Monggo Braided Bread

Sweet bread with delicious mung bean paste filling – so perfect with your cup of coffee

Sooooo… I’ve been baking few kinds of bread lately – it is so fun! Thanks to my lovely friend who passed on her stand mixer to me coz she got a new one and so I don’t have to knead with the hands. (It is not fun to knead when you have RA)

It was crazy the first few times with the mixer, but I am glad we got along. I was told that the dough can be kept in the fridge to rise overnight so it will be easier to handle it the next day, especially when you are making a braided bread. I was hesitant at first (I don’t trust myself enough), but I finally tried.

Of course, it had to be one of my favorites – Monggo Bread or Monggo Braided Bread in this case. Along with keeping the dough in the fridge overnight, I also tried braiding. (This does look like a braided bread, yes??)

If asked what is my favorite bread, I can’t tell you one specific answer, but any bread with monggo or mung bean paste filling is definitely my favorite. Remember these Pan de Monggo? Ohhh! I just love them so much! The mung bean paste filling is everything. This, on the other hand, doesn’t contain much filling (coz they will burst out from your dough!). Of course, it is delicious, especially with that margarine and sugar topping. Ahhhhh! I know, I know – margarine is not good. You can use butter. I just prefer margarine for this one.

I also made mung bean paste filling:

The bread is super delicious when it’s warm, but please be patient and wait for it to cool further before cutting or you’ll get slightly wet, somewhat like uncooked dough. Yuck! I know coz you know I can’t wait. So please do yourself a favor and wait!

The bread stays soft until the next day, but the sugar topping will melt. The margarine and sugar topping is completely optional, but I love the bread more when it is topped with margarine and sugar. Any leftover can be reheated in a microwave or in a preheated oven.

I am taking this at Fiesta Friday #202 with our lovely ladies – Angie, Aunt Juju & Laurena – thanks for hosting! Happy Fiesta Friday!!!

Monggo Braided Bread

  • Difficulty: intermediate
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Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.) You may also need to add more water.
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool down a bit. Transfer the beans to a blender to puree them. Alternatively, you can also use a stick blender. (I tried using a food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with bread.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down a bit before filling the dough. Since I made mine a night before, I kept the filling in the fridge.

For the bread:

  • 3 1/2 cup all-purpose flour, divided (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/2 cup melted butter
  • additional melted butter, for the topping

To serve (optional):

  • Margarine or butter
  • White sugar
  • Additional mung bean paste

Instructions:

  1. In a bowl of your stand mixer with dough hook attachment, add 3 cups of flour, sugar, salt and instant yeast. Mix until well combined.
  2. While the motor is running at medium speed, add melted butter and warm milk. If the dough is not ready after 7 minutes of kneading, gradually add the remaining 1/2 cup of flour (you may not use all of them or you may need to add more). Let the machine knead until the dough is smooth and elastic. (This may take another 3-8 minutes, depending on the speed of your mixer.)
  3. Shape the dough into a ball and transfer to a greased bowl and keep in the fridge overnight. (I strongly suggest to keep the dough in the fridge overnight to let it rise there so the dough will be easier to handle when you roll and shape). Alternatively, you can keep it in a warm place until doubled in size (45 minutes to 1 hour).

When the dough is ready,

  1. Prepare a baking sheet lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle about 20 inches long, 12 inches wide.
  4. Spread the mung bean paste filling over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Bring both ends together to make a ring and carefully seal. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the tops of the buns with melted butter.
  8. Bake for 30-35 minutes or until golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine and sugar on top and cutting. You can also spread additional mung bean paste before eating.

 

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Ube Ensaymada

Filipino sweet bread with ube jam filling, topped with butter or margarine and sugar – perfect for your coffee

When you have tried making your own Ube Jam, making Ube Ensaymada is a must. Well, at least for me.

Ensaymada is a Filipino sweet bread with ube jam filling. It is in spiral form with margarine (or butter) and sugar topping. Other variations use buttercream for topping and with lots of cheese. I love my Ensaymada with just margarine and sugar topping just what my Mom used to take home when coming home from work. We enjoy Ensaymada with coffee or soda.

Ensaymada can be made without filling, but I enjoy it with filling. Ube Ensaymada is made by dividing the whole dough into individual or smaller portions. Each is flattened to add the ube jam filling and rolled into a log (like what you’d do with cinnamon rolls). Don’t you go greedy on the ube jam filling – they’ll be ruining your logs! The log is shaped into a spiral. You now wait for the shaped dough to double in size and you’re ready to bake. The baked Ensaymadas, when lightly cooled down, are brushed with softened butter and top with white sugar. You can also use margarine instead of butter for the topping – that’s what I know some bakeries use.

These are so good! The bread is soft. The ube jam filling is perfect and that butter and sugar topping is amazing! The only thing you have to keep in mind – if you’ll top all of the baked ensaymada with butter and sugar, it is best to consume them the same day. The bread stayed soft until the next day, but the butter and sugar mixture slightly melted. In this case, margarine is my best choice coz the margarine I use holds its shape. I just didn’t have margarine during this time. I enjoyed these with black coffee – ahhhh, they were really delicious!

I hope you’ll have a chance to try and make these. I am sharing these with my buddies at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Ube Ensaymada

  • Difficulty: Intermediate
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Ingredients:

For the dough:

  • 5 cups all-purpose flour
  • 2 1/2 tsp instant yeast
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1 cup milk, warm (120°F – 130°F)
  • 1 egg yolk, for egg wash

For the filling:

For the topping:

  • 1/4 cup butter, softened
  • 1/3 cup white sugar

Instructions:

For the dough & filling:

  1. In the bowl of your stand mixer with dough hook attachment, combine 4 1/2 cups flour, instant yeast, sugar and salt.
  2. With the motor running on low speed, add in melted butter, eggs and warm milk.
  3. Increase the speed to medium. When the dough is slowly coming together (about 5 minutes), add in the remaining 1/2 cup flour. (This is to ensure that you don’t add too much flour to your dough that will give you a dense bread.)
  4. Let knead for 7-10 minutes or until dough forms into a ball or not sticky. (Sometimes, you don’t get the dough to shape into a ball. When the dough is not sticky, it is ready.)
  5. Form the dough into a ball and transfer to a lightly oiled bowl. Cover with cling wrap or towel and keep in a warm place for one hour or until doubled in size.
  6. Meanwhile, you can now make your filling. Warm up your ube jam in a microwave to soften up a bit, about 30 seconds. Add in butter and mix until smooth. Set aside until ready to use.
  7. When the dough has doubled in size, take it to your highly floured work surface.
  8. Divide the dough weighing 60 grams each. (I had 20 balls x 60 grams)
  9. Flatten each with a rolling pin until you form a long cylindrical shape (about 7-8 inches long). Place ube jam-butter mixture (like you are making cinnamon rolls) and roll from the long part of the dough until you form a rope. Seal the edges by pinching them together. Shape your rope into coils, making sure to tuck the end underneath.
  10. Place on parchment-lined baking sheets, loosely cover with a towel and let rise again until doubled in size, about 45 minutes.
  11. Preheat the oven to 350 F.
  12. When ready, brush the top of the dough with egg wash.
  13. Bake for 15 minutes, rotating the pan halfway through baking.
  14. Let the ensaymada cool down a bit then transfer to a wire rack.

For the topping:

  1. In a bowl, spacious enough to fit the ensaymada, add in sugar.
  2. Brush the cooled ensaymada with softened butter (or margarine) and dunk the top on the white sugar to coat the top. You can also sprinkle the white sugar instead.

Note: Ensaymada is delicious until the next day, but they won’t be as soft. If planning to keep some for later, leave them without the topping coz the topping will somehow melt. You can heat the leftover (without topping) in a preheated oven for about 5 minutes. Let them cool down a bit before adding topping. You can also reheat using a microwave for 15 seconds, making sure to consume immediately.

Dough recipe is from Panlasang Pinoy

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Pan de Monggo

Buns filled with sweet red bean paste. Perfectly paired with cola with lots of ice cubes. 

Pan de Monggo 3

One of the difficult things when you are on a Whole30 diet (or any kind of specific diet/program) is to say ‘no’ to everything you want and you know inside you that you really want that delicious stuff. I was invited to a lunch and a movie. I accepted it as it was not nice to say ‘no’ and okay, let me be honest >>> movie means nachos and nachos means salsa and cheese. Who wants to watch a movie with an apple or banana? I don’t know about you, but obviously not me. I thought it was not too much to eat something I love on that day so I also had french fries flavored with my favorite sour cream. I admit I missed eating those stuff. At lunch, I had Chinese noodles. Yes, you can say that I really enjoyed my cheat day. 😀

Pan de Monggo

The next week after that invitation, I was requested to make Pan de Monggo. The request has been pending for months, so it was a shame not to make it this time. Pan de Monggo are buns filled with sweet red bean paste. They are very popular in the Philippines and usually eaten for afternoon snack rather than breakfast. They are usually paired with a glass of cold Coca-Cola with lots of ice cubes.

Pan de Monggo 4

Today marks the last day of my second round of Whole30 diet, but you know that I did not complete the program. Although I cheated for two days, I still lost weight and this time, I lost 8 lbs. more. I can’t promise myself to do a complete third round, but I am still into this clean-eating stuff.

Okay, back to the bread… The filling is made of red mung/adzuki beans, condensed milk and sugar. The beans are boiled until soft. Sugar is added later on then transferred to a blender to puree the beans. The pureed beans is then returned back to the pot and mixed until thick. You can add condensed milk once the beans have returned back to pot, before it turns into a thick paste. Can you imagine already? Delicious, yes? Pour that cola into your glass and enjoy!

Pan de Monggo 2

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Pan de Monggo

  • Servings: 12-14 buns
  • Print

Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.)
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool to room temperature. Transfer the beans to a blender to puree them. Alternatively, you can also use stick blender. (I tried using food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with buns.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down before filling the buns. Since I made mine a night before, I kept the filling inside the fridge.

For the buns:

  • 3 1/2 cup all-purpose flour (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk (for egg wash)

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. (You may get 12-14 buns.) Flatten each and fill with about 2 tbsp of bean paste. Seal the edges. Place on the baking sheet, sealed side down, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.

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Cheese Manakish

Middle Eastern flat bread topped with beautiful Kashkaval cheese and/or mozzarella, browned to perfection. 

manaeesh-tnscc-1

I am very friendly and I’ve made friends recently. Well, they’re long time friends, but I didn’t know that they’ve been there the whole time… and when I say ‘there‘, I mean in my brain.

So you know that movie Inside Out? I have some sort of friends inside my brain but they look like more of a food – uh… like pasta, rice, bread, cheese. Yes, I know, because I’ve met them.

So few weeks ago, I’ve been in a pizza kick lately… like I’ve been making pizza for the 2 consecutive weekends and eat 6 slices of them in one sitting. Please, don’t look at me like that! I am still your friend, right? Anyway, let’s not discuss what happened inside my brain during the food war because it was very chaotic. To make the story short, Manakish won on the third weekend.

I’ve been meaning to make Manakish since forever, but I cannot figure out the right cheese the bakery usually uses as a topping whenever I get one. One day, I got a Kashkaval cheese from an amazing friend – kept it inside the fridge for a while until finally decided to use it. I wanted to top it on the pizza, but when I tasted the cheese it was like ‘Aha! This is the cheese the bakery usually uses for Manakish! I need to make one very soon!’ And I said it out loud like it was an emergency.

Excuse me pizza, please make a way for cheese manakish!

manaeesh-tnscc-2

I used Kashkaval cheese alone in some and some, I mixed with mozarella. I love the one with Kashkaval cheese alone – it was closer to the manakish I usually get from the bakery. Oh, it was so simple, yet so good! The recipe below makes about 8 x 4 inches round of manakish. Now, do not ask me how many I’ve eaten. I am not telling you this time. 😛

Now, let me bring these at this week’s Fiesta Friday # 153 with our co-hosts, Quinn and Monika. I am happy to be a part of first FF for 2017. Thanks, Angie!

Cheese Manakish

  • Servings: 8 x 4 inches round
  • Difficulty: easy, needs practice
  • Print

Ingredients:

For the dough:

  • 1 ¼ cups all-purpose flour
  • ¾ tsp instant yeast
  • 2 tbsp sugar
  • ¼ tsp salt
  • 6 tbsp warm water
  • 1 tbsp olive oil (or any flavorless oil)

(You’ll also need additional flour for your work surface.)

For the toppings:

  • 1 cup of grated Kashkaval cheese; or
  • 1 cup grated mozzarella + 1 tbsp olive oil + pinch of salt

(You can also combine both cheeses (1 cup of grated Kashkaval cheese + ½ cup grated mozzarella, discard oil & salt when you want to combine them.)

Instructions:

  1. Put all ingredients for the dough in a large bowl.
  2. Using a wooden spoon or your clean hands, mix the dough until you get all the flour from the bowl.
  3. Transfer the dough in a lightly floured surface and knead the dough until smooth and elastic. This may take about 10 minutes or so.
  4. Shape the dough into a ball and place in an oiled bowl, cover using a plastic wrap or lint free towel. Keep it in a warm place and let it rise for an hour or until doubled in size.
  5. When the dough has doubled in size, punch the dough and transfer to a lightly floured surface. Knead for a few seconds.
  6. By this time, you may need to preheat your oven at 375 F. My oven needs about 15 minutes before it reaches 375 F, so I turn it on when I am about prepare for the final steps.
  7. Divide the dough into eight. Flatten them thinly into about .5 cm or less than. (Optional: You can pinch the edges of the dough as Manakish usually has pinched edges. Most of the Manakish I see are pinched-free so I did not bother… or let’s simply put it this way: I completely forgot to pinch the sides. Haha!) Place them in a lightly oiled baking sheet.
  8. Bake them for 10-15 minutes or until the bottom turns lovely brown. Take the baking sheet out and flip the dough. Now, the bottom is now on top. Place your toppings and put the baking sheet inside the oven and continue baking for another 10 minutes or until the cheese has beautifully melted.
  9. Optional: Turn off the oven and turn on the broil (grill). Place the Manakish under the broil and broil until the cheese turns lovely golden brown.
  10. Enjoy your Manakish warm. They can be kept in the fridge for later consumption and can be reheated beautifully in a microwave.

Notes:

  • The kneading process can be completely done in your stand mixer or even in a food processor. When kneading in a food processor, place the dry ingredients first. While the motor is running, gradually add warm water and olive oil. Turn off the food processor once the dough has turned into a ball. You can now continue with the rest of the steps.
  • In my oven, the heat does not circulate that much like in the fan oven. So I have to flip the dough so I will have browned bottom and tops, then turn on the broil later for the toppings to brown, too. You can place your toppings the first time when you place the dough inside the oven. I did flip my dough because I like browned top and bottom – that flipping gives me the texture I love. Do whatever works better for you.
  • You can also use your pizza dough recipe or you can get the dough from the store.
  • This is just like as if you are making pizza minus the pizza sauce.

I hope you’ll love the recipe!

Always smile and enjoy your weekend! Happy Fiesta Friday! 😉

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Pan De Sal

Contrary to the literal meaning “salt bread”, Pandesal is slightly sweet rather than salty. It is soft and has a crunchy crust and usually dipped in hot coffee. 

Pan de Sal - TNSCC 1

Pan De Sal is a very famous and the most common bread in Philippines which was said to be have originated in Portugal. It is literally translated as “salt bread”, though every bite is slightly sweet. Pan De Sal (commonly written as Pandesal) is also called “poor man’s bread” due to its very cheap price and availability in most of the bakeries in the Philippines.

Pandesal is staple in our breakfast and usually dipped in hot coffee rather than paired with jam or butter. I prefer mine dipped in hot coffee or Milo. I also love my Pandesal toasted with margarine and sugar. I must confess that my favorite is when my Pandesal is paired with sunny side up eggs. 😀

Pan de Sal - TNSCC 2

Pandesal is usually soft, but you will feel a crunchy crust from the outside. It is a yeast-bread that is rolled into a log, cut into individual pieces then rolled into breadcrumbs before baking. Though I enjoy my Pandesal with our usual pairs, you could pair it with endless choices. 😉

Pandesal

Ingredients:

  • 1 1/2 tsp instant yeast
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/4 cup white sugar
  • 1/2 tap baking powder
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp fresh milk, warm
  • 1 small egg
  • 1/2 tbsp vegetable oil
  • 2 1/2 tbsp butter, melted
  • 1/2 cup bread crumbs

Instructions:

  1. In a bowl, combine flour, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
  2. In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
  3. In a lightly floured surface, knead the dough until smooth and elastic. Form into a ball and place in a lighly oiled bowl. Cover with cling wrap for one hour or until doubled in size.
  4. In a lightly floured surface, divide the dough into two equal parts. Form each into a log and cut individual sizes diagonally (about 3/4 inch thickness).
  5. Roll each into the breadcrumbs and place in a parchment-lined baking sheet making sure to keep a distance between each Pandesal. Cover in a lint-free towel or cling wrap and let rise again for about 30 minutes.
  6. Preheat the oven to 375 F and bake the Pandesal for 15 minutes.
  7. Remove from the oven and serve hot.

Source recipe: Pandesal by Panlasang Pinoy

Now, you decide how many of these you’d like to have at Fiesta Friday # 119. 🙂 I am sure AngieAhila and Diann are deciding now. 😀

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

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Shakoy (Twisted Fried Donuts)

There are so many Filipino recipes that I hope I know its history or even just the meaning of the name of the dish. Maybe it’s a language from a certain tribe that I can translate to English? Not a chance. One of them is Bulanglang which I only know that it’s a vegetable dish with clear soup. And the Chicken Tinola which I only know it’s a ginger-based chicken soup. Now, I have Shakoy.

Shakoy is a term used to call twisted fried donuts. I don’t know why people calls it like that. I grew up using the term when I want twisted fried donuts and when I use the term for some people who isn’t familiar, I get a look of ‘Huh? What’s Shakoy?’ And I explain to them and finally make it clear.

Shakoy (Twisted Donuts) - TNSCC 1

What I love about this recipe is it does not require that much of time like the others.

Let me explain:

The first rising only requires 15 minutes. 

Right after the dough has been formed, they can be fried immediately.

Amazing, isn’t it? I assume the mixing of the instant yeast with warm water quickens the process. I am not sure.

Anyway, here is the recipe and please tell me if you know why the procedure is very quick ’cause I’d really love to know.

Shakoy (Twisted Fried Donuts)

  • Servings: 15
  • Difficulty: easy
  • Print

Ingredients:

  • 1.5 tsp instant yeast
  • 1 cup lukewarm water
  • 1 tbsp brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup sugar, for dusting
  • 1 tsp of cinnamon powder, optional
  • Oil, for frying the donuts
  • Additional flour for dusting your work surface

Instructions:

  1. In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)
  2. Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry ingredients and mix using a wooden spoon until you get most of the flours from the bowl.
  3. Knead using your clean hands until dough is elastic and smooth.
  4. Place in a lightly greased bowl, cover using a cling wrap. Keep in a warm place to double in size. (This took me only 15 minutes.)
  5. When the dough has doubled in size, take it out to a lightly floured surface.
  6. Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer each dough in a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size – they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up shaping the rest.)
  7. Prepare a plate with stack of paper towels and a container/plate with white sugar and cinnamon powder. Set aside until ready to use, but make sure it’s not too far from you.
  8.  Fry the donuts in a very hot oil (about 375 F). Make sure not to overcrowd the pan.
  9. When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared container with white sugar-cinnamon mixture and roll the donuts until well coated.
  10. Serve immediately. Best eaten on the same day.

Source recipe: Shakoy – Easier Version by KwaliTeaTime@Home

These donuts were soft and fluffy and oh so delicious! I will not tell you how many of these I ate, but all were gone in a day. 😀

I think the close up shot didn't do justice to how fluffy the donuts are.
I think the close up shot didn’t do justice to how fluffy the donuts are.

Well, Angie is at Lancaster for some R & R. What you are up to? I am here at home – just finished watching a movie I did not completely understand. 😛 Anyway, it’s time for Fiesta Friday # 112… so life would not be boring as I mingle with my FF Friends. This week’s co-hosts are Natalie and Hilda. Come on and join the fun! 😉

Wishing you a fun weekend full of smiles! 😀 😀 😀

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Glazed Donuts

As this blog turns three months, thenotsocreativecook wants to thank everyone for the nice comments, for taking time to visit, and for the thumbs up. I am also pleased to meet new friends here on WordPress and excited to receive future updates about your life, your kitchen and everything you enjoy doing.

As today is 23, my blog’s birth date, I am sharing something new to me.

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thenotsocreativecook.wordpress.com-donuts23

I really love donuts as long as it is not too sweet. I’ve always dreamed of making my own but no matter how I love to cook, I am so lazy when it comes to kneading. When I see a recipe that calls for yeast, like breads and donuts, I automatically reject them – most probably because of this kneading stuff and the waiting time. I am an impatient person and I don’t like to wait that long when it comes to food, haha! So, I knew that I will never, ever make bread or anything that has anything to do with kneading and waiting.

That’s what I thought…

When I saw this video from Laura Vitale, I had no second thought of trying it. She has this effect on me – I feel that she makes everything easy. I just had two small problems – (1) I didn’t have a thermometer; how shall I know the temperature of the oil? And (2) I didn’t know what yeast should I use. But those petty issues didn’t make me changed my mind; I bought a thermometer and I bought an instant yeast. When I bought the yeast, I remembered that instant yeast is directly added to the flour (according to the search I made) and she mixed the yeast with the milk and sugar. So, I bought a new yeast – active dried. Though I was not sure about the effect of it, I still gave it a shot.

When its time to make the donuts…

thenotsocreativecook.wordpress.com-donuts1

I gathered all the ingredients needed and warmed up the milk using a microwave. I mixed the yeast with the milk and sugar and waited for five minutes or until foamy. Five minutes and I guess nothing happened; the yeast did not activate. My friend came to me at the kitchen and saw this sad face on me. She asked me to warm the milk again and she did the yeast-milk-sugar mixture. And after five minutes was a magic, haha. She did it.

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I was glad she was with me that time as her being patient helped me make the donuts a success! 😀 Okay, so after the successful yeast mixture, everything went well.

Glazed Donuts Recipe

  • Servings: 4-6
  • Difficulty: intermediate
  • Print

Ingredients:

  • 5 cups all-purpose flour (you may need more if the dough is sticky)
  • 7 grams active dried yeast
  • ⅓ cup white sugar
  • 1 ½ cups whole milk, warmed to 115 degrees
  • ¼ cup unsalted butter, melted
  • ¼ cup of shortening, melted
  • 2 eggs

Pinch of Salt

For the Glaze:

  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • water, as needed

Instructions:

  1. Make sure you warm your milk at 115 degrees. Add 1 tsp of sugar and yeast. Leave the yeast to produce foam (about 10 minutes).
  2. In a bowl, beat sugar, eggs, salt, melted butter and shortening. Add the yeast mixture and mix until combined.
  3. Add flour and beat until well combined. Increase the speed to medium and continue beating until the dough is nice and smooth (about 5 minutes).
  4. Place the dough into an oiled bowl. Cover with plastic wrap or clean kitchen towel and place it somewhere warm until doubled in size. This may take about 2 to 3 hours.
  5. When ready, transfer your dough into a floured surface, knead It for few seconds and roll out to ½ inch thickness
  6. Place parchment papers on your baking sheets and sprinkle some flour over the parchment papers.
  7. Using a donut cutter or biscuit cutter, cut out your donuts and place them on your baking sheets. Make sure to place them couple of inches apart. Cover them with a lint free towel and place them again a warm place to double in size.
  8. In a large pot, bring the oil to temperature at about 350 degrees. While doing so, prepare your drizzle. Mix together the glaze ingredients, adding water little by little until you reach your desired consistency. Set aside.
  9. When the oil is ready, lift each dough from the baking sheet and place them carefully in the hot oil. Fry them about a minute on each side. Make sure not to overcrowd the pot.
  10. Drain the excess oil in a baking sheet lined with paper towels.
  11. Place your doughnuts on a cooling rack with some papers under to catch the glaze. Coat the doughnuts and place them on another cooling rack to set.
  12. Serve and enjoy immediately!

Source recipe: Glazed Donuts by Laura in the Kitchen

 

 

Like Laura Vitale, I am not professional and I don’t have any cutter except for the cute star-shaped cutters and I only used a small mouthed glass for the little round ones.

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I also covered some with granulated sugar and they’re so GOOD!! I enjoyed the glazed one and the sugar-coated. 

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I’m sure I’ll be making more donuts and this time, I will try to activate the yeast myself; it’s time to test my patience. 🙂

 

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Mini rainbow vanilla bean donuts (http://justbakedbyme.wordpress.com)