Banana Bread Stuffed Chocolate Donut Holes with Peanut Butter Glaze

.






 Banana Bread Stuffed Chocolate Donut Holes with Peanut Butter Glaze

Ingredients:
1 1/4 cups all-purpose flour (about 170 grams)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup milk
Moist banana bread (I used half of a mini loaf)
Oil, for frying

Glaze
3/4 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon corn syrup
3 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Directions:
In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy.  Beat in egg until combined.  Reduce mixer speed to low, and beat in milk and flour mixture until just combined.  Chill dough in freezer for 30-60 minutes, or until cold and firm.

Shape teaspoons of banana bread into balls - about 15-18.  Take a tablespoon of chocolate dough into the palm of your hand, and flatten.  Place the banana bread ball into the center, and wrap the chocolate dough around.  Repeat process, transferring balls to a plate.

Heat oil in a pot over medium heat (at least an inch in depth) until hot.  In batches of 4, fry balls 2-3 minutes, stirring and turning occasionally, until brown and crisp.  Transfer to paper towels to drain.
To make the glaze, whisk together confectioners' sugar, cocoa powder, corn syrup and milk in a small saucepan over medium heat; bring to a boil, whisking constantly.  Boil a minute or two to thicken.  Transfer glaze to a medium bowl and whisk in peanut butter and vanilla until combined.  Using a fork, dip donuts into glaze, and transfer to a wire rack to dry.

Makes about 15-18 donuts

Strawberry Mini Donuts with Chocolate-Hazelnut Glaze

Strawberry Mini Donuts with Chocolate-Hazelnut Glaze

1 large egg
1/2 cup milk + 3 tablespoons, divided use
1/2 cup ricotta cheese
3/4 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups cake flour
1 cup coarsely chopped California Strawberries
1/2 cup semi-sweet chocolate chips
1/2 cup confectioners' sugar
1/3 cup chocolate hazelnut spread

Heat oven to 350 degrees F.  Coat a mini donut pan with cooking spray.

In a large mixing bowl, whisk together egg, 1/2 cup milk, ricotta, granulated sugar, butter, vanilla, orange zest, baking powder and salt until well combined.  Whisk in cake flour, strawberries and chocolate chips until just combined.

Fill mini donut pan with batter.  Bake 12 minutes or until set and light golden brown.  Cool donuts 2 minutes before removing from pan to cool.  Repeat process with remaining batter.

To make the glaze, in a medium bowl, whisk together remaining 3 tablespoons milk, confectioners' sugar and chocolate hazelnut spread until smooth.  Dunk donuts in glaze and place on a wire rack to dry.

Makes about 20 mini donuts

Strawberry Zeppole with Chocolate-Hazelnut Glaze

Strawberry Zeppole with Chocolate-Hazelnut Glaze

1 large egg
1/2 cup milk + 3 tablespoons, divided use
1/2 cup ricotta cheese
3/4 cup granulated sugar
1 tablespoon butter, melted
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups cake flour
1 cup coarsely chopped California Strawberries
1/2 cup semi-sweet chocolate chips
Oil, for frying
1/2 cup confectioners' sugar
1/3 cup chocolate hazelnut spread

In a large mixing bowl, whisk together egg, 1/2 cup milk, ricotta, granulated sugar, butter, baking powder and salt until well combined.  Whisk in cake flour, strawberries and chocolate chips until just combined.
Heat oil in a large pot, or deep fryer, over medium heat (about 350 degrees F.) until hot.  Drop heaping tablespoons of dough into oil, about 6 at a time; cook 4-5 minutes, turning occasionally, until golden brown.  Drain on paper towels.

To make the glaze, in a medium bowl, whisk together remaining 3 tablespoons milk, confectioners' sugar and chocolate hazelnut spread until smooth.  Dunk zeppole in glaze and place on a wire rack to dry.

Makes about 20 zeppole

Big Easy Beignet

Big Easy Beignet

1/3 cup warm milk (not hot)
1 teaspoon active dry yeast
1 large egg, room temperature
1/4 cup granulated sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all purpose flour
4 teaspoons oil, divided use
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Whisk together milk and yeast in the bowl of a stand mixer and allow to sit for 10 minutes, or until slightly bubbly.

Add egg, sugar, butter, vanilla and salt, and mix until well combined. Add flour and mix on medium speed for 8 minutes or until dough is smooth and elastic. Transfer dough to a large greased bowl, lightly cover with plastic wrap, and allow to rise in a warm area for 1-1 1/2 hours or until doubled in bulk.

Brush a cookie sheet with 2 teaspoons oil. On a clean work surface, pat dough into a 1/2-inch thick rectangle, and slice into 6 equal squares. Transfer squares to oiled cookie sheet. Lightly cover and allow to rise for 1 hour.

Heat oven to 400 degrees F. Brush dough squares with additional 2 teaspoons oil. Bake 10 minutes or until well risen and golden brown. Dip beignet into cinnamon sugar mixture.

Makes 6 beignet

Glorious Doughnuts! Blackberry & White Chocolate Long Johns

Yeast doughnuts filled with blackberry preserves, topped with white chocolate ganache.

Blackberry & White Chocolate Long Johns

Ingredients:
2/3 cup warm (not hot) buttermilk
1 1/8 teaspoon active dry yeast
6 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1 large egg
2 1/2 cups all-purpose flour
1/4 teaspoon salt

Oil, for frying

Seedless blackberry preserves-Around 1/2 cup

6 ounces white chocolate chips
1/4 cup heavy whipping cream

Directions:
Place the warm buttermilk in the bowl of an electric mixer. Stir in the yeast and 1 tablespoon sugar, and set aside for eight minutes. Add the additional sugar, butter, egg, flour, and salt. With the dough hook attachment of your mixer, beat the dough on low, until just combined. Increase mixer speed to medium, and beat for 8 minutes. This is where you are going to need to make adjustments - if your dough is overly sticky, add flour a few tablespoons at a time. (I did) You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.

Turn dough out onto a floured countertop, knead a few times, and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll out 1/2-inch thick on your floured countertop. Using a sharp knife, being careful not to knick your countertop, cut dough into rectangles. Cover with a clean cloth and let rise for another 45 minutes. I actually let it rise for several hours, which made these even fluffier.

Heat a large saucepan of oil (you don't need a whole lot-maybe 2-3 inches high) over medium low to medium heat. When hot, fry 2 long johns at a time, flipping after about 30 seconds. Adjust heat as needed.
Drain doughnuts on paper towels on wire racks.

*If you want to bake your doughnuts, brush a little melted butter on them, and bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes; cool on a wire rack.

Place blackberry preserves into a piping bag. Stick a wooden skewer through each long john, and wiggle a bit, to form a tunnel. Pipe blackberry preserves into long johns. (I had a little trouble with this. I could only get the preserves halfway through the long john. I don't know what the solution to this is, though.)

To make the white chocolate ganache, place white chocolate chips in a small bowl. Heat the cream in a small saucepan, over medium heat, until hot, but not boiling. Pour cream over chocolate, and stir until mixture is starting to melt and come together. Place bowl in the microwave, and microwave at 10 second intervals, stirring each time, until white chocolate is melted.
Dip, spread, or pipe ganache onto doughnuts.

Yield: 1 dozen