream until it holds stiff peaks. Set aside.
In another bowl, beat the cream cheese, icing sugar, and thick caramel together until smooth and creamy. Gently fold in the whipped cream, being careful not to overmix.
Spread the cheesecake filling over the chilled base, smoothing it out with a spatula.

Step 4: Make the Topping

Warm the thick caramel slightly in the microwave or over low heat until it’s smooth and pourable. Spread a thin layer of caramel over the top of the chilled cheesecake, smoothing it evenly.
In a microwave-safe bowl or jug (I prefer to use a Pyrex measuring jug), melt the milk chocolate and double cream together on a medium heat (500W) for 1 minute, stirring gently until smooth. It may need another 30 seconds in the microwave if it isn't hot enough. Let the ganache cool slightly before pouring it over the caramel layer.

Step 5: Chill the Cheesecake

Refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.

Step 6: Decorate and Serve

Carefully remove the cheesecake from the springform tin and transfer it to a serving plate.
Slice into 13 portions and serve chilled for the ultimate Twix-inspired dessert.

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

More Articles …