Actually, making and baking these intrinsic treats
is simpler than imagined. But imagine the delight.
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great finds for great menus.
How’s your dessert offerings?
Have you seen our new Chalkboard Collection
including our Baked Fresh Chalkboard especially for bakeries and bistros?
Or sparkle those Daily Specials on our LED Board.
Of course, every doughnut deserves a great cup of coffee. Or great coffee deserves a great pastry.
Coffee Glazed Doughnuts
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
2 tablespoons warm water (105–115°F)
3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough
1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
3 large egg yolks
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
About 10 cups vegetable oil for deep frying
1/4 cup boiling-hot water
5 teaspoons instant-espresso powder or instant-coffee granules
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
About 1/4 cup sanding sugar (optional)
Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast). Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk,
1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours ). Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch thick). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not reroll scraps. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350°F on thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches).
Stir together boiling-hot water and espresso powder in a medium bowl until powder is dissolved, then stir in confectioners sugar, corn syrup, vanilla, and salt until smooth. Dip doughnuts into glaze, turning to coat well, then put on a rack set in a shallow baking pan
(to catch any drips). While glaze is wet, sprinkle doughnuts with sanding sugar (if using). Let stand until glaze is set, about 20 minutes.
Or for a fun and casual treat.
Lemon-Poppyseed Doughnut Holes
3 tablespoons poppy seeds
1 tablespoon grated lemon peel
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sugar
1/4 cup buttermilk
3 tablespoons butter, melted
1 teaspoon vanilla
6 to 8 cups vegetable oil for frying
In a bowl, mix flour, poppy seeds, lemon peel, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, melted butter, and vanilla to blend. Stir into dry ingredients until well blended. Chill until firm, at least 1 hour or up to 3 hours. Scrape dough onto a generously floured surface. With floured hands, roll dough into 1-inch balls. Place doughnut holes on a floured baking sheet. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°. Using a slotted spoon to pick up one or two doughnut holes at a time, gently lower three or four holes into oil and cook, turning once, until golden brown, 3 to 4 minutes (to check timing, cut first doughnut hole to test). Using slotted spoon, transfer doughnut holes to paper towels to drain. Repeat to fry remaining holes. When cool enough to handle, roll each hole in glaze to coat. Place on a plate and let stand until glaze is set, about 2 minutes.
For the Lemon glaze:
In a bowl, mix 1/4 cup lemon juice and 2 cups powdered sugar until smooth.
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