Pastries are a guilty pleasure. They always look so delicious in the display
boxes that we want to spend all our monies buying them but there are no display
boxes because it’s a weekend and you are indoors. And, it’s also good for the
gram.
So why not go ahead and make some? After all, You’ve
had a rough week, you've worked hard and you need some sugar
for that energy boost.
1.
Doughnuts with Grapefruit Curd and Citrus Sugar
INGREDIENTS
|
Grapefruit Curd |
Citrus Sugar |
Doughnuts |
|
1 tablespoon
finely grated grapefruit zest 1 cup fresh
white grapefruit juice, strained 4 large egg
yolks 2 large eggs ½ cup sugar ½ teaspoon salt 1 teaspoon
finely grated lemon zest 2 tablespoons
fresh lemon juice 4 tablespoons
unsalted butter, cut into pieces |
⅓ cup sugar 1 tablespoon
finely grated grapefruit zest |
¾ cup whole
milk ½ vanilla 3 tablespoons
sugar, divided 1 ¼-ounce active
dry yeast 1 large egg 1 large egg
yolk 2 tablespoons
honey 1 teaspoon
finely grated lemon zest 1 teaspoon salt 2¾ cups
all-purpose flour, plus more for dusting 4 tablespoons
unsalted butter, room temperature, cut into pieces Vegetable oil
(for frying; about 6 cups), |
Grapefruit
Curd
Whisk egg yolks, eggs, sugar,
and salt in a bowl to combine. Whisk in grapefruit zest, lemon zest, lemon
juice, and grapefruit juice.
Set bowl over a large saucepan
of simmering water. Cook/whisking almost constantly, until curd is thickened
for 6–8 minutes.
Remove from heat and whisk in
butter, adding a few pieces at a time.
Cover curd mixture and keep to
chill, at least 4 hours and up to 12 hours.
Citrus
Sugar
Combine sugar and zest in a
small bowl. Let sit uncovered 12 hours to dry out.
Transfer to a blender and blend
until powdery.
Doughnuts
·
Heat
milk in a small saucepan Transfer to the bowl of a stand mixer and add scrape
in vanilla extract; Add 1 Tbsp. sugar and sprinkle yeast over. Let sit until
yeast starts to foam, about 5 minutes.
·
Add
egg, egg yolk, honey, lemon zest, salt, and remaining 2 Tbsp. sugar.
·
Mix
gently with a wooden spoon until barely combined. Add 2¾ cups flour and knead
with a dough until dough comes together into a mass that no longer sticks to
the sides of bowl
·
Turn
out dough onto a flat surface and knead with your hands until smooth and
springy, about 2 minutes.
·
Transfer
to a very lightly oiled bowl, cover with plastic wrap, and let rise in a warm
spot until doubled in volume, about 2 hours.
·
Turn
out dough onto a lightly flat floured surface and knead to desired size.
·
Cut
out doughnuts with cutter and reroll any scraps.
· carefully place
dough balls into the preheated oil (frying about half of them at a time) and
fry until golden brown on both sides.
· Use a sieve
to transfer to paper towels, then let drain and roll in sugar
·
Using
a paring knife, poke a hole in the top of each doughnut, being careful not to
push through to the opposite side. Transfer grapefruit curd to a piping bag or
re-sealable plastic bag and fill doughnuts with grapefruit curd, then coat
generously with citrus sugar.
.
2.
Chocolate-Cinnamon Coffee Cake
INGREDIENTS
·
½ cup unsalted butter
·
½ cup blanched hazelnuts, chopped
·
2 ounces chopped chocolate
·
¾ teaspoon ground cinnamon
·
1 cup sugar
·
2 cups all-purpose flour
·
¾ teaspoon baking powder
·
½ teaspoon baking soda
·
¼ teaspoon salt
·
1 teaspoon vanilla extract
·
2 large eggs
·
1 cup plain whole Greek yogurt
Instructions
·
Preheat oven to 350°. Butter baking
pan; set aside.
·
Throw hazelnuts, chocolate,
cinnamon, and ¼ cup sugar in a bowl.
·
Whisk flour, baking powder, baking
soda, and salt in another bowl.
·
Using an electric mixer on high
speed, beat butter and remaining ¾ cup sugar in a large bowl until light and
fluffy. Beat in vanilla extract and eggs.
·
Add half of the dry ingredients,
add yogurt in 2 additions, add remaining dry ingredients.
·
Pour half of batter into prepared
pan and smoothen the top. Add half of hazelnut mixture.
·
Add remaining batter over and
smoothen the top; top with remaining hazelnut mixture.
·
Bake cake until top is golden brown
(40–45 minutes)
3.
Croissants
Ingredients
4 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons active dry yeast
2 1/4 teaspoons salt
1 1/4 cups unsalted butter,
cold
1 cup milk
egg wash (1 large egg beaten
with a teaspoon or two of water)
Instructions
Place the flour, sugar, yeast,
and salt in a large bowl and mix together
Add butter and mix together.
Add the milk and stir together
until a stiff dough forms.
Wrap the dough tightly in
plastic wrap and chill for 1 hour.
On a lightly floured surface,
roll the dough into a long rectangle shape.
Fold it into thirds and kneed.
Repeat 4 to 6 more times until it is smooth and flat.
Wrap tightly and chill for 1
more hour.
Cut the dough into long, skinny
triangles, notch the wide end of each triangle and then roll from the wide end
to the pointed end, tucking the point under the croissant.
Place on a baking sheet, cover
loosely with plastic wrap, and allow to rise until doubled in size (1 to 2
hours).
Preheat the oven to 375 degrees
F, and gently brush the croissants with egg wash.
Bake for 15 to 20 minutes, or
until puffed, golden brown, and flaky.
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