Pastries

Baked Doughnuts – Three Ways

By in Easter, Pastries, Sweets 6 Comments

baked doughnuts

It’s been a while since I made doughnuts, 2.5 years in fact. When Max sampled one of these he asked me “are doughnuts healthy, Mommy?” I told him no, he looked sad and said “aww, why not?” I wish they were too Sonny! He knows if they’re not healthy that means they will be very few and far between. But they’re definitely worth the wait.

If you’ve been around here long enough you know that I loathe deep frying. Pretty much everything about it. But, that doesn’t mean we can’t enjoy some delicious homemade doughnuts once in a (too long) while!

These doughnuts are soft and tender and taste just like a doughnut should. Obviously it won’t have a deep fried taste, but they are so delicious my family did not miss that fact one bit!

I decided to make a sampler so everyone could choose their favourite topping. Each glaze recipe makes a small amount. If you’ll be serving them all straight away you can make all three kinds at once. But, if you won’t be eating them within the first couple of hours, you can pop the unglazed doughnuts in the freezer. Then you can just take out as many as you want, pick which topping you fancy at the moment, make it and dip away.

I think these would make a fantastic Easter treat. Dress them up with a couple berries to make them just a little more classy and they’ll be fit for any Easter spread.

Oh yeah, I forgot the best part. You don’t need a doughnut mould to make these. Just a rolling pin and round cutters. I’ve even used the top of jars or cups to make my doughnut shapes in a pinch.

baked doughnuts 66

Baked Doughnuts

  • 1 egg
  • 1/4 cup sugar
  • 1 cup whole milk, warm (115ºF)
  • 1 tablespoon active dry yeast
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2.5-3.5 cups all-purpose flour
  • 1/2 cup butter, cut into 1 inch cubes

Place egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well blended. Add milk, yeast, and vanilla. Allow yeast to proof a bit, then turn mixer to low and stir until incorperated. Add salt and 2 cups flour (1/2 cup at a time), beat until dough is thick and smooth. Add the butter, once piece at a time, beating until no large chunks of butter are visible. Switch to a dough hook and beat in just enough additional flour until the dough starts to clean the side of the boil and is tacky but not overly sticky. Allow to beat for another couple minutes until the dough is smooth. Place the dough in a large greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk (about 1 hour). (I like to turn on my oven for one minute and then shut it off. I put the dough in the oven with the oven light on and shut the door. This keeps it nice and warm and helps it rise faster.)

Punch down the dough and roll it out about 1/2 inch thick. With a doughnut or cookie cutter, cut out 3 inch diameter rounds with 1 inch diameter holes. Transfer the doughnuts to a parchment lined baking sheet, at least 1 inch apart. Gather remaining dough scraps into a ball, cover loosely with plastic wrap and let rest for 10 minutes. Reroll the dough and cut out more doughnuts, placing them on a prepared baking sheet. Any dough that’s left can be made into doughnut holes. Cover the doughnuts loosely with plastic wrap and set in a warm place until nearly doubled in size (20-30 minutes).

Bake at 400ºF for 5-8 minutes, until the doughnuts are a light golden brown, taking care not to overbake them. Glaze while warm or let cool and freeze.

Makes approximately: 14 doughnuts + doughnut holes

chocolate glaze

Chocolate Glaze

  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon light corn syrup
  • 1 tablespoon milk
  • 20 grams dark chocolate, roughly chopped
  • 1/4 cup icing (confectioners) sugar

Place butter, vanilla, corn syrup and milk in a small saucepan set over medium heat. Stir until melted. Turn heat to low and add chocolate, stir until melted. Remove from heat and whisk in icing sugar until smooth. Dip tops of doughnuts into chocolate glaze. Place chocolate side up to set.

vanilla cream glaze

Creamy Vanilla Glaze

This glaze stays creamy after glazing and will not set hard. This is my hubby’s all-time favourite topping.

  • 2 tablespoons milk
  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon vanilla
  • 1/4 cup icing (confectioners) sugar

Place milk, granulated sugar, butter and vanilla in a small saucepan set over medium heat. Bring to a boil, stirring frequently. Boil one minute. Remove from heat and whisk in icing sugar until smooth. Dip doughnuts into glaze, covering all sides.

cinnamon sugar

Cinnamon Sugar Topping

  • 3 tablespoons butter, melted
  • 1/3 cup granulated sugar
  • 2 teaspoon cinnamon

Pour butter into a small plate. Mix together sugar and cinnamon in another small plate. Coat doughnuts in butter then in cinnamon sugar mixture.

Doughnut recipe adapted from Honey & Jam, originally from Doughnuts. Chocolate Glaze adapted from How Sweet It Is, originally from Alton Brown.

(Classic) Apple Pie

By in Fall, Fruit, GF Sweets, Pastries, Sweets, Thanksgiving 3 Comments Tags: , , ,

When I hear the word pie the first flavour that comes to mind is apple. It”s just a classic. And, also happens to be James” favourite. This is actually the recipe I used the first time I made apple pie by myself, many moons ago when we were newlyweds. But somewhere along the way, I forgot about the plain ol” apple pie. I got so excited about trying new recipes and different techniques that I forgot all about the original.

Finally I got my butt in gear and decided it was time for something classic and comfortable. So I whipped up this pie a couple of days before James left on a business trip, to make extra sure he would miss me while he was away. ;) It turned out just as wonderful as I remembered it. The filling is perfectly sweetened and lightly spiced, and the crust is buttery and flaky. There”s really no need to look any further for a classic apple pie recipe. Of course I”ll always try my hand at different variations and styles, but when I want a classic, you can bet this is the recipe I”ll be making.

Apple Pie

To make this gluten-free make a double recipe of this gluten-free pie crust instead of the recipe below.

Crust

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon salt

  • 1 cup cold butter, cut up

  • 5-7 tablespoons ice-cold water

Filling

Which apples are best in a pie? Check it out here.

  • 6 cups thinly sliced peeled apples (a mix of apples is extra yummy)

  • 3/4 cup sugar

  • 1 tablespoon cornstarch

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

For the crust: In a large bowl, stir together flour and salt. Cut in butter with a pastry blender, 2 knives, or using fingers, until mixture resembles coarse crumbs (and butter is approximately the size of peas). Slowly add water, 1 tablespoon at a time, tossing flour mixture lightly with fork  after each addition. Continue this process until the dough is evenly moistened and clings together when pressed into a ball. Divide the dough in half and flatten each into a 1/2 inch thick round. Wrap in plastic wrap and refrigerate for 10 to 15 minutes, while you prepare filling.

For the filling: Place apples, sugar, cornstarch, cinnamon and nutmeg in large bowl; toss until evenly coated. Set aside.

To assemble: Remove 1 dough round from the fridge. Place on a lightly floured piece of parchment paper, lightly flour the top of the dough as well. Roll out dough with a rolling pin, lifting the dough from the parchment and giving it a slight turn after each roll, until you have an even circle that extends approximately 2 inches past an overturned 9-inch pie plate.

Transfer dough to pie plate and press evenly onto bottom and up the side of the pie plate. Trim off excess dough with a sharp knife. Pour in apples and any accumulated juices, spread evenly.

Roll out remaining dough, as directed. Place the dough over the filling and trim it 1/2 inch past the edge of the pie plate. Fold the dough under the bottom crust, pinching together to seal. Flute the edges. Cut slits near centre of the pie, to allow steam to escape. Bake at 400°F for 45-50 minutes, or until crust is browned and filling is bubbly. Serve warm or at room temperature (but not hot, or filling will be runny).

*For a golden brown top with a sparkly finish, brush the crust with an egg wash and sprinkle with sugar, just before baking.

Makes: 8 servings

Adapted from Kraft.

(Easy Gluten-Free) Pie Crust

By in GF Mains, GF Sweets, Gluten Free, Pastries, Thanksgiving 10 Comments Tags: , , ,

gluten free pie crust

I’m sure I can’t be the only one who serves gluten-free guests from time to time. Even if you don’t eat gluten-free yourself it doesn’t have to be stressful to feed someone who does. It’s becoming much more popular to eat this way and thanks to that, there are far more products and recipes that are truly delicious, and will have even the biggest wheat lovers asking for more. Since it’s becoming such a common thing, I thought I’d start sharing some of my fave gluten-free recipes with you on occasion. These will be recipes that can be served to (and enjoyed by) everyone – gluten-free eaters or not. That way there’s no need to make separate food for everyone.

With the holidays approaching there will be plenty of pies being baked so I thought I’d share my favourite recipe for gluten-free pie crust. I made it for the first time for our (Canadian) Thanksgiving and it got rave reviews. I was only able to capture the photo above with my phone before taking it to our celebration, but the crust was so spectacular I just had to share it with you pronto. The dough is so easy to work with and the results are flaky and crisp – no one will ever guess it’s gluten-free.

My first tip, for those who normally don’t cook gluten-free, is to by a gluten-free all-purpose flour mix and stick with recipes that call for that. That way you don’t have to stock your pantry with a bunch of ingredients that will only be used every once in a blue moon. Most grocery store stock them nowadays but just remember that the better the quality, the better the results!

Gluten-Free Pie Dough

This can be used for savoury or sweet pies. Double the recipe for a double crust pie.
  • 1 cup gluten-free all-purpose flour mix
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1 large egg
  • 2-4 tablespoons very cold water

Using a food processor: Place the flour and salt in the processor bowl fitted with the blade attachment. Pulse to combine. Add butter and pulse until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Pulse again until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Mix by hand: Place the flour and salt in a large bowl. Stir to combine. Add butter and cut it in using a pastry cutter or your fingers, until the mixture is crumbly and no large pieces of butter remain. Add the egg and 2 tablespoons of water. Toss with a fork until mixture sticks together when formed into a ball. If necessary add remaining water, 1 tablespoon at a time until the dough comes together. Form into a disk and use immediately or wrap in plastic wrap and refrigerate for up to 3 days.

Makes: 1 crust

Adapted from Every Day Food Sept/12.

Apple Slab Pie with Crumb Topping

By in Fruit, Pastries, Sweets, Thanksgiving 1 Comment Tags: , , , , , , , ,

Apple Slab Pie with Crumb Topping

Thanksgiving just wouldn”t be the same without pies and tarts. Especially pumpkin pie. But, not everyone”s a huge fan of pumpkin pie so it”s always good to have another option to share. Apple pie is a favourite in our house. If we”ve got an abundance of apples, Apple Pie or Apple Crisp must be made!

This pie is a little different from the norm for several reasons. It”s baked on a sheet pan instead of in a pie plate, it”s got a delicious crumble topping, featuring pecans, and it feeds a crowd without the work of making several pies at once. I think it would be the perfect addition to the Thanksgiving table. It”s like an apple pie, tart and crisp all in one. And, it can easily be eaten out of hand, which means less dirty dishes – bonus!

If you”re not feeding a crowd you can always freeze the extras between parchment paper and just take out as many as you need at a time, to thaw. I prefer to heat them up in the microwave or oven for a bit, because nothing beats warm apple pie.

I would venture to say this recipe is even easier to make then a regular apple pie because of the crumb topping and since the effort of one pie makes so many servings. And, it”s just so extremely delicious that I know I”ll be making it often over the coming months.

Apple Slab Pie with Crumb Topping

Pie Crust

  • 2 1/4 cups all-purpose flour

  • 3/4 teaspoon salt

  • 2/3 cup cold butter, cut into small cubes

  • 8 – 10 tablespoons cold water

Apple Filling

  • 2/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 3 1/2 pounds tart apples, peeled, cored, and thinly sliced (or 10 cups sliced)

Crumb Topping

  • 1 cup quick-cooking oats

  • 1 cup packed brown sugar

  • 1/2 cup all-purpose flour

  • 1/2 cup cold butter, cut into cubes

  • 1/2 cup pecans, roughly chopped

To Make Pie Crust: Combine flour and salt in a large bowl. Toss in the butter cubes and, using your fingers, quickly break up the clumps, rubbing together with flour, until the butter is in pea sized amounts and mixture resembles coarse crumbs (or cut in with a pastry blender). Sprinkle water over flour mixture 1 tablespoons at a time; gently toss with a fork, until all of the flour mixture is moistened. Gently knead the dough just until a ball forms.

Roll out the dough to approximately a 17×12 inch rectangle, on a large piece of lightly floured parchment paper. Transfer to a 15x10x1 inch baking pan. Patch any corners that don”t reach the edges of the pan, with any overhanging dough. Roll edges under and press down onto the rim of the baking sheet. Trim off excess parchment paper. Refrigerate while you make filling.

To Make Filling:  Toss together all ingredient, in a large bowl, until apples are evenly coated. Pour into dough-lined pan, spreading evenly. Refrigerate while you make the crumb topping.

To Make Crumb Topping: Stir together oats, brown sugar, and flour until well combined. Using your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in chopped pecans. Sprinkle evenly over apple filling.

To Bake: Bake at 375ºF for 45-60 minutes, until filling is bubbly near the centre and crust is browned. Allow to cool slightly before serving.

To store: Once completely cool, cover and keep at room temperature for 24 hours or refrigerate for up to 3 days (bring up to room temperature to serve). Freeze for longer storage.

Makes: 20-25 servings

Adapted from Better Homes & Gardens.

Blueberry Pie

By in Fruit, Pastries, Sweets 7 Comments Tags: , ,

Thanks so much to all of you who offered your condolences over the loss of my grandma through comments, emails and messages. I”m truly thankful for your words of comfort and encouragement.

I wanted to share something special today in honour of my grandma. One of her favourite hobbies was baking pies of all kinds, so I decided to make and share one of her favourites - Blueberry Pie. It happens to be the perfect time of year to enjoy blueberry pie since blueberries are at their prime in both price and flavour.

This pie is classic. A crisp, flaky crust housing a sunshine-y filling of blueberries with a hint of lemon. Make this for someone you love and savour the memories while you enjoy it together. xo

Blueberry Pie

  • pie dough for a two crust pie*

  • 4 cups blueberries

  • 1 tablespoon fresh lemon juice

  • 3/4 cup sugar

  • 3 tablespoons cornstarch

  • 1/2 teaspoon lemon zest

  • 1/4 teaspoon salt

  • 1/4 teaspoon cinnamon

  • egg wash (1 egg white + 1 teaspoon water, whisked together)

  • 1/2 tablespoon sugar

Roll one half of the pie dough into a 12 inch circle to fit into a 9 inch pie plate. Transfer to the pie plate and refrigerate while making filling.

To make filling: mix together blueberries and lemon juice. In a separate bowl combine sugar, cornstarch, lemon zest, salt and cinnamon. Toss together gently with blueberries. Pour immediately into pie shell. refrigerate while rolling out top crust.

Roll remaining pie dough to fit the top of the pie. Place on top, fold edges under bottom crust and crimp the edges to seal. Using a paring knife or scissors, slice cuts in the top for steam to escape while baking. Refrigerate 10 minutes, or until pie dough has firmed up.

Brush prepared pie with a bit of egg wash and sprinkle with sugar. Bake at 400ºF for 10 minutes, lower heat to 375ºF and bake an additional 40-50 minutes or until crust is golden and filling is bubbly. Let cool completely, to set (1-2 hours), before serving.

Serves: 8

* I used a new pie crust recipe but wasn”t completely happy with it. If you”re needing a recipe, this has been my go-to pie crust for years, except I make it with butter instead of shortening.

Adapted from Williams Sonoma.

(Sweet Cherries!) Rustic Cherry Tart

By in Fruit, Pastries, Sweets 4 Comments Tags: , , , , ,

rustic cherry tart

This post is part of a July series on sweet cherries. To see the other posts head here.

Sweet Cherry Pie. There’s nothing quite like it. Except maybe a sweet cherry tart that’s half the work with just as much flavour. This tart is so easy to put together. The dough gets mixed and rolled out immediately, then it’s filled with raw cherries that are tossed in sugar and a few other ingredients (no pre-cooking necessary!) and then all that’s left is to pop it in the oven. The whole tart is freeform so there are no special pans needed. It’s a perfect quick and summery pastry dessert that gets you out of the kitchen in a jiffy. The longest part of the prep is the pitting of the cherries, but that’s kind of a fun activity to do while you sit out on the deck enjoying the sunshine anyways. At least for me!

This uses my favourite pastry dough for tarts of this kind. It’s sweet, buttery and flakey. And, it’s a breeze to work with and roll out. If you’re new to baking pastries this is a great place to start. It turns out perfect every time.

Rustic Cherry Tart

Pastry Dough
  • 1 1/3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 7 tablespoons cold butter, cut up
  • 3-6 tablespoons ice cold water
Cherry Filling
  • 1 pound (3 cups) sweet cherries, halved and pitted
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
To Finish
  • egg wash (1 egg white + 1 teaspoon water, whisked together)
  • 1/2 tablespoon sugar

For the Pastry Dough: Combine flour, sugar and salt. Using your fingers, quickly break up the butter, tossing it in the flour mixture, until the butter is roughly the size of peas.  Add water 1 tablespoon at a time, tossing together with a fork, until the dough sticks together to form a ball. (The amount of water needed depends on the humidity in your area. Just make sure it sticks together easily without being sticky to the touch.) Roll the dough out onto a lightly floured piece of parchment paper, into a 14 inch circle. Transfer the parchment and dough onto a baking sheet.

Mix together filling ingredients until evenly coated. Pour onto the centre of the tart and spread out to within 2 inches of the edge. Fold up the edges to keep the filling snuggly inside.

Brush the pastry with egg wash and sprinkle with sugar.

Bake at 375ºF for 1 hour, or until filling is bubbly and crust is golden brown. Allow to cool completely before slicing and serving.

Makes: 8 servings

Crust adapted from Taste of Home.

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