Holly in the PNW

The girl that can't sit still!

Archives for June 2019

Baked Sugar Donuts

National Donut Day is here! My all-time favorite donut is just a plain ol’ sugar donut. Every time I walk into a donut store I check to see if they have any. It’s easy and simple! These might be a little healthier because they are baked and not fried. But, are any type of donuts really healthy? Ha!

These are made with yeast and they will have to rise twice. So make sure you are prepared to let the dough rest for awhile. They are light and fluffy baked donuts!

You can make these donuts anyway you would like. Make a regular donut with a hole in the middle or you can add jelly or any type of filling to the inside of the donut. I added homemade strawberry jam to these ones! I’ll post my  strawberry jam recipe as soon as we get strawberries in season. It’s my favorite jam and I can’t wait to make more cause now I’m all out!

The jam inside gives it a little kick. You can always leave the sugar off the donuts and add some vanilla or chocolate mousse or other types of flavors that you can think of.

Enjoy!!!

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Baked Sugar Donut

Course Dessert
Cuisine American
Keyword Baked Sugar Donuts
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 2 hours
Total Time 40 minutes
Servings 12 donuts

Ingredients

  • 2 1/2 cups all-purpose flour divided (spooned and leveled) 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 (optional)
  • 1/3 cup granulated sugar to roll donuts

Instructions

  1. In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.

  2. Add warm milk, 3 tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.

  3. Cover with plastic wrap or clean towel and rest at room temperature for 10 minutes, until some bubbles form on the surface.

  4. Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 2 hours, or until doubled in size.

  5. Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
  6. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.

  7. Right out of the oven, brush each hot bun all over with the remaining 1 tbsp melted butter and roll in a bowl of sugar to coat lightly. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one if desired.

 

Chocolate Nutella Basketball Cake

I was asked to make a cake for a high school basketball team for a dessert dash. It was a challenge to make but worth it! Plus it’s chocolate nutella so you know it’s tasty! I used the same cake recipe and frosting as my Chocolate Nutella Cupcakes. It’s also a great cake to make for the NBA playoffs since the Golden State Warriors are in the running! Go Warriors!

For the cake I used a half round cake pan. Make sure to coat the pan with lots of non stick spray so the cake doesn’t stick to the pan after it’s baked. Let the cake cool completely. Cut the cake in half and apply frosting to the middle of the cake. Attach the top of the cake and coat the whole cake with rest of the frosting.

I used a half sheet cake board for the background.

I used marshmallow fondant to decorate the outside of the cake.  It’s expensive to buy fondant so I wanted to make my own. Make the fondant, add orange gel food coloring and roll it out to about an 1/8 inch thick and cover the cake with fondant. Decorate the rest of the cake with the rest of the fondant and color the fondant with the corresponding colors for the back board, ball lines and if you want a team name added. When you add the basketball to the cake board make sure you have a round cake board under the basketball cake. The oils will spread onto the half sheet cake board if you don’t have a mini round one directly under the cake. Once the black lines are on the basketball, add the red rim and basket hoop strings.

Enjoy!

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Chocolate Nutella Basketball Cake

Course Cake, Dessert
Cuisine American
Keyword Chocolate Nutella Basketball Cake

Ingredients

  • 1 box chocolate cake mix or your favorite homemade recipe

Nutella Frosting

  • 1 cup butter
  • 1/2 cup shortening
  • 1 cup Nutella hazelnut spread
  • 4-5 cups powdered sugar
  • 3-4 tbsp milk or water

Marshmallow Fondant

  • 16 ounce package mini marshmallows
  • 2-5 tbsps water
  • 8 cups powdered sugar
  • 1/3 cup vegetable shortening

Instructions

  1. Bake cake as directed on the box. Let the cake completely cool.

Nutella Icing

  1. Beat together butter and shortening until smooth.

  2. Add Nutella and mix until smooth.
  3. Slowly add 4 cups of powdered sugar and mix until smooth.
  4. Add 2-3 tbsp of milk or water and mix until smooth.
  5. Add fifth cup of powdered sugar and mix until smooth.
  6. Add more water or milk until the right consistency.

Marshmallow Fondant

  1. Place marshmallows and 2 tablespoons of water in a large microwave-safe bowl. 

  2. Microwave for 30 seconds on high; stir until mixed well. Continue microwaving in 30 second intervals until they are melted and smooth.

  3. Place about 5 cups of the powdered sugar on top of the melted marshmallow mixture and gently fold it into the marshmallows.
  4. Grease your hands and your counter-top generously with shortening. Turn marshmallow mixture onto counter and start kneading it like you would dough.
  5. Add more confectioners' sugar as needed and re-grease your hands the counter-top as needed.
  6. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

  7. To color fondant, add a little gel color to your desired amount and knead it with your hands until it absorbs all of the color. Add more color as needed to reach the desired colored. (I use medical gloves when mixing in the color. It's very helpful while cleaning your hands after).

  8. Follow directions above to assemble and decorate the cake.

Recipe Notes

TO STORE FONDANT:

To store the fondant, coat it with a thin layer of shortening, wrap it tightly with plastic wrap, and the place it in a resealable bag with all the air squeezed out. It will keep well in refrigerator for several weeks.
When ready to use, knead fondant until smooth. Roll out fondant 1/8 inch thick.