Glazed Yeast Donuts

A tender, melt-in-your-mouth glazed donut that can be enjoyed on it's own or with a million different fillings, glazes, or toppings.

I have come to a terrible and fabulous realization.  There is a donut recipe every month for the past three months on this site.  But rather than being embarrassed, or thinking that there may be a problem in that, I'm just going to embrace it.  It was all on purpose anyway... (yeah. Right.)

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But I feel like this recipe needs to be shared because it is the starting point for so many other recipes.  Like these Strawberry & Cream donuts.  I mean, you've got to have a donut to put the good stuff in, no?

But what I love about these is that they are completely fabulous on their own.  They're based on The Pioneer Woman's donut recipe, and are tender, melty bits of fried dough.  And, dare I say, they are vaguely reminiscent of Krispy Kreme donuts, a staple of my childhood vacations to visit family in Atlanta. I feel old admitting that I remember when KK was only available in the sweet, sunny south.

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BBut for the glaze, I used Alton Brown's recipe, and it was a bit of a breakthrough.  One of my main frustrations with donut making has always been that the frosting takes forever to actually harden and dry.  The answer, apparently, is using heated milk to make the frosting, because much to my shock, the frosting had hardened and was shattery and thin, just like the best glazes you find in the donut shops.  Excited was an understatement for my reaction.

Yes, I realize I need a life.  But shattery glaze is pretty monumental, IMHO.

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This recipe should make about 12 donuts, but if you have a crowd to feed (or just reaaaalllly like donuts), you can definitely double it.  The nice thing is, you can make the dough ahead of time, and roll and let them rise just before frying and serving-- does brunch get much better than this?

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Glazed Yeast Donuts

Donut recipe adapted by Rebecca Neidhart from Ree Drummond || Glaze from Alton Brown
Yield: About 12 donuts
Prep Time: 30 minutes || Rest time 4 to 24 hours || Frying time: 20 minutes

For the Donuts

  • 1 cup + 1 Tbsp. milk
  • 2 Tbsp. white sugar
  • 1 1/4 tsp. yeast
  • 1 large egg, beaten
  • 5 Tbsp. butter
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • Neutral oil (canola, vegetable, etc.) for frying

For the Glaze:

  • 1/4 cup milk
  • 1 tsp. vanilla
  • 2 cups powdered sugar.

To make the dough: Warm the milk either over the stove or in the microwave, then pour it into the bowl of a stand mixer that has been fitted with a dough hook.   Add the sugar and stir until dissolved, then add the yeast and allow it to sit for 5-10 minutes or until it becomes bubbly.

Add the eggs and melted butter and mix them in. While the mixer is running on medium-low, stir in the flour and salt until completely combined, about five minutes.  Turn off the mixer and allow it to rest for 10 minutes.

After it has rested, move the dough to a clean, oiled bowl and turn it to coat all of the dough in oil.  Cover the bowl with plastic wrap and put in the refrigerator for at least two hours, or up to 1 day.

To make the donuts, remove the dough from the refrigerator and turn it out onto a floured surface.  With a rolling pin, roll it out until it is about 1/3-1/2" thick, then using a large circle cutter (something about 3-4 inches, I like to use a wide-mouth jar lid), cut as many donuts as you can. Using a small cutter (about 1"), cut a hole out of the center of each donut.  Lay them out on parchment lined baking sheets, leaving about an inch between them.  Repeat the rolling & cutting with the dough edges until you have used it all.

Gently lay plastic wrap over the top of the doughnuts, and let them rise for 1-2 hours, or until they are puffed up and soft when you touch them.  If your house is cold, turn on your oven for about 2 minutes then turn it off, just to make it slightly warm.  Place the trays of donuts in the oven.

In a medium, heavy-bottomed pan, heat at least 2" of oil to 350°.  Carefully drop 2 or 3 of the donuts in and fry for about 2 minutes on each side, or until each side is golden brown.  Remove from the oil to a cooling rack and repeat with the rest of the donuts and donut holes, keeping the oil around 350°.

For the glaze: Combine the milk and vanilla in a small saucepan and heat over low until warm.  Sift the powdered sugar into the pan, then whisk until smooth.  Remove the pan from the heat, then dip both sides of the donuts in and allow it to set for about five minutes


Strawberry Shortcakes

Last week, my boys and I went strawberry picking with some friends and came home with I dunno, about 10 pounds of berries.  That pretty much means 10 lbs. of heaven on earth in my book.

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Besides face planting into them (which I definitely did more than once), there was enough booty to bake, jam, and freeze (ice cream coming atcha soon!) them.  Prentice's friends had told him that they were making strawberry shortcakes with their berries, and though he'd never had or heard of them before then, he became a bit obsessive about them.  Peer pressure of the very best variety, no?

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I turned, of course to the handy internet, since there's no tried and true family recipe in my archives.  I decided to go with Kelli's recipe from The Suburban Soapbox, and it was simple, tasty, and perfect for spending some quality time in the kitchen with a three year old. Especially one who insists on rolling, cutting, and sprinkling the sugar on top with conversations about whether circles, diamonds, or squares are the best shape for strawberry shortcakes.  Because when you're three, that stuff really matters.

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So while the strawberry gettin's are good, you should get you some.  And you should also beg, borrow, or steal (not really that one) an opinionated toddler to make this recipe with you.

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Strawberry Shortcakes

Recipe adapted from The Suburban Soapbox
Serves 8
Prep Time: 15 minutes || Bake Time: 10-12 minutes

  • 2 cups sliced fresh strawberries
  • 2 cups all-purpose flour 
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1 large egg
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1/2 cup milk
  • 2 Tbsp. coarse sugaar
  • 1 cup + 1 Tbsp. heavy cream
  • 1/4 cup confectioners' sugar

Preheat the oven to 400 degrees and line a large baking sheet with silpat mats or parchment paper.

In the bowl of an electric mixer, whisk together the flour, sugar, salt, baking powder and baking soda.  Add the butter and mix on low speed until the butter is broken into pea sized pieces.  

In a small bowl, whisk together the eggs, 1 teaspoon vanilla and milk.  Add the mixture to the dry ingredients and stir just until moistened.

Turn the dough out onto a lightly floured surface.  Knead lightly and then roll the dough into a circle about 3/4 of an inch thick. Using a 3-inch cutter (of any shape you'd like) or a small glass, cut out four circles and then ball the dough up to roll out again.  Cut out two more shortcakes and then repeat for the remaining two.

Place the shortcakes close together on the baking sheet and brush the tops with the 1 Tbsp. of cream.  Sprinkle the tops with a little of the coarse sugar.  Bake approximately 10-12 minutes or until golden. Remove and let cool on a wire rack approximately 10-15 minutes.

While the biscuits bake, whip the cream, remaining vanilla and confectioners’ sugar in a medium bowl with an electric mixer until medium peaks form.  Whip the cream slowly so that it will be more stable and not "weep."  Slice the strawberries.

Cut the biscuits in half and spoon the fruit along with the juices over the bottom half. Add a heaping tablespoon of whipped cream and top with the other half of the biscuit.  Serve immediately.

Blueberry Shortbread Bars

One of my favorite things about food and learning recipes from different cultures is seeing how different people have used and loved the same recipes for centuries.  What we think of pasta, we think of it as quintessential Italian fare, though it was actually an import from Asia (Thanks, Marco Polo!).  The standard of French breakfast pastries, the croissant, actually got it's start in Vienna, and the list goes on.


Shortbread is just another example-- we think of it as Scottish and normally make and eat it in the form of simple yet perfect buttery cookies.  But go to France and the same basic recipe for shortbread becomes a sweet tart crust called sablés bretons and holds an infinite variety of options for delicious, perfect desserts, just add fruit.  

Which means that, even if I'm simply calling these Blueberry Shortbread Bars, you can go all fancy and call it a French tart.  Isn't it nice when food is versatile like that?


Blueberry Shortbread Bars

Recipe by Rebecca Neidhart
Makes 6-9 Servings, depending on how large you cut them
Prep Time: 20 minutes || Cook time: 40-50 minutes

  • 12 Tablespoons (1 1/2 sticks) of salted butter at room temperature
  • 1/2 cup granulated white sugar
  • a generous pinch of salt
  • 1 tsp. vanilla extract
  • 1 3/4 cup all-purpose flour
    For the blueberries:
  • 1 1/2 cup fresh blueberries
  • 3 Tbsp. granulated white sugar
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla extract
    For the glaze:
  • 1/2 cup powdered sugar
  • 2-3 tsp. lemon juice

Preheat your oven to 350° and grease an 8"x8" baking dish.

In a medium mixing bowl, combine all of the crust ingredients and beat with a hand mixer until a cohesive, smooth dough forms.  The dough can also be made with a stand mixer.  Shape it into a ball, then cut off about 1/4 of the dough and set aside.  Flatten the remaining 3/4 of the dough into the bottom of the baking dish, pressing with clean hands until it is an even layer in the dish, with about 1/2" lip coming up around the edges.

In a separate bowl, combine the blueberries, 3 Tbsp. white sugar, cornstarch, and vanilla.  Mix gently until all of the berries are coated, then spoon them over the waiting crust dough.  

With the reserved dough, create a pattern for the top of the berries.  You can roll it out and create a dot pattern like I did, cut it into strips for a stripe or lattice pattern, or simply break it into little bits and sprinkle them over the top for a crumble topping.

Once the berries are topped, place the pan in the oven and bake for 30 minutes, or until the edge of the crust has begun to brown.  Tent the pan with foil, then bake for another 10-15 minutes.  The berries will burst and spread during this stage.

Remove from the oven and allow to cool completely.  Whisk together the powdered sugar and lemon juice until a drippy glaze from, the drizzle over the bars.

Cut them and enjoy!  These will keep in an airtight container on your counter for up to a week.


Strawberries & Cream Filled Donuts

Maybe you are a mom.  Or have a mom.  Or know a mom.  I mean, any reason to make and eat these for Mother's Day brunch or breakfast this weekend is completely legitimate. 


Moi?  I will not be having fresh donuts, or sleeping in because hello, nursing infant.  Instead, I'll be making sure that little boys are at least acceptably clean, small tummies (and the adult ones too because hangry is real) are full, and shoes are on feed before we all shoo ourselves out the door to church.  And you know something?  I think it'll still be a stellar morning.

But I have to admit, I wouldn't mind donuts.  I mean, I don't ever mind donuts.  My relationship with them is on a scale of "Oh, doesn't that sound good!" to "GIVE ME FRIED BALLS OF SWEET DOUGH LEST I DIE" and I'm usually somewhere in the middle.  And I feel like one of Instagram's greatest gifts to humanity is making us all lean towards the crazy obsessed end of the eat all the donuts spectrum.  Meaning, I'm usually more into them than not.  Throw some strawberries and cream in the middle, and it's all over, because I freakin' LOVE strawberries.  And who doesn't love some pastry cream oozing out of their donuts?


So all of that to say?  If theere's a mother in your life that you need to show some extra love to this weekend, you have found your answer.  Right here, right now.


Because doesn't everyone speak the love language of donuts?

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Strawberries & Cream Filled Donuts
Light, raised donuts filled with strawberries and cream-- what better way to enjoy a spring brunch?
  • 1 batch yeasted or sourdough donuts, tossed in sugar (links provided below)
  • 10-12 fresh, ripe strawberries, medium to large
  • 2 Tbsp. white sugar
  • 2 tsp. cornstarch
  • 1 1/2 cups whole milk
  • 1/4 cup white sugar
  • pinch of salt
  • 2 Tbsp. cornstarch
  • 1 1/2 Tbsp. all-purpose flour
  • 2 large egg yolks
  • 2 Tbsp. butter
  • 1 tsp. pure vanilla extract
Make donuts according to directions, leaving them whole without a hole in the centers. When you are removing them from the frying oil, place them immediately in a bowl of granulated sugar and toss quickly to coat them.For the cream filling: in a small saucepan, combine 1 1/2 cups of the milk, 1/4 cup white sugar, and salt. In a small mixing bowl, combine remaining 1/4 cup milk, 2 Tbsp. cornstarch, flour, and egg yolks. Whisk until smooth and thoroughly combined.Heat the milk, sugar, and salt over medium heat until simmering, then slowly whisk into the egg yolks a spoonful at a time, bringing them up to a similar temperature. Once it is all combined, return to the saucepan and cook over low heat, stirring constantly with a whisk or rubber spatula. Bring to mixture back to a simmer, and cook until thickened, about 3-4 minutes. It should be able to hold it's shape for a few seconds before falling off of a spoon, and will continue the thicken as it cools. Once it is ready, remove from the heat, add the butter and vanilla, and place in a clean bowl. Place a piece of cling wrap directly on the cream to prevent a skin from forming, and refrigerate until completely chilled.While the cream is chilling, smash the strawberries in the bottom of a small pan. Combine the 2 Tbsp. white sugar and 2 tsp. cornstarch, then stir into the berries and allow to sit for 10 minutes. This will help the strawberries release their juices and not scorch. Cook over medium low heat, stirring constantly, until the mixture thickens and the juices are no longer cloudy from the cornstarch.To prepare the donuts, insert something long and thin into one side (I like to use a metal kebab skewer), and gently move it back and forth to create a space inside the donuts.Place the cooled cream and strawberry mixture into separate pastry bags with round tips on them (you want a fairly large opening on the tip, approximately 1/4". I used a Wilton number 14). Insert the tips into the slit you've created in each donut and squeeze the fillings in alternately. You should feel the donut getting heavier in your hand and slightly swelling as you fill it. Donuts are best served the day they are made and filled, but will keep in an airtight container overnight in the refrigerator.
Prep time: Cook time: Total time: Yield: 10-12 donuts
 Raised Sourdough Donuts

Raised Sourdough Donuts

 Glazed Yeast Donuts

Glazed Yeast Donuts

Blueberry Chocolate Chip Scones

Is there anything that is not made better by adding berries and chocolate?

I think not.

Last summer I did this very crazy thing of having a small bakery table at a local farmer's market every Saturday morning.  I say crazy because it involved about a 16 hour day in the kitchen on Friday, getting my very pregnant self out of bed at about 4 a.m. on Saturday, then being at the market in what was generally rather sweltering heat (it's GA. Again, pregnant) for four hours before coming home to a disaster of a kitchen and a 2 hour nap.  And I LOVED it. 

All of that to say that these scones were my long-suffering, dish-washings husband's favorite things I made.  He cleaned countless flour explosions, loaded and unloaded a truck of tables and baked things, and dealt with more exhausted meltdowns (at the risk of sounding like a broken record, I was rather pregnant) than I want to admit to.  And all he asked in return was a scone or two.  These scones.  I tried a few variations like coconut or cherry, but he always just kindly asked that I save him a blueberry & chocolate.  I usually tucked away at least 2 or 3.  Because when you have a husband that amazing and supportive?  Well, scones can never actually repay all the love.

But these ones are a good start.  They're probably not a traditional English recipe, but they are as soft as your pillow, they're tender, and the honey lends the most delicate, loveliest flavor you can imagine.  They have just the perfect amount of dried berries and chocolate studding the insides, and the turbinado sugar on top gives the best caramelization and added crunch. 

Basically, they're everything you could ask for in a breakfast pastry.  Just add loved ones.

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Blueberry Chocolate Chip Scones
  • 2 cups + 1 Tbsp. all-purpose flour
  • 1 Tbsp. baking powder
  • 1/4 cup white sugar
  • 1/2 tsp. salt
  • 3/4 cup + 2 Tbsp. heavy cream
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  • 1/4 cup dried blueberries
  • 1/2 cup mini chocolate chips
  • 2 Tbsp. Turbinado sugar
Preheat oven to 400°. Line a baking sheet with parchment paper.In the bowl of a stand mixer, combine the 2 cups of flour, baking powder, white sugar, and salt. Using the dough hook, mix until combined. Mix together 3/4 cup of the cream with the honey and slowly pour the mixture into the flour while the mixer is still running. Continue mixing until combined into a smooth dough. Toss the dried blueberries in the extra tablespoon of flour, then add them and the chocolate chips to the dough and stir them in by hand.Remove the dough from the bowl onto the parchment lined baking sheet and press it into a circle about 1" thick and 7-8" in diameter. Using a sharp knife or bench knife, cut the circle into eighths. Brush the top with the 2 Tbsp. cream and sprinkle the turbinado sugar over the top.Bake for 20-25 minutes, or until the tops a deep golden brown and they are no longer doughy if you slightly separate the spaces between the sections. Best if served slightly warm, but will keep in an airtight container for up to 4 days.
Prep time: Cook time: Total time: Yield: 8 scones