Glazed Yeast Donuts

Glazed Yeast Donuts

Ingredients

1-1/2 cup	whole milk, lukewarm (about 105 F)
1-1/2 teaspoons	salt
1/3 cup	vegetable shortening
1/3 cup	warm water (95 F to 115 F)
1-1/2 tablespoons	active dry yeast (1/2 ounce or 2 packages)
2 large	eggs
1/4 cup	sugar
5 cups	all-purpose flour, sifted
	Oil for frying
	Glaze:
2 to 4 tablespoons	whole milk or water
2 teaspoons	vanilla extract
1-1/2 cups	powdered sugar, sifted

Cooking Instructions

In a small saucepan, combine milk, salt and shortening. Heat over low temperature until shortening is melted. Remove from heat, and pour into small bowl. Set aside to cool until lukewarm.

Lightly grease a metal mixing bowl and set aside.

In a small bowl, whisk together warm water and yeast. Let stand until the yeast has proofed and light foam develops on the surface, about 5 minutes. Pour yeast mixture into the work bowl of a stand mixer fitted with a flat beater paddle. Add eggs, sugar, and half of the flour. Turn stand mixer onto low speed and mix to combine ingredients. With the mixer running on low, slowly add the lukewarm milk mixture. Increase the mixer speed to medium and mix until well combined. Reduce the mixer speed to low and add the remaining flour. Continue to mix, slowly increasing speed to medium, until mixed well.

Stop mixer, and change out the flat beater for the dough hook. Turn mixer onto low and then slowly increase to medium speed. Continue mixing for 4 to 5 minutes or until the dough pulls away from the bowl and becomes smooth. Transfer dough to greased bowl, cover and place in a warm dry place to rise until dough has doubled in volume.

Lightly flour the bottom of a rimmed baking sheet.

On a well-floured surface, roll dough out to 3/8-inch thick rectangle. Using a 2-1/2 inch donut cutter, cut out 2 dozen donuts, pulling scraps of dough back together and lightly rerolling as needed. Place donuts on prepared baking sheet. Cover lightly with a clean kitchen towel and let rise for 30 minutes.

Line a second rimmed baking sheet with paper towels, and place a cooling grid on top, as a cooling station.

Add oil to cold deep fryer or large heavy bottom pot, and heat over medium high heat until oil reaches 365 F. Working in batches of 3 or 4 donuts at a time, lower donuts into hot oil and cook until lightly golden on each side, about 90 seconds per side. Remove Adjust heat under oil to maintain oil temperature. Let oil return to temperature before adding the next batch of donuts. Remove donuts from oil with a spider or slotted spoon. Let excess oil drain over deep fryer before transferring to cooling station. Continue until all donuts are cooked. Let the cooked donuts cool 12 to 15 minutes before glazing.

In a wide shallow bowl, combine the glaze ingredients. Once donuts are cooked enough to handle, dip each donut in the glaze and return to cooling rack. Serve immediately. Store in a single layer in a airtight container. Makes approximately 2 dozen donuts.


Glaze variations:

Chocolate Glaze
1 stick (4 ounces) unsalted butter
1/4 cup whole milk
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces semisweet or bittersweet chocolate, chopped
2 cups powdered sugar, sifted

In a medium saucepan over low heat, combine the butter, milk, corn syrup, vanilla and chocolate. Stirring continuously, heat until chocolate and butter have melted and mixture is smooth. Remove from heat and stir in powdered sugar, stirring until smooth. Dip each donut in glaze. Let set 15 to 20 minutes, or until glaze is set before serving.


Strawberry Glaze
1/2 cup strawberry puree
1-1/2 cups powdered sugar, sifted

In a wide, shallow bowl, whisk together the puree and powdered sugar until smooth. Dip donuts in glaze. Let set 15 to 20 minutes or until glaze is set before serving.


Maple Glaze
1/4 cup maple syrup
1 teaspoon maple extract
2 cups powdered sugar
2 to 4 tablespoons milk or water

In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.


Lemon Glaze
2 to 4 teaspoons lemon juice
1-1/2 teaspoon lemon zest
1 teaspoon lemon extract
1-1/2 cups powdered sugar

In a wide shallow bowl, whisk together ingredients until smooth. Dip donuts into glaze. Let set 15 to 20 minutes or until glaze is set before serving.

The Perfect Panini

Paninis are a grilled, pressed sandwich that originated in Italy as fast food in bars, food stands, and truck stops. Sandwiches were assembled cold, and then pressed, or grilled, on demand. There are three main components of a panini: bread, cheese, and finally, all the extras (meats, condiments, spreads, vegetables, etc.). But the panini is more than just a fancy name for a grilled cheese. When crafted with quality deli ingredients, the finished grilled sandwich is bursting with flavor.

Try these tips to create your perfect panini.

1. Choose the bread
Bread is the backbone of the panini! It holds all the ingredients and withstands the grilling without becoming soggy or falling apart. However, there is no such thing as "panini bread." Typically, denser bread is the best choice for a panini: it will hold its shape better and support moist ingredients, like pestos or spreads, without getting soggy.

• Sliced: sourdough, levain, multigrain, batard, boule, and thick slices of challah or brioche
• Rolls: baguettes, banh mi, bolillo, ciabatta, focaccia

2. Select the cheese
As the cheese melts in a panini, it will help hold the ingredients together in the sandwich. For thick sandwiches, layer cheese between other ingredients. Choose a cheese that melts easily and compliments the other flavors in the sandwich. Below are some of the best melting cheeses and flavor descriptions:

• Asiago: mild, cheddary, and nutty; reminiscent of Parmesan
• Blue cheeses: biting, spicy and tangy; flavor can linger
• Brie (rind removed): buttery, earthy, and grassy
• Camembert (rind removed): buttery, earthy, and grassy
• Cheddar: from mild and subtle to sharp and robust; one of the most common and favored cheeses
• Emmentaler (Swiss): milky aroma, nutty and spicy
• Fontina: from mild and nutty (young) to aromatic and stinky (aged)
• Gouda: mild, sweet and buttery
• Gruyere: sweet and slightly salty
• Havarti: slightly acidic, buttery, and can be sweet; develops salty and hazelnut flavor with age
• Monterey Jack: mild, buttery and slightly tart
• Mozzarella: mild and milky
• Muenster: very mild, flavored with annatto (a sweet and nutty seasoning)
• Provolone: can be buttery and mild, sharp and spicy, or sweet and tangy
• Queso Oaxaca: mild, salty and buttery
• 3. Add the extras
  Just as with a cold sandwich, the filling possibilities for a panini are endless. Meats, grilled vegetables, pestos, tapenades, and other condiments will add flavor and depth to your sandwich. One thing to remember: Avoid excess moisture! Here are ways to reduce the risk of a soggy panini.
  • Remove excess moisture—pat-dry juicy meats, remove seeds and pulp from tomatoes.
  • Layer wetter ingredients, like tomatoes, in the center of the sandwich.
  • Choose thicker sauces, pesto, and condiments, avoid watery and thin sauces.
  • Choose breads made with herbs and other flavors.
  • Use thicker slices of bread to help absorb any moisture.

 

 

About Pies

March 14 is national Pi (π) day. π is a mathematical constant of the ration of a circle's perimeter to its diameter, and is commonly approximated in calculations with 3.14. I imagine some hungry math-loving foodie saw the connection: circle and pie, π and March 14, π and pie. It's a delicious day to celebrate! The foundation of any pie is the crust. A tender, flaky crust is a must for any pie! Try these tips to help perfect your pie crust making: Chill the ingredients: Keep butter or shortening cold to help ensure a flaky crust. After mixing, chill the dough an hour before rolling out. Avoid developing gluten: Avoid over handling the crust dough. Use a pastry blender or fork to cut the fat into the flour. Add cold water gradually and mix just enough to form a ball. Use proper rolling technique: Roll from the center and lift the rolling pin after each roll. Rotate the dough a quarter turn at a time after each roll to help create an evenly round shape. Finish with Style: Brush the surface with a wash for a perfectly golden crust:

Whole egg + dash of salt = Shiny surface Whole egg + milk = Medium shine Whole egg + water = Golden brown finish Cream only = Golden brown finish Egg yolk + water = Shiny golden brown finish Olive oil only = Shiny golden brown finish Egg yolk + heavy cream = Shiny dark-golden brown finish Egg white only = Crisp, light-brown finish

 

Simple Irish Soda Bread

Simple Irish Soda Bread

4 cups	all-purpose flour, plus more for work surface
2 teaspoons	baking soda
1 teaspoon	salt
1/2 cup	dried currants or raisins (optional)
2 cups	buttermilk Cooking Instructions Preheat oven to 425 F. Lightly oil the inside of a Cocotte or Dutch Oven. In a large mixing bowl, sift together flour baking soda and salt. Stir in currants. Add 1-1/2 cups of the butter milk and stir to combine. Continue to slowly add remaining buttermilk until dough comes together. Note: all of the buttermilk may not be needed. Turn dough out onto lightly floured work surface. Using hands, form loaf into a round loaf that will fit inside the cocotte. Place loaf into prepared Dutch oven. Using a sharp paring knife, score an "x" across into the top of the dough. Place lid on the pot and bake in preheated oven for 20 minutes. Remove lid, and continue baking for 20 additional minutes. Remove from oven. Let bread rest, uncovered, for 5 minutes. Remove from pan and place on cooling rack to come to room temperature. Store in an airtight container to maintain freshness. Makes 1 loaf.