- 1 ½ cups all-purpose flour
- 1 cup cake flour
- 1 cup sugar
- 3 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- 1 ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 Batch Swiss Buttercream Frosting
- Food Coloring: Brown And Pink
- Rainbow Sprinkles
- Two 8-inch ring pans
- #12 decorating tip
- Preheat the oven to 325f. Grease two 8-inch ring pans.
- In a large bowl, whisk together the all-purpose flour, cake flour, sugar, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the buttermilk, eggs, vanilla and melted butter.
- Make a well in the center of the flour mixture and add the wet mixture. Stir just until no dry streaks of flour remain (do not overmix).
- Divide the batter evenly between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes.
- Let cool in the pans for 15 minutes, then turn the cakes out onto a wire rack to cool completely.
- Level off the top of each cake with a cake leveler or a large serrated knife.
Time to Decorate:
- Make the swiss buttercream frosting. Divide it between 2 bowls. Tint one bowl light brown and the other pink.
- Stack the cakes leveled side together, with a thin layer of brown frosting in between, to form a donut. Frost the entire cake with light brown frosting.
- Scoop the pink frosting into a decorating bag fitter with a #12 top. Pipe a wavy donut glace outline around the top of the cake and fill. Use a spatula to smooth.
- Top with rainbow sprinkles.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 tablespoon light brown sugar
- 2 large eggs
- 1/2 cup whole milk
- 2 quarts peanut oil or similar, for frying
- Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag. Places piece of parchment paper on a sheet pan and draw 3” circles on it.
- Sift the flour, baking powder and salt into a medium bowl. Cream the butter and both sugars in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the eggs until incorporated about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not over-mix). Transfer the batter to the prepared pastry bag.
- Using the circles as a guide, pipe the batter into 3-inch rings. Cover with plastic wrap and refrigerate 30 min or as long as overnight.
- Heat peanut oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees f. Cut the parchment around each doughnut, and place 2 doughnuts into the shortening paper side up. Peel off the parchment with tongs. Fry until golden brown, 90 seconds per side. Remove and drain on paper towels.
- Glaze and serve warm.
- 1 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- Lemon glaze:
- 1 cup powdered sugar
- 1-2 teaspoons lemon juice, milk or cream (to make the icing white)
- Preheat oven to 325 degrees F.
- Using a standing mixer or electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, making sure to incorporate each one.
- In a separate bowl, whisk together the flour, baking soda, salt and set aside.
- Whisk the vanilla, sour cream, lemon juice and lemon zest in a separate bowl.
- Add the flour and sour cream alternately to the egg mixture 1/2 at a time, until combined.
- Spoon the batter into greased mini doughnut pans and bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Mix together the glaze ingredients until smooth.
- Allow the doughnuts to cool completely before glazing.
- 3 packages of biscuit dough (like Pillsbury)
- 6 cups powdered sugar
- 3/4 cup half & half
- 3 teaspoons vanilla extract
- 2 cups granulated sugar
- 3 tablespoons cinnamon
- Vegetable oil, for frying
- Edible flowers, for garnish
- Gold leaf, for garnish
To make the donuts:
- Fill heavy bottomed pot (at least 2 quart) with oil, about 3” high and heat over medium heat until 350F.
- Open container and separate each biscuit. Using a small 1” cookie cutter, cut hole in center of each biscuit.
- Fry the dough in hot oil for 60-90 seconds on each side until golden brown and cooked through. Drain on paper towel lined baking sheet allowing them to cool. Repeat until you’ve fried all of your donuts.
For glazed donuts:
- Into a bowl, add powdered sugar, half and half and vanilla and mix.
- Drizzle or dip each donut in the glaze and allow to set.
For cinnamon sugar donuts:
- Into a bowl, add granulated sugar and cinnamon and mix.
- Dip each donut in the cinnamon sugar mixture.
To assemble donut cake:
- Arrange donuts on cake stand, filling the stand completely to make the first layer.
- Begin to lay the rest of the donuts on top between each of the first layer to create a stacked cake.
- Repeat until you’ve created your donut cake!
Note: Alternatively, you can also stack three cake stands and fill each with your donuts. Once you’ve created your cake, garnish with edible flowers and edible gold leaf.
Fritter Dry Ingredients
- 1 ½ cups all-purpose flour, sifted
- ½ cup of sugar
- 2 t baking powder
- 1 T salt
- 1 ½ T each: ground cinnamon, ground ginger
Fritter Wet Ingredients
- 2/3 cup whole milk
- 2 large eggs, beaten
- 1 T vegetable oil
- 1 vanilla bean, seeds only
- ½ T vanilla
- Zest of 1 orange
- At the end add: 3 cups of fresh blackberries
Fritter Glaze Ingredients
- 4 cups powdered sugar
- ¼ cup of orange juice
Whipped Lemon Ricotta Ingredients
- 1 cup of heavy cream
- ½ cup powdered sugar
- 1 t lemon extract
- 2 cups of whole milk ricotta cheese, drained
- Zest of 1 lemon
- In a chilled bowl, whip heavy cream with powdered sugar and lemon extract to soft peaks. Add ricotta and lemon zest and blend together until all incorporated. Cover and refrigerate.
- Sift all dry ingredients together in one bowl. Mix all wet ingredients in another bowl. When well blended, gently mix the dry ingredients into the wet. When blended, fold in the fresh blackberries (if the berries burst, don’t worry, this will add a beautiful color to the batter.) TIP: You can use boysenberries, any other berries, or a combination of them all, but if you’re adding strawberries, cut them down to around the same size as the other berries for nice texture. Mix the glaze ingredients into a separate bowl and have it near your paper lined sheet tray.
- If you don’t have a candy thermometer, just drop a very small amount of batter into the hot oil and if it starts to bubble it’s ready. If it doesn’t bubble, don’t add the batter because your fritters will be greasy. TIP: If the batter burns quickly, turn the heat down and wait about 5 minutes for the temp of your oil to drop…you don’t want the outside to burn and the inside to be raw.
- With a small ice cream scoop, gently drop fritter batter into hot oil…be careful! If you don’t have a small ice cream scoop, use two large spoons; scoop with one, and spoon batter into the hot oil with the other. You can probably fry 5 or 6 at a time depending on the size of the pot you’re frying in, but don’t overcrowd the pot. You want to be able to move them around, so all sides are equally fried. When the bubbles around the fritter start to subside, this is when the fritter is done. With a spider or slotted spoon, remove the cooked fritters and place them in your paper lined sheet tray to remove some of the excess oil. Then immediately place them into the glaze to coat and remove to a parchment paper lined tray. Let the oil come back up to temperature and continue the process with the remaining batter.
- When finished with all fritters, serve with chilled whipped lemon ricotta.
TIP: If you open a fritter and it hasn’t cooked all the way through, place them in a 325-degree preheated oven, uncovered for about 5 – 10 minutes to complete the cooking process.
TIP: Use berries in the summer, apples and pears in the winter.
TIP: You can make savory fritters, by omitting the sugar and the glaze and switching out the fruit for things like cooked spinach, cooked mushrooms, swiss cheese. Helpful hint
- Donuts x 35 ea (1 Tray) (preferably 1-2 days old)
- Half and Half 5.5 cups
- Eggs x 12 ea
- Vanilla Extract x 3 T
- Sugar x 3 T
- Cube all the donuts (approx. 1” x 1”) and place on a sheet pan. Toast for 8-10 minutes at 225F until slightly dried out.
- Mix sugar, half and half, eggs and vanilla well.
- Place the toasted donut cubes into a 4” Half Hotel pan(400) that has previously been lined with parchment.
- Cover the cubes with all but 2 cups of the liquid. If the mixture seems dry add the remaining liquid. Let the bread pudding sit at room temp for 30 minutes to absorb the liquid.
- Set oven to 350F and bake for 30-40 minutes. The top of the bread pudding should be slightly toasted while the center of the bread pudding should feel soft once tit has cooled.
- Serve with drizzled Dulce de Leche, cinnamon crumbs, and fresh whipped cream.
Ingredients for the Donut Pancakes:
- 4 glazed yeast donuts, day old if possible
- ¼ cup AP flour
- 2 ½ teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg
- 1 ¼ cup milk
- 5 tablespoons butter
Ingredients for the Maple Bacon Sauce:
- 4 pieces bacon (about ¼ pound) minced
- 1 cup apple juice
- ½ cup maple syrup
- 1 tbs apple cider vinegar
For the Donut Pancakes:
- In a 225 degree oven, bake donuts until all moisture has been released. Set aside and let chill to room temp.
- Melt 3 tablespoons butter, reserve.
- In a spice grinder or food processor pulse baked donuts until all that is left is a fine powder, or “flour”, reserve. Mix donut “flour” with AP flour and add remaining fry ingredients.
- Beat egg, combine melted butter and remaining wet ingredients. Stir into dry ingredients.
- Mix until barely together.
- In a heavy bottom skillet over medium heat, add remaining butter and cook until bubbles form. Flip pancake and let cook additional 1-2 minutes or until done.
- Serve with maple bacon sauce.
For the Maple Bacon Sauce:
- Over medium heat in a heavy bottom pot, cook bacon until crisp.
- Drain fat and deglaze with ACV, then apple juice. Add maple syrup.
- Cook slowly until it comes together to nappè.
Ingredients for Old Fashioned Donuts:
- Donut-shaped cookie cutter
- 2 pastry bags
- 2 Wilton couplers
- 2 Wilton #4 decorating tips
- Buttercream icing divided and dyed into equal amounts of the following colors: soft pink and dark brown
- Rainbow sprinkles
- Chocolate sprinkles
Ingredients for Maple Bar Donuts:
- 4-inch (10-cm) oblong cookie cutter
- 2 pastry bags
- 2 Wilton couplers
- 2 Wilton #4 decorating tips
- Buttercream icing divided and dyed into equal amounts of the following colors: light brown and dark brown
Old Fashioned Donuts:
- Fit each pastry bag with a coupler and a #4 decorating tip. Fill one with pink icing and the other with brown icing.
- Decorate half the cookies using the pink icing: Pipe a wavy line around the outer and inner edges of the cookie and fill with diagonal lines. Sprinkle with rainbow sprinkles.
- Decorate the other half of the cookies using the brown icing: Pipe a wavy line around the outer and inner edges of the cookie and fill with diagonal lines. Sprinkle with chocolate sprinkles.
Maple Bar Donuts:
- Fit each pastry bag with a coupler and a #4 decorating tip. Fill one with light-brown icing and the other with dark-brown icing.
- Using the light-brown icing, outline the outer edge of the cookie and fill with horizontal lines.
- Using the dark-brown icing, pipe a squiggly line along the length of the cookie to resemble a chocolate drizzle.
Ingredients for the Pistachio and Cardamom Doughnuts:
- Coconut oil, for greasing the pan
- ¾ cup ground unsalted natural pistachios, divided
- ½ cup almond flour
- 3 tablespoons arrowroot
- 2 tablespoons gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- ¼ cup pure maple syrup
- ¼ cup olive oil
- 2 tablespoons canned chickpea liquid
- 1 tablespoon rosewater
Ingredients for the Rosewater Glaze:
- 3 tablespoons pure maple syrup
- 1 tablespoon rosewater
- 1 tablespoon coconut oil
- Preheat the oven to 350F. Grease a 6-pocket doughnut pan with a bit of coconut oil.
- Make the Pistachio and Cardamom Doughnuts: In a medium bowl, whisk together ½ cup of the pistachios, almond flour, arrowroot, all-purpose flour, baking powder, and cardamom.
- In a small bowl, whisk together the maple syrup, olive oil, chickpea liquid, and rosewater until frothy.
- Tip the maple syrup mixture into the flour mixture and mix until combined.
- Spoon the batter into the doughnut pan, spreading evenly among the 6-pocket. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
- Make the Rosewater Glaze: Meanwhile, in a small saucepan, mix together the maple syrup, rosewater, and coconut oil and heat over the lowest possible setting. Remove from the heat and cover the pot to keep it warm.
- Remove the doughnuts from the oven and cool for 15 minutes in the pan set on a rack. Gently loosen the edges and flip out the doughnuts onto the rack. Once cooled, brush the doughnuts with the glaze and sprinkle with the remaining ¼ cup pistachios.
*The doughnuts will keep on the counter, in a loosely covered resealable container for up to 3 days.