Jelly Donuts

Donuts

Ingredients:

2 1/2 cups all-purpose flour (divided, plus more for dusting)

1/4 cup granulated sugar

1/4 tsp salt

2 1/4 tsp instant yeast (quick acting, 1 packet = 7 grams)

2/3 cup warm milk (110˚F, microwave 35 sec.)

4 Tbsp unsalted butter (melted, divided)

2 egg yolks

1/2 tsp vanilla extract

1/3 cup jelly or jam (without large fruit pieces)

1/3 cup granulated sugar (to roll donuts)

Directions:

In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, yeast, and salt.

Add warm milk, 3 Tbsp melted butter, egg yolks, and vanilla extract; whisk well.

Cover and rest at room temperature for 10 minutes, until bubbles form.

Add remaining flour, knead for 5 minutes in the bowl.

Let dough rise in a warm place until doubled in size (45 min in 100˚F oven or 1 1/2 hours at room temp).

Preheat oven to 375˚F, line a baking sheet with parchment.

Roll dough to 1/2” thick, cut with a 2 1/2 inch round cutter, place on baking sheet and let rise again.

Bake for 10-12 minutes or until golden. Brush with butter and roll in sugar. Fill with jelly.

CINNAMON ROLLS

CINNAMON ROLLS

PAN SAUCE

2 cups heavy whipping cream

2 cups loosely packed light brown sugar

FILLING

1/2 cup butter, softened

1/2 cup granulated sugar

2 teaspoons ground cinnamon

DOUGH

3 1/2 cups all purpose flour, divided

1 pkg. yeast ( 2 1/4 teaspoons)

1/4 cup granulated sugar

2 Tablespoons melted butter

1/2 teaspoon table salt

1 cup hot tap water ( 110F)

1 large egg

Preheat oven to 375. Combine the whipping cream and brown sugar with a whisk. Pour into an un-greased 9x13 baking pan. Set aside.

In a small bowl, combine the filling ingredients till smooth. Set aside.

In a medium mixing bowl, add half of the flour, yeast, sugar, melted butter, table salt and water and egg. Whisk to thoroughly combine, about 30 seconds. Stir in the remaining flour.

Sprinkle a work surface with flour. Dump the dough into the floured surface and knead for 1-2 minutes till dough is not sticky but is movable. Roll out the dough to approximately 7 1/2 inches x 15 inches.

Add the filling and spread evenly. Roll up, starting with the long side. Slice into 16 rolls. Place them in the pan with the sauce. Cover with plastic wrap and let double in size in a warm place, approximately 1 hour.

Bake for 25-30 minutes or until nice and browned on top. Remove from oven and let cool for about 45 minutes. You want the pan sauce to thicken up before you invert. Invert the pan onto a platter or large plate. Serve. Store leftovers in a covered container.

Homemade Flaky Croissants

Homemade Flaky Croissants

Ingredients
FOR THE DOUGH
620 gr FLOUR
330 ml WARM MILK
110 gr BUTTER
100 gr SUGAR
40 gr GREEK YOGURT
1 pk YEAST
2 YOLKS
1 tsp VANILLA EXTRACT
½ LEMON PEEL
FOR BRUSHING
MELTED BUTTER

FOR FILLING
CUSTARD or HAZELNUT CREAM

FOR SPRINKLING
POWDERED SUGAR

How to prepare homemade flaky croissants
Pour the flour into the bowl and create a space in the center.

Add the sugar, warm milk and fresh brewer’s yeast.

Stir the fountain and then cover the bowl with a towel. Let it rest for 15 minutes to activate the yeast.

Add the egg yolks, Greek yogurt, sugar, vanilla extract, butter and lemon zest.

Stir to combine the ingredients and form the dough.

Cover the bowl for another 20 minutes.

Knead the dough again until you obtain a smooth and compact dough, then let it rise for 1 hour or until it doubles in size.

Once risen, divide the dough into 6 balls.

Roll each one out thinly with a rolling pin, keeping the shape of the circle. Then spread the butter.

Repeat the operation and stack the bread on top of each other while continuing to spread the butter.

Cover the dough with cling film and place in the fridge for 30 minutes.

Then roll out the disc with a rolling pin and cut it into 16 triangles.

Roll each triangle into a croissant.

Line the baking tray with baking paper and place the croissants on top.

Cover them with a cloth and let them rise for 45 minutes.

Brush the melted butter and cook in a static oven at 180°C for 20 minutes.

Once cooked you can fill them with custard or hazelnut cream and decorate them with icing sugar.

storage
You can store the flaked croissants at room temperature for 2 days in a special, tightly closed food bag. We recommend heating them for a few minutes in the oven before enjoying them.

Pineapple Dessert

Crushed pineapple – 20 oz

Condensed milk – 1/2 tin or to taste

Cool whip – 1 tub (8 oz)

Drain the crushed pineapple. Combine the condensed milk, cool whip and crushed pineapple in a large bowl. Transfer to small dessert bowls or to a large bowl and refrigerate until set. Yummy pineapple dessert is ready to serve. You can replace cool whip with homemade whipped cream. Beat 1.5 cup cold whipping cream until stiff peaks form, add condensed milk, crushed pineapple and mix well. Refrigerate for 5 – 6 hrs until set.

Drumstick Dessert

Drumstick Dessert

2 cups graham wafer crumbs

⅔ cup crushed peanuts

3 tbsp peanut butter

½ cup margarine or butter, melted

1 250g pkg cream cheese, softened

½ cup white sugar

2 tsp vanilla

½ cup peanut butter

2 eggs

1 container Cool Whip or whipped topping

chocolate syrup

¼ cup crushed peanuts

Directions:1. Mix first four ingredients together and press into a 9 x 13 pan. Put in the freezer for 15 minutes.

2. Mix next 6 ingredients together and spread over the crumb base.

3. Drizzle with chocolate syrup and sprinkle with some crushed peanuts.

4. Freeze until solid and them serve. Store in the freezer.

Share on Social Media

Share on Social Media

Share on Social Media

Share on Social Media

Pineapple Dessert

Share on Social Media

More Articles …