Buttermilk Cake Doughnuts

 

This is one more reason my husband has added to to the "why we should get a fry daddy list". I am standing my ground, the dutch oven works perfectly fine for the occasional fry. And now these doughnuts are added to my reasons why we don't need a fry daddy list - I would eat these all the time...these are so good! Like Michael Pollan says, eat at much junk food as you like as long as you make it yourself. 

Buttermilk Cake Doughnuts

Adapted from Nancy Silverton as seen on Serious Eats

Ingredients:

• 1/4 crème fraîche or sour cream
• 3 1/4 cups unbleached pastry flour or unbleached all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons freshly grated nutmeg
• 1 teaspoon (0.3 ounce) packed fresh yeast or 1 1/8 teaspoons active dry yeast
• 3/4 cup plus 2 tablespoons buttermilk
• 1 extra-large egg
• 2 extra-large egg yolks
• 1 tablespoon pure vanilla extract

How to:
In a small stainless-steel bowl set over a pot of gently simmering water, heat the crème fraîche until just warm.

Heat the oil to 375°F.

Over a large mixing bowl, sift to combine the flour, sugar, baking soda, baking powder, salt, nutmeg; make a large well in the center. Place the yeast in the well; pour the crème fraîche over it. Allow it to soften, about 1 minute.

Pour the buttermilk, whole egg, egg yolks, and vanilla extract into the well; whisk together the liquid ingredients. Using one hand, gradually draw in the dry ingredients. The mixture should be fairly smooth before you draw in more flour. Mix until it is completely incorporated and forms a very sticky dough. Wash and dry your hands and dust them with flour.

Sift an even layer of flour onto a work surface. Scrape dough out of bowl onto the surface; sift another layer of flour over dough. Working quickly, pat dough into an even 1/2-inch thickness. Dip cutter in flour and, cutting as closely together as possible, cut out the doughnuts and holes. Place holes and doughnuts on a floured surface. Working quickly, gather scraps of dough together, pat into 1/2-inch thickness, and cut out remaining doughnuts and holes.

Fry the doughnuts one or two at a time to keep the oil temperature up. It takes about 45 seconds per side. When they are a light golden brown, remove from oil and place on a paper towel lined baking sheet. The doughnut holes take less time and you can fry 4 to 5 at a time.

Add the finishing touches of your liking. I made three varieties: sprinkled powdered sugar over doughnuts, pressed the doughnuts into cinnamon sugar mixture, dipped them in a quick frosting made by slowly mixing buttermilk into some powdered sugar until a thick, but thin enough to run off of a spoon, mixture was formed.

Oat and Pecan Coffee Cake

This is one of my go-to recipes. I do not know where it came from or who gave it to me, but whoever you are thank you. This coffee cake is sure to please. It has made countless appearances on my breakfast table for over 10 years now, and yes I had at one point doctored up a vegan version. The cake is not overly sweet; the oats give it body -- it's a perfect accompaniment for a hot creamy cup of coffee on a lazy morning.

I usually make this the day before I plan to eat it, the cake gets more moist and flavorful.

Oat and Pecan Coffee Cake
Ingredients:

Cake

• 1 cup oats
• 1 1/2 cups hot water
• 1/2 butter
• 1 cup light brown sugar
• 2 eggs
• 1 1/2 cup flour
• 1 1/2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping

• 1/2 cup brown sugar
• 2 teaspoon flour
• 3 tablespoon butter
• 2/3 cup pecans, chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

How To:

Preheat the oven to 375 degrees Fahrenheit. Using a pad of butter, grease the bottom and sides of a 9 inch spring form cake pan.

Boil the 1 1/2 cups of water and pour over the oats and let sit for about 5 minutes.  Cream the butter and brown sugar in a mixer. Once the butter and sugar are thoroughly combined, mix in eggs and the vanilla.

In a separate bowl, sift the dry ingredients together. Slowly mix in the dry ingredients into the butter mixture. Once combined, add in the saturated oats and mix until loosely combined. Pour the batter into the greased pan.

For the topping cut the butter with the sugar, flour, and spices. Add in the copped pecans and mix with your fingers until it reaches a crumbly/streusel texture. Sprinkle the topping over the cake.

Bake the cake for 30-35 minutes, until a toothpick comes out clean.

Sweet Potato Biscuits

These caught my eye a couple of months ago when I was looking for Thanksgiving dinner ideas. There is a recipe in Food and Wine using these on top of a creamy veggie pot pie. I remembered this recipe when I came across a lone sweet potato in the pantry. No longer in the mood for a heavy pot pie, I decided to just make the top -- sweet potato biscuits.

Sweet Potato Biscuits
This recipe is adapted from Food and Wine and makes 8 biscuits.


Ingredients:

• 1/2 pound sweet potato
• 1 3/4 cups all purpose flour
• 1 tablespoon light brown sugar
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 7 tablespoons unsalted butter, diced
• 1/3 cup buttermilk

How to:

Preheat oven to 375 degrees F. Poke the sweet potato with a fork and bake until tender, about 45 minutes, or microwave on high for 5-6 minutes. Once the potato has cooled, peel and mash -- there should be about 3/4 of a cup.

In a food processor, pulse the flour, salt, baking powder, baking soda, and brown sugar. Add in the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and mashed sweet potato until the dough comes together and forms a ball.

Roll the dough out to 1/2 inch thick. Using a 4 inch diameter round cutter, cut out the biscuits and place on a parchment lined cookie sheet.

Bake for about 15 minutes until the tops are golden brown. Serve warm with butter.

Notes: I served these for dinner with curried lentil burgers and braised kale. The next time I make these will be for a breakfast or brunch - they would be perfect smothered with butter and honey and served with a cup of hot tea.

Cupboard Clearing Granola

Do you have a bunch of mason jars with only 1/4 cup of contents and little baggies floating about your cupboard with only a handful of ingredients from the bulk section? Well, I do. I am never going to make 1/4 cup of quinoa. I usually let it sit in the cupboard until one day when I decide its too old, toss it and restart my collection. Not this time - I decided to make some granola. Tim and I are leaving for Mexico today and granola is the perfect airplane snack.



Ingredients:

• 2 cups rolled oats
• 1/2 cup almond slices
• 1/4 cup dried blueberries
• 1/4 cup dried currants
• 1/2 cup almond meal
• 1/4 cup quinoa
• 1/4 cup buckwheat groats
• 1/4 cup sunflower seeds
• 1/4 honey
• 1/4 cup canola oil

How to:

1. Preheat the oven to 350 degrees F.
2. Mix all of the ingredients into a bowl - be sure that the oil and honey are well distributed
3. Spread mixture on to a parchment lined baking sheet
4. Bake for about 25 minutes - half way through the baking, stir around a bit to get even browning
5. Let cool completely before putting into an air tight container -- as it cools the chunks of granola form

Notes:
You don't have to follow this recipe exactly. Honestly, I emptied 2 mason jars, 2 baggies, and a box of currants left over from the holidays.