Category Archives: Breakfast
Lately, the idea of baking little doughnuts intrigues me. There are so many different kinds of doughnuts and they don’t need to be sweet, necessarily. In fact, my mom made rosemary “fonuts” recently. I’m not sure why they are called “fonuts”. I’m thinking they should more appropriately be called “fauxnuts” but once I look closer at the recipe I may have a better idea of what I am dealing with. At any rate, they were delish. I guess the mini-doughnut is the next mini-cupcake. Whether savory or sweet, it is hard to have just one. Consider yourself warned.
This recipe, found on Foodgawker.com, is from Good Thymes and Good Food and was intended to regular-sized doughnuts. I changed the recipe to accomodate a mini-doughnut pan. Makes about 24 mini doughnuts.
For the Doughnuts:
5 tbsp unsalted butter (room temperature)
½ cup granulated sugar
1 large egg
1 ½ cups all-purpose flour
2 ¼ tsp. baking powder
¼ tsp. salt
scant ½ tsp. nutmeg
½ cup milk
For the topping:
4 tbsp. unsalted butter, melted
½ cup sugar
1 heaping tbsp. ground cinnamon
1. Preheat oven to 350° F
2. Spray and doughnut pan generously with cooking spray, set aside.
3. Using an electric mixer, combine the butter and sugar and mix until light and fluffy, about 3 minutes. Add in egg and beat well, scraping down the sides as needed, about another minute.
4. In a medium bowl, whisk together the flour, baking powder, salt, and nutmeg.
5. With the mixer on low, a little at a time, alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Scrape down bowl and beat for about 10 seconds, just until mixed; do not overmix.
6. Using a piping bag or a zipper top plastic bag with the corner cut off, pipe the batter into the prepared doughnut pan (one layer of piped dough per doughnut). Bake for 9-11 minutes, until doughnuts are springy to the touch.
7. Begin dipping doughnuts as soon as they come out of the oven. Dip one doughnut at a time, dip the top of the doughnut into the melted butter and then into the cinnamon/sugar mixture. Place on a wire rack set over a baking sheet to cool.
I enjoyed my doughnut with a large cup of milk!
Breakfast isn’t my favorite meal of the day. If I had my choice I probably wouldn’t eat anything at all. However, I know that leaving the house without eating is a recipe for disaster (um, low blood sugar leads to fainting) and also failing to eat within the first hour or hour and a half of waking up is bad news where your metabolism is concerned. The point is, if I’m forced to eat in the morning – it had better be good. And, barring some special occasion, it had better be healthy too. Enter Maple Turkey Sausage. You can make the sausage mixture the night before and cook ‘em up in the morning. Or, just make the whole thing in the morning. Your choice. I made these all at once and stuck the leftovers in the fridge for the next day. They’ll keep for several days. Could it be any easier???
1 lb of ground turkey (93% lean)
2 tbsp quick oats
1/8 tsp cayenne pepper
1/8 tsp all spice
1/8 tsp ground cloves
2 tsp maple syrup (Grade B)
2 tsp chopped fresh sage
3/4 tsp kosher salt
1/2 tsp chopped fresh thyme
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
2 tsp olive oil
1. In a bowl, lightly beat egg with oats, syrup, and seasonings.
2. Mix in turkey until combined. If you are doing this the night before cooking, make sure to refrigerate the mixture until ready to use.
3. Form the mixture into 8 patties about 3/4 inch thick.
4. In a large non-stick pan, heat oil over medium-high heat.
5. Cook patties until well browned on both sides and cooked thoroughly (no pink in the middle). This will take about 6 minutes per side.
Serve on biscuits and/or with a little drizzle of maple syrup!
Adapted from Self.com (December 2012 issue)