Maple glazed donuts with prosciutto

There are typical yeast donuts. The dough is not unique and can be use many times to make various tastes of donuts. In today version has been combined sweet and salty flavour to create really yummy unforgettable treat. Sweetness of maple syrup and salty taste of prosciutto are surprising but fantastic connection. These donuts are perfect for breakfast, brunch or teatime. You can bake them in the oven for more healthy meal or deep fry for classic dessert. Enjoy!

 

about 10 donuts

 

 Ingredients:

  • 3 2/3 cups all-purpose flour
  • ¼  cup sugar
  • 3 ½ teaspoons dried yeast
  • 1 large egg
  • 1 cup lukewarm milk
  • pinch of salt
  • 2 tablespoons unsalted butter, melted

Maple glaze:

  • 1 cup icing sugar
  • 1/3 cup maple syrup

 Topping:

  • 4 thin slices prosciutto

 

In a small bowl mix together milk and yeast. Add 1 teaspoon of the flour and 1 teaspoon of the sugar and whisk until well combined. Set aside in a warm place for 10-15 minutes until frothy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine remaining flour, remaining sugar and salt. With mixer on low speed, add egg, melted butter and yeast mixture. Mix for few minutes until the dough is smooth and elastic.

Oil lightly a large bowl and place dough in it. Cover with a dish towel and let stand in a warm, draft-free place (75°) for 1  to 1½  hours or until doubled in size.

Grease and line two cookie trays. On a heavily floured surface, roll the dough out to a 1/3 inch thickness. Using a 3½ inch donut’s cutter (or two cookie’s cutters: 3½ and 1 1/8 inch) cut out 10 donuts from the dough. Carefully transfer them (and their holes) onto baking trays. Cover, and let stand in a warm, draft-free place (75°) for 40 minutes.

Now, you should decide if you want to bake or deep-fry these donuts.

How to bake: preheat the oven to 350°F. Bake one tray at a time for 10-12 minutes. Cool on the tray for 3 minutes then transfer to a wire rack.

How to deep-fry: heat the oil in a deep-fryer or a deep heavy-based saucepan over medium high heat until the oil reaches 350°F. Deep-fry the donuts in batches, turning  occasionally for 2-3 minutes (donut holes for 1-2 minutes) each until puffed, golden and cooked through. Transfer to paper towels to drain before coating.

Make icing: mix together icing sugar and maple syrup until smooth. Dip the donuts into the glaze then transfer to a wire rack. Fry prosciutto slices on the dry frying pan. Cut into small pieces and decorate the top of donuts.


 

The recipe comes from the book 'Donuts'.

Category: Donuts.

Tags: maple syrup, prosciutto.

Cottage cheese babka with apricots raisins filling

Apricots and raisins soaked in dark rum entwined in cottage cheese pastry. Sounds intriguing? Tastes excellent. The pastry is really easy to prepare, there are just few ingredients kneaded roughly. The taste is similar to yeast dough but you do not need to knead carefully, wait for rise and be scared if it works. The filling is sour sweet because of apricots and raisins soaked in rum. Do not afraid to serve this dessert your children – the alcohol vaporizes during baking. Yummy tea time for the whole family. Enjoy!

 

1 babka about 9 x 6 inch

 

 Ingredients:

  • 200 g pressed cottage cheese
  • 8 tablespoons milk
  • 8 tablespoons canola oil  
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 ½ cups all purpose flour
  • 3 teaspoons baking powder

 

  • 1 egg
  • 1 tablespoon water

 Filling:

  • 400 g apricots (about 8 fruits)
  • 80 g raisins
  • 3 tablespoons dark rum

 

Filling: wash and pit apricots. Chop them finely and place in a medium bowl. Add raisins, mix together. Drizzle with rum, cover and place in the fridge for few hours (or overnight). Remove the bowl from the fridge just before starting to prepare the pastry and mix fruits carefully with a spoon.

Preheat oven to 350°F. Line the baking tray with parchment paper.

Grind the cheese in a meat grinder or press with potato press. Place in a large bowl and add milk, oil, sugar, vanilla extract and salt. Mix until combined with a spoon or electric mixer. Add flour mixed with baking powder. Turn out dough onto a lightly floured surface and knead it shortly. Roll out onto a 16 to 9 inch rectangular. Divide it into three even vertical parts (do not cut off). Each part should be about 5.5 to 9 inch. Two outside parts cut in  thin, almost horizontal (slightly bent down) stripes – see the three last pictures below the text. Do not cut off stripes of the middle part. Spread the filling onto middle part of the pastry. Cover the filling with stripes alternately from left and right side. The stripes will overlap – see the last picture below the text.  Place the babka on the lined tray. In a small bowl whisk together the egg and water. Brush the top of babka. Bake for 40 minutes. Remove from the oven and cool on a wire rack.


 

Category: Fruits cakes.

Tags: apricots, raisins.

Mini tarts with milk chocolate filling and fresh fruits

The idea for this recipe cames suddenly and spontanously because I had some leftovers from my other bakes. Shortbread base is very easy to roll and form and won’t cause you too much effort. The filling is light, subtle and really creamy. I am usually a big fan of dark chocolate but here the milk one works perfectly. On the top seasonal fruits of your choice but I highly recommend the pairing of chocolate and blackberries. And strawberries… strawberries suit everywhere. Enjoy!

 

8 x round mini tart pan 4 inch

 

 Ingredients:

  • ½ cup butter, softened
  • ¼ cup icing sugar
  • 1 egg
  • 1 ½ all purpose flour

 Filling:

  • 200 ml milk
  • 100 ml whipping cream
  • 100 g milk chocolate, chopped
  • 2 egg yolks
  • 5 tablespoons granulated sugar
  • 4 tablespoons corn starch

 Topping:

  • fresh strawberries
  • fresh blackberries
  • freeze-dried strawberries
  • icing sugar

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off circles slightly bigger than your pans. Fill pans with prepared pastry pieces and place in the fridge.

Preheat oven to 350°F.

Make filling: place the milk, cream and chocolate in a small sauce pan and heat until chocolate is melted. Mix to the smooth and plain consistency. In a medium bowl mix together (with a spoon) egg yolks, sugar and corn starch until lightly fluffy. Pour over the chocolate-cream milk stirring continuously. Remove raw pastry pans from the fridge and fill them with prepared filling (which is very liquid) just to the top. Bake for 35 minutes (or slightly longer) until the filling is set on the whole surface. Remove from the oven, cool.

Slice strawberries and blackberries. Ground or finely chop freeze-dried strawberries. Top half of tartlets with blackberries and strawberry powder. Decorate the second half with strawberries and icing sugar.


 

Category: Pastries/tarts.

Tags: Blackberry, chocolate, strawberry.

No-bake redcurrant cheesecake

Lately I posted here no-bake blueberry cheesecake and today similar dessert with redcurrants. Actually this is almost the same recipe because my children love this kind of treats but I changed fruits to avoid the boredom. As the currants are far more sour than blueberries I needed to change proportion of ingredients and add more sugar. The cheesecake is still nice sour and light and perfect for any Summer treat. The cheese mixture is not totally smooth because I saved redcurrants’ seeds and skin but you can also use puree only. On the top is vanilla sugar icing which gives sweet balance to this dessert. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round springform 8 inch

 

 Base:

  • 150 g graham wafers
  • ¼ cup butter, melted

 Cheesecake:

  • 250 g cream cheese
  • 300 g greek yoghurt, natural
  • 200 ml whipping cream
  • 2 cups fresh redcurrant
  • 1 ¼ cups  icing sugar
  • 4 tablespoons gelatine

Topping:

  • ½ cup icing sugar
  • 2 tablespoons warm water
  • 1 teaspoon vanilla extract

 

Base: process wafers in food processor until fine. Mix in melted butter. The mixture should be like wet sand. The bottom of a spring pan line with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend redcurrants until smooth (or not blend and rub through a sieve to get redcurrant puree). In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add redcurrants, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of redcurrant-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of redcurrant-cheese mixture, mix well. If the gelatine is smooth and well combined pour it over the bowl of redcurrant-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to redcurrant-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

The next day remove cheesecake from the pan and place on a serving plate. Mix the icing sugar, water and vanilla extract until smooth. The sugar icing should be thick but still liquid, add more water if needed. Top the cheesecake with icing and let it stream down. Decorate with some redcurrants.

 

 

 Category: No-bake cakes.

Tags: yoghurt, redcurrant.

Beetroot raspberry rustic cheesecake

It is a baked cheesecake placed on a shortbread base and encompasses by shortbread boundary. Whole raspberries lie on the bottom and are hidden in beetroot filling. During the baking they will come apart and give raspberry’s smell and taste to the cheese mixture. One small beetroot is responsible for this beautiful colour and unusual flavour. You can feel its taste but together with raspberries becomes new quality in this sweet dessert. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

round springpan 8 inch

 

Shortbread base and boundary:

  • ½ cup + 2 tablespoons (150 g) butter, softened
  • ¼ cup + 1 tablespoon icing sugar
  • 1 egg
  • 2 cups cake&pastry flour

Cheese mixture:

  • 250 g cream cheese, softened
  • 125 g mascarpone cheese
  • 100 ml whipping cream
  • 1 small raw beetroot, peeled
  • 3 eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 100 g fresh raspberries

 

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball. The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 2 hours.

Peel the beetroot and grate on the smallest mesh of vegetable grater. Mix together all ingredients of cheese mixture (except raspberries) with a spoon or shortly with electric mixer (do not mix too long because the air in the mixture causes in pushing down in the middle after baking).

Preheat oven to the 325°F (170°C).

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Fill the pan (base and sides) with prepared pastry and press with your fingers to place properly. Arrange raspberries on the base in the shape of a round close to the sides of the pan. Pour the cheese mixture in the center and let it expand to the sides. Bake for 50-60 minutes. Baked cheesecake should be set on its whole surface. Cool in the pan about 1 hour and then place in a fridge for overnight. Next day remove from the pan and decorate with fresh raspberries before serving.

 

 

Category: Cheesecakes.

Tags: betroot, raspberry.