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Make the Homer Simpson in You Proud – Strawberry Glazed Buttermilk Donuts

It is hard to deny my passion for donuts. I know they aren’t good for me and I don’t eat them very often because when I do I have a hard time controlling myself with wanting them all. Every once in a while I will get one as a special treat. I rarely make them at as well, only because they take some work and deep-frying them, along with being unhealthy, leaves a lot of clean up behind it. I invested in a donut pan from King Arthur Flour a few months back with the intention of making some oven-baked donuts but I was waiting for a really good recipe to come along to try out. I found one in this recipe from Saveur for strawberry glazed buttermilk donuts and they gave me another good use for some of the locally-grown strawberries I had just picked up from the farmers’ market.

Strawberry Glazed Oven-Baked Buttermilk Donuts

1 14 cups all-purpose flour, sifted
34 cup  granulated sugar
12 teaspoon baking soda
12 teaspoon kosher salt
23 cup canola oil, plus more for greasing
12 cup buttermilk
1 egg
12 teaspoon white vinegar
12 teaspoon vanilla extract
12 cup finely chopped strawberries
2 cups confectioners’ sugar
Heat the  oven to 350 degrees. Combine the flour, sugar, baking soda and salt in a  large bowl; make a well in the center of the mixed ingredients and set the bowl aside. Whisk the canola oil, buttermilk, egg, vinegar, and vanilla in a separate medium bowl; add the wet ingredients to the well in the dry ingredients and mix all the ingredients together until they form into a smooth batter. Stir in half of the strawberries and set the batter aside. Lightly grease a nonstick donut pan then spoon 2 tablespoons of the batter into each mold. Bake until the donuts are golden and a toothpick inserted into a donut comes out clean, about 13 to 15 minutes. Invert the donuts onto a baking sheet with a wire rack set in it to let the donuts cool completely.
Whisk the remaining strawberries, confectioners’ sugar, and 2 tablespoons of water together in a medium bowl until the mixture is smooth until smooth. Dip the tops of the donuts into the glaze and return the donuts to the wire rack until the glaze is set.
The recipe states that you will get 18 donuts from the ingredients; I got about 15 but I guess it depends on how accurate you are about placing the batter into the mold. I tried to fill each until it was about 2/3 of the way up the mold. In any case, the donuts came out very nice and having that little bit of strawberry mixed into the batter added just the right touch to them. The glaze was great as well, though it’s not quite as pink as you might see in the donuts as donut shops. I suppose you could add more strawberries to the mix to brighten the color more or even add a bit of food coloring if you really wanted it, but I thought the glaze came out just right and was not overly sweet but had good taste to it. These were easy enough to make and while they may not taste the same as the deep-fried donuts you love, they are still pretty good.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on August 15, 2016 in Breakfast, Brunch, Cooking, Dessert, Fruit, Snacks

 

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Go Ga Ga for Gogola!

I knew as soon as I saw this recipe that I would be trying it shortly. I saw this recipe at the New York Times Cooking website and immediately thought it would be a good idea. The recipe is for gogola, which are banana beignets that are traditionally served as par of the Hindu holiday of Phagwah. They are basically a lot like fried donut holes except the make use of some great ingredients and, of course, bananas, which are one of my favorite things to have in desserts. This recipe is very easy to put together with just a few ingredients, so if you have some very ripe bananas on hand this can be a perfect use for them.

Gogola (Banana Beignets)

5 very ripe bananas (brown, not black)

½ teaspoon vanilla extract

teaspoon almond extract

¾ cup sugar

3 cups all-purpose flour

1 ½ teaspoons baking powder

1 large pinch freshly grated nutmeg

1 large pinch ground cinnamon

¼ cup (or more) evaporated milk

Vegetable oil for frying

Powdered sugar (optional)

Using a potato masher or large fork, mash the bananas in a large bowl. Add the vanilla extract and almond extract and the sugar, and mix the ingredients well.

In another bowl, mix the all-purpose flour, baking powder, nutmeg and cinnamon. Combine the flour and banana mixtures and pour in the evaporated milk. Mix until the mixture is smooth and thick, like waffle batter, adding a little more evaporated milk if needed. Set the batter aside to rest for at least 10 minutes or up to 1 hour.

Heat 2 to 3 inches of vegetable oil in a heavy pot set over medium heat to 350 degrees. Drop the batter by heaping teaspoonfuls into the oil and fry until the beignets are golden brown on both sides, turning once when the edges are firm, about 3 minutes. Drain the beignets on paper towels. Cook just a few at first and taste one to make sure that there is enough sugar included and that the insides are cooked through. If the inside is runny, reduce the heat so the gogolas cook more slowly. Cook the remaining batter in batches.

Serve the gogola immediately, or keep them warm in a 200-degree oven for up to 2 hours. Sprinkle the gogola with powdered sugar just before serving, if desired.

These were an incredibly tasty treat that made a perfect dessert. They were just a bit sweet with great banana flavor throughout and they were just the right bite size where you could have a few (or ten) and really enjoy them. This is a good alternative to making a donut recipe as it may not take as much effort and they were great for dessert or as a nice breakfast treat with a cup of coffee in the morning. This would probably be good with other fruits besides bananas as well if you wanted to try something different.

That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!

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Posted by on November 20, 2014 in Breakfast, Brunch, Cooking, Dessert, Snacks

 

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