Donuts You Can Make Under Your Own Roof

By: T-Town Roofing

¾ cup plus 1 tablespoon all-purpose flour¼ cup whole wheat pastry flour1 teaspoon baking powder⅓ cup superfine sugar½ teaspoon freshly grated nutmeg½ teaspoon salt2 tablespoons unsalted butter or vegetable shortening¼ cup whole milk, scalded¼ cup plain yogurt1 teaspoon vanilla extract1 egg, beaten

Directions: Preheat the oven to 350 degrees(F). Lightly rub oil on a doughnut pan. Sift the flours and baking powder together into a large bowl. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients, until evenly distributed. Add the milk, yogurt, vanilla, and egg, and stir until just combined. Do not overmix.

Cake Donuts

Lemon Glaze Blueberry Donuts

Ingredients:

1 cup all-purpose flour1 cup whole wheat pastry flour (or use all-purpose flour)½ cup sugar2 teaspoons baking powder1 teaspoon salt½ teaspoon lemon zest4 teaspoons fresh lemon juice¾ cup non-fat buttermilk2 eggs, lightly beaten3 tablespoons butter, melted and cooled1 teaspoon vanilla extract⅔ cup fresh blueberries¾ cup confectioner’s sugar1 tablespoon fresh lemon juice¼ teaspoon vanilla extract

Directions: Preheat oven to 350. Lightly spray doughnut pan with non-stick cooking spray. In a bowl, whisk together flours, sugar, baking powder, salt, and lemon zest. Set aside.

In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries. Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared doughnut pan. Fill about ⅔ full.

Bake for 10 to 12 minutes or until edges of doughnuts just start to turn golden brown. Remove from oven to a wire rack to cool for 5 minutes before removing from pan. Repeat until batter is gone.

While doughnuts are cooling, stir together confectioners’ sugar, lemon juice, and vanilla extract until the glaze is smooth. Dip cooled doughnuts in glaze. Allow glaze to harden before serving. Leftovers can be stored in a loosely covered container.

Paleo Strawberry CakeIngredients:

2½ cups blanched almond flour sifted½ teaspoon baking soda½ teaspoon salt1 cup diced strawberries6 tablespoons honey¼ cup coconut oil, softened or liquid1 tablespoon vanilla1 teaspoon lemon juice3 whole large room temp eggs (separated)Strawberry coconut glaze

⅓ cup warmed coconut butter2 tablespoons honey2 tablespoons lemon juice½ cup of crushed freeze-dried strawberriesfiltered water as needed

Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl combine all dry ingredients — almond flour, baking soda and salt. In another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls you’ve mixed above until well combined.

Beat egg whites until nice soft peaks form. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not over-mix. Grease your doughnut pan and then fill each doughnut mold about ¾ full — about two large tablespoons. Bake for 18 minutes or until just firm to the touch. Remove from pan and allow doughnuts to cool on wire rack.

In a small bowl mix coconut butter and honey into a thick paste. Then mix in lemon and the crushed freeze-dried strawberries. You can begin to add 1 teaspoon of warm water to your mixture until it’s smooth and creamy — if you over-add, you can add more coconut butter. Glaze doughnuts once they are completely cooled — once you’ve finished glazing, pop them into the freezer so the glaze will firm up.

Chocolate Chip Donut Holes

Ingredients:

1¼ cups all-purpose flour¼ cup unsweetened cocoa powder (preferably Dutch process)½ teaspoon baking soda¼ teaspoon salt½ cup milk½ cup packed light brown sugar1 large egg, lightly beaten4 tablespoons unsalted butter, melted and cooled slightly2 tablespoons brewed coffee, cooled slightly1 teaspoon vanilla extract2 cups confectioners’ sugar2 teaspoons vanilla extractpinch of salt4 to 5 tablespoons milksprinkles, for garnish

Directions: To make the doughnuts, preheat the oven to 325 degrees Fahrenheit. Generously spray a mini muffin pan with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no lumps.

In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee, and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full. Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the doughnut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the doughnuts cool for another 10 minutes, then proceed with the glaze.

To make the glaze, add the confectioners’ sugar, vanilla, and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency. Lay a piece of wax or parchment paper underneath your wire rack. Add the sprinkles to a shallow bowl. Working one at a time, roll each doughnut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

Baked Cinnamon Twists

Ingredients -1 pound fresh pizza dough(store bought)1/2 cup sugar2 teaspoons cinnamon1/4 cup unsalted butter, melted

DirectionsPreheat oven to 375°F. Roll, press, and stretch the dough into an 8-by-10-inch rectangle. Starting along the short edge and using a sharp knife, slice the dough into eight 3/4-inch-wide lengths.Whisk together the sugar and cinnamon in a shallow dish. Brush all sides with melted butter and roll in cinnamon sugar. Twist the ends in opposite directions, then transfer to a greased or parchment-lined baking sheet.Let rest 10 minutes. Bake 18 to 20 minutes.

Thanks to Cheatsheet.com and RealSimple.com for some recipe help.

Stick to baking, we will stick to roofing.

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