It's National Doughnut Day! That means we've gotta eat all the doughnuts, right? Well, before we can eat the doughnuts, we've gotta make the doughnuts! Duckie whipped some up the other day, and they were amazing! It was a great way to usher in the weekend, with some good coffee, snacks, and company!
Coffee Coffee Doughnuts (courtesy of epicurious)
For the Doughnuts
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar
• 2 tablespoons unsalted butter, room temperature
• 1 large egg, room temperature
• 1/3 cup buttermilk
• 2 tablespoons cold brew coffee concentrate
• 2 quarts canola oil (for frying)
For the Coffee Glaze
• 1 cup powdered sugar
• 2 tablespoons cold brew coffee concentrate
To make the doughnuts:
- Combine flour, baking powder, baking soda, and salt in a large bowl.
- Beat granulated sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes.
- Add egg and continue to beat, scraping down sides of bowl as needed, until incorporated. Reduce speed to low and gradually add buttermilk and coffee concentrate, beating just until combined. Gradually add dry ingredients and beat just until dough comes together.
- Turn out dough onto a large piece of parchment paper and cover with a second sheet of parchment. Using a rolling pin, roll dough between parchment sheets to about 1/3" thick. Transfer dough in parchment to a rimmed baking sheet and freeze until firm, about 20 minutes.
- Peel off top sheet of parchment. Working on bottom sheet, punch out as many rounds as you can with 3" cutter, then use 1" cutter to punch out center of each round. Gather doughnut holes and scraps and re-roll; repeat process 3–4 times until all dough has been used (you should have 12 doughnuts). Place doughnuts on a second parchment-lined baking sheet and freeze until slightly chilled, about 5 minutes.
- Pour oil into a heavy-duty pot to a depth of 2" and fit pot with deep-fry thermometer. Heat oil to 375ºF. Working in batches, fry doughnuts until deep golden brown, about 1 minute per side. Transfer to a wire rack lined with paper towels and let cool 2–3 minutes.
To make the coffee glaze:
- Whisk powdered sugar and coffee concentrate in a large bowl until smooth. Dip warm doughnuts in glaze. Place on a wire rack to let glaze set, about 3 minutes, then dip again.
She made the doughnuts! (Totally thinking of this guy the whole time Duckie was talking about this. lol) These doughnuts pair especially well with Vietnamese Iced Coffee, a favorite of mine and Duckie's.
Let us know how your doughnuts turn out! We'll be back with more recipes soon, have a great weekend!
Being in Paris this Spring inspired me to once again try my hand at Macarons. Though my macarons are but crumbs on the floor compared to Pierre Herme's, I thought they were pretty good for being 'American made'!
Here's the recipe I used to make the macarons served at Coco and Duckie yesterday! My favorite thing about these little bites of decadence is how simple it is to create virtually any flavor. I've made Matcha Green Tea Macarons, Salted Caramel Macarons, Fuji Apple Macarons, to name a few! Get creative and come up with your own flavor combos and let me know how they turn out! :) Happy baking!!!
Macarons will be served again soon at Coco and Duckie so put your favorite flavors in the comment section below!
Kitchen Aid with a whisk attachment or some serious commitment to hand whisking.
Convection Oven (It's possible to use a regular oven...your baking temp will just need to be a bit lower)
Ingredients for Macarons
115g Almond Flour
230g Powdered Sugar
144g Egg Whites
72g Granulated Sugar
2g Kosher Salt
Weigh your almond flour and powdered sugar together into a bowl. Sift together. Whisk together.
In your kitchen aid whisk on high the granulated sugar and egg whites to medium peaks. Very gently fold the meringue into the flour/powdered sugar, fold no more than 20 times or your macaron tops will get a greasy look after they have baked.
Put your macaron batter into a pastry bag. Affix the parchment paper to the sheet pan by putting a little bit of batter at each corner. Then pipe out the macarons in 1 1/2" circles! Now the fun part...after you have piped out the cookies, while holding the pan with both hands bang the bottom of the pan onto the counter top to set the macarons. Let them sit uncovered on the counter for about 20 minutes so they can form a semi-hard skin.
Bake at 300 degrees for 12 minutes, rotating the baking sheet half way though the bake time. let the macarons cool completely before you try taking them off the parchment paper.
Ingredients for Chocolate Filling:
(Remember, you can use any kind of filling!)
125g 50% Chocolate
125g Heavy Cream
Step #1 set the chocolate aside in a bowl with a spatula
Step #2 heat the heavy cream until it starts to boil
Step #3 pour the cream over the chocolate, let it sit for 1 minute the stir the chocolate until it becomes silky.
Step #4 let sit until firm enough to pipe onto macarons (I usually make the filling the night before)