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How to Make Donuts

Assorted Donuts Recipe

 

There is nothing quite like a fresh donut to make any problem go away!

Yes my friends I present to you the real deal, no imitation, professional bakery style yeast donut!

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Vegan Cake Donuts

vegan-cake-donuts

Vegan Cake Donuts for National Donut Day! Woohoo!

I thought everyday was national Donut Day here in the US! hahaha.

Yumm! I do love donuts and I’ve always been partial to the cake style donut for some reason.

I just always liked them better, and now I have figured out a way to eat more of them!

Guilt Free~ No Fry Donuts!

Not only are they friendly to your heart and your waistline, but they are also friendly to our beloved animals since they are VEGAN!! YAY! WOOOHOOO!

Now THAT is a reason to celebrate!

As you will see in the video, I teamed up with glamourdollsmakeup.com to make these adorable little mini donuts that look exactly like their new line of lip glosses!

GlamourDollsMakeup is a cruelty free (no animal testing!) cosmetics company that uses all Vegan Ingredients!! YAY! Love it!!

So if you guys are interested in getting 10% off your order you can use the discount code: GretchensDonuts at checkout on anything you order over at Glamour Dolls Makeup.com through June 3oth 2016!

Now let’s get to the DONUTS!!

I am using a Mini Donut Pan here but you can use a large donut pan if you prefer.

Or if you don’t want to make them into donut shapes, they will bake just fine as cupcakes too!


Vegan Cake Donuts~ Vanilla
 
Lightly spray the donut pan with pan spray
Preheat the oven to 350°F
Gluten Free All Purpose Flour can be substituted for the AP here
Author:
Serves: 24 Mini Donuts (or 12 large)
Ingredients
  • All Purpose Flour 1¼ cup (156g)
  • Salt ¼ teaspoon
  • Baking Soda 1 teaspoon
  • Almond Milk ½ cup (120ml)
  • Brown Sugar ⅓ cup (70g)
  • Ground Flax Seed 1 tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Coconut Oil Melted 4 teaspoons
  • Vanilla Extract 1 teaspoon
  • Fondant or Sugar glaze icing( *recipe below)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 10 minutes or up to 30 minutes to thicken to a paste
  3. In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
  4. Add the sifted flour, salt & baking soda and whisk smooth.
  5. Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
  6. Bake in a preheated 350°F oven for approximately 8minutes for the mini's & possibly 12-15 minutes for the larger. When they spring back when gently pressed they are done
  7. Cool then dip in sugar glaze
  8. Decorate as you like
Notes
For those who don't care about vegan alternatives, you can use a whole egg in place of the flax & water. And buttermilk in place of the almond milk. Coconut oil can be changed to melted butter
 
Vegan Cake Donuts ~ Chocolate
 
Lightly spray the donut pan with pan spray
Preheat the oven to 350°F
Gluten Free All Purpose Flour can be substituted for the AP here
Author:
Serves: 24 Mini Donuts (or 12 larger)
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Natural Cocoa Powder Unsweetened ¼ cup (20g)
  • Light Brown Sugar ½ cup (105g)
  • Baking Soda 1 teaspoon
  • Salt ¼ teaspoon
  • Almond Milk ½ cup (120ml)
  • Ground Flax Seed 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Coconut Oil Melted 4 teaspoons
  • Vanilla Extract 1 teaspoon
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. In a large mixing bowl combine the almond milk, melted coconut oil, vanilla extract, brown sugar and flax egg and whisk smooth
  4. Add the sifted flour, cocoa powder, salt & baking soda and whisk smooth.
  5. Transfer batter to a pastry bag and pipe half way to the top into each of the cavities.
  6. Bake in a preheated 350°F oven for approximately 8 minutes for the mini's & possibly 10-12 minutes for the larger. When they spring back when gently pressed they are done
  7. Cool then dip in sugar glaze
  8. Decorate as you like
Notes
For those who don't care about vegan alternatives, you can use a whole egg in place of the flax & water. And buttermilk in place of the almond milk. Coconut oil can be changed to melted butter
For those who want to enter the world of professional FABULOSITY check out the video below for my Professional Grade Cube Fondant that I sell over at gretchensbakerystore.com

For Confectioners Sugar Glaze:

Whisk together 2¼ cups Confectioners Sugar with 3 Tablespoons of Almond Milk

Adjust consistency to your liking with more or less almond milk.

Add vanilla extract if desired (½ teaspoon)

For Chocolate Glaze:

Add 3 tablespoons unsweetened cocoa powder to 2 tablespoons of  hot boiled water to make a paste, add to the sugar glaze recipe above

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Orange Scented Beignets

orange-scented-beignets

Orange Scented Beignets.

How nice does that sound?

Well they taste even nicer!

Beignets are like a french style donut.

There are a couple ways to make them and the more common recipe is closer to our American Style donuts so I’ve decided to show you a less common technique for Beignets and that is the pate a choux style recipe.

The result of this style recipe is more of a custard-y filling (although it is not custard at all, that’s the best way I can describe it) since it is far from a yeast raised dough and more like the filling of an eclair or cream puff (and rightly so, since this is the exact same dough only fried not baked!)

orange-scented-beignets

I also like this recipe because you don’t have to wait for the yeast to develop, its pretty much cook it on the stove then fry them up!

These beignets are like little orange scented gems of warm soft insides and lightly crisped almond-sugar coated outsides!

If that doesn’t sound like a real treat then I don’t know what is!

You can leave out the orange essense (the flower waters if you dont have them or don’t like them. They do impart a subtle flower-y taste to the dough that is very sophisticated and really brings this recipe to a new level) You have to use them sparingly though or you will have donuts that taste like perfume!

The Nice thing about this recipe is that it is very versatile and takes well to different spices and flavorings; so if you don’t like the orange idea then you can get really creative with other spices to incorporate into the pate a choux paste.

I was thinking gingered-cardamon dough rolled in cocoa nibs and powdered sugar, or lemon and lavender rolled in vanilla sugar!

Or forget about the infusions and just go straight up vanilla dough rolled in cinnamon sugar!

The possibilities are endless so get creative with your bad self! And be sure to share with me on my facebook page when you do!


Orange Scented Beignets
 
You can leave out the orange flower water and rose water if you do not have it or do not like it
Frying thermometer is helpful to keep the oil at a constant temperature
Author:
Serves: 2dz
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Water ½ cup (120ml)
  • Fresh Squeezed Orange Juice ½ cup (120ml)
  • Unsalted Butter 8 Tablespoons (113g)
  • Orange Zest 2 teaspoons
  • Lemon Zest ½ teaspoon
  • Eggs 4 large (200g)
  • Granulated Sugar ¼ cup + 2 Tablespoons (divided) (50g + 28g)
  • salt ¼ teaspoon
  • Orange Blossom Water 1 teaspoon
  • Rose Water ½ teaspoon
  • Almond Flour ¼ cup
  • Cinnamon ¼ teaspoon
  • Oil for frying 4 cups
  • Ganache for drizzle is completely optional
Instructions
  1. Combine the water, juice, zest, flower waters, 2 Tablespoons of sugar, salt and butter together in a medium heavy bottom sauce pot over high heat and bring to a boil.
  2. Add the flour all at once and stir vigorously with a wooden spoon as the flour absorbs the liquids.
  3. Continue stirring over medium-high heat for about 1 minute as the dough comes together it will form into a ball and resemble mashed potatoes
  4. Transfer to dough to a mixing bowl and allow to cool for about 5 minutes.
  5. Add the eggs 1 at a time while mixing on medium speed.
  6. Scrape the bottom and sides of bowl as needed before adding another egg.
  7. In the meantime get the oil heating in a large heavy bottom sauce pot to 360°F
  8. Once the oil comes to temperature fry the dough by the heaping tablespoons full and be careful not to splash as you add it to the hot oil.
  9. Fry for 4-5 minutes and then transfer to a sheet pan lined with paper towels to absorb the excess oil
  10. While they are still warm combine the almond flour, the other ¼ cup sugar and cinnamon and toss the warm beignets to coat well.
  11. Serve while warm with optional drizzle of ganache
Notes
Since beignets are best served ala minute the dough can be stored in the refrigerator for up to 1 week and fried as needed
 

 

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