BAKED NUTMEG & CINNAMON DONUTS
Make and share this Baked Nutmeg & Cinnamon Donuts recipe from Food.com.
Provided by swirlycinnacakes
Categories Breads
Time 38m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
- Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
- Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
- Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
- Mix until the flour has taken up the yeast mixture.
- If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands.
- Turn dough out onto a lightly floured surface and knead for two minutes.
- Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
- Allow an hour or so for the dough to double I size, depending on the temperature.
- Prepare 5 baking trays with parchment paper.
- When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
- Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**.
- Cover trays with a clean cloth and allow to rise for another 45 minutes.
- Preheat your oven to 180ºC.
- Bake the donuts for about 8 minutes; do not allow them to get brown.
- While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
- Remove donuts from oven and allow to cool for 3 minutes.
- Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.
- *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast.
- **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.
Nutrition Facts : Calories 136.2, Fat 3.3, SaturatedFat 1.9, Cholesterol 21.9, Sodium 30.9, Carbohydrate 23.4, Fiber 0.7, Sugar 6.8, Protein 3.1
CINNAMON AND ORANGE TUILES
From "The Ultimate Cookie Book" by Catherine Atkinson. I haven't tried this yet, so the time and yield are estimations. The book also suggests dipping one end of each tuile into melted chocolate.
Provided by the_cookie_lady
Categories Drop Cookies
Time 27m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 and line two or three large baking sheets with non-stick baking parchment (you may want to lightly sprinkle the sheets with water before laying the parchment paper down).
- Whisk the egg whites until softly peaking, then whick in the sugar until smooth and glossy.
- Add the cinnamon and the orange rind.
- Sift the flour into the mixture and fold in the melted butter.
- When well blended, add 1 tbl of recently boiled water to thin the mixture.
- Place a teaspoonful of the mixture down on the sheet and flatten out with the back of the spoon into a circle. Keep the circles far apart and only put 4 or 5 on each sheet.
- Bake, one sheet at a time, for 7 minutes, or until just golden brown.
- Cool for just a few seconds on the sheet and then rmove the with a metal spatula and immediately roll around the handle of a wooden spoon so that the ends overlap each other. Place on a rack to cool.
Nutrition Facts : Calories 84.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 12.2, Sodium 40.2, Carbohydrate 10.1, Fiber 0.2, Sugar 6.7, Protein 1
CINNAMON TUILLES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 50
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together all of the ingredients. Let stand at room temperature for 30 minutes.
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat (a French nonstick mat). Using a pastry bag fitted with a 1/4-inch plain tip, pipe batter onto prepared baking sheet in 4-inch long strips; leaving 1/2-inch between cookies. Bake until golden, 7 to 10 minutes. Remove from oven, and let cool on baking sheet on a wire rack.
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