Sour Cream Old Fashioned Doughnuts

When we visited Seattle a few years ago, one of the top places on my must see what Top Pot Doughnuts.  The first bite of their delicious cakey treats brought us back three times that trip.  

Sour Cream Old Fashioned Doughnuts
Adapted from Top Pot Hand Forged Doughnuts 
Ingredients
  • 2¼ cups cake flour
  • 1½ teaspoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoons ground nutmeg
  • ½ cup sugar
  • 2 tablespoons shortening
  • 2 large egg yolks
  • ⅔ cups sour cream
  • coconut oil for frying
Directions
  1. Sift flour, baking powder, salt and nutmeg together in a medium bowl, and set aside.
  2. In a stand mixer fitted with the paddle attachment, mix the sugar and shortening for 1 minute on low speed. Add the egg yolks, then mix for 1 more minute on medium speed, scraping the sides of the bowl with a spatula, until the mixture is light colored and thick.
  3. Add the dry ingredients to the wet ingredients in three separate additions, alternating with sour cream, mixing until just combined on low speed and scraping the sides of the bowl each time. The dough will be sticky, like biscuit dough.
  4. Transfer the dough to a clean bowl and refrigerate, covered with plastic wrap, for at least 45 minutes.
  5. Using a candy thermometer to measure the temperature, heat oil (at least 2 in deep) in a high-sided frying pan to 325°F. Roll out the chilled dough on a generously floured surface to ½ in thick, flouring the top of the dough and the rolling pin as necessary to prevent sticking. Cut into as many doughnuts and holes as possible, dipping the cutter into flour before each cut. Fold and gently reroll the dough to make extra holes (working with floured hands makes the dough less sticky), and cut again.
  6. Shake any excess flour off the doughnuts before carefully adding them to the hot oil a few at a time, taking care not to crowd them. Once the doughnuts float, fry for about 15 seconds, then gently flip them. Fry for about 60 seconds, until golden brown and cracked, then flip and fry the first side again for 60 seconds, until golden brown. Transfer to a rack set over paper towels.
  7. Dip doughnuts in coating of choice.  

Samoa Donuts | Desserts

For his birthday treat, Forrest requested Chocolate Donuts with caramel and coconut.  I spent a little time brainstorming with Goggle and came up with Samoa Donuts.  They were dense yet moist and got better as they aged.
Chocolate Cake Donut
Ingredients
1 cup  flour
1/2 cup unsweetened cocoa powder
1/4 cup shredded unsweetened coconut 
3/4 tsp active dry yeast
3/4 tsp baking powder
1/4 tsp salt
pinch of baking soda
1/4 cup butter, softened
6 tbsp sugar
1 egg
1/2 tsp vanilla extract
1 tbsp plain yogurt
1/4 cup milk

Directions
Stir together flour, cocoa powder, coconut, yeast, baking powder, salt, and baking soda.  Set aside.  

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar.  Add egg, vanilla, and yogurt; mix until combined.  

Add 1/3 of the flour mixture at a time, alternating with milk and mix just until combined.  

Drop into pregreased donut pan.

Bake in preheated 350 oven for 10-15 minutes, until a toothpick inserted in the thickest part comes out clean.

Let cool 5 minutes and remove from pan to cool completely.

    Caramel Coconut Sauce
    Ingredients
    1 cup sweetened condensed milk
    1/2 cup coconut milk
    1 tbsp light corn syrup
    2 tbsp salted butter
    1 tsp vanilla extract
    1/2 cup shredded coconut 
    1/4 cup milk
    Directions
    Spread coconut on baking sheet and lightly toast in a 200 degree oven for about 5 minutes.  Set aside.

    In a medium saucepan over medium heat, combine sweetened condensed milk, coconut milk, corn syrup, and butter.  Bring to a boil, stirring frequently.  Reduce heat slightly and continue cooking for about 15 minutes, stirring continuously  until mixture thickens into a spreadable consistency, but it still fluid. 

    Remove from heat and add vanilla, coconut, and milk.  Stir to combine.  

    Samoa Donut Assembly

    Melt 4 oz dark chocolate.


    Dip cooled donut into warm caramel sauce.  Place in fridge for a few minutes to let firm. Repeat until desired thickness in reached (I did it twice).

    Drizzle top of donut with melted dark chocolate.  Place in fridge to set.

    Remove from fridge and enjoy at room tempterature.  

        Chocolate Caramel Shortbread

        Chocolate Caramel Shortbread

        • Adapted from Bon Appetite Desserts

        INGREDIENTS

        Crust

        • 1 cup all purpose flour
        • 1/4 cup packed light brown sugar
        • 2 teaspoons cornstarch
        • 1/4 teaspoon salt
        • 1/2 cup chilled unsalted butter, cubed
        • 1 tablespoon coldwater
        • 1 large egg yolk

        Caramel

        • 1 14-ounce can sweetened condensed milk
        • 1/2 cup packed light brown sugar
        • 6 tablespoons unsalted butter, cubed
        • 2 tablespoons light corn syrup
        • 1 teaspoon vanilla extract
        •  
        • CHOCOLATE GANACHE
        • ounces semisweet chocolate chips
        • 3 tablespoons heavy cream
        • Flaked sea salt 
        • DIrections

        CRUST:


        • Preheat oven to 350°F. Butter 11x7x2-inch metal baking pan. Blend first 4 ingredients in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom of pan; pierce all over with fork. Bake until golden, piercing if crust bubbles, about 20 minutes. Cool completely.

        Caramel:


        • Whisk ingredients in medium saucepan over medium heat until sugar dissolves, butter melts, and mixture comes to gentle boil. Boil very gently until caramel is thickened, stirring constantly, about 6 minutes. Pour caramel evenly over crust; cool 15 minutes to set.

        • CHOCOLATE:

          Melt chocolate and cream in microwave on defrost in 30-second intervals, stirring in between. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour, but preferably overnight.

        Profiteroles with Ice Cream & Chocolate Sauce

        I remember as a kid, my Mom loved Chocolate Éclairs.  While I thought they were pretty good, when given the choice at the bakery, I much preferred the sparkly butter cookies covered with a rainbow’s worth of colors.  Looking back, I realize éclairs were always the superior choice, my childish taste buds just didn’t know it yet.

        I started this recipe with the intention of making Éclairs.  I wasn’t happy with the shapes I was able to get out of the dough, and ended up with swirly poofs called Profiteroles.  I had a batch of ice cream already in the freezer, so I decided the pastry cream could wait until next time, as well.  While not the same as a creamy éclair, the Profiteroles with Ice Cream and Chocolate Sauce we the perfect introduction to a once intimidating pastry called Choux.

        Choux (pronounced “shoo”) are puff shells made from a thick batter of butter, flour, eggs, milk and water. The mixture is cooked on the stovetop, then piped into a variety of shapes and sizes and baked in a hot oven. The moist interior and crisp shells are ideal for savory or sweet fillings. Store the shells in an airtight container at room temperature for up to 1 day, or make them ahead and freeze for up to 1 month.

        Choux
        Adapted from Williams-Sonoma, Essentials of Baking

         Ingredients

        • 1/2 cup milk
        • 1/2 cup water
        • 6 Tbs. (3/4 stick) unsalted butter, cut into
          1/2-inch pieces
        • 1/4 tsp. salt
        • 1 cup unbleached all-purpose flour
        • 4 eggs

        Directions

        Position 2 racks evenly in the oven and preheat to 425°F.

        In a saucepan over medium-high heat, combine the milk, water, butter and salt and bring to a full boil. Once the butter has melted, remove the pan from the heat, add the flour all at once and stir vigorously with a wooden spoon until blended. Return the pan to medium heat and continue stirring until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 to 4 minutes.

        Meanwhile, in a small bowl, whisk 1 of the eggs. When the batter has cooled, add the egg and beat with the spoon until incorporated. Whisk each of the remaining eggs one at a time, then stir into the batter. After each egg is added, the mixture will separate and appear shiny but will return to a smooth paste with vigorous beating. Let the paste cool for about 10 minutes before shaping.

        To shape small puffs (ideal for profiteroles), fit a pastry bag with a 3/16-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 tsp. of the paste onto a prepared pan, forming a mound about 1/2 inch in diameter. Space the mounds at least 2 inches apart to allow for expansion.

        To shape large puffs (ideal for cream puffs), fit a pastry bag with a 5/8-inch plain tip and fill the bag with the paste. For each puff, pipe about 1 Tbs. of the paste onto a prepared pan, forming a mound about 2 inches in diameter. Space the mounds at least 2 inches apart to allow for expansion.

        To shape logs (ideal for éclairs), fit a pastry bag with a 3/4-inch plain tip and fill the bag with the paste. Pipe out logs 4 inches long and 1 inch wide. Space the logs at least 2 inches apart to allow for expansion.
        Bake the puffs for 15 minutes, then reduce the heat to 375°F and continue baking until golden brown, 5 to 10 minutes more for the small puffs and 15 to 20 minutes more for the large puffs and logs.

        Remove from the oven and immediately prick the side of each puff or log with the tip of a sharp knife. Return to the oven, leave the oven door open and allow the pastries to dry out for 10 to 15 minutes. Transfer the pans to wire racks and let the pastries cool completely on the pans before filling.

        Petite Vanilla Bean Scones

        Starbucks thinks they’re really clever, offering tiny Vanilla Bean Scones that are just big enough to make you fall in love, and just small enough to leave you wanting more.  I decided to seek out an at home version of these addictive pastries, and as always, The Pioneer Woman was there for me.

        Petite Vanilla Bean Scones
        Adapted from The Pioneer Woman

        Ingredients

        SCONES

        • 3 cups all-purpose Flour
        • ⅔ cups sugar
        • 5 tsp baking powder
        • ¼ tsp salt
        • 2 sticks unsalted butter, ice cold and cubed
        • 1 egg
        • ¾ cups cream
        • 2 tbsp vanilla bean paste

        GLAZE

        • 2 ½  cups powdered sugar, sifted
        • ½ cups whole milk
        • 1 tbsp vanilla bean paste
        • dash of salt

        Directions

        Preheat oven to 350 degrees.

        Stir vanilla bean paste into cream. Set aside for 15 minutes.

        Sift together flour, 2/3 cup sugar, baking powder, and salt. Use a pastry cutter (or food processor!) to cut the butter into the flour. Keep going until mixture resembles crumbs.

        Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.

        Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle, about 1/2 inch to 3/4 inch thick.  Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 12 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.   Cut into scone like shapes.

        Transfer to a lined cookie sheet and bake for 15-20 minutes until very lightly browned . Allow to cool for 15 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

        To make the icing, stir vanilla bean paste into milk; allow to sit for awhile. Mix powdered sugar with the vanilla milk, adding more powdered sugar or milk if necessary to get the consistency the right thickness. Whisk until completely smooth.

        With scones on a slotted cooling rack, drizzle glaze over the top. Allow the glaze to set completely, about an hour.

        Salted Chocolate Ganache Raspberry Tart

        This basic dessert recipe is super simple, though it does require that you prepare it ahead of time.  The silver lining is you can make it in advance and store it in the fridge!

        Salted Chocolate Ganache

        Ingredients
        8 oz. dark or semisweet chocolate, chopped
        1 cup heavy cream
        pinch salt
        4 tbsp butter, room temperature & cubed
        2 tbsp spiced rum
        Directions
        1. Heat cream, chocolate and salt in a double boiler over low heat, stirring constantly.
        2. Add butter, stirring until smooth and glossy.
        3. Stir in rum.
        4. Pour into prepared crust and let cool. 
        5. Place in refrigerator for at least an hour.
        6. Top with raspberries, fresh whipped cream, and chopped hazelnuts.

        Shortbread Pastry Crust

        Ingredients
        1 cup all purpose flour

        1/4 cup sugar
        1/2 cup unsalted butter, room temperature & cubed
        Directions
        1. Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the dough blade, pulse together 1 cup of all-purpose flour and sugar. Pulse in butter until the mixture is crumbly. Press firmly into the bottom of prepared pan of choice.
        2. Bake for 10-15 minutes in the preheated oven, until firm and slightly golden. Set aside to cool.

        Spiced Apple Turnovers

        What do you make when your husband requests dessert, but you’re fresh out of eggs?  The first thing that came to my mind was pie!  I had a pound or so of apples on hand, but I was afraid they would create a skimpy pie.  After putting on my thinking cap, I decided to try my hand at an Apple Turnover.

        Spiced Apple Turnover
        Adapted from Bon Appetit Just Desserts
        Ingredients
        Pastry

        • 1 1/2 cups unbleached all purpose flour
        • 1 tbsp wheat germ
        • 1 tsp sugar
        • 1/4 tsp salt
        • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
        • 4-8 tbsp ice cold water

        Filling

        • 1 1/2 pounds cooking apples, peeled, cored, cut into 1/2 inch pieces
        • 1/3 cup sugar
        • 2 tbsp dried currants
        • 1 tsp spiced rum
        • 1 tsp ground cinnamon (it could’ve used a smidge more)
        • 1/4 tsp ground nutmeg
        • 1/2 tsp vanilla extract
        • 1 tsp lemon juice
        • 6 tsp plus 1 tbsp unsalted butter
        • turbinado sugar for sprinkling

        Directions

        1. In the bowl of a food processor fitted with the dough blade, pulse flour, sugar, wheat germ, and salt.  Add butter, pulsing between additions until mixture resembles coarse meal.  Add 4 tbsp ice cold water, pulsing until just combined.  Add additional water until dough ball just forms.  Divide dough into 6 balls, mine weighed 2 1/4 oz each.  Wrap separately in plastic and chill for 1 hour.
        2. Meanwhile, combine filling ingredients through lemon juice.  Let stand 30 minutes to allow flavors to blend.
        3. Preheat oven to 400.  On a floured work surface, roll out dough balls individually (leaving remaining balls in fridge) into an 8 inch circle.  Scoop 1/2 cup apple filling onto bottom half of the round, leaving a border around the edges.  Dot filling with 1 tsp butter.  Lightly brush edges with juice in the filling bowl.  Fold dough over filling and roll edges towards center to seal.  Repeat for remaining 5 dough balls.
        4. Using a small, sharp knife, cut 2 slits in the top of each turnover to allow steam to escape.  Melt remaining butter and mix with remaining juices from filling.  Brush butter mixture over turnovers and sprinkle with turbinado sugar.
        5. Bake turnovers until golden brown, about 30 minutes.  Serve warm.

        I found an awesome Holiday Recipe Swap at Katie’s beautiful blog GoodLife Eats. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Spice Islands.