Breakfast Archives - The Midnight Baker

Air Fryer Scotch Eggs

Judith Hannemann — Sat, 15 Oct 2022 23:00:19 +0000

Scotch eggs are a breakfast or dinner treat. They’re easy to make in your air fryer.

Air Fryer Scotch Eggs–A Real Treat

What can be better than a grab-and-go breakfast? That’s exactly what these air fryer Scotch eggs are. They’re so good you can serve them for brunch or even dinner.

Traditionally, they are shallow fried. And they’re delicious that way. Since sausage is pretty fatty, you don’t want to add any more fat than you have to. Air frying is the perfect solution. I’m not saying that because they’re air fried that they automatically become totally healthy, they’re still a treat that should be eaten in moderation.

Air frying does not affect the taste. In fact, I prefer them air fried and I’m not very observant about what I eat. They just have a “cleaner” taste to me.

The Sausage

Here’s where you can make the flavor as interesting as you like.

There are many varieties of sausage ranging from plain to spicy. If your family is into heat, then try these Scotch eggs with a hot-flavored sausage. Like maple? There’s maple flavored sausage too. And of course, the traditional breakfast variety. I choose a mild flavor because I like the taste.

There’s also plenty of store-made specialty sausage so they’re worth a try too. You just need a pound of sausage and bulk is the one to use. However, if there’s a flavor you like that only comes in links, then by all means remove the meat from the casings.

Egg Size

I prefer to use medium eggs for this. That way you are assured you’ll have enough sausage to wrap around them. That’s just a personal preference, but I wouldn’t use anything bigger than USDA large.

Mostly these are made with hard-boiled eggs, but I’ve seen them done with “jammy” eggs too. If you want to have a go with jammy eggs, these will have to be served immediately. With hard-boiled anything left over can be stored in the fridge to be reheated as necessary.

The Recipe

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Air Fryer Scotch Eggs

Great for breakfast, lunch or dinner

Prep Time10

Cook Time12

Course: Breakfast, Brunch, Main, Main Course

Cuisine: American

Keyword: scotch eggs in the air fryer, scotch eggs with jammy eggs

Servings: 6

Calories: 372kcal

Author: Judith Hannemann

Ingredients

6 hard-cooked eggs shells removed and patted dry
1 lb bulk sausage meat
1/4 cup flour
1 egg beaten
1/2 cup breadcrumbs

US Customary - Metric

Instructions

Divide sausage meat into 6 equal portions. Flatten the sausage in a circle about 1/4-inch thick.
Wrap each piece of sausage around each egg, making sure the egg is completely sealed in the sausage meat.
Roll each egg in the flour, then dip in the beaten egg and roll in the breadcrumbs
Place the eggs in the air fryer and air fry at 390F/200C for 12 minutes, turning halfway through the cooking time.

Nutrition

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Cinnamon Raisin English Muffins

Judith Hannemann — Tue, 13 Sep 2022 23:00:14 +0000

Cinnamon raisin English muffins are so easy to make that you’ll never buy them again.

Cinnamon Raisin English Muffins: Nothing Beats Homemade

Cinnamon raisin English muffins are really easy to make! Many people have raised eyebrows about this, but it’s true! In fact, it’s one of the simplest things to make.

It’s also a very popular flavor. I think it’s right up there with the traditional English muffins. It’s one of my favorite flavors in the muffins, bread and bagels.

The cinnamon will color the dough, but don’t let that worry you. The results are totally delicious.

It Starts With A Starter

These cinnamon raisin English muffins begins with a starter. Technically it’s a “sour dough” but as with any sour dough breads, the flavor intensity is based on how long the starter sits.

With this recipe, if you’re in a hurry, it only has to sit for an hour. If you let it sit for 3 days, you’ll get a more intense flavor. I generally let my starter sit for 24 hours. As with any yeast dough, there’s a time investment for raising so even though the recipe is as easy as can be, there’s waiting time involved. However, the really great thing about this recipe is the dough can be put in the fridge to raise in there–for up to 3 days–so you can get a head start. It also means you can make them fresh when you need or want them.

Raisins

If you’re anything like me, you have raisins on hand that you bought some time ago. Even though I keep them in an air-tight container, they always seem to get dry.

So what I do is soak them in some warm water for about 15 minutes to plump them up, then drain them well and use them. I’d even recommend doing that regardless of the age of the raisins in this recipe. It’ll keep them juicy.

The Recipe

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Cinnamon Raisin English Muffins

Nothing beats homemade

Prep Time20

Cook Time20

Rising Time & Starter3 30

Course: Breakfast, Brunch

Cuisine: American

Keyword: cinnamon raisin english muffins, homemade english muffins, sourdough english muffins

Servings: 12

Calories: 232kcal

Author: Judith Hannemann

Ingredients

Starter:

3/4 cup bread flour Strong flour in UK
1/2 cup lukewarm water
1/2 tsp yeast the dry kind not fresh

Muffin Dough:

1 cup lukewarm milk NOT skim milk
1 tsp yeast instant or active dry
2 tbs sugar
2 tbs unsalted butter melted
1 tsp kosher salt
1 cup raisins
1-2 tbs ground cinnamon
3-3 1/4 cups bread flour strong flour in UK
Cornmeal
1 tsp butter for the griddle

US Customary - Metric

Instructions

Mix the starter ingredients in a medium bowl (because it bubbles up). Cover and keep at room temperature for 12-36 hours. The longer it sits, the better the muffins will taste.
Using a stand mixer, combine the milk, yeast and the starter. Beat well so the starter is well incorporated into the milk.
Add the sugar, cinnamon, raisins, butter and salt. Add the flour, beginning with the lowest amount called for. Switch to the dough hook and knead for 8 minutes, adding additional flour so that the dough is soft yet not sticky. It should feel slightly tacky but not stick to your fingers nor the bowl.
Place dough in a lightly oiled large bowl, cover and let rise in the fridge overnight or up to 3 days.
Place dough on a lightly floured surface and shape into a round disk. With a large knife, cut 12 equal portions. Roll each portion into a smooth round ball.
Sprinkle some of the cornmeal on a large baking sheet. Place the balls about 2-inches/5 cm apart. Sprinkle the tops of the balls with cornmeal as well. Let rise until puffy--for cool dough this will take about 1 1/2-2 hours.
Heat a large skillet or griddle over medium heat. Grease the skillet or griddle with the butter (I use a tissue to distribute the butter then use the buttery tissue to grease the griddle for the next batches).
Working in batches (probably about 3-4 muffins depending on the size of your pan/griddle. Don't crowd the pan) cook the muffins for 5-6 minutes on one side until they're golden brown.
Flip the muffins and cook for 5-6 minutes on the other side, gently pressing the muffins down with a wide spatula to flatten slightly.
For extra insurance that the muffins are fully cooked, you can put them in a pre-heated 350F/180C oven for 5-8 minutes.

Nutrition

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Johnny Cakes

Judith Hannemann — Sat, 13 Aug 2022 23:00:33 +0000

You can’t get more New England than Johnny cakes. They’re a real weekend breakfast treat.

Johnny Cakes Are Pure New England

Even though there’s a Jamaican version of Johnny cakes which are something unto themselves, this version is a New England staple.

Johnny cakes are a substantial pancake that many find reminiscent of cornbread. They are in a way and then again, they are not. This version has a texture somewhat like cornbread, but I don’t think they taste similar in any way.

There are many different versions of the same thing, but this is the basic recipe for the New England style cakes.

The Cornmeal

Traditionally, white cornmeal is used. I always have yellow on hand so I use that. It really doesn’t make any difference unless you don’t wish to have the yellowish color in the pancakes. As always, use what you have or what’s available.

Because cornmeal must hydrate not to be gritty, the batter has to stand for about 10 minutes and hot milk has to be used. I make mine with milk and butter. However, there are other ways to do this and I even found one recipe that uses bacon fat in place of butter. Whilst I love bacon, I don’t think that flavor in Johnny cakes would send me. But again, it’s up to what your tastes are so proceed with that.

Enjoy Like Pancakes

Johnny cakes are enjoyed just like regular pancakes with butter and maple syrup or the syrup of your choice.

One caveat is they take a bit longer to cook that regular buttermilk pancakes. They will take about 10 minutes and should be flipped when they are brown on one side. For this I use the griddle that came with my stove and I use medium heat. They can be done in a large cast iron frying pan and personally, I think that’s the best way. However, with the skillet you will have to cook in batches. An investment in a cast iron double burner griddle would be a good choice for this.

The Recipe

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Johnny Cakes

A New England special

Prep Time5

Cook Time10

Batter Standing Time10

Course: Breakfast, Brunch

Cuisine: American

Keyword: cornmeal pancakes, johnny cakes, new england traditional foods

Servings: 6

Calories: 220kcal

Author: Judith Hannemann

Ingredients

1 1/2 cups milk
1 tbs unsalted butter
1 cup cornmeal
1/2 cup flour
2 tbs sugar
1 tsp baking powder
1 tsp salt
1 egg beaten
Butter for griddle

US Customary - Metric

Instructions

Place milk and butter in a small saucepan and heat until it simmers. Remove from heat.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk this together so it's well mixed.
Add the milk mixture and whisk until it's well combined then whisk in the egg. Let this stand for 10 minutes.
Heat a large non-stick pan or griddle over medium heat. Add a pat of butter to grease the griddle.
Drop about 2 tablespoons of the mixture in the pan and swirl with the back of a spoon to make a round "pancake" about 3-inches7.5 cm wide.
Cook about 10 minutes total flipping when one side is brown.
Serve with butter and maple syrup.

Nutrition

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Toad In The Hole

Judith Hannemann — Tue, 26 Jul 2022 23:00:18 +0000

Toad In The Hole is an old British standby that’s been around for ages. It’s a great and inexpensive way to use leftovers.

Toad In The Hole–Very British

Toad In The Hole has got to be one of Britain’s old standbys. I can tell you that my mom ate plenty of this growing up.

One of the best things about this is that practically anything can be added to it. Traditionally, it’s made with whole sausage, but bulk sausage meat can be substituted for that. With whole sausage it makes quite a nice presentation.

By the way, this is one meal you most definitely wouldn’t see served to the “upstairs” crowd at Downton Abbey. However, it was most likely served a lot below stairs. It’s a real meal of the proletariat if you will.

Yorkshire Pudding

Basically, this is a Yorkshire pudding with add-ins. And those add-ins can be anything you like, including leftovers.

In fact, it’s a great way to use any leftover meat or vegetables you have on hand. Even though sausage is traditional, anything goes here. It’s also nice topped off with some brown gravy.

Of course this can be served as a main for dinner, but it’s a terrific luncheon dish.

Easy Peasy

Did I mention this is very easy to make? Well it is! You just mix up a few simple pantry ingredients and let it stand for 30 minutes. I really can’t say why it needs the standing time because there’s nothing to rise in this batter. But I do know that it won’t come out right if you don’t. The same holds for a regular Yorkshire pudding.

Another tip for success is the pan must be piping hot when you pour the batter in. For this reason, I HIGHLY recommend using cast iron or another metal.

If you are not using drippings or sausage–which gives you the required fat–you can use a bit of butter with a bit of oil.

The Recipe

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Toad In The Hole

British favorite

Prep Time10

Cook Time45

Batter Standing Time30

Course: Brunch, Main, Main Course

Cuisine: British

Keyword: british traditional foods, downton abbey foods, toad in the hole

Servings: 4

Calories: 577kcal

Author: Judith Hannemann

Ingredients

1 cup milk
1 cup flour
2 eggs
1/4 tsp salt
1 lb mild sausage or bulk sausage meat
Drippings from sausage or about 2 tbs butter

US Customary - Metric

Instructions

Whisk together the milk, flour, eggs and salt in a medium bowl until well mixed. Let the batter sit at room temperature for 30 minutes.
Preheat oven to 350F/180C. Butter a 9-inch/23 cm pie dish.
Scatter the sausages over the bottom of the prepared dish. Place the dish in the oven for about 10-15 minted to render some fat from the sausage.
Remove dish from the oven and pour the batter over the sausage. Return to the oven.
Bake for 45 minutes until sausage is cooked through and batter has puffed up and browned.

Nutrition

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Diner Style Home Fries

Judith Hannemann — Tue, 21 Jun 2022 23:00:46 +0000

Diner style home fries are a real treat for a weekend breakfast.

Diner Style Home Fries–An American Classic

From coast to coast in the USA, diner style home fries are on the menu with any egg breakfasts in diners. There’s a good reason for this; they’re simply delicious.

Talking about simplicity, they’re very easy to make too. I’m willing to bet that almost all people have the ingredients you need on hand. No extra shopping or anything fancy. Do you have potatoes, onions and a few simple spices? You got it. You can even prep them ahead too–either just the potatoes or the entire recipe. I can attest to their flavor being just as good, if not better, reheated.

The Proper Potatoes

In a pinch, any old potato will do. However, the best results are obtained with a mealy baking-style potato. Now, that may seem strange since they are so fragile, but it’s the texture you’re after here more than the potato holding it’s shape.

For best results, the potatoes need to be partially cooked. This step can be completed a day or two before you plan to cook the entire recipe. In fact, the potatoes should be cool or even cold when you do the final cooking.

My late husband even used canned potatoes once to make these and they came out pretty good. But for authenticity, Russets or Maris Piper (for UK/EU people) is the way to go.

Cast Iron Is Best

If you have a cast iron skillet, use it for these. It conducts heat very evenly and it’s naturally non-stick. You will get the best results if you use one. Shy away from light-weight non-stick pans as the potatoes will not brown and crisp properly; they’ll burn.

A high-quality cast iron skillet is really an investment because it will last forever and the more you use it, the better it gets.

The Recipe

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Diner Style Home Fries

Perfect for a weekend breakfast

Prep Time10

Cook Time20

Course: Breakfast

Cuisine: American

Keyword: authentic home fries, cast iron potato recipes, diner breakfast recipes

Servings: 4

Calories: 266kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs russet or Maris piper potatoes
1 medium onion chopped
3 tbs olive oil divided
1 tbs butter

Seasoning:

2 tsp salt
1/2 tsp pepper
2 tsp paprika smoked is best
1 tsp garlic powder

US Customary - Metric

Instructions

Peel potatoes and cut in cubes about 1/2 in/1.25 cm. Place potatoes in a large saucepan and cover with water. Add about 1/2 tsp salt. Bring potatoes to boil and cook for 2 minutes. Drain well and set aside.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and saute until the onion is soft--about 5 minutes. Remove onions from the pan and set aside
Add the remaining 2 tablespoons of oil and butter to the pan. Add the potatoes in a single layer (if possible). Cook without stirring for 10 minutes so the bottoms become brown and crispy.
Add the onions and seasonings and stir well to combine. If you prefer the potatoes crispier, fry for an additional 5 minutes

Nutrition

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Glazed Raised Donuts

Judith Hannemann — Wed, 09 Mar 2022 00:00:23 +0000

These glazed raised donuts are delicious! As close to Krispy Creme as you can get.

Glazed Raised Donuts: A Real Treat

You’ve bought these at the supermarket and at those famous donut shops and loved them. Did you know they’re easy enough to make at home? They’re fun to make too.

Since they are fun to make, if you have kiddos, let them help you! Kids love playing with dough and the funny thing is, the more you “play” with it, the better the end product will be. When first mixed, the dough is a bit on the sticky side. While you may be reluctant to handle it because your hands will get some dough on them, I never met a kid who wouldn’t look forward to that…

Finally, what can be better than something you make where you know the ingredients that make it up–ones you can pronounce.

The Yeast Dough

As mentioned above, the dough initially is a tad sticky. That’s because it’s a sweet yeast dough.

Of course you can do this by machine, but since this is a small-batch recipe, you may not want to haul out that big stand mixer. Again, it’s your choice, but with these sweet doughs, I prefer to do it by hand to make sure the texture is just right,

The dough’s texture is quite soft and as I said, sticky in the beginning. However, when you begin to work the dough by kneading and adding small amounts of flour, the dough becomes less sticky. It should have a smooth and silky texture.

As with any yeast concoction, there’s a time investment. Most yeast doughs can be risen in the fridge so I’d take advantage of that if you don’t have time to complete the task in the same day. Just remember to let the dough come to room temperature before you start rolling and cutting.

Don’t Have A Donut Cutter?

Don’t buy one! You simply don’t need it.

I used a biscuit cutter that was about 2.5-inches/5-cm in diameter and managed the hole with a soda bottle cap. If you want to make twists, then you need no utensils. Just take about a walnut-sized piece of dough and roll it into a rope about 8-inches/20-cm long, fold in half and twist the ends together.

I glazed these but they’re also good rolled in cinnamon sugar. Surprisingly, they’re good keepers. While they won’t be as good as the day you made them, the next day they’re almost as good. The dough is also good, minus the hole, for making jelly donuts.

Just double the ingredients to make a larger batch. I got about a dozen out of the small-batch recipe

The Recipe

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Glazed Raised Donuts (small batch)

Simple but delicious

Prep Time15

Cook Time5

Rising Time2

Total Time2 20

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: krispy creme copycat, raised donuts, yeast donuts

Servings: 12

Calories: 182kcal

Author: Judith Hannemann

Ingredients

1/4 cup warm water
2 1/4 tsp dry yeast 1 envelope
1 tsp sugar
1/4 cup + 2 tbs milk
2 1/2 tbs vegetable shortening
1 egg
2 tbs sugar
pinch of salt
2-2 1/2 cups flour
oil for frying

Glaze:

1 cup confectioner's icing sugar, sifted
1-2 tbs water
1/2 tsp vanilla

US Customary - Metric

Instructions

Place yeast in the 1/4 cup of warm water, add the 1 tsp sugar, stir and let it stand for about 5 minutes until foamy.
Heat milk and shortening in a small saucepan. Let stand until it's lukewarm.
Mix sugar, salt and the egg in a large bowl. Stir in the cooled milk mixture and the pinch of salt. Stir until sugar is dissolved.
Add the yeast mixture and 1 cup of the flour. Mix until a soft batter forms.
Add enough remaining flour until you get a soft dough consistency. The amount of flour is variable in different weather conditions. You may need more flour than stated. The dough should be pretty soft and slightly sticky--it's texture you're aiming for.
Turn the dough out onto a floured surface and knead until smooth--the dough will be sticky.
Place the dough in a lightly oiled bowl, cover and let rise until double--about 1 1/2 hours.
Roll out dough to 1/2-inch thickness. Using a donut or biscuit cutter (I used a large biscuit cutter and a soda bottle cap for the middle hole) cut out the donuts and place them on a floured piece of parchment. Let rise until light--about 40 minutes.
Meanwhile, heat 1-2 inches of oil in a large deep skillet until it's 325-350F/160-180F. Fry donuts until golden brown on each side. I flip them with wooden chopsticks. Don't crowd the pan--fry in shifts. Drain on paper towels.
Mix glaze ingredients and drizzle over warm donuts.
Makes about a dozen medium donuts.

Nutrition

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Florentine Eggs–Perfect Poached Eggs

Judith Hannemann — Sun, 05 Dec 2021 00:00:54 +0000

Florentine eggs are an elegant breakfast or brunch and can even be made ahead. Also learn how to make perfect poached eggs.

Florentine Eggs

Do these look complicated? Surprise, they aren’t.

Florentine eggs are just an assembly job and most of the components can be made in advance. Yes, even the eggs!

Since you will want perfect-looking poached eggs for this elegant dish, I’ll give instructions in this post for how to achieve a perfect poached egg right in this post.

You can change some of the components as well. Ham or Canadian bacon can replace the bacon. You can use Hollandaise sauce instead of the simple cheese sauce recipe I give. For me, Hollandaise is a bit too fussy and moreover, I don’t really care for it that much (surprise, I know!!!). But if you think it would complement this better than by all means. And that goes for any sauce you like!

Perfect Poached Eggs

Perfect poached eggs are easy–that is if you have fresh eggs and by fresh I mean it just dropped out of the chicken. Lots of folks are keeping chickens now so this is definitely a possibility. Fresh eggs have high-standing yolks that are centered and the white clings around the yolk.

However, most of us buy eggs in the supermarket and how fresh that egg is is up for debate. But if you use the following method, your eggs will come out decent looking all the time.

The secret is boiling your egg for 10 seconds to “set” the outer part of the white. First you pierce a hole with a needle or a cork board tack in the large end of the egg. The reason for that is there’s an air pocket up there and piercing relieves the pressure. Then you drop the egg into fast-boiling water for 10 seconds. Then you remove the egg.

Now, to poach eggs, you never let the water boil. You just want simmering water–where you see some small bubbles at the bottom of the pan. Don’t salt the water at this point, but add 1/4 cup of white vinegar per quart of water. This helps the whites to coagulate.

Now break your eggs as close to the water as possible so they gently fall into the water. Let them simmer for 4 minutes, then remove them to a bowl of cold, clean water. The cold water stops the cooking and gets rid of any trace of the vinegar.

At this point the poached eggs can be kept uncovered in the fridge in that bowl of water till you’re ready to use them. To reheat, just place them in some salted simmering water for about a minute. Remember to pat them dry before placing them on any other food.

Other Methods

There are other methods to get good-looking eggs.

One better known method is using these egg poachers (affiliate link). I have them and they work pretty well.

The Recipe

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Florentine Eggs

Elegant and easy breakfast or brunch

Prep Time10

Cook Time10

Course: Breakfast, Brunch, Main, Main Course

Cuisine: American

Keyword: eggs benedict, florentine eggs, holiday breakfasts, make perfect poached eggs

Servings: 4

Calories: 367kcal

Author: Judith Hannemann

Ingredients

4 English muffins
4 poached eggs
8 slices crispy bacon
1 recipe Asian spinach

Cheese Sauce:

2 tbs butter
2 tbs flour
1 cup hot milk
1/2 cup shredded cheese
1/2 tsp salt
1/4 tsp pepper

US Customary - Metric

Instructions

Separate English muffins into halves and toast.
Divide spinach evenly between the English muffins. Lay 2 slices of bacon over each muffin and top with a poached egg. Spoon about 2 tablespoons of sauce over each egg.
Serve immediately

Nutrition

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Baked Pumpkin Crumb Donuts

Judith Hannemann — Sat, 16 Oct 2021 23:00:15 +0000

Pumpkin crumb donuts that are lower in fat since they’re baked not deep fried.

Pumpkin Donuts–A Fall Tradition

Nothing says autumn like all things pumpkin–especially donuts. Not sure which fall donut is number one; apple cider donuts or pumpkin donuts. For me, I love them both and give each equal time.

These pumpkin donuts do contain less fat since they’re baked not fried. I have to be honest here because what you’re eating is a donut-shaped muffin. However, that doesn’t mean they’re not good. Actually, they are wonderful, but I don’t want anyone to think they’re an exact copycat of traditional cake donuts.

You do need a special donut pan (affiliate link) to make these–that is if you want them donut shaped. How much you fill them is a learning curve. I found that filling the recesses almost to the top resulted in the best shape.

Just think of these, or any baked “donut” as a treat and you’re batting a thousand.

Crumbs Make Them Special

First, it’s up to you whether you ant crumbs. It doesn’t affect the recipe at all.

But I do think they make these donuts a special treat. Most folks love crumbs on cake or muffins so the addition of them is a natural. They are buttery and spicy so they go great and add a little crunch with each bite.

If you decide it’s not your bag, then leave them off but do glaze the donuts if you bypass the crumbs. The glaze will actually help keep them fresh.

Glaze Pulls It Together

If you use the crumbs and glaze these donuts, it’s the glaze that actually pulls it all together.

It adds that extra bit of sweetness that most of us appreciate. Another interesting thing is that the donut becomes a lot like a coffee cake. Cake, crumbs and glaze are what comes to mind (at least to me) as the basic components of a coffee cake.

The Recipe

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Baked Pumpkin Crumb Donuts

Tender and sweet fall treat

Prep Time20

Cook Time18

Course: Breakfast, Brunch, cakes, Snack

Cuisine: American

Keyword: baked donuts for fall, baked pumpkin donuts, pumpkin donuts

Servings: 12

Calories: 283kcal

Author: Judith Hannemann

Ingredients

1/2 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree solid pack not pie filling
1 1/2 tsp pumpkin pie spice in UK use mixed spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cups + 2 tbs flour

Crumbs:

1/2 cup brown sugar
2 tbs butter
3 tbs quick-cooking oats
1/4 cup flour

Glaze:

1 cup confectioner's sugar icing sugar in UK
1 tbs milk

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Spray donut pan with non-stick spray.
Mix all crumb ingredients in a small bowl and set aside.
Beat the oil, sugar, pumpkin, pumpkin pie spice, salt and baking powder in a large bowl.
Beat in the flour just until smooth.
Fill the baking pans--each "donut" uses about 1/4 cup to fill almost to the top. Top each with crumbs
Bake for 15-18 minutes or until toothpick comes out clean. Let cool in the pans for 5 minutes, then carefully remove to a cooling rack.
Mix the glaze and drizzle on top of the donuts while they are still warm.
Makes 12-18 donuts (I got 18)

Nutrition

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Rich Jelly Donuts

Judith Hannemann — Sat, 18 Sep 2021 23:00:11 +0000

Love rich jelly donuts? Make them at home; they’re easy.

Rich Jelly Donuts

There’s jelly donuts and awesome jelly donuts.

These rich jelly donuts fall into the latter category. Most standard grocery store bakery donuts either come in completely done and are just thawed. That’s the way most bakeries do them nowadays. More old-school store bakeries buy the pre-formed dough then thaw, proof, fry and fill. I know that scoop well because for a short time years ago, I worked in a local supermarket bakery. My basic function was making all the donuts.

Now, the ones you make from scratch at home are far better. The reason is you’re making a great-tasting rich yeast dough for the donuts themselves and a good quality jelly or jam is far superior to the commercial stuff which rarely contains any fruit.

The Dough

My recipe for the dough is a pretty rich sweet dough. If you have a favorite sweet dough recipe, then use your favorite.

As with any yeast dough, there’s a time investment for the raising. Early fall is actually great weather for dough to come out at it’s very best. Sweet doughs take a bit more time to rise than regular bread doughs so keep this in mind when budgeting your time.

Now when it comes to frying the dough, I will warn you that they can get quite dark due to the sugar content. However, golden brown doesn’t mean they’re “done.” You will need to let then get pretty dark but not burned so keep an eye on them as they can go very quickly to burning. To check for doneness, the best way to do this (without destroying a donut) is to use an instant-read thermometer. The internal temperature should be 190F/88C.

Filling

Use any jam or jelly flavor you like. Anything will work.

You don’t need fancy professional equipment either. I just cut a slit in the side and used a regular tea spoon to get the jam in.

You could also fill with some creme patisserie if your passion is Bavarian or Boston cream donuts. I’d forgo the spoon in this case and use a pastry bag since it’d be less messy. And if you don’t want to bother making creme patisserie, cheap and cheerful instant vanilla pudding will do, but keep in mind it will separate if you plan to store the donuts for more than a day.

The Recipe

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Rich Jelly Donuts

Much better than store-bought

Prep Time10

Cook Time8

Total Raising Time1 40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: homemade jelly donuts, rich jelly donuts

Servings: 6

Calories: 431kcal

Author: Judith Hannemann

Ingredients

2 1/4 tsp dry yeast 1 envelope
1 cup whole milk
2 egg yolks beaten well
1/4 cup sugar
2 tbs unsalted butter melted
1/2 tsp salt
3 cups flour
Oil for frying
Sugar for dusting
1/2 cup jam or jelly for filling

US Customary - Metric

Instructions

Scald milk in a small saucepan--scalding is when you see bubbles begin to form around the edge of the pan. The temp is about 180F/82C/. Remove from heat and cool to lukewarm.
Place the lukewarm milk in the bowl of a stand mixer and sprinkle the yeast on top. Let this stand for 5 minutes. Add 1 cup of the flour, mix together and let this stand for 20-30 minutes--till it gets nice and bubbly.
Next add the melted butter, sugar and salt and mix. Add the beaten egg yolks. Switch to the dough hook and add only enough of the remaining flour to get a soft, moist but not sticky dough. Knead for 2 minutes. If the dough appears sticky, add another tablespoon of flour. Transfer the dough to an oiled bowl, cover and let rise until doubled--about 90 minutes.
Line a baking sheet with parchment.
Roll out dough to 1/2-inch/1.25 cm thickness. Cut using a 3-incb/3.75-cm biscuit or tart cutter. A drinking glass of the same diameter works just as well.
Place the dough rounds on the prepared sheet. Cover with a cloth or paper towel (you don't want the dough getting damp, hence the cloth. Let rise for 30-40 minutes.
Meanwhile, heat the oil in a deep skillet to 360F/182C. If you have a deep-fat fryer, that works very well because it will maintain the proper temperature.
Carefully add the dough to the hot fat--don't crowd the pan, work in shifts. In a 12-inch skillet, I fried 3 at a time.
Fry until the side in the oil is a very deep brown (but not burned), then flip them over and fry to the same color--hint--I use wooden chopsticks for this.
Remove to a cooling rack to drain and while they're still hot, roll them in sugar. Then let them cool completely.
When the donuts are cool, use a sharp knife and cut a small slit in the side of each donut. You can use a pastry bag to fill them using the plain round tip, filling with about 1 tablespoon of the jam.

Nutrition

The post Rich Jelly Donuts appeared first on The Midnight Baker.

New York Crumb Cake

Judith Hannemann — Sat, 17 Jul 2021 23:00:26 +0000

New York is famous for many foods, but New York crumb cake is definitely in the top ten.

The Ultimate Crumb Cake

Who doesn’t love crumb cake? I’m sure there’s some but not too many.

New York is famous for a lot of foods–bagels, bialys, pastrami–the list is almost endless. But one thing is certain; New York crumb cake is in the top 10 on that list. Why? Because it’s scrumptious and loaded with crumbs.

One well-known commercial bakery even made a rendition of their top-rated crumb cake with extra crumbs. That’s how much folks love this.

Frankly, I’d buy the “boxed” from this company because it is good, but since it now costs a bomb, I was looking for something great that I could make. Out of all the coffee cakes I’ve made, this one is it.

Crumbs Galore

This cake has enough crumbs to satisfy anyone who loves them.

They’re rich and buttery because there isn’t any fake ingredients in them at all. They have a lot of butter–a full cup. Therefore, the flavor really comes through.

There’s lots of crumbs too. In fact, you may think you’ll never use the whole amount when you mix them up. You will, so don’t give up and cover that entire cake top with them. Trust me, it works.

Cake’s Good Too

Just when you think that the crumb topping is the star of this show, you taste the cake itself and it knocks your socks off.

The texture and flavor of the cake itself is so awesome, I really can’t find the words. Much like the crumbs it’s rich and buttery with a velvety texture. So it’s hard to decide which element is better. I’m going to refrain on a judgement on this because they work so well together. And really, is it necessary? I don’t seem to think so. Just enjoy it!

The Recipe

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NY Crumb Cake

Rich and delicious with a ton of buttery crumbs

Prep Time30

Cook Time1

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: authentic NYC crumb cake, famous ny crumb cake, rich coffee cakes

Servings: 12

Calories: 689kcal

Author: Judith Hannemann

Ingredients

Crumbs:

1 cup dark brown sugar
1/2 cup sugar
1 1/2 tbs cinnamon
1/2 tsp salt
1 cup unsalted butter melted and warm
2 1/2 cups flour

Cake:

2 1/2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter at room temperature
1 1/2 cups sugar
2 eggs
1 1/3 cups sour cream
1 tsp vanilla

US Customary - Metric

Instructions

For the crumbs: mix the sugars, cinnamon and salt in a medium bowl. Add the warm melted butter and stir to blend. Add the flour and mix until crumbs begin to form (it will clump). Set aside.
For the cake: Preheat oven to 350F/180C and grease a 9 x 13-inch glass baking dish.
Sift together the flour, baking soda, baking powder and salt in a medium bowl; set aside.
Beat the butter in the bowl of a stand mixer--the batter is dense so it will require a sturdy mixer--until smooth. Add the sugar and beat until it's light and fluffy.
Add the eggs, beating well after each addition. Scrape down the sides and bottom of the bowl.
Add the sour cream and vanilla and mix until just incorporated. Don't overmix!
Add the flour in 3 additions, beating until just incorporated. Again, do not overmix.
Pour batter into prepared pan and spread evenly in the pan.
Squeeze small handfuls of the crumbs together to form small clumps. Drop the clumps evenly over the batter, covering the top completely. The crumb layer will be thick.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking.
Cool at least 30 minutes on a rack before serving.

Video

Nutrition

The post New York Crumb Cake appeared first on The Midnight Baker.