Homebakers Collective April Challenge: Donuts!

Breakfast, Fussy, Homebakers Collective Challenge

Sourdough Donuts with Candied Sesame Seeds

These sourdough donuts from Baking Sense were outstanding. I iced them with a simple vanilla glaze and dipped them in the most fantastic candied sesame seeds. The end result tasted like a donut meeting a dim sum sesame ball.

Check out all the other fabulous donuts from the bakers on the Homebakers Collective: https://homebakerscollective.com/2020/04/30/donuts/

Sourdough Donuts: Mix the dough up the day before (it takes most of the day) , cut and let rise for about 2 hours the next morning before frying. Recipe in link below. I substituted 1/2 tsp nutmeg for the 1 tsp cardamom because I feel like donuts have to have nutmeg.

https://www.baking-sense.com/2017/10/05/sourdough-donuts/

Vanilla Glaze:

  • 1 cup powdered sugar
  • 1 TBSP butter, softened
  • 2 TBSP milk

Beat together until smooth.

Candied Sesame Seeds:

  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup sesame seeds

Line a baking sheet with parchment paper. In a large skillet over medium high heat, combine water and sugar. When the sugar dissolves and it starts to boil, pour in sesame seeds. Stir with a heatproof spatula constantly for about 8 minutes, until the liquid evaporates and the sesame seeds are completely dry and crisp. They should just barely start to brown. Pour out onto parchment lined baking sheet, break up larger clumps of seeds and let cool.

Let donuts cool for a couple minutes before dipping in vanilla glaze, then immediately in cooled sesame seeds.

Eat all day long.

Green Olive Fancies

Unfussy

These retro green olive appetizers really gussy up a quarantine Friday night. Serve with cold gin. Fancy boom.

  • 25ish green olives
  • 1 cup shredded cheddar cheese
  • 3 TBSP butter, softened
  • 1/2 cup all-purpose flour
  • 2 TBSP milk

Preheat oven to 400 degrees. Line and/or grease a baking sheet. Pat green olives dry with paper towels.

By pulsing in a food processor, or by hand, combine the cheese, butter and flour until they are well combined. Stir in milk until the mixture will stick together when pinched.

Put about 1 tablespoon of cheese mixture in your hand, press an olive in the middle, and mold the cheese mixture around the olive so it is completely sealed. Place on prepared baking sheet and repeat with remaining olives.

Bake at 400 degrees for 15 minutes.

Ravani

Cakes, Food Hoarding Confessions, Unfussy

This tasty and simple cake is based on a recipe by husband’s late aunt. It is an excellent use of that Cream of Wheat sitting in the pantry.

Syrup:

  • 3 cups sugar
  • 2 cups water
  • 1 tsp lemon juice

Cake:

  • 6 eggs, room temperature
  • 1/2 lb. unsalted butter, melted
  • 1 1/2 cups farina (Cream of Wheat, Malt-O-Meal)
  • 3/4 cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla

Make Syrup Ahead: Bring water, sugar and lemon juice to a boil and reduce for 10 minutes. Cool.

For Cake: Preheat oven to 300 degrees. Grease a 9×13″ pan. In a large bowl, beat eggs and melted butter together with a whisk until well-mixed – about 5 minutes. Add farina, flour, sugar, baking powder and vanilla and whisk to combine.

Bake for 35-40 minutes, until firm in the center.

Slowly pour the cool syrup over the hot Ravani. Let cool completely before cutting.

Blueberry Buckle

Cakes, Unfussy

It’s never a bad time to make blueberry buckle. My mother-in-law makes this in the summer with freshly picked wild blueberries from New Hampshire, which is hard to beat.

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries

Topping:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 tsp. cinnamon

Preheat oven to 375 degrees. Grease a 9×9″ square pan.

Cream butter and sugar together until light. Add egg and beat to mix well.

Combine flour, baking powder and salt. Add to the butter mixture in 2 additions, alternating with the milk. Fold in blueberries.

Combine topping ingredients in a small bowl. Sprinkle over cake.

Bake for 35-40 minutes if using fresh blueberries, and up to 60 minutes if using frozen blueberries – until lightly browned and done in the middle.