Oh to be in TheBig Easy for Mardi Gras! If you're not, the next best thing is to prepare a Mardi Gras feast. Rice and Beans, Jambalaya? Gumbo? Maybe? But definitely something Chocolate!
What goes with Coffee with Chicory? Well, Beignets, of course, and they should definitely be Chocolate! Might not find these chocolate ones at Cafe du Monde, but they could be on your breakfast table. These Sugared Chocolate Beignets are easy to make, and so delicious. Beignets are usually fried in vegetable oil (cottonseed oil at Cafe du Monde), but this recipe calls for baking (healthier and easier). Recipe is from Sunset's Best Recipes of 2010.
SUGARED CHOCOLATE BEIGNETS Time: 1 hour, plus freezing time. These doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.
Ingredients:
2 Tbsp corn syrup 1/2 cup heavy whipping cream
4 ounces chopped bittersweet chocolate
2 sheets (17 ounces total) cold thawed puff pastry dough
1 large egg
1/2 cup sugar
Directions
Combine corn syrup and cream in microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.
Meanwhile, line 2 baking sheets with parchment paper. On lightly floured surface with lightly floured rolling pin, roll each pastry dough sheet into a 12-inch square. Cut each square into 16 smaller squares and transfer to baking sheet.
In bowl, lightly whisk egg and 1 Tbsp water to blend, then brush over pastry squares. Spoon about 1 tsp chocolate into center of each square. Fold 1 corner of each square over to meet opposite corner, forming triangle. Press edges to seal. Use a 2 1/2-inch round cutter to trim corners of triangle and form shape that resembles three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)
Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat.
Serve immediately.
Oh to be in TheBig Easy for Mardi Gras! If you're not, the next best thing is to prepare a Mardi Gras feast. Rice and Beans, Jambalaya? Gumbo? Maybe? But definitely something Chocolate!
What goes with Coffee with Chicory? Well, Beignets, of course, and they should definitely be Chocolate! Might not find these chocolate ones at Cafe du Monde, but they could be on your breakfast table. These Sugared Chocolate Beignets are easy to make, and so delicious. Beignets are usually fried in vegetable oil (cottonseed oil at Cafe du Monde), but this recipe calls for baking (healthier and easier). Recipe is from Sunset's Best Recipes of 2010.
SUGARED CHOCOLATE BEIGNETS Time: 1 hour, plus freezing time. These doughnuts can be prepared ahead, requiring only a quick baking once your guests arrive.
Ingredients:
2 Tbsp corn syrup 1/2 cup heavy whipping cream
4 ounces chopped bittersweet chocolate
2 sheets (17 ounces total) cold thawed puff pastry dough
1 large egg
1/2 cup sugar
Directions
Combine corn syrup and cream in microwave-safe container. Heat in 30-second intervals until boiling. Put chocolate in bowl and pour hot cream on top. Stir chocolate until smooth, then chill, stirring often, until firm, about 20 minutes.
Meanwhile, line 2 baking sheets with parchment paper. On lightly floured surface with lightly floured rolling pin, roll each pastry dough sheet into a 12-inch square. Cut each square into 16 smaller squares and transfer to baking sheet.
In bowl, lightly whisk egg and 1 Tbsp water to blend, then brush over pastry squares. Spoon about 1 tsp chocolate into center of each square. Fold 1 corner of each square over to meet opposite corner, forming triangle. Press edges to seal. Use a 2 1/2-inch round cutter to trim corners of triangle and form shape that resembles three-quarter moon. Wrap trays with plastic wrap and freeze at least 1 hour and up to 1 week. (To save space, after 30 minutes of freezing, put pastries in resealable plastic bags in freezer.)
Preheat oven to 400°. Bake pastries, switching pan positions once, until golden brown, about 15 minutes. Let cool 5 minutes. Put sugar in a bowl and turn beignets in sugar to coat.
Serve immediately.
The first Friday in June is National Doughnut Day celebrating the doughnut, an edible, ring shaped piece of dough which is deep-fried and sweetened. This holiday event began in 1938 as a Chicago Salvation Army fundraiser for much needed funds during the depression. The day also recognized special women known as "Doughnut Lassies" who made and served doughnuts to homesick WWI soldiers in France, since doughnuts were thought to be the quintessential American food. Here's a song from a 1918 songbook celebrating doughnuts in WWI.
“A doughnut’s just a doughnut, boys, ’til you are “over there,” And day and night you’re in a trench away in France somewhere; You get a fresh-made doughnut, seems it comes from heaven above, That doughnut, boys, reminds you of a slice of mother’s love.”
The history of donuts, like so many foods, is debatable. Some believe that Dutch settlers brought doughnut making techniques from Holland. Hostess Donuts were first launched in the 1930's at a time in our history were looking for inexpensive ways to treat themselves. America's favorite doughnut is glazed, followed by chocolate, powdered sugar and plain.
There are 10 billion donuts made every year.
Chocolate Fudge Cake Donuts
I love this recipe from King Arthur Flour. It always works, and it's easy since you can bake these. The donuts come out moist, dense, and dark.
Icing is optional, but if you're a true chocoholic, you'll want to ice these donuts and add chocolate sprinkles. That makes it quadruple chocolate!
Ingredients
2/3 cup Dutch-process cocoa
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional (but I think it enhances the flavor)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
Chocolate icing, optional
1 cup chocolate chips
4 tablespoons milk or half & half Directions
Preheat oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don't have two pans, simply bake the batter in two batches.
In large mixing bowl, whisk together cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In large measuring cup or medium-sized mixing bowl, whisk together eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk; that's OK.
Add wet ingredients, along with melted butter or vegetable oil, to dry ingredients, stirring to blend; there's no need to beat batter, just make sure everything is well-combined.
Spoon batter into prepared pan(s), filling between 3/4 and full.
Bake doughnuts for 12 to 15 minutes, or until toothpick inserted into center of one comes out clean.
Remove doughnuts from oven, and after 30 seconds or so, loosen their edges, turn pan upside down over rack, and gently let doughnuts fall onto the rack.
For sugar-coated doughnuts, immediately shake doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to sugar for an additional touch of chocolate.
If you want to ice doughnuts rather than shake in sugar, allow to cool completely before icing.
To make icing:
Combine chocolate chips and milk or half & half in microwave-safe bowl or measuring cup. Heat until half & half is steaming and starting to bubble.
Remove from microwave, and stir until chips have melted and icing is smooth.
Dip top of each doughnut in the icing; or spread icing on doughnuts.
Leap Day, February 29, comes every four years and is the day that keeps our calendar in alignment with the Earth's revolutions around the Sun. Julius Caesar implemented the first leap day into his Julian Calendar in 45 BCE. At that time the leap day was February 24, and February was the last month of the year. In 1582 Pope Gregory XIII introduced the Gregorian Calendar which we use today. This calendar has a more precise formula for calculation of leap years.
Leap Day is also a holiday of folklore and traditions. On February 29, according to Irish legend, it was a day when women could propose to men. This balanced things out in the same way that the leap day balanced the calendar. And if a man refused the marriage proposal on Leap Day, he was subject to a fine.
Leap Year Chocolate Cake Donuts Recipe from allrecipes
Ingredients
1/2 cups sugar
1 tsp baking soda
2 eggs
1/2 tsp salt
4 Tbsp unsalted butter
3 ounces unsweetened chocolate
1 1/2 tsp vanilla extract
1 cup buttermilk
3 1/2 cups all-purpose flour
3 tsp baking powder
1 cup confectioners sugar
1 egg white
1/2 tsp vanilla extract
1 quart vegetable oil for frying
Directions All ingredients should be room temperature (70 degrees F).
Beat sugar and eggs together until creamy and lemon colored.
Melt butter and chocolate together in small saucepan over low heat.
Beat into sugar and egg mixture.
In separate bowl combine vanilla and buttermilk. Stir into sugar mixture.
Combine flour, baking powder, baking soda, and salt in large bowl. Stir into liquid mixture.
Chill dough slightly to make easier to handle.
Roll out half dough on lightly floured board to 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
Heat 2 inches of oil to 370 degrees F in large skillet. Dough should be at room temperature before frying. Dip metal pancake turner into hot oil each time before using to move or turn a doughnut. Transfer doughnuts to skillet, one every 15 seconds.
Fry each doughnut about 90 seconds per side. Remove doughnuts and drain on paper towels. Repeat with remaining dough.
To make icing:
Beat sugar, egg white, and vanilla together until smooth.
Drizzle onto the doughnuts after they have cooled.
Chanukah (Hannukah, Hanukah) starts Sunday night. Chanukah is the Jewish Holiday of Lights that celebrates the rededication of the Temple after the Maccabees defeated the Syrian army in 165 BC and forced them out of Jerusalem. There was only enough oil for one day to rededicate the eternal flame, but the oil burned for eight days and nights. A miracle! So Hanukkah is celebrated for 8 days. Plenty of days and nights to make Hanukkah food such as Sufganiyot!
Sufganiyot (singular: sufganiyah) is one of the special foods made during Hanukkah: deep fried donut balls stuffed with jelly, or custard (for this blog that would be chocolate custard) and topped with sugar. Of course, you can also stuff them with dark chocolate! I didn't grow up with this tradition, but any food that's fried and stuffed is good in my book. Sufganiyot are really an Israeli tradition, but they've gained popularity in the U.S.
Ingredients
3/4 cup warm water (about 100 degrees) 1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar, plus 1/2 cup for coating
1/2 tsp salt
2 large eggs, separated
2 Tbsp unsalted butter, room temperature (in place of margarine in original recipe)
peanut oil, for frying plus more for bowl
1/4 cup Vosges Haut-Chocolat Candy Bar
Directions
In large metal bowl, stir together warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in butter until incorporated.
Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to let come to room temperature. On a lightly floured work surface, roll out dough into an 11 inch square about 1/8 inch thick. Using a 2 inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.
Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount 1/2 teaspoon chocolate bar pieces in center, or both. Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.
Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
Place remaining 1/2 cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.
The first Friday in June is National Doughnut Day celebrating the doughnut, an edible, ring shaped piece of dough which is deep-fried and sweetened. This holiday event began in 1938 as a Chicago Salvation Army fundraiser for much needed funds during the depression. The day also recognized special women known as "Doughnut Lassies" who made and served doughnuts to homesick WWI soldiers in France, since doughnuts were thought to be the quintessential American food. Here's a song from a 1918 songbook celebrating doughnuts in WWI.
“A doughnut’s just a doughnut, boys, ’til you are “over there,” And day and night you’re in a trench away in France somewhere; You get a fresh-made doughnut, seems it comes from heaven above, That doughnut, boys, reminds you of a slice of mother’s love.”
The history of donuts, like so many foods, is debatable. Some believe that Dutch settlers brought doughnut making techniques from Holland. Hostess Donuts were first launched in the 1930's at a time in our history were looking for inexpensive ways to treat themselves. America's favorite doughnut is glazed, followed by chocolate, powdered sugar and plain.
There are 10 billion donuts made every year.
Chocolate Fudge Cake Donuts I love this recipe from King Arthur Flour. It always works, and it's easy since you can bake these. The donuts come out moist, dense, and dark.
Icing is optional, but if you're a true chocoholic, you'll want to ice these donuts and add chocolate sprinkles. That makes it quadruple chocolate!
Ingredients
2/3 cup Dutch-process cocoa
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 1/4 cups light brown sugar
1 teaspoon baking powder
3/4 teaspoon espresso powder, optional (but I think it enhances the flavor)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup chocolate chips
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons vinegar, white or cider
1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil
Chocolate icing, optional
1 cup chocolate chips
4 tablespoons milk or half & half Directions
Preheat oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don't have two pans, simply bake the batter in two batches.
In large mixing bowl, whisk together cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
In large measuring cup or medium-sized mixing bowl, whisk together eggs, milk, vanilla, and vinegar. You may notice some curdling of the milk; that's OK.
Add wet ingredients, along with melted butter or vegetable oil, to dry ingredients, stirring to blend; there's no need to beat batter, just make sure everything is well-combined.
Spoon batter into prepared pan(s), filling between 3/4 and full.
Bake doughnuts for 12 to 15 minutes, or until toothpick inserted into center of one comes out clean.
Remove doughnuts from oven, and after 30 seconds or so, loosen their edges, turn pan upside down over rack, and gently let doughnuts fall onto the rack.
For sugar-coated doughnuts, immediately shake doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to sugar for an additional touch of chocolate.
If you want to ice doughnuts rather than shake in sugar, allow to cool completely before icing.
To make icing:
Combine chocolate chips and milk or half & half in microwave-safe bowl or measuring cup. Heat until half & half is steaming and starting to bubble.
Remove from microwave, and stir until chips have melted and icing is smooth.
Dip top of each doughnut in the icing; or spread icing on doughnuts.
Chanukah (Hannukah, Hanukah) starts Thursday night. Chanukkah is the Jewish Holiday of Lights that celebrates the rededication of the Temple after the Maccabees defeated the Syrian army in 165 BC and forced them out of Jerusalem. There was only enough oil for one day to rededicate the eternal flame, but the oil burned for eight days and nights. A miracle! So Hanukkah is celebrated for 8 days.
One of the special foods at Chanukah time is Sufganiyot (singular: sufganiyah): deep fried donut balls stuffed with jelly, or custard (for this blog that would be chocolate custard) and topped with sugar. Of course, you can also stuff them with dark chocolate! I didn't grow up with this tradition, but any food that's fried and stuffed with chocolate cream is good in my book. Sufganiyot are really an Israeli tradition, but they've gained popularity in the U.S.
I've posted recipes in the past for Sufganiyot, but here's a new recipe that my late friend B.K. Stevens wrote in 2016 for DyingforChocolate.com. Bonnie's actual donut is chocolate.
B.K. Stevens:
I know you've posted chocolate sufganiyot recipes before; I don't know if you've posted this one. It's very simple (no yeast), and the sufganiyot themselves are chocolate, rather than the filling. Unfortunately, I don't remember where I found the recipe--we've had it in our family cookbook for many years. I served these at a holiday party the other day, and people really seemed to enjoy them.
Sufganiyot (Israeli Jelly Doughnuts—for Hanukkah)
Ingredients
vegetable oil
1 cup granulated sugar, plus more for coating sufganiyot after frying
2 eggs plus
1 egg yolk
3 1/2 cups flour (recipe says unbleached, but we’ve used regular)
1/4 cup cocoa
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
strawberry jelly (not jam or preserves)
•
Directions
Combine 1/4 cup oil, 1 cup sugar, eggs, and egg yolk in bowl and mix with an electric mixer until fluffy.
Whisk together flour, cocoa, baking powder, and salt. Stir into oil mixture alternately with buttermilk.
Heat 2 to 3 inches oil in heavy, deep skillet to 340 degrees.
Drop batter by tablespoons (we use a small cookie scoop) into hot oil and cook in batches until doughnuts are evenly fried, about 2 or 3 minutes per side. Do not crowd pan.
Drain on paper towels. Roll in remaining sugar.
Fill with strawberry jelly. (We use an inexpensive plastic condiment container, with the tip cut off halfway down to make it easier to get the jelly out.)
Makes about 24 sufganiyot.
Leap Day, February 29, comes every four years and is the day that keeps our calendar in alignment with the Earth's revolutions around the Sun. Julius Caesar implemented the first leap day into his Julian Calendar in 45 BCE. At that time the leap day was February 24, and February was the last month of the year. In 1582 Pope Gregory XIII introduced the Gregorian Calendar which we use today. This calendar has a more precise formula for calculation of leap years.
Leap Day is also a holiday of folklore and traditions. On February 29, according to Irish legend, it was a day when women could propose to men. This balanced things out in the same way that the leap day balanced the calendar. And if a man who refused the marriage proposal on Leap Day, he was subject to a fine.
Leap Year Chocolate Cake Donuts Recipe from allrecipes
Ingredients
1/2 cups white sugar
1 tsp baking soda
2 eggs
1/2 tsp salt
4 Tbsp unsalted butter
3 ounces unsweetened chocolate
1 1/2 tsp vanilla extract
1 cup buttermilk
3 1/2 cups all-purpose flour
3 tsp baking powder
1 cup confectioners sugar
1 egg white
1/2 tsp vanilla extract
1 quart vegetable oil for frying
Directions All ingredients should be room temperature (70 degrees F).
Beat sugar and eggs together until creamy and lemon colored.
Melt butter and chocolate together in small saucepan over low heat.
Beat into sugar and egg mixture.
In separate bowl combine vanilla and buttermilk. Stir into sugar mixture.
Combine flour, baking powder, baking soda, and salt in large bowl. Stir into liquid mixture.
Chill dough slightly to make easier to handle.
Roll out half dough on lightly floured board to 1/2 inch thickness. Cut into doughnuts. Allow the cut doughnuts to dry for 10 minutes.
Heat 2 inches of oil to 370 degrees F in large skillet. Dough should be at room temperature before frying. Dip metal pancake turner into hot oil each time before using to move or turn a doughnut. Transfer doughnuts to skillet, one every 15 seconds.
Fry each doughnut about 90 seconds per side. Remove doughnuts and drain on paper towels. Repeat with remaining dough.
To make icing:
Beat sugar, egg white, and vanilla together until smooth.
Drizzle onto the doughnuts after they have cooled.
Today is National Donut Appreciation Day. This is not the same holiday as Doughnut Day that falls on the first Friday in June. So in honor of the holiday, and I do appreciate a good donut, I'm posting several Retro Ads from the 40s, 50s and 60s for Donuts! Scroll down for a Crisco Sugar Donut recipe from the Crisco Cookbook.
National Doughnut (Donut) Day is the first Friday in June. This year it falls today on Friday, June 7. National Doughnut Day was created by The Salvation Army in 1938 to honor the
women who served doughnuts to soldiers during World War I.
National Doughnut Day
celebrates the doughnut, an edible, ring shaped piece of dough which
is deep-fried and sweetened. This holiday event began in 1938 as a
Chicago Salvation Army fundraiser for much needed funds during the
depression. The day also recognized special women known as "Doughnut
Lassies" who made and served doughnuts to homesick WWI soldiers in
France, since doughnuts were thought to be the quintessential American
food. Here's a song from a 1918 songbook celebrating doughnuts in WWI.
A doughnut’s just a doughnut, boys, ’til you are “over there,” And day and night you’re in a trench away in France somewhere; You get a fresh-made doughnut, seems it comes from heaven above, That doughnut, boys, reminds you of a slice of mother’s love.”
Doughnuts are popular in many countries and prepared in various
forms as a sweet snack that can be homemade or purchased in bakeries,
supermarkets, food stalls, and franchised specialty outlets. They are
usually deep-fried from flour dough, and shaped in rings or flattened
spheres that sometimes contain fillings. Other types of batters can also
be used, and various toppings and flavorings are used for different
types.
And, there are a lot of free doughnuts today!
Krispie Kreme is giving out one free doughnut of any kind, no purchase necessary. (at
participating stores)
LaMar's Donuts in Colorado and the Midwest is offering one free doughnut per customer (at participating stores)
Dunkin' Donuts: Buy any beverage and they'll throw in a complimentary doughnut (while supplies last) Dunkin' is also introducing a new sandwich on June 7: the Glazed Donut Breakfast Sandwich.. Bacon & Fried eggs between a split glazed doughnut that they say is 360 calories. Really??!! Tim Horton's has a coupon on their Facebook page for a free
doughnut with any purchase in U.S. lcoations. Like Tim Horton's and
print coupon.
Entenmann's Bakery is donating $1 to the Salvation Army for each person who "likes" the Entemann's Facebook page (up to $30,000). And right now, in celebration of the day, Entenmann's is rewarding lucky winners with 'Free Donuts for a Year' in a sweepstakes on their Facebook Page.
Look for other free donuts and celebrations in your town!
SALVATION ARMY LASSIES' DOUGHNUT RECIPE
Yield: 4 doz. doughnuts
Ingredients
5 cups flour
2 cups sugar
5 tsp baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 cup milk
1 Tub lard (!!)
DIRECTIONS
Combine all ingredients (except for lard) to make dough.
Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When
finding items to cut out doughnut circles, be creative! Salvation Army
doughnut girls used whatever they could find, from baking powder cans to
coffee percolator tubes.)
Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually.
Turn the doughnuts slowly several times.
When browned, remove doughnuts and allow excess fat to drip off.
Dust with powdered sugar. Let cool and enjoy.
Chanukah (Hannukah, Hanukah) starts Thursday night. Chanukkah is the Jewish Holiday of Lights that celebrates the rededication of the Temple after the Maccabees defeated the Syrian army in 165 BC and forced them out of Jerusalem. There was only enough oil for one day to rededicate the eternal flame, but the oil burned for eight days and nights. A miracle! So Hanukkah is celebrated for 8 days.
One of the special foods at Chanukah time is Sufganiyot (singular: sufganiyah): deep fried donut balls stuffed with jelly, or custard (for this blog that would be chocolate custard) and topped with sugar. Of course, you can also stuff them with dark chocolate! I didn't grow up with this tradition, but any food that's fried and stuffed with chocolate cream is good in my book. Sufganiyot are really an Israeli tradition, but they've gained popularity in the U.S.
I've posted recipes in the past for Sufganiyot, but here's a new recipe that my late friend B.K. Stevens wrote in 2016 for DyingforChocolate.com. Bonnie's actual donut is chocolate.
B.K. Stevens:
I know you've posted chocolate sufganiyot recipes before; I don't know if you've posted this one. It's very simple (no yeast), and the sufganiyot themselves are chocolate, rather than the filling. Unfortunately, I don't remember where I found the recipe--we've had it in our family cookbook for many years. I served these at a holiday party the other day, and people really seemed to enjoy them.
Sufganiyot (Israeli Jelly Doughnuts—for Hanukkah)
Ingredients
vegetable oil
1 cup granulated sugar, plus more for coating sufganiyot after frying
2 eggs plus
1 egg yolk
3 1/2 cups flour (recipe says unbleached, but we’ve used regular)
1/4 cup cocoa
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
strawberry jelly (not jam or preserves)
•
Directions
Combine 1/4 cup oil, 1 cup sugar, eggs, and egg yolk in bowl and mix with an electric mixer until fluffy.
Whisk together flour, cocoa, baking powder, and salt. Stir into oil mixture alternately with buttermilk.
Heat 2 to 3 inches oil in heavy, deep skillet to 340 degrees.
Drop batter by tablespoons (we use a small cookie scoop) into hot oil and cook in batches until doughnuts are evenly fried, about 2 or 3 minutes per side. Do not crowd pan.
Drain on paper towels. Roll in remaining sugar.
Fill with strawberry jelly. (We use an inexpensive plastic condiment container, with the tip cut off halfway down to make it easier to get the jelly out.)
Makes about 24 sufganiyot.
Today is National Donut Day, and, yes, you'd be right if you said you already celebrated National Doughnut Day on the first Friday in June. There are actually two days. Today's holiday is a second more or less official Donut Day depending on your sources. According to food holiday historian John Bryan Hopkins, who cataloged several fringe holidays for his site Foodimentary beginning in 2006, mentions of the November Doughnut Day could be found as early as the 1930s in copies of Ladies' Home Journal. Hopkins speculated that the November 5 date is close enough to Veterans Day on November 11 that a retail outlet likely introduced the date to acknowledge their service.
But donuts are good any day, and to celebrate today's holiday I have a guest post from Julissa Arangure-Garcia on pairing donuts with sweet and savory wines! This post originally appeared on the Shari's Berries blog and shared from Julissa with a new introduction.
JULISSA ARANGURE-GARCIA:
Let’s be honest,
wine was made to be paired with desserts. From wine and chocolate pairings to baking with wine (pinot noir chocolate cake anyone?), wine and desserts are a dynamic duo. Get creative at
your next party or event and try pairing the sweet notes of a glass of wine with some sugary delicious donut flavors.
Shari’s Berries has the ultimate
wine and donut pairings to help you create mouth-watering combinations. The guide also
includes an overview of what flavor notes you’ll taste and what personality the combo is best for. Take a look and find which donut and wine pairing was made for you!
At Hanukkah in Jerusalem, you can find an assortment of donuts in all different flavors. Why the Donut for Hanukkah? Think oil. Hanukkah is a holiday that celebrates the miracle of the oil that was used to light the menorah. When the Maccabees returned to Jerusalem, they found a vessel of oil but it was only enough for one night. However, instead of lasting for one night, it lasted for eight.
Of the recipes to try, these are the author of “The Mohel From Mars: A Hanukkah Story,” Miri Ariel’s favorites:
Miri Ariel is the author of the #1 new release in Hanukkah books on Amazon, The Mohel from Mars.
It follows Motti, a mohel, who discovers that he has another calling in life. In a modern retelling of the Hanukkah story, Motti lives a double life, by day as a mohel and by night as a Maccabee fighting the Greek space monsters known as Seleucids. Miri wanted to create an action packed story for Hanukkah that was both contemporary and fun. In a family of lawyers and doctors, Miri chose to be a writer and to follow her own path, just like Motti must choose to follow his in this unique and engaging Hanukkah story.
Chanukah (Hannukah, Hanukah) starts Saturday night. Chanukkah is the Jewish Holiday of Lights that celebrates the rededication of the Temple after the Maccabees defeated the Syrian army in 165 BC and forced them out of Jerusalem. There was only enough oil for one day to rededicate the eternal flame, but the oil burned for eight days and nights. A miracle! So Hanukkah is celebrated for 8 days.
One of the special foods at Chanukah time is Sufganiyot (singular: sufganiyah): deep fried donut balls stuffed with jelly, or custard (for this blog that would be chocolate custard) and topped with sugar. Of course, you can also stuff them with dark chocolate! I didn't grow up with this tradition, but any food that's fried and stuffed is good in my book. Sufganiyot are really an Israeli tradition, but they've gained popularity in the U.S.
I've posted recipes in the past for Sufganiyot, but here's a new recipe from B.K. Stevens where the actual donut is chocolate! B.K. Stevens is a mystery author, so once again my worlds of chocolate and mystery cross. Thanks, Bonnie!
B.K. Stevens:
I know you've posted chocolate sufganiyot recipes before; I don't know if you've posted this one. It's very simple (no yeast), and the sufganiyot themselves are chocolate, rather than the filling. Unfortunately, I don't remember where I found the recipe--we've had it in our family cookbook for many years. I served these at a holiday party the other day, and people really seemed to enjoy them.
Sufganiyot (Israeli Jelly Doughnuts—for Hanukkah)
Ingredients
vegetable oil
1 cup granulated sugar, plus more for coating sufganiyot after frying
2 eggs plus
1 egg yolk
3 1/2 cups flour (recipe says unbleached, but we’ve used regular)
1/4 cup cocoa
1 Tbsp baking powder
1/2 tsp salt
1 cup buttermilk
strawberry jelly (not jam or preserves)
•
Directions
Combine 1/4 cup oil, 1 cup sugar, eggs, and egg yolk in bowl and mix with an electric mixer until fluffy.
Whisk together flour, cocoa, baking powder, and salt. Stir into oil mixture alternately with buttermilk.
Heat 2 to 3 inches oil in heavy, deep skillet to 340 degrees.
Drop batter by tablespoons (we use a small cookie scoop) into hot oil and cook in batches until doughnuts are evenly fried, about 2 or 3 minutes per side. Do not crowd pan.
Drain on paper towels. Roll in remaining sugar.
Fill with strawberry jelly. (We use an inexpensive plastic condiment container, with the tip cut off halfway down to make it easier to get the jelly out.)
Makes about 24 sufganiyot.
National Doughnut (Donut) Day falls on the first Friday in June. Doughnut Day was created by The Salvation Army in 1938 to honor the
women who served doughnuts to soldiers during World War I.
Normally I would post this on National Doughnut Day, but since many American doughnut shops offer free donuts onNational Doughnut Day, I thought you'd want to plan ahead. Check out the list below--or check with your local donut shop!
National Doughnut Day started as a fund raiser for Chicago's The
Salvation Army. Their goal was to help the needy during the Great
Depression, and to honor The Salvation Army "Lassies" of World War I,
who served doughnuts to soldiers.
National Doughnut Day
celebrates the doughnut, an edible, ring shaped piece of dough which
is deep-fried and sweetened. This holiday event began in 1938 as a
Chicago Salvation Army fundraiser for much needed funds during the
depression. The day also recognized special women known as "Doughnut
Lassies" who made and served doughnuts to homesick WWI soldiers in
France, since doughnuts were thought to be the quintessential American
food. Here's a song from a 1918 songbook celebrating doughnuts in WWI.
A doughnut’s just a doughnut, boys, ’til you are “over there,” And day and night you’re in a trench away in France somewhere; You get a fresh-made doughnut, seems it comes from heaven above, That doughnut, boys, reminds you of a slice of mother’s love.”
Doughnuts are popular in many countries and prepared in various
forms as a sweet snack that can be homemade or purchased in bakeries,
supermarkets, food stalls, and franchised specialty outlets. They are
usually deep-fried from flour dough, and shaped in rings or flattened
spheres that sometimes contain fillings. Other types of batters can also
be used, and various toppings and flavorings are used for different
types.
For a wonderful entry on Doughnut Day, go to Months of Edible Celebrations for a great discussion of the history and a recipe from Entenmann's Big Book of Baking for Chocolate Cake Donuts, as well as information about The Donut Book
by Sally Levitt Steinberg, granddaughter of Adolph Levitt, the inventor
of the first doughnut machine (1920). As Louise says in her entry,
"Sally brings the doughnut to life." You've got to read this.
And, there are a lot of free doughnuts on Friday, June 3 this year! Subject to change, of course.
Krispie Kreme is giving out one free doughnut of any kind, no purchase necessary. (at
participating stores)
LaMar's Donuts: Follow this Facebook link to get a “golden ticket” for a free donut on Friday, plus a free 16-ounce Lamar’s cup with any purchase.
Dunkin' Donuts: Buy any drink and they'll throw in a complimentary doughnut (while supplies last)
Randy's Donuts: Customers get free donut holes at this famous Los Angeles donut shop from 6 a.m. to noon.
Shipley Do-Nuts: is giving each customer one free do-nut (that's how they spell it!), 5 a.m. to noon. Tim Horton's: is celebrating National Donut Day by handing out one free donut with any purchase made (one per customer).
Cumberland Farms: is giving out one free donut per customer buying a coffee or a fountain drink between 5 a.m. and 10 a.m.
Honey Dew Donuts: Purchase any medium-sized beverage, and you'll get a free (Up) Beat Cancer Donut--chocolate frosted with blue and red sprinkles. This donut was created to raise cancer awareness.
Duck Donuts: Go to the Facebook page
of Duck Donuts—a chain with dozens of East Coast locations
from the Jersey Shore to North Carolina—for a coupon valid for a free
sugar donut on National Donut Day.
Doughnut Plant NYC: is giving out a free mini cake donut (one per order while supplies last).
Winn Dixie: locations in AL, FL, GA, LA & MS -- giving away one free "jumbo" donut hole to customers--one free per guest, per store visit, while supplies last.
Entenmann's Bakery will give away a total of more than 150,000 donuts in more than a
dozen cities around the country, including Atlanta, Boston, Chicago,
Cleveland, Denver, Louisville, New Haven, New York City, and San Diego,
plus Entenmann’s is hosting a sweepstakes on Facebook with 10 lucky winners getting free donuts for a year.
Look for other free donuts and celebrations in your town!
SALVATION ARMY LASSIES' DOUGHNUT RECIPE
Yield: 4 doz. doughnuts
Ingredients
5 cups flour
2 cups sugar
5 tsp baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 cup milk
1 Tub lard (!!)
DIRECTIONS
Combine all ingredients (except for lard) to make dough.
Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When
finding items to cut out doughnut circles, be creative! Salvation Army
doughnut girls used whatever they could find, from baking powder cans to
coffee percolator tubes.)
Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually.
Turn the doughnuts slowly several times.
When browned, remove doughnuts and allow excess fat to drip off.
Dust with powdered sugar. Let cool and enjoy.
Chanukkah (Hannukah, Hanukah) starts this week. Chanukkah is the Jewish Holiday of Lights that celebrates the rededication of the Temple after the Maccabees defeated the Syrian army in 165 BC and forced them out of Jerusalem. There was only enough oil for one day to rededicate the eternal flame, but the oil burned for eight days and nights. A miracle! So Hanukkah is celebrated for 8 days.
One of the special foods at Chanukah time is Sufganiyot (singular: sufganiyah): deep fried donut balls stuffed with jelly, or custard (for this blog that would be chocolate custard) and topped with sugar. Of course, you can also stuff them with dark chocolate! I didn't grow up with this tradition, but any food that's fried and stuffed is good in my book. Sufganiyot are really an Israeli tradition, but they've gained popularity in the U.S.
Ingredients
3/4 cup warm water (about 100 degrees) 1 envelope active dry yeast (1 scant tablespoon)
2 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar, plus 1/2 cup for coating
1/2 tsp salt
2 large eggs, separated
2 Tbsp sweet butter, room temperature
peanut oil, for frying plus more for bowl
1/4 cup Vosges Haut-Chocolat Candy Bar
Directions
In large metal bowl, stir together warm water and yeast. Let stand until foamy, about 5 minutes. Add 3/4 cup flour, 1/4 cup sugar, and salt; mix until well combined. Add egg yolks and remaining 1 3/4 cups flour. Mix until combined, then knead dough in bowl until all flour is incorporated. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in margarine until incorporated.
Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with oil. Cover tightly with plastic wrap, and refrigerate overnight.
About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator to let come to room temperature. On a lightly floured work surface, roll out dough into an 11 inch square about 1/8 inch thick. Using a 2 inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.
Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount 1/2 teaspoon chocolate bar pieces in center, or both. Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.
Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360 degrees on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
Place remaining 1/2 cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.
National Doughnut (Donut) Day is the first Friday in June. This year it falls on Friday, June 7. That's an extra wait for many who like to kick off the month with free donuts. Doughnut Day was created by The Salvation Army in 1938 to honor the
women who served doughnuts to soldiers during World War I.
Many American doughnut shops offer free doughnuts on
National Doughnut Day. In 2009, both independent doughnut shops and
large national franchises offered free doughnuts in the United States.
National Doughnut Day started as a fund raiser for Chicago's The
Salvation Army. Their goal was to help the needy during the Great
Depression, and to honor The Salvation Army "Lassies" of World War I,
who served doughnuts to soldiers.
National Doughnut Day
celebrates the doughnut, an edible, ring shaped piece of dough which
is deep-fried and sweetened. This holiday event began in 1938 as a
Chicago Salvation Army fundraiser for much needed funds during the
depression. The day also recognized special women known as "Doughnut
Lassies" who made and served doughnuts to homesick WWI soldiers in
France, since doughnuts were thought to be the quintessential American
food. Here's a song from a 1918 songbook celebrating doughnuts in WWI.
A doughnut’s just a doughnut, boys, ’til you are “over there,” And day and night you’re in a trench away in France somewhere; You get a fresh-made doughnut, seems it comes from heaven above, That doughnut, boys, reminds you of a slice of mother’s love.”
Doughnuts are popular in many countries and prepared in various
forms as a sweet snack that can be homemade or purchased in bakeries,
supermarkets, food stalls, and franchised specialty outlets. They are
usually deep-fried from flour dough, and shaped in rings or flattened
spheres that sometimes contain fillings. Other types of batters can also
be used, and various toppings and flavorings are used for different
types.
For a wonderful entry on Doughnut Day, you'll want to go to: Months of Edible Celebrations website. Not only is there a great discussion of the history, but Months of Edible Celebrations includes a recipe from Entenmann's Big Book of Baking for Chocolate Cake Donuts, as well as information about The Donut Book
by Sally Levitt Steinberg, granddaughter of Adolph Levitt, the inventor
of the first doughnut machine (1920). As Louise says in her entry,
"Sally brings the doughnut to life." You've got to read this.
And, there are a lot of free doughnuts today!
Krispie Kreme is giving out one free doughnut of any kind, no purchase necessary. (at
participating stores)
LaMar's Donuts in Colorado and the Midwest is offering one free doughnut per customer (at participating stores)
Dunkin' Donuts: Buy any beverage and they'll throw in a complimentary doughnut (while supplies last) Dunkin' is also introducing a new sandwich on June 7: the Glazed Donut Breakfast Sandwich.. Bacon & Fried eggs between a split glazed doughnut that they say is 360 calories. Really??!! Tim Horton's has a coupon on their Facebook page for a free
doughnut with any purchase in U.S. lcoations. Like Tim Horton's and
print coupon.
Entenmann's Bakery is donating $1 to the Salvation Army for each person who "likes" the Entemann's Facebook page (up to $30,000). And right now, in celebration of the day, Entenmann's is rewarding lucky winners with 'Free Donuts for a Year' in a sweepstakes on their Facebook Page.
Look for other free donuts and celebrations in your town!
SALVATION ARMY LASSIES' DOUGHNUT RECIPE
Yield: 4 doz. doughnuts
Ingredients
5 cups flour
2 cups sugar
5 tsp baking powder
1 ‘saltspoon’ salt
2 eggs
1 3/4 cup milk
1 Tub lard (!!)
DIRECTIONS
Combine all ingredients (except for lard) to make dough.
Thoroughly knead dough, roll smooth, and cut into rings that are less than 1/4 inch thick. (When
finding items to cut out doughnut circles, be creative! Salvation Army
doughnut girls used whatever they could find, from baking powder cans to
coffee percolator tubes.)
Drop the rings into the lard, making sure the fat is hot enough to brown the doughnuts gradually.
Turn the doughnuts slowly several times.
When browned, remove doughnuts and allow excess fat to drip off.
Dust with powdered sugar. Let cool and enjoy.
Today is National Donut Appreciation Day. This is not the same holiday as Doughnut Day which falls on the first Friday in June. So in honor of the holiday, and I do appreciate a good donut, I'm posting several Retro Ads from the 40s, 50s and 60s for Donuts! Scroll down for a Crisco Sugar Donut recipe from the Crisco Cookbook.
1/2 cup heavy whipping cream
