Donuts Archives - The Breakfast Hub

Easy Breakfast Recipe: Pumpkin Chocolate Chip Donuts

Kelley — Tue, 15 Oct 2013 09:00:00 +0000

Seriously, these of my favorite things in one breakfast. Ill take a dozen.

Head over to the Ruffled Stitch for the full recipe.

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Easy Breakfast Recipe: Baked Lemon Glazed Blueberry Donuts

Kelley — Tue, 10 Sep 2013 10:00:00 +0000

“My blueberry donuts are baked, not fried, so they are a little healthier than a traditional donut…. Plus there’s fruit, so that’s always a good thing, right? The lemon glaze is so bright and tart, so it’s the perfect compliment.” I couldn’t have said it better myself Ang!

Make your way over to Juggling Act Mama for the recipe!

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Easy Donut Recipe: Lemon Poppy Seed Donut Bites

Kelley — Mon, 15 Jul 2013 10:00:00 +0000

The breakfast hub had a little snag last week. My computer crashed! I was able to use my 10 year old laptop (from college!) but it was soooo slow. Like painfully slow. I hope to have the new one fixed or buy a new one this week. I pushed back all the recipes I was going to feature by a week so that everyone’s delicious recipes are featured.

Im starting the week off right – with donut bites! Im going to turn my crashed computer frown upside down and dream about these lemon poppy seed donut bites. I love lemon and donuts and anything in bite size is adorable. These just make me happy.

Head over to Baker by Nature to get the full recipe.

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Chocolate Stout Donuts

Kelley — Wed, 03 Jul 2013 10:00:00 +0000

Did you hear that? Its the sound of hundreds of men running towards the computer to see what these chocolate stout doughnuts are all about. And yes, it is real.

Living better together shares the full recipe. Seriously.

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Baby Beignets

Elizabeth — Thu, 16 May 2013 10:00:00 +0000

Last week I was in New Orleans! While there, I ate a lot of beignets. I mean a LOT. Is five times in six days too much? Some might think so, but who doesn’t like fried doughy goodness completely covered in powdered sugar?!

There are two well known places in New Orleans to get beignets, Cafe du Monde & Morning Call and we went to both. I wasn’t there for the beignets alone, we planned the vacation primarily to go to the New Orleans Jazz & Heritage Festival. And beignet’s are just the beginning of the wonderful food down there. I’ll have a few posts about my trip on Not Everything I Make is Pretty, next week.

With all the expertise I gathered tasting beignets I had to make my own. I have to admit, I nerded out trying to come up with the perfect recipe (wait ’til you see my spread sheet….). I have ideas on what to do next time (there will be a next time) but I’m so excited to share my first beignet attempt with the Breakfast Hub. Enjoy!

Images of Beignets from New Orleans.

Ingredients
1-1/2 Cups Lukewarm Water
1/2 Cup Sugar
2-1/2 tsp Yeast
2 Eggs, Slightly Beaten
1-1/4 tsp Salt
1 Cup Evaporated Milk
7 Cups Bread Flour*
1/4 Cup Butter
Canola Oil, for Deep-Frying**
Confectioners’ Sugar, for Dusting or Burying

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the Eggs, Salt and Evaporated Milk together.

Mix Egg mixture to the Yeast mixture.

Add 3 cups of the Bread Flour to the Yeast mixture and stir to combine.

Add the Butter and continue to stir while adding the remaining Flour.

Remove dough from the bowl, place onto a lightly floured surface and knead until smooth.

Spray a large bowl with nonstick spray.

Put dough into the bowl and cover with plastic wrap or a towel.

Let rise in a warm place for at least 2 hours and place in fridge to rise overnight.

Turn dough out onto a floured surface; roll to 1/4-inch thickness.

Cut into 2-inch squares with a pizza cutter. (3-inch is similar to the Beignets found in New Orleans but fewer will fit in the oil)

Pour oil to depth of 2 to 3 inches into a pot; heat to 350°-370° F, don’t let it get below 350°.*

Fry dough, in batches, 2 to 3 minutes on each side or until golden brown.

Drain on paper towels to absorb the excess oil.

Dust immediately with lots and lots of Confectioners Sugar.

– Thoughts for Next Time –

Evaporated Milk

Other recipes used Whole Milk, Buttermilk, or some combination of the these. I used Evaporated Milk because it was most used I the recipes I researched, the Cafe du Monde Mix mentions both Milk & Buttermilk.

Bread Flour

A recipe I found after I made this batch mentioned using more than just Bread Flour, the Cafe du Monde Mix uses some ratio of Wheat Flour and Barley Flour, another article mentioned the use of Rye Flour.

Frying Oil

I used Vegetable Oil, Cafe du Monde uses Cottonseed Oil. I’m not sure where to get this, I’ll be on the look out…. ** On my second attempt I used Canola Oil and the flavor was much closer to the ones in NOLA. **

Frying Temperature

This recipe requires a Candy Thermometer to measure the temperature of the oil. They’re not very expensive and they come in extremely handy.

Recipes:

Articles:

Happy Cooking!

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Baked Avocado Donuts

Kelley — Thu, 18 Apr 2013 10:00:00 +0000

Disclaimer: I was sent a box of California Avocados Direct to review in a previous post. This is a recipe created using those avocados. All opinions are my own. I just really love avocados, yall.

Im sure by now everyone is well aware of my love for avocados. I’ve shared 100 avocado recipe roundup and a 25 avocado breakfast roundup recently. Thats a lot avocado recipes yall! I hope you have room in your cookbook for one more avocado recipe. It might be my favorite avocado recipe yet! Check out my simple baked avocado donut recipe.

Oh yes! You read that right! Baked avocado donuts. And not only that, but they are so easy to make. Last week I was sent a huge box of avocados from California Avocados Direct and I went straight to cooking.

Avocados are full of monosaturated fat – the good kind! Plus, its a great substitute in baking. I substituted 2 tablespoons of butter with avocado.

When I started to gather my ingredients I realized I didn’t have any buttermilk. I looked up buttermilk substitute and found an easy solution. Take 3/4 cup of milk and add 2 tablespoons of lemon juice. Let it sit for 5 minutes. The acid helps the milk ‘spoil’ just like buttermilk. Which is a good thing.

The batter was very thick but tasty. I added it to the my Wilton donut cake pan and baked them for about 10 minutes at 375.

I let them cool and then added the glaze and sprinkles. The glaze is a basic butter and confectioner sugar mix. While its still hot add the sprinkles so they stick.

My kids gobbled these up! They had no idea that they were eating avocados. But I did. And I ate three of them.

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Oreo Donuts

Kelley — Tue, 26 Mar 2013 10:00:05 +0000

Yes, seriously. Whoever said you can’t have cookies for breakfast – lied to you! The butter and jam blog shows you how to take a donut and make it even better. And you thought that wasn’t possible either. This whole recipe is mind blowing.

Run over to butter and jam for the full mind blowing recipe.

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10 St. Patrick’s Day Breakfast Ideas

Kelley — Tue, 12 Mar 2013 12:00:32 +0000

Around here we take breakfast seriously. And sometimes our breakfast is green for St. Patrick’s Day and we still take it seriously. Well, as serious a you can take a green breakfast. Here are 10 ~~seriously~~ green St. Patrick’s Day breakfast ideas.

Avocado Toast and Green Juice :: Sacramento Street

St. Patrick’s Day Pancakes with Strawberries :: Strawberry Chic

St. Patrick’s Day Breakfast Casserole :: Itsy Bitsy Foodies

Green Breakfast :: Remodelaholic

Shamrock Breakfast Sandwich :: Lunch Box Bunch

Shamrock Cinnamon Rolls :: Be Different Act Normal

St. Patrick’s Day Breakfast Burrito :: Butter than Toast

Rainbow Poptarts :: Babble

Green Crepes :: Armelle Blog

Green Eggs and Donuts :: Crazy for Crust

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