Doughnut Seeds Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the poppy seeds, sesame seeds, onion flakes and garlic flakes on a pie plate, and toast in the oven until fragrant and lightly browned, about 3 minutes. Set aside to cool, about 5 minutes.
• Whisk together the flour, baking powder and salt in a medium bowl. Reserving 2 tablespoons of the cooled "everything" mixture, whisk the rest in with the flour mixture, and set aside.
• Blend the sugar and butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment until smooth, about 30 seconds. Add the egg yolks and sour cream, and continue blending, stopping to scrape down the bowl if necessary, until smooth and combined, 30 seconds more. Reduce the speed to low, and add the flour mixture by generous 1/4 cups, combining each addition before adding the next. Continue on low after the last addition until the dough forms a shaggy ball, about 30 seconds. Lay a piece of plastic wrap on a work surface, and lightly coat with cooking spray. Transfer the dough to the plastic wrap, and flatten it a bit into a narrow rectangle. Cover completely with the plastic wrap, and refrigerate for at least 1 hour or overnight.
• Line a baking sheet with parchment, lightly coat with cooking spray. Unwrap the dough, and place it lengthwise on a lightly floured work surface. Dust a rolling pin and the top of the dough with flour. Roll the dough into a rectangle that is 1/2 inch thick and about 6 1/2 by 9 1/2 inches. Cut out 6 rounds with a 3 1/2-inch round cookie cutter (since the dough doesn't reroll well, cut the doughnuts as closely as possible). Cut out a hole in the center of each with a 1 1/2-inch round cookie cutter. Carefully transfer the doughnuts and holes to the prepared baking sheet. Without rerolling the remaining dough, cut a few more rounds with the 1 1/2-inch cutter, and transfer them to the baking sheet. Refrigerate the cut dough for 30 minutes.
• Heat the oven to 275 degrees F. Line a baking sheet with paper towels. Heat 2 1/2 inches of oil (about 8 cups) to 375 degrees F in a heavy-bottomed pot or a Dutch oven. Carefully fry 2 doughnuts and about 4 holes at a time. They will sink, then slowly rise to the top. Once they float to the top, cook them until nicely browned, about 30 seconds, then flip and cook 30 seconds more. Remove them from the oil, let drain on the prepared baking sheet and sprinkle with some salt. Repeat with the remaining doughnuts and holes, keeping them warm in the oven until ready to serve.
• Transfer the doughnuts to a serving plate, drizzle with the honey and sprinkle with the reserved everything mixture.

Steps:

• Whisk 1 cup plus 1 Tbsp. (170 g) mochiko (sweet rice flour) and 1 cup (120 g) tapioca starch (tapioca flour) in a small bowl to combine.
• Bring ⅔ cup whole milk, ⅓ cup (67 g) granulated sugar, 2 Tbsp. unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a medium saucepan over medium-high. Remove from heat, add dry ingredients, and stir with a wooden until a lumpy paste forms. (Mixture will be dry in spots and hard to combine, but don't worry; this is normal.)
• Transfer dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed to release some steam and cool slightly, until smooth, about 2 minutes. Add 1 large egg and mix (still on medium speed) until combined, about 2 minutes. Add 2 tsp. baking powder and mix until combined and dough is sticky but smooth, about 30 seconds. Place a piece of plastic directly on top of dough and let rest 15 minutes.
• Pour vegetable oil (about 8 cups) into a large pot to come 2" up sides; fit pot with thermometer and heat oil over medium until thermometer registers 350°.
• If making doughnut holes, line a rimmed baking sheet with parchment paper. If making doughnut rings, cut a large piece of parchment paper into nine 4x4" squares and set aside. Using a biscuit cutter or drinking glass as a guide, draw a 3" circle on 1 square; this will be your guide.
• To shape ring doughnuts, lightly oil your hands and scoop out teaspoonfuls of dough (8 g per piece if you have a kitchen scale) and roll into balls. Place guide underneath another parchment square and arrange 8 balls around the circle, making sure they are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnuts.
• Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, doughnut side down, into oil. Fry about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side (do not flip too early or doughnut may break apart). Carefully transfer to a wire rack and let cool.
• To shape doughnut holes, lightly oil your hands and scoop out a tablespoon of dough (18 g per piece) and roll into balls. Place balls on prepared baking sheet.
• Working in batches, lower dough balls into oil with a slotted spoon and fry, turning occasionally, until golden brown all over, about 3 minutes. Carefully transfer to a wire rack and let cool.
• If using 1 Tbsp. freeze-dried raspberries or black sesame seeds, finely grind in a spice mill (or, with a mortar and pestle if using the raspberries).
• Whisk 1 cup (110 g) powdered sugar, 2 Tbsp. whole milk, ⅛ tsp. kosher salt, and 2 tsp. finely ground freeze-dried raspberries or black sesame seeds or 2 tsp. unsweetened cocoa powder; 1 tsp. matcha, preferably ceremonial grade; or ½ tsp. ube extract in a small bowl until smooth. (Glaze should be thick but pourable-like a yogurt drink. Thin with additional 1 Tbsp. whole milk if needed.) Stir in ½ tsp. vanilla extract if making the ube version.
• Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.

Steps:

• Place 1/3 cup original brand Cheerios into each sandwich baggie.
• Place 1/3 cup Fruity Cheerios into each sandwich baggie.
• Attach doughnut seed labels (see link for printing labels in directions).

Steps:

• Heat the milk to 110 degrees F. Place in a cup and stir in 1 1/2 teaspoons of the sugar and the vanilla bean seeds and pod. Sprinkle the yeast over the top and let sit for 10 minutes. The yeast will begin to bubble. Remove the bean pod, rinse, and set aside for another use.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, the remaining 1/3 cup sugar, the salt and the nutmeg. On low speed, stir just to mix. Add the yeast mixture to the dry ingredients on low speed, then add the egg, water and the melted butter.
• Change to a dough hook and mix on medium-high speed until the dough pulls away from the sides of the bowl, 15 to 18 minutes. Put the dough in a greased bowl, cover with plastic wrap and refrigerate overnight (this is the first proof).
• On a floured work surface, roll the dough out into a rectangle 1/4 inch thick. Transfer to a sheet pan and refrigerate for 30 minutes to rest the dough.
• Cut out thirty 4-by-4-inch squares of parchment paper. Lightly oil each one or spray with pan spray. Have several baking sheets ready.
• Remove the dough from the refrigerator and place on a work surface. Cut out doughnuts with a round cutter (or cut squares for a different look. If you're going for the traditional doughnut shape, use a smaller cutter to make a hole in the center of each round. (Do not cut out holes if you are going to fill the doughnuts. You may decide to cut the doughnuts really large; that's also fine.)
• Once each doughnut is cut, set it on an oiled square of parchment. (Trust me, this will make your doughnut experience much better and more efficient.) Place the doughnuts on baking sheets. Cover the sheets lightly with an oiled piece of parchment. Allow to proof about 45 minutes in a warm, draft-free area. They are ready when they are almost doubled in size.
• Heat 3 to 4 inches of oil in a straight-sided heavy saucepan. (I like rice bran oil or grapeseed oil, but vegetable oil or canola are also good.)
• Clip a deep-fat thermometer to the side of the pan and heat the oil to 350 degrees F. Place the cinnamon sugar in a bowl to dredge the warm doughnuts.
• Lift a doughnut on the square of paper and place it just over the oil; this will allow the doughnut to slip right into the oil without deforming. Use tongs to nudge it off the paper and into the oil if necessary; if you must, the paper and doughnut can even go into the oil together and you can immediately fish the paper out with the tongs. You can fry 2 or more doughnuts at a time, just don't over crowd the pan. I like flipping the doughnuts quickly and often to help them keep their shape. I use two chopsticks, placing them on the edge of the doughnut and using a quick motion to flip them. It will take about 1 minute on each side until they're golden brown. (Keep an eye on the heat, especially if frying several doughnuts at once.) When browned, carefully lift the doughnuts out of the oil, drain briefly, and toss in the cinnamon sugar. Place on a rack to cool. Repeat until all the doughnuts are cooked.
• These are best eaten within a few hours of frying. They can be reheated in a low-temperature oven to give them that just-fried texture.

Steps:

• Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
• Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
• Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
• The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
• Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
• Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C.
• When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
• Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
• Remove the doughnuts from the fryer and place them on kitchen paper.
• Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
• To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
• Fill a piping bag with your filling and pipe into the doughnut until nicely swollen - 20-50g is the optimum quantity, depending on the filling; cream will be less, because it is more aerated. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
• FillingsCustard filling: Try out Justin's custard filling and, if you like, add different flavours to the custard as follows...Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream.Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream.Coffee: Add 4 tbsp of freshly ground strong coffee to the milk.Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk.Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream.Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

Steps:

• Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
• Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you're using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
• Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you're making filled doughnuts, don't cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
• Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn't warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
• About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
• Carefully add the doughnuts to the oil, a few at a time. If they're too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It's O.K. if they deflate a bit; they'll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they're deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.