One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. 😉 More fun than banana bread!
The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.
Yield: 8 mini-doughnuts
For the Doughnuts:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 cup light brown sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp coarse salt
1/2 cup mashed banana (1 large banana)
1 large egg, beaten
2 T unsalted butter, melted
1 T milk (I used 1%)
1 tsp pure vanilla extract
For the Brown Butter Glaze:
4 T (1/4 cup) unsalted butter
4 to 5 T confectioner’s sugar, sifted
1 tsp vanilla extract
pinch of coarse salt
To Make the Doughnuts:
Preheat oven to 375°F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.
To Make the Brown Butter Glaze:
Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
Whisk in a pinch of salt and vanilla extract.
Dip each doughnut in the glaze and place back on cooling rack.
Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. 😉 This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.
I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.
Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)
For the Batter:
nonstick cooking spray
1 3/4 cup/225 grams all-purpose flour
1 1/4 tsp baking powder
3/4 tsp fine sea salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
10 T (140 grams) unsalted butter, at room temperature
3/4 cup/165 grams light brown sugar
1/4 cup/50 grams granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup/120 milliliters apple cider
For the Topping:
1/2 cup/100 grams granulated sugar
1 tsp ground cinnamon
6 T unsalted butter
To Make the Doughnuts & Madeleines: (or Muffins)
Heat oven to 350 degrees, preferably on convection.
Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
Beat in the vanilla extract.
Add the flour mixture and mix on low speed until incorporated.
With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.
To Make the Topping:
While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
Serve immediately, or let cool to room temperature.
My kids haven’t had a snow day in a couple of years, but today we had our second snow day of the season. We were very happy for the break from reality. 🙂 Everyone slept in this morning and then my daughter made this special breakfast. ❤
These baked donuts were quite a treat- I had to post them right away. The recipe was adapted from bunsinmyoven.com. They were very light, tender, and moist. The batter would also be great to bake in mini-bundt pans. Next time!
I’m looking forward to another indulgent breakfast tomorrow morning… We just found out that my kids have another snow day! 🙂
Yield: 12 mini donuts
For the Donuts:
1cup all-purpose flour
1/2cup granulated sugar
1/4cupcocoa powder, sifted
1/4cupmini chocolate chips
1/4teaspoon coarse salt
1/2teaspoon purevanilla extract
6tablespoonssour cream or Greek yogurt
1/4cupmilk (preferably whole milk)
For the Glaze:
1 1/2cupspowdered sugar
1/4cupmilk (preferably whole milk)
1teaspoon pure vanilla extract
pinch of coarse salt
To Make the Donuts:
Preheat oven to 375 degrees, preferably on convection. Coat two mini-donut pans with cooking oil spray.
In a medium mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Whisk in the mini chocolate chips.
In a small bowl, using a hand-held mixer, beat together the vanilla, egg, sour cream, milk, and oil.
Stir the wet ingredients into the dry until just combined.
Using a small cookie scoop or spoon, distribute the dough into two greased mini-donut pans.
Bake for 7 to 9 minutes or until the tops spring back when you touch them and a toothpick inserted into the center comes out with only a few moist crumbs.
Let the donuts cool in the pan for 5 minutes before inverting onto a wire rack.
Let the donuts cool completely before glazing.
To Make the Glaze:
Place a piece of plastic wrap, parchment paper, wax paper, or newspaper under a wire rack to catch drips of glaze.
In a small bowl, whisk together the powdered sugar, milk, vanilla, and salt until smooth.
Dunk the donuts in the glaze to fully coat and place on the wire rack to set, about 5 minutes.
These New York crumb cake muffins have a few qualities that elevate them a step above others. They not only incorporate lemon zest and browned butter, they also have additional crunchy crumbs hidden inside each muffin. Genius.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I used the zest of an entire lemon and modified the baking time for a convection oven. They were quite large but baked perfectly in a standard muffin tin. Great.
Yield: 12 muffins
For the Topping:
1/2cup/115 grams unsalted butter (1 stick)
1 1/3cups/165 grams all-purpose flour
1/2cup/110 grams dark brown sugar, packed
1 1/2teaspoons ground cinnamon
1/4teaspoon ground allspice or cardamom
1/4teaspoon fine sea salt
For the Batter:
3/4cup/180 milliliters sour cream
2teaspoons vanilla extract
1/4teaspoon almond extract
1/2teaspoon finely grated lemon zest (I used the zest of 1 large lemon)
1 1/2cups/190 grams all-purpose flour
2/3cup/135 grams granulated sugar
3/4teaspoon baking soda
3/4teaspoon baking powder
1/2teaspoon fine sea salt
1/2cup/115 grams unsalted butter (1 stick), cut into 1-inch slices and softened
Heat oven to 375 degrees, preferably on convection, and line a 12-cup muffin tin with liners.
Make the Topping:
In a medium saucepan over medium-high heat, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, 4 to 6 minutes. It will smell nutty when it’s ready. Immediately pour butter into a small bowl to keep it from getting any browner, and let cool for 5 minutes.
Whisk together flour, sugar, spices and salt in a medium bowl.
Pour in the brown butter and stir, pinching the mixture together, until crumbs form. Set aside.
Make the Batter:
Whisk together sour cream, eggs, vanilla, almond extract and lemon zest in a mixing bowl.
In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, mix together flour, sugar, baking soda, baking powder and salt until combined, about 10 seconds.
Add softened butter and beat for 20 seconds to work it into the flour.
Add egg mixture and continue beating until the batter is very smooth, about 1 minute.
Sprinkle a scant tablespoon of the topping crumbs into the bottom of each muffin liner. (I used a cookie scoop.)
Spoon the batter on top of the crumbs, dividing it evenly. (I used a large cookie scoop- plus a little bit extra- per well.
Bake muffins for 5 minutes to firm up the tops so the crumbs don’t sink into the batter. Remove muffin pan from the oven and lower heat to 350 degrees.
Sprinkle the remaining crumbs on top of each muffin. (I used 1 tablespoon per muffin, rationed with a cookie scoop.)
Continue to bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 17 on convection or up to 30 minutes longer.
Cool on a rack for 15 minutes.
Use an offset spatula or butter knife to lift the muffins out of the pan. Finish cooling muffins on a rack.
I do have a favorite pumpkin loafbut I can’t resist trying another recipe- especially if it involves cinnamon-sugar. 🙂 This one incorporated lovely spices as well.
This recipe was adapted from Smitten Kitchen.com. I increased the amount of cinnamon-sugar topping and baked the batter as muffins rather than a loaf. I love the portion control of a muffin.
Makes: 18 standard muffins or 1 large 9×5-inch loaf
For the Batter:
1 15-ounce can (1 3/4 cups) pumpkin puree
1/2 cup (120 ml) vegetable or another neutral cooking oil or melted butter (115 grams)
3 large eggs
1 2/3 (330 grams) cups granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
heaped 1/4 teaspoon fresh grated nutmeg
heaped 1/4 teaspoon ground ginger
two pinches of ground cloves
2 1/4 cups (295 grams) all-purpose flour
For the Cinnamon-Sugar Topping:
2 tablespoons (24 grams) granulated sugar (use 1 T for a loaf)
2 teaspoons ground cinnamon (use 1 tsp for a loaf)
Heat oven to 350 degrees F, preferably on convection.
Butter 18 muffins wells or a 6-cup loaf pan or coat it with nonstick spray. (I used 8 outer wells in one pan and 10 in another.)
In a large bowl, whisk together pumpkin, butter or oil, eggs and sugar until smooth.
Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined.
Add flour and stir with a spoon or rubber spatula, just until mixed.
Using a 3 tablespoon scoop, ration the batter into prepared muffin wells, or scrape into a loaf pan, and smooth the top(s).
In a small dish, whisk or stir sugar and cinnamon together. Sprinkle over top of batter. (I sprinkled 1/2 teaspoon over each muffin top.)
Bake muffins for 15 to 17 minutes, and a loaf for 55 to 75 minutes, or until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, rotating the pans once during the baking time for even coloring. (I rotated the oven racks between the two muffin pans as well.
Cool in the pan(s) for 10 minutes and then remove, or cool completely in the pan(s). The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off.
Note: The muffins (or loaf) keep well at room temperature. The original recipe recommends covering the cut edge of the loaf with a piece of foil or plastic and leaving the top exposed to best keep the lid crisp as long as possible.
As a big fan of English muffins, I tried a few sourdough versions before finally finding this successful one. It was worth it!
This recipe is from Emilie Raffa’s book, Artisan Dough Made Simple, via thelemonapron.com. I may need this book. 🙂 I cooked the muffins in a large cast iron skillet but may try to expedite the process by using a griddle next time. They were equally delicious with mustard egg and cheese as with butter and jam.
Yield: 12 to 14 muffins
245grams (1 cup plus 1 tsp) milk, whole or 2%
120grams(1/2 cup) water
56grams(4 tbsp) unsalted butter,cubed
75grams(heaped 1/2 cup) bubbly active starter
24grams (2 tbsp) granulated sugar
500grams(4 cups plus 2 tbsp) all purpose flour
9grams(1 1/2 tsp) salt
Cornmeal or semolina flour, for dusting
To Make the Dough:
In a small saucepan, warm the milk, water and butter together over low heat, or in the microwave. Cool slightly before adding to the dough.
Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine.
Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest 30 minutes. Meanwhile replenish your starter and store according to preference.
After the dough has rested, work the mass into a semi-smooth ball, about 15-20 seconds. (I did this on a lightly floured piece of plastic wrap.)
Place dough in a lightly greased bowl.
Cover the bowl with the damp towel and let rise until double is size, about 8-10 hours at 70 degrees F. (21C) (I let the dough rise for about 5 hours in a proofing oven.)
Once fully risen, cover the dough in lightly oiled plastic wrap and chill in fridge overnight.
In the morning, remove the cold dough from the fridge onto a floured surface. Let it rest 10 minutes.
Line two sheet pans with parchment paper and sprinkle a generous amount of cornmeal all over them. This will prevent the dough from sticking.
With floured hands, pat the dough into a rectangle or oval, about 1/2 inch (1.25 cm) thick.
Cut rounds about 3 inches in diameter (you can use the rim of a drinking glass: use a rim that isn’t too thick) You should get 10-12 rounds. (I used a Bonne Maman jam jar.)
Place them onto the cornmeal on the baking sheets. Sprinkle tops with more cornmeal.
For the Second Rise:
Cover the dough with a damp towel and let rest till puffy, about 1 hour depending on the temperature of your kitchen. (I used a proofing oven.)
To Cook the Muffins:
Warm a large cast iron or non-stick skillet (you can also use a cast iron griddle) over low to medium-low heat.
Place a few rounds of dough into the pan to fit comfortably. Don’t worry, they really won’t spread.
Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8-10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
Transfer the muffins to a wire rack to cool. Continue cooking the remaining rounds.
When ready to eat, split them open using a fork piercing into the equator of each all the way around and gently prying open.
Muffins will stay fresh 2 days, stored in an airtight container or plastic bag at room temperature.
The tip to cooking English muffins is to find balanced heat. If the flame is too high, the outside will brown too quickly leaving the center undercooked. If you find this has happened, finish baking the muffins in a low heat oven (about 250F) until cooked through.
You can avoid this by doing a test run with one or two muffins to begin with to help guide your stove top heat.
You can make the dough Friday morning before you leave the house for the day, put it in the fridge at the end of the day, and then bake them on Saturday morning for a great treat.
When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.
This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.
Yield: 16 muffins
1 1/4 cups all-purpose flour
1 cup whole wheat or white whole wheat flour
2 tsp baking powder
1/2 tsp fine sea salt
3/4 cup granulated sugar
2 tsp lemon juice or 1 tsp lemon zest
1 cup whole milk ricotta cheese
2 large eggs
2/3 cup whole milk
1/4 cup vegetable oil
2 tsp vanilla
1 1/4 cups diced fresh strawberries
turbinado sugar, for topping
Preheat the oven to 350 degrees, preferably on convection.
Spray 16 regular muffin wells with cooking spray or use liners.
Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
In a medium bowl whisk the ricotta cheese until smooth.
Add the eggs, milk and lemon zest or juice; whisk until smooth.
Add the oil and vanilla and stir until combined.
Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
Divide the batter among the 16 prepared wells, filling about three-fourths full.
Sprinkle the top of the batter in each well with turbinado sugar.
Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
Cool in the pans for 5 minutes; remove. Finish cooling on the racks.