Apple Donuts (Susanne’s Appelkoken)

Some of you may or may not know that I am in the process of writing my first cookbook.  It’s exciting, but scary and overwhelming at times.  This has been a dream for a very long time, and with all the craziness of the past year and a half, I have decided it’s time to take the leap.  It’s time to turn this vision into reality!!  Oh, and did I tell you I thought it would be a cool idea to do my own photography?  Yeah…even though sometimes I think I have bitten off more than I can chew (sounds like a I just found the title for my book..lol!!), I know it is worth it :)!!

All that being said, Anna Gass recently came out with a cookbook “Heirloom Kitchen”,  and I received my copy in the mail last week.  I couldn’t put it down!  This book has so many wonderful stories of immigrant women from Europe, Africa, Asia, Central and South America, and the Middle East.  Along with each courageous and inspiring story, there are so many wonderful and delicious recipes.

I made Susanne Kidd’s apple donuts, and let me tell you, they did not disappoint!!  They are made in an aebleskiver pan.  I have to be honest, it did take a bit of practice turning these little round treats.  Once I got the hang of it, the not so nice words that were coming out of my mouth subsided pretty fast! Lol!!!

As someone who usually likes to put my own twist on recipes, I didn’t stray at all.  I followed the recipe just as it was written.

Ingredients:

  • 1/2 cup raisins (75 grams)
  • 2 tablespoons white rum
  • 3 cups all-purpose flour
  • 1 packet active dry yeast (2 1/2 teaspoons/7 grams)
  • 1/2 cup plus 1 tablespoon granulated sugar (106 grams)
  • 1 1/2 cups plus 2 tablespoons whole milk, warm (390 ml)
  • 7 tablespoons unsalted butter, softened (99 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • 1/8 teaspoon fine kosher salt
  • Zest and juice of 1 lemon
  • 2 Granny Smith apples, peeled and diced
  • Baking Spray
  • Confectioners’ sugar (for dusting)*

Instructions:

1. Combine raisins and rum in a small bowl and set aside to plump.  Zest and squeeze lemon, peel and chop apples.  Set aside.

2. Place flour in a large bowl and make a well in the center.  Put the yeast, sugar and 2 tablespoons of warm milk into the well.  Carefully whisk the the yeast mixture in the well until the yeast dissolves.  Cover the bowl with a towel for 10 minutes.  The mixture will bubble slightly.

3. Gradually stir the flour into the well with a wooden spoon until fully incorporated.

4. Add the remaining milk, sugar, butter, eggs, vanilla, salt, lemon zest, and lemon juice.  Mix thoroughly with a wooden spoon until combined.  Batter should be a thick consistency (like thick pancake batter).  If it’s too thick, add a little more warm milk until it reaches the correct consistency.

5. Drain the raisins and mix them into the batter along with the apples.  Cover the bowl with a kitchen towel.  Let the batter rise in a warm place until it doubles in size (40-50 minutes).

6. Spray the aebleskiver pan and place over medium heat.  Place enough batter into each well to reach the rim ( I used a medium size scoop).  The oil from the baking spray will bubble around the sides and the appelkoken will begin to brown.  A chopstick like stick is used to tilt it slightly to check on the color.  It should be golden brown. Mine took about three minutes.  While the center is still soft, use the wooden stick to turn the appelkoken over (I found that a small offset spatula works too).  Cook for two more minutes.  Check for doneness by sticking a toothpick in the middle.  It should come out clean.

A small offset spatula works well to turn the donuts too :)!

8. Remove the donuts and place on a cooling rack.  I placed the cooling rack in the oven on warm as I repeated the baking process.  Once all the donuts are baked, dust them liberally with confectioners’ sugar.  Enjoy!!

*These confections taste delicious without the sugar too!

Thank you @annagass for this beautiful cookbook, and your witty (and delicious) Instagram posts too!!

 

 

Matcha Donuts

I seem to be on a “green” kick lately.  I guess it’s all the St. Patrick’s Day posts:).

I love donuts!!  Fried, baked, big, small, really small (remember my mini donut post?).  Well, you get it, right?  These matcha donuts are baked and topped with a matcha glaze.  If you are a matcha fan, trust me, you are going to love these!!  My hubby isn’t really a fan of matcha, but he really liked these!!

*This recipes makes 12 large donuts

Ingredients:

  • 1 1/2 cups all-purpose flour (209 grams)
  • 2/3 granulated cup sugar (130 grams)
  • 1 tablespoon matcha green tea powder (6 grams)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1 large egg, room temperature
  • 1/3 cup sour cream, room temperature (64 grams)
  • 3/4 cup whole milk, room temperature (180 grams)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoon unsalted butter, melted and cooled slightly (28 grams)
  1. Preheat oven to 350°F. Grease a standard donut pan. *These can be made in a mini pan also
  2. Combine dry ingredients (flour through salt) in a large bowl.
  3. In a small bowl, whisk together egg, sour cream, milk and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in melted butter.
  4. Transfer ingredients to a piping bag and pipe into molds, filling 3/4 full.  Bake  for 12-14 minutes, or until a tooth pick inserted into the center comes out clean.  Allow donuts to cool in the pan for 2 minutes, turn onto a wire rack and allow to cool completely. Repeat with remaining batter.

Matcha Glaze:

  • 2 cups confectioners’ sugar
  • 2 teaspoons matcha green tea powder
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon softened unsalted butter
  • 23 tablespoons milk or cream, as needed 

 For the glaze, whisk confectioners’ sugar, matcha, and salt together in a bowl.  Add the extract, butter, and 1 tablespoon of the milk (or cream) to the dry ingredients.  Stir to combine and add more milk until glaze reaches the desired consistency for dipping.

Dip donuts and place on a rack until the icing sets (about 10 minutes).  Enjoy!

Extra donuts (if there are any) can be stored in an airtight container for up to 2 days.

I hope you make these yummy breakfast, brunch or anytime treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!

 

 

Iced Caramel Coffee & Coffee Donut Treat

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I have to honest with you.  I love to drink my coffee black, absolutely no creamers, milks or sugar.  But I have to tell you this iced coffee is so enjoyable and fit for a Queen (or King)!!

There are a lot of components to this exquisite treat, but trust me, it is sooo worth it!  You can use regular ice cubes if you would like, but trust me, making them with coffee is the way to go!!  It enhances the flavor and takes it to another level of delightfulness!

You can use store bought chocolate sauce and caramel sauce, but if you would like to make homemade, I have attached a link to my both of my homemade sauces in the recipe ingredients:).

Coffee Ice Cubes:

  1. Pour cold coffee into ice cube trays and freeze overnight.  Store in the freezer until ready to use.

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Ingredients For One Iced Coffee:

  • 5 ounces cold brewed coffee
  • Coffee Ice Cubes
  • 2 tablespoons chocolate sauce (to drizzle down the inside of the glass) Chocolate Sauce
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons salted caramel sauce (divided) Espresso Salted Caramel Macarons
  • 3 tablespoons almond milk (or regular cream/milk)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon espresso sugar for the rim  (optional)
  • whipped cream* (you can use store bought if you would like)
  • Mini chocolate glazed doughnuts 

Instructions For One Iced Coffee:

In a large measuring cup (or pourable container) mix together the coffee, sweetened condensed milk, 1 tablespoon of the salted caramel sauce, almond milk and vanilla. Stir until combined and smooth.

Dip top of glass into the other tablespoon of caramel sauce and then roll in the espresso sugar.

Drizzle the chocolate sauce down the insides of the glass.  Place a few coffee iced cubes in the glass.  Fill the glass with coffee and milk mixture.  Top with *whipped cream, and drizzle with more caramel sauce (optional).  Place a straw in the glass and a doughnut on the straw.  This is such a fun (and delicious) treat!!

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Look at how enjoyable this is!!

*Whipped Cream Ingredients:

  • 1 cup heavy whipping cream (240 grams)
  • 1/4 cup confectioners” sugar (30 grams)
  • 1 teaspoon pure vanilla

Instructions for Whipped Cream:

Chill mixing bowl and whisk in freezer for 10 minutes.

Add whipping cream, confectioners’ sugar, and vanilla in chilled mixing bowl.  Mix on low speed for 30 seconds until incorporated.  Increase speed to medium/high and continue whipping until light peaks form.  I like to put my whipped cream in a piping bag with a large star tip to pipe on top of the coffee, but you can certainly spoon it on if you would like:).

This iced coffee would taste delicious on it’s own, and the coffee doughnuts would be amazing on their own.  But honestly, the two of them together is downright delectable!!

I hope you make this tasty treat!  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!

 

This was inspired by Teighan’s Coconut Iced Coffee @halfbakedharvest