The Sweet Spot

Pastry Chef & Traveler

Archive of ‘Baking Recipe’ category

Classic Doughnuts with Chocolate Glaze

chocolate ganache dougnut

Who doesn’t like a classic, fluffy doughnut, simply dipped in chocolate? Oh well I actually like those with a classic glaze ala Krispy Kreme. But seeing that they can be quite sweet for some, chocolate would be a kinder choice, dark chocolate mind you.

I may seem to be on a doughnut craze but I can assure u, it’s not. I was testing out some recipes and also since I haven’t worked with yeast for a while, doughnuts seemed to be the fastest (and most forgiving) yeasted product to make for me.

yeast doughnutSometimes we all want a classic sugar coated doughnut, some of us just want to satisfy our sweet tooth with a classic glaze, and probably most of us, want some finger licking chocolate doughnuts. The all work with the same yeasted dough, deep fried. Just have a little fun with the topping :)

Yeast are essentials in breadmaking and in this case of doughnuts, it gives a nice light and airy texture. You can make doughnuts with baking powder but that, really, is more like a cakey doughnut. We all know yeast is a living ‘thing’ but it actually doesn’t work unless it is activated with the right environment or partners. Yeast cells thrive on simple sugars. As the sugars are metabolized, carbon dioxide and alcohol are released into the bread dough, making it rise.

So, for some TIPS on your next yeast-baking adventure,

TIP 1:  To test or “proof” yeast to verify whether it’s still active, dissolve 1 teaspoon sugar in 1/2 cup warm water . Sprinkle with 1 packet or 2-1/4 teaspoons active dry yeast. Stir and let stand for 10 minutes. It should be bubbly or foamy on the surface after about 10 minutes. If it doesn’t, the yeast is most probably dead or has loose its effectiveness.

TIP 2: When adding yeast to mixing bow, make sure it doesn’t come in direct contact with salt as it would counter the effect of yeast.

TIP 3: Unopened packages of dry yeast should be stored in a cool dark dry place and used by the “best if used by” date on the package. Opened packages or bulk dry yeast should be stored in an airtight container in the refrigerator for about 6 weeks or frozen for up to 6 months.

doughnut dough punching doughnut dough doughnut yeast doughnut second proof

These classic doughnuts’ recipe was adapted from Epicurious. Recipe for Basic Sugar Glaze here.

Classic Doughnuts
Prep time
Cook time
Total time
  • 1.5 tbsp active dry yeast
  • 1 cup whole milk, heated to 43 C
  • 2.5 cups (300 to 400g) bread flour
  • 1 tsp pure vanilla extract
  • 3 large egg yolks
  • 2 tbsp (30 grams) superfine sugar
  • ½ tsp salt
  • 60g unsalted butter, softened at room temperature and cut into cubes
  • Vegetable oil for frying
  1. In a medium bowl, combine yeast with ¾ cup of the warm milk and stir to dissolve the yeast. Add ¾ cup (about 100g) of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.
  2. Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining ¼ cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds.
  3. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.
  4. Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, ¼ cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute.
  5. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as ¼ cup flour, so there may be flour leftover.)
  6. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
  7. Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.
  8. When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a ½-inch thickness.
  9. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.)
  10. Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes.
  11. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.
  12. While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 175 C.
  13. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side.
  14. Transfer as done to the wire rack and return the oil to 175 C between batches. Let the doughnuts cool slightly before glazing with a basic sugar glaze or chocolate glaze .

doughnut with yeast


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Pumpkin Spiced Doughnuts

Oh you know what ? I totally don’t get all the pumpkin spice memes out there, and all those addiction and crazy things people do for pumpkin spice. but you know what ? Whenever people get over serious for pumpkin spice and all things pumpkin-y, you know Fall is here.

Although, really pumpkin is available all year round here, why limit it to just the last few months of the year ? So while pumpkin spice latte is NOT my thing, I’ve decided to make a pumpkin spiced doughnut in celebration of fall. In case you don’t know, fall doesn’t happen in Malaysia. All we get at this time of the year is either haze, rain or worse, flood. But you know what ? Nothing like a fried (ahem, deep fried), slightly spicy and comforting doughnut to warm things up.

friend pumpkin doughnuts


cake like pumpkin doughnuts for fall

These doughnuts are not those that are super light and fluffy in the center. The texture is more cake-like and if you want to bake it, you can too. It also does not contain YEAST, hence the texture unlike regular doughnuts. Since the dough had pumpkin puree, it made the doughnut quite dense as to using just regular water to mix the dough. But it gives it a nice sweetness and earthy flavour from the pumpkin. They also tend to be quite soft and hard to handle, so, handle with care?

Pumpkin spice is really, just a mixture of some spices. You can easily mix it up as you may already have some of the spices at home. If you want to make your own pumpkin spice latte, get your regular favourite coffee and add a sprinkle or two of pumpkin spice!

Pumpkin Spice Mix (1 tsp)

1/2 tsp cinnamon powder
1/4 tsp ground ginger
1/8 tsp ground all spice or ground cloves
1/8 ground nutmeg

pumpkin donutThe process may take some time as you would need to steam the pumpkin till it softens, cooled, then mixed into the dough. As the dough can be rather soft, I also left it in the freezer for 30 minutes. It doesn’t require any proofing time, as it doesnt have any yeast. So you can say that the proofing time has replaced to resting time. Original recipe from Serious Eats.

fried pumpkin doughnuts

Pumpkin Spiced Doughnuts
Serves: 15
  • 2 cups (300g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp pumpkin pie spice (refer recipe above for homemade mix)
  • 1 large eggs
  • ½ cup (90g) sugar, divided
  • ¼ cup (45g) light brown sugar, firmly packed
  • ½ cup (130ml) buttermilk
  • 1 tbsp melted butter
  • 2 tsp vanilla extract
  • ½ cup (120g) pumpkin puree
  • ½ teaspoon cinnamon
  • 1 cup (190g) caster sugar
  • canola oil, for frying
  1. Peel a approx 200-250g pumpkin, remove seeds and cut to smaller cubes. Place on a plate and steam for about 15 mins or till the pumpkin is soft. Test with a fork, it should insert easily. Remove and mash till fine.
  2. In a large bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In the mixing bowl with a beater attached, combine eggs, sugar, and brown sugar beating until combined and slightly foamy. Add buttermilk, melted butter, vanilla, and pumpkin puree. Stir until smooth.
  4. Slowly add flour mixture and stir until just incorporated. Lay out two large sheets of plastic wrap. Spritz plastic wrap with canola oil. Divide dough into two balls. Wrap in plastic wrap then flatten into discs. Refrigerate for at least two hours or up to overnight.
  5. Generously flour a large work surface. Take one of the discs and turn out the dough to coat with flour, sprinkling the surface of the dough with flour to lessen stickiness. (Note the dough is EXTREMELY sticky, don't be shy about adding flour until it's workable). Gently pat the dough to about ½ an inch thick. Use a floured 3 inch doughnut cutter to cut out doughnuts and place cut doughnuts on a well floured sheet of parchment paper. Collect any scraps and roll out dough to cut more doughnuts until all the dough is gone.
  6. Fill a Dutch oven or deep fryer with 2 inches of oil. Heat oil over medium high heat to 160 C. Using a shallow, heat resistant strainer, drop doughnuts in the oil and fry until a deep golden brown on both sides (about 2 minutes per side, use the color as your guide as the oil temperature can very with time).
  7. Use wooden chopsticks to turn the doughnuts. Be careful not to crowd the doughnuts in the pan (no more than 2 to 3 doughnuts at a time). Remove doughnuts immediately from the pan using a heat resistant strainer or tongs. Set on paper towel lined baking racks to cool. Once cooled slightly, toss in a paper bag with sugar and cinnamon.
  8. Or you may drizzle with white chocolate



Cream Cheese Filled Banana Bread

banana cream cheese bread

banana cream cheese surprise bread recipeWell I’m pretty sure everyone has their own banana bread recipe up their sleeves. I often regard banana bread as a breakfast or tea time treat, not like a cake cake kinda thing. Whenever I have any brown bananas or those often too ripe, I will make them into banana breads and it won’t last long in the household.

Relatively easy to make, kinda a 1-bowler banana bread recipe.

However, banana bread will not be the same again for me with this new edition of having a cream cheese filling inside. I mean, seriously. It’s time to add this into the repertoire of recipes that wow. If you already have a winning banana bread recipe, I urge you to just make the cream cheese layer and add it in it. It’s like a cream cheese layer but not as creamy. It just gives it a tangy taste and different texture to an otherwise plain banana bread.

banana cream cheese bread recipe

When I saw this recipe here, I knew that one day I’m going to make it. So when my nieces came over for the weekend, I asked them to help me make it, since they are always “Let me help u crack eggs” “Let me help u pour in” whenever I bake, I just asked them to make it entirely.

So they measured everything and mixed everything by hand (whisk and spatula I meant). Out came a soft, moist banana bread with cream cheese inside! The next time I make this, I want to substitute the flour to nuts meal and make it a little healthier and wholesome.

Cream Cheese Filled Banana Bread
Serves: 9x5" loaf pan
  • 1 large egg
  • 90g light brown sugar, packed
  • 50ml liquid-state coconut oil (canola or vegetable or melted butter may be substituted)
  • 50g sour cream (Greek yogurt may be substituted)
  • 1 teaspoons vanilla extract
  • 1 cup mashed ripe bananas (about 3-4 berangan bananas)
  • 150g self-raising flour (If using all-purpose flour, add ½ tsp baking powder and ½ tsp baking soda)
  • pinch salt, optional and to taste
Cream Cheese Filling
  • 1 large egg
  • 125g cream cheese
  • ¼ cup caster sugar
  • 15g all-purpose flour
  1. Preheat oven to 175C. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. To make Banana Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
  3. Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside in the fridge.
  5. To make the Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  9. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate.
  10. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.




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