The doughnut story

Best Wedding Trends 2020

I have been struggling with the recipe for doughnuts for the last three years. I have been tried every trick in the book to make them soft and fluffy. I spent a lot of time thinking about it since carnival is fast approaching and everyone wants to eat doughnuts during the carnival period. I love fritule (traditional Croatian fritters shaped like mini doughnuts) but doughnuts are doughnuts! We all have fond memories of them from our childhood (and adulthood!). My goal was to make tender and fluffy doughnuts and I managed to achieve it. Don’t be afraid to try to make some doughnuts, the recipe is full of descriptions and I made photos of every step in the recipe to make it easier for you. Let’s get started!

    INGREDIENTS:

  • 800g Schar’s MIX B flour (+ 50g to flour the kneading surface)
  • 50g tapioca
  • 2 egg yolks
  • 2 whole eggs
  • 1/2 packet baking powder
  • 1 cube of fresh yeast (around 40g)
  • 35g granulated sugar (you can add more if you prefer sweeter doughnuts)
  • 1 packet of vanilla sugar*
  • 100ml rum
  • 100g room temperature butter
  • 550ml warm milk

INSTRUCTIONS:

  1. Sift the 850g of flour and set 50g aside to flour the kneading surface.
  2. Combine flour, tapioca, and baking powder.
  3. Using a mixer, mix butter, granulated sugar and vanilla sugar*.
  4. Whisk eggs.
  5. Warm up 550ml of milk and add fresh yeast, a teaspoon of sugar and a teaspoon of flour. Cover it with a kitchen towel and let it sit in a warm place to activate the yeast.
  6. When the yeast is ready, add butter, eggs and rum into the sifted flour.
  7. Slowly add the yeast mixture into the flour and mix until well combined. The dough is very soft so use a hand mixer with dough hooks to knead it to make it easier for you.
  8. When the dough is done, put it on a previously floured kneading surface and knead it lightly.
  9. To make it easier, split the dough into two or three parts. Roll out the dough to the desired thickness (4 – 5 cm). Cut out the doughnuts using a glass or a cookie cutter.
  10. Cover the doughnuts with clean kitchen towel and let them sit for at least 2 hours in a warm place to let the dough rise. It should also be warm in the room where the dough is resting so it rises better.
  11. When the dough is ready, get a heavy-bottomed pot and pour in some oil. The amount of oil depends on the size of the pot, but the doughnuts should float in it. If you want to get doughnuts with a white line in the middle, the bottom part of the doughnut should be submerged in oil and when you flip it, the middle part shouldn’t sink in the oil and you will get the white line in the middle. When putting the doughnuts into the oil, put the top part of the doughnut into the oil first (flip it upside down from how they were sitting while rising).

Fry them in hot oil on a medium heat. They are done very quickly so watch them closely in order to flip them to fry evenly on both sides, and to make sure they don’t burn.

When done, put them on a kitchen paper towel so it soaks up the excess oil.

When cooled, fill them with a desired spread. I recommend apricot marmalade.

Bon appetit!

*Instead of vanilla sugar, you can use a teaspoon of vanilla extract. Add it to the wet ingredients and mix until well combined.

Buns with ground flaxseed

5 Fun Suggestions

INGREDIENTS

  • 350g MIX B flour (by Schar + 30g to flour the surface)
  • 100g ground flaxseed
  • 40g tapioca
  • 60g melted butter
  • 1 egg
  • 1 teaspoon salt
  • 350ml warm water
  • 1 packet active dry yeast

 

COATING:

  • 1 egg yolk

IMG_7606

INSTRUCTIONS

  1. In a big bowl, put warm water, dry yeast, a teaspoon of sugar and a teaspoon of flour. Cover it with a kitchen towel and put it in a warm place for the yeast to activate.
  2. When the yeast is ready, add the egg and melted butter in it.
  3. Slowly mix flour, flaxseedand tapioca into the mixture until well combined. The dough is very soft so use a hand mixer with dough hooks for easier kneading.
  4. Let the dough rise for 30 minutes in a warm place covered with a kitchen towel. When the dough is ready, lightly flour the work surface and gently knead the dough for a few moments. Using your hands, shape the buns and transfer them to a parchment-lined rimmed baking sheet. Lightly beat the egg yolk. Brush the egg yolk on top of each bun until evenly coated. Sprinkle generously with sesame seeds.
  5. Let the buns rise for another 10-15 minutes and bake them in an oven preheated to 180°C for 25-30 minutes.

 

Bon appetit!

Homemade gluten-free bread

5 Fun Suggestions(1)

INGREDIENTS

  • 550g MIX B flour (by Schar)
  • 400ml warm water
  • 60ml olive or sunflower oil
  • 1 teaspoon salt
  • 1 packet active dry yeast

 

INSTRUCTIONS

Prepare the yeast by following the instructions on the packet.

Put all the other ingredients into a bowl and slowly add the yeast. Mix until well combined. The dough is very soft so use a hand mixer with dough hooks for easier kneading.

Let the dough sit in a warm place covered with a kitchen towel for 30-40 minutes to rise.

Brush olive oil on top of the bread until evenly coated. For a tastier crust sprinkle cornmeal on the dough before baking.

Bake in an oven preheated to 190°C for 30-40 minutes.

 

Bon appetit!

Triangle cheese puffs

Tips on balancing life with your career and a new baby

INGREDIENTS:

  • 500g MIX B flour by Schär
  • 400ml lukewarm water
  • 100ml olive oil
  • 1 teaspoon salt
  • 1 packet active dry yeast
  • 300g shredded Gouda cheese
  • 100g melted butter

INSTRUCTIONS:

1) Prepare the yeast by following the instructions on the packets and let it sit for about 15 minutes. Put all the other ingredients into a mixing bowl. The dough will be soft so use the mixer for easier kneading. Mix on medium speed and slowly add the yeast. Mix until well combined. Let the dough sit in a warm place for 30-40 minutes to rise.

2) Line the baking sheets with parchment. After 30-40 minutes of rising, divide the dough into half and roll out each half to a 3mm thickness and grease the dough with melted butter (be sure to dust the surface for kneading with flour).

3) Sprinkle the shredded cheese over the dough and roll it. Lightly squeeze the dough so the cheese stays in the dough during baking. Instead of Gouda, you can use cottage cheese and/or add ham. Let your imagination run free.

4) Put the dough into the baking sheets and make a zigzag pattern on it using a knife. Let the dough sit for another 15 minutes. Preheat the oven to 180°C. Bake the dough in the preheated oven for 25 – 35 minutes. I lightly greased the triangles with butter for a nice golden colour. You can also sprinkle some sesame seeds on top.

Enjoy!

Cheese Muffins

Cheese Muffins

INGREDIENTS:

  • 160 g gluten-free flour
  • cornmeal (people with celiac disease should only use gluten-free cornmeal)
  • 2 eggs
  • 150g shredded Gouda cheese
  •  250ml milk
  • 1 packet of baking powder (around 14g)
  •  salt (as per taste)

 

INSTRUCTIONS:

In a mixing bowl, mix your dry ingredients: flour, cornmeal, baking powder, and salt. Slowly mixing it, add eggs, milk, and shredded cheese. Mix until well combined.

Line your muffin tin with parchment paper or paper liners*. Use a spoon to scoop the batter into 10 muffin cups. Preheat the oven to 180-200°C and bake for 15-20 minutes. Check if the muffins are done by using a toothpick. If there is wet batter still on the toothpick, the muffins need more time in the oven. If it comes out clean, they are done!

*lightly grease the paper liners with butter so that the muffins don’t stick to the paper

 

Bon Appetit!

 

Coconut cubes

Coconut cubes

   INGREDIENTS:

  • 4 eggs
  • 10g melted butter
  • 100ml milk  (lactose-free or regular)
  • vanilla extract or rum (as per taste)
  • 100g granulated sugar
  • 150g Farabella flour for cakes (I bought it at Glutenbio)
  • 1 packet of baking powder

CHOCOLATE COATING:

  • 200ml milk
  • 200g baking chocolate
  • 50g butter
  • 300g desiccated coconut

INSTRUCTIONS:

Preheat the oven to 180°C. Grease and flour your pan. First, beat the egg whites to stiff peaks. Then mix the egg yolks and sugar until pale and thick. Add milk, butter and vanilla extract into the mixture. Sift the flour and baking powder over the mixture and mix until well combined. At the end, add a couple of tablespoons of egg whites to thin out the mixture. Then slowly add the rest of the egg whites into the mixture and gently combine the ingredients so the mixture stays airy. Pour the batter into the prepared pan and bake in the preheated for 15 – 20 minutes (depending on your oven). Cool the cake and cut it into even, bit-sized cubes.

To make the chocolate coating, melt the chocolate in a double boiler, add butter and milk and mix until well combined.

Using a fork (or a skewer), dip the cake cubes into the chocolate mix and roll them around with the tines of the fork to completely coat. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut. Set the cake cubes on the cooling rack to drain.

Enjoy!