Candiedflowerdonuts Recipes

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

Steps:

• Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
• Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
• When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
• They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
• Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Steps:

• To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
• Sprinkle sugar over the flowers.
• Bake at 170F for 1 hour.
• To make donuts, whisk, egg, milk, vanilla, and sugar.
• Add flour.
• Zest in some lemon, add poppy seeds and mix with a spatula.
• Add melted butter, mix well.
• Pipe the donut batter into donut molds.
• Bake 350F for 15mins.
• To make donut icing, stir powdered sugar and lemon juice together.
• Dip the baked and cooled donuts, one by one, face down into the icing.
• Immediately place the candied edible flowers on top of the icing in any arrangement you wish.

Steps:

• In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.

Steps:

• Brush petals with an egg white that is slightly beaten with a couple of drops of water.
• Hold the petal with a tweezer, and sprinkle with superfine sugar. Tap the tweezer to remove excess sugar.
• Remove to a rack to dry completely. Store in an airtight container.
• Sugared flowers can be made in advance and stored up to one month.

Steps:

• Flowers: Whisk egg white with 1 teaspoon water in a small bowl. Working with one flower at a time, holding it with tweezers or in your fingers and using a small paintbrush, brush egg wash over surface of petals. Sprinkle evenly with superfine sugar. Transfer to a wire rack set over a baking sheet, sugared-sides up. Let stand at room temperature 12 hours.
• Doughnuts: Preheat oven to 425°F. Lightly brush two standard 6-mold doughnut pans with butter. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and fluffy, about 3 minutes. Add eggs, orange zest, and almond extract; beat on medium speed to combine, scraping down sides of bowl as needed. Reduce speed to low; add flour in two batches, alternating with milk. Beat just until combined.
• Transfer batter to a piping bag or resealable plastic bag with a 1/2-inch hole snipped in one corner. Pipe mixture into prepared pans, dividing evenly. Bang pans several times on counter to release air bubbles. Bake until doughnut tops spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack and let cool completely.
• Glaze: In a bowl, whisk together confectioners' sugar, orange-blossom water, and 1/4 cup water until glaze is thick and smooth and has the consistency of honey, adding more water as needed. Dip top of each doughnut in glaze (each should be halfway submerged), rotating to evenly coat. Transfer to wire rack, glaze-sides up. Top with sugared flowers while still wet; let dry completely.