Tag Archives: Stephen Collucci

Gingerbread Doughnuts

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Let’s talk Christmas morning. Christmas morning brunch, to be more exact. It was always a big thing in my house growing up. My mom made sausage balls, every year without fail, and every year without fail, we would stuff our faces after tearing open our presents. And, as it turns out, at least where I’m from, Christmas brunch is a big deal indeed.

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Some families have their traditions, like we did, while others vary it up from year to year. If you fall into the first category, carry on strong, my friend. If you happen to fall into the second category though, then right about now you’re probably brainstorming ideas. And I’m here to give you one!

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Thanks to the wonder that is Pinterest, it’s impossible to not see enough Christmas morning brunch ideas to give you a seizure. And many of them look very delicious but also very time-consuming! Cinnamon rolls, monkey bread from scratch, homemade bagels… And that’s all well and good. It all sounds great, I don’t judge.

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However……. Raise your hand if, by the time December 25th actually arrives, you’re exhausted from the holiday season hoopla and all that it entails – the parties, the tree saga, the gift shopping, the gift wrapping, the church events, the kids’ activities, the family stuff. It goes on and on, and often, by the time Christmas morning actually rolls around, we’re a little bit over it, and the idea of getting up and making an involved, time-consuming brunch makes us think that maybe Scrooge was onto something.

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So I’m here to offer you one of the easiest, quickest, yet most delicious and perfect Christmas brunch ideas out there. Your family will love that you made them doughnuts, but they’re baked, so the oven does most of the work. It’s largely hands off for you. You don’t have to soften butter. You need no electric mixer, neither stand nor hand.

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Of course the gingerbread is perfectly seasonal, and this doughnut is deep flavor without being too spicy. The texture is so moist and light, with that wonderful glaze draped over the tops. They’ll be devoured in no time, you’ll have exerted minimal effort, and yet you’ll look like a rock star. Winning! I hope you and your family enjoy these!

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Source: ever so slightly adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

{One Year Ago: Meat and Spinach Stuffed Shells}

Ingredients:
DOUGHNUTS:
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground allspice
¼ tsp kosher salt
1 large egg
¼ cup sour cream
1 tbs honey
1 tbs molasses
2 tbs canola or vegetable oil
2 tbs whole milk

GLAZE:
1 cup confectioners’ sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
2-3 tbs whole milk*

Directions:
Preheat your oven to 350 F. Grease a 6-count round doughnut pan. Set aside.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a small bowl, whisk to combine the egg, sour cream, honey, molasses, oil, and milk. Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Spoon the batter into either a pastry bag fitted with the round piping attachment, or simply into a quart-sized Ziplock baggie. If using the Ziplock, use kitchen shears to snip off one of the corners. Pipe the batter into the prepared doughnut pan, just about 2 tbs each, until they are just over half full. Be careful not to overfill.
Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into the center of one comes out clean.
While the doughnuts are baking, make the glaze. In a medium bowl, whisk together the sugar, cinnamon, ginger, and milk until well combined and you see no lumps. See the starred note below for how much milk to use.
When the doughnuts come out of the oven, let them cool slightly, then carefully pop them out onto a wire rack. While they are still warm, dip them one at a time into the glaze, then set them back on the wire rack. Put something underneath the rack, as the glaze will drip. You can spoon extra glaze on the doughnuts to get it all. Why would we waste glaze??

*This depends on how thick you want your glaze. If you want it thicker, like a cake glaze, use 2 tbs milk. If you want it thinner, which will make it resemble doughnut shop glazed doughnuts, use 3 tbs milk. I went with thinner, doughnut-shop-glazed doughnuts myself.

Apple Cider Doughnuts #SundaySupper

apple cider doughnuts

It’s Sunday, which you know means I’m posting another #SundaySupper dish! Our theme this week was “I Got You Covered” which meant we could do one of three things; 1) a covered dish, like something you’d take to a potluck; 2) something that has a “covering” like a cake covered in frosting; or 3) an “I’ve got you covered” for a need or a problem you might have. I’m going with the last category.

Apple Cider Doughnuts

Starting in late September and ending in December, it seems like for the past few years apple cider doughnuts have become all the rage. You see them in bakeries, grocery stores, farm stands, and fruit orchards. There’s usually a long line. And I don’t know about you, but I am rarely impressed with them.

apple cider doughnuts holes

The last ones I bought were at the orchard we go to for apple picking. Supposedly they are renowned for their apple cider doughnuts and people drive for miles to get them. And yes, there was about a 45 minute line we stood in to sample some for ourselves. They were …. good. But were they stand-in-line-for-45-minutes-in-front-of-negligent-parents-who-let-their-toddler-blow-a-piercingly-loud-whistle-in-your-ears-for-20-of-those-minutes good? No. Not even.

apple cider doughnuts

So I set about making them at home. the problem most people have with the store-bought apple cider doughnuts is that they don’t taste like apple cider. The ones I’ve tasted haven’t, pretty much across the board.

Apple cider doughnuts

But when you make these at home, they definitely, definitely do. They are soooo delicious. And this is how “I’ve Got You Covered!” – you can have apple cider doughnuts that actually taste like apple cider without having to wait in line! If that isn’t exciting, then I just don’t know what would be. Try them soon, you’ll love ‘em!

apple cider doughnut, eaten

And don’t forget to check out the rest of the Sunday Supper team!

{One year ago: Pumpkin Cheesecake}

Source: adapted from Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
½ cup apple cider
2 tbs unsalted butter
½ cup sugar
1 large egg
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp ground cinnamon
1/8 tsp freshly grated nutmeg
¼ tsp salt
¼ cup buttermilk
Vegetable oil, for frying

Cinnamon Sugar:
½ cup sugar
½ tsp ground cinnamon
1/8 tsp salt

Directions:
Pour the cider into a small saucepan and boil about 5 minutes, letting it bubble until reduced to a syrupy 2 tablespoons. Set aside to cool.
Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar. Add the egg and mix well, then add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined, scraping down the sides with a spatula as needed. Drizzle in the reduced cider and the buttermilk. Mix until just combined. The dough should hold together, but still be on the sticky side. Place the dough in the refrigerator for about 20 minutes or in the freezer for about 10 minutes – just until it’s nicely chilled.
Place the dough on a floured surface and knead with floured hands until no longer sticky and you can work with it, adding more flour as needed. Roll it out with a floured rolling pin to about ½ an inch thick. Using either a doughnut cutter or 2 biscuit cutters, a 3” and a 1”, cut out doughnuts and doughnut holes. Place them on a parchment lined baking sheet and chill in the refrigerator about 20 minutes.
While the doughnuts are chilling, make the cinnamon-sugar by combining all the ingredients in a medium sized bowl and mixing well.
Meanwhile, heat at least 2 inches of oil in a deep fryer or a large skillet. Heat to 350 F. Fry the doughnuts and doughnut holes in batches, taking care not to crowd the pot, until golden brown all over, 1 to 2 minutes per side. Remove to a paper-towel-lined plate to drain. Immediately toss them in the cinnamon sugar and serve.

Covered Appetizers and Entreés

Covered Desserts

Not Sure What To Do? We Got You Covered

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Date and Prosciutto Doughnuts

Date and Prosciutto Doughnuts

Please do not let the thrown-togetherness of this post subconsciously (or overtly!) dissuade you from trying these fabulous doughnuts. The fact is, I’m leaving (on a jet plane) in a few short hours to visit my sister, brother-in-law, nephew and niece for the weekend. Yea!!! So I’m quite busy with packing and laundry and such, and don’t have a whole lot of time to write. So please don’t think the quality of this post is a reflection on the quality of the baked goods. I promise, it’s not.

dates and prosciutto

date and prosciutto doughnuts, before baking

And thus, you should check out these doughnuts for yourself. They are baked, big plus there, so very soft and cakey. The dates provide a very sweet note which is beautifully balanced with the salty bite of the prosciutto bits running throughout. And of course we all know that dates and prosciutto is a very common pairing, and with good reason; it’s common (dare I say classic?) because they go together so unbelievably well. I think it’s the yin-yang of the sweet and salty together. I’d never thought about them in doughnut form though, but as you can guess, it’s quite delicious.

Date and Prosciutto Doughnuts

So everyone have a lovely, yummy and safe weekend! I’m flying Spirit Airlines – please oh please, wish me luck with that… I will not be posting a Sunday Supper this week but I’ll be back on Monday with more apples!

date and prosciutto doughnuts

{One year ago: Jalapeno Poppers}

Source: Glazed, Filled, Sugared and Dipped by Stephen Collucci

Ingredients:
3 oz. thin sliced prosciutto
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 large egg
¼ cup sour cream
¼ cup honey
2 tbs whole milk
¼ cup pitted and chopped dates

Directions:
Preheat the oven to 325 F. Grease a 6-count doughnut pan and set aside.
Cook the prosciutto slices in a nonstick skillet over medium-low heat until it’s slightly brown and just barely crispy, 3 to 5 minutes. Remove to a cutting board, let cool slightly, then chop into small pieces. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, honey, and milk and beat with a handheld electric mixer until just combined. Alternately, you can use your stand mixer fitted with the paddle attachment.
Fold in the dates and prosciutto bits by hand with a rubber spatula.
Snip an opening in a plastic food storage bag – the larger, gallon sized ones. Fill the bag halfway with batter. Pipe the batter delicately into the doughnut pan, about 2 tablespoons per mold, or little more than halfway full. You can also use a small spoon for this job, but the thickness of this batter lends itself very well to being piped with a bag, and it is easier this way.
Be careful not to overfill the molds, or your doughnuts look like muffins. Don’t ask me how I know this. It may or may not be the reason I did not use my doughnut pan for over a year.
Bake for 10 to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately or store in an airtight container for up to 1 day.