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Funfetti Doughnuts

Funfetti Doughnuts
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Funfetti Doughnuts
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Ingredients
Servings:
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Instructions
  1. Preheat the oven to 375°F. Coat the wells of a doughnut pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Fold in the sprinkles.
  4. Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
  5. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
  6. Line a baking sheet with parchment paper. Dip the doughnuts, top side down, into the glaze. Place, glazed side up, on the prepared baking sheet, decorate with sprinkles, and serve.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Uncategorized

Basic Yeast Doughnuts

Basic Yeast Doughnuts
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Basic Yeast Doughnuts
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Ingredients
Servings:
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Instructions
  1. Pour the warm milk into a small bowl, sprinkle the yeast on top, and stir gently. Let stand in a warm spot until foamy, 5-10 minutes.
  2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt, and 1 ½ cups of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 ½ cups flour, raise the speed to medium, and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3-4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.
  3. Punch down the dough, turn it out onto a well-floured work surface, and roll out ½ inch thick. Using a doughnut cutter or 2 different-sized round cutters (3 ½ inch and 1 inch), cut out doughnuts and holes. Transfer to a well-floured baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
  4. To fry the doughnuts, heat the oil over medium-high until it registers 325°F on a deep-frying thermometer. When the doughnuts are cooked through (cut one open to test), 1-2 minutes per side (holes take less time), use a slotted spoon to transfer to a cooling rack or prepared baking sheet. Let cool for 10 minutes before glazing.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Appetizers

Almond Lavosh crackers

Almond Lavosh crackers
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Almond Lavosh crackers
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Ingredients
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Instructions
  1. Preheat oven to 350 degrees F. Line 2 trays with parchment paper. Flour work area.
  2. In a bowl, combine flour, salt and sugar and stir with a fork to combine. In a separate bowl, combine warm water, oil and egg.
  3. Add flour ingredients to wet ingredients using a fork, mix these until combined fully.
  4. Knead gently in the bowl for about 30 seconds, until the dough comes together.
  5. On your lightly floured work surface divide the dough into pieces. Roll these out with a rolling pin (if you are looking for more uniform, even crackers, cut these into desired cracker shapes - traditional lavosh crackers are bigger, to allow for more scooping).
  6. Once you have your desired cracker shapes, sprinkle with slivered almonds then brush with egg wash.
  7. Bake until golden brown in a preheated 350 degree F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes.
  8. If you are cooking a whole round, once cooked break into desired pieces as soon as it's cool enough to handle.
  9. Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.
Recipe Notes

If you want to mix it up you can top the Lavosh with olives, any spice you like, or even dates and figs to make it sweeter.

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Dessert

Maca Maple Flax Cookies

Healthy snacks, healthy desserts, maca maple flax cookies, federation cja, jewish food project
Healthy snacks, healthy desserts, maca maple flax cookies, federation cja, jewish food project
Maca Maple Flax Cookies
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Servings
20 - 25 Cookies
Servings
20 - 25 Cookies
Healthy snacks, healthy desserts, maca maple flax cookies, federation cja, jewish food project
Maca Maple Flax Cookies
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Servings
20 - 25 Cookies
Servings
20 - 25 Cookies
Ingredients
Servings: Cookies
Units:
Instructions
  1. Preheat oven to 350 F. Line a large baking sheet with parchment paper and grease with coconut oil.
  2. In a large bowl, whisk together almond flour, flaxseeds, maca powder, baking powder and salt.
  3. In a medium bowl, melt your coconut oil. Allow to cool for a few minutes and then whisk in maple syrup, vanilla and one egg.
  4. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms.
  5. Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using a for press the dough down slightly.
  6. Baking for 15 - 18 minutes or until golden. Allow to cool and store in an airtight container for up to two weeks!
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Dessert

Dark Chocolate Tartlets

Dark Chocolate Tartlets
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Servings
6
Servings
6
Dark Chocolate Tartlets
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Servings
6
Servings
6
Ingredients
Sweet Pastry
Dark Chocolate Filling
Servings:
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Instructions
Sweet Pastry
  1. Put the flour, sugar and salt in a bowl and add butter. Rub into your hands until you get a coarse bread crumb consistency, making sure there aren't any large lumps of butter left.
  2. Add the eggyolk, vanilla and water and mix until the dough comes together, being careful not to mix any longer than necessary. You might need to add a tiny amount of additional water.
  3. Remove the dough from the mixing bowl and knead very lightly for a few seconds only, just to shape into a smooth disk, about 5 to 6 cm thick. Wrap in plastic and chill until ready to use.
  4. Continue by brushing the tartlet pans with a thin layer of melted butter, then leave set in the fridge.
  5. Meanwhile, lightly dust the work surface with flour and roll out the pastry thinly. Once the pastry in no more than 2 to 3 mm thick, cut out 6 circles using a pastry cutter. Place the pastry circles inside the buttered tartlet pans, pressing them into the sides. Let rest in a fridge for at least 30 minutes.
  6. Preheat the oven to 300 F. Top each dough circle with a paper muffin liner, and fill it with a thin layer of dried beans or rice,
  7. Bake for about 20 minutes until just golden, and remove from the oven when finished. Let cool for five minutes.
  8. Discard the rice-filled muffin liners. Remove the tart shells from the pan while still warm, let cool on a cooling rack.
Dark Chocolate Filling
  1. Preheat the oven to 325 F. Put the chocolate and butter in a bowl, set it over a pan of simmering water, and leave to melt.
  2. In a medium bowl, whisk the egg and yolk with sugar until thick and pale, then fold the mixture into the melted chocolate.
  3. Fill the tartlet up with the chocolate mix; it should reach right up to the rim.
  4. Place in the oven and bake for 5 to 7 minutes at 325 F. Cool a little, then remove the tartlets from their pans and allow them to cool completely.
  5. Lightly dust with cocoa powder and fleur de sel, and serve at room temperature.
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