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.
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.
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.
I keep making these scones. They seem to be what everyone in my house needs for breakfast right now. They are not too sweet.
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 sticks butter, cut into tablespoons
1/3 cup brown sugar
1 1/2 cups old-fashioned oats
3/4 cup buttermilk
1 egg for egg wash
sugar for sprinkling on top
Preheat oven to 350 degrees. Line a baking sheet with parchment or silicon mat.
Combine flour, baking powder, soda and salt in a bowl or food processor. Add butter and work by hand or pulse in the food processor until the butter pieces are the size of peas or a little smaller. If using food processor, transfer mixture to a medium bowl at this point. Add brown sugar and oats and stir to combine. Pour in buttermilk and fold until the dough is moistened well but do not over-mix. Dump dough onto prepared baking sheet.
Gently pat the dough together, fold in half, pat together again and fold in half again. Pat the dough into a 10 inch circle, about 3/4″ tall, in the center of the baking sheet. Brush the top with egg wash, sprinkle liberally with sugar, and a few oats. Cut the circle into 8 wedges. Pull the wedges apart to separate them by about an inch or so.
I made these for an after school snack this week and then immediately made them again. The addition of coconut oil keeps the muffins nice and moist for a couple days, if they last that long. I like to add the blueberries with the flour to the mixer which helps them from sinking to the bottom of the muffin, and so some of the blueberries break down and get jammy up in there.
4 TBSP butter
1/4 cup triple-filtered coconut oil
3/4 cup sugar
1 tsp vanilla
1/4 tsp nutmeg
2 cups all-purpose or white whole wheat flour
1/2 tsp salt
2 tsp baking powder
1/2 cup sour cream
1 pint blueberries
1/4 cup Turbinado sugar
Preheat oven to 375 degrees. Grease or line a 12-cup muffin tin.
Cream butter, coconut oil and sugar together until light and fluffy. Add eggs, one at a time, scraping bowl in between. Add vanilla and mix.
Whisk nutmeg, flour, salt and baking powder together. Add blueberries to flour and toss to combine.
Add half of the flour/blueberry mixture to the mixer and mix briefly. Add the sour cream and mix. Add the remaining flour/blueberries and mix well. Give it a good stir with the spatula to make sure it is evenly mixed.
Divide batter among the 12-cups – each about 3/4 full.
Sprinkle a generous 1/2 tsp Turbinado sugar over each muffin.
Bake at 375 degrees for 25 minutes, until the center of the muffins are just firm.
These muffins pop up in my kitchen and my sister-in-law’s kitchen frequently – pretty much whenever there are 3 ripe bananas that need to be used. They stay moist and are kinda healthy.
This recipe is from King Arthur Whole Grain Baking.
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla
1 1/2 cups mashed ripe banana (3 large)
1/4 cup honey
2 cups whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup chocolate chips
Preheat oven to 350 degrees. Grease or line a 12-cup muffin tin.
Cream butter and sugar until light and fluffy. Add vanilla, banana and honey and mix until smooth. Beat in eggs. Whisk dry ingredients together. Add to egg mixture. Stir in chocolate chips. Remove from mixer and give a good stir to make sure all the ingredients are incorporated.
Fill muffin cups almost to the top. Bake 20-25 minutes, until firm in the center.
These muffins are super moist, light, and delicious. Mix them by hand in a large bowl, bake what you want, then refrigerate the batter for up to 2 weeks and bake them as needed. This is my mom’s recipe.
3 cups All Bran cereal
1 cup boiling water
1 cup brown sugar
2 cups buttermilk
1/2 cup vegetable oil
2 1/2 cups flour (you can substitute up to 1 cup whole wheat flour)
2 1/2 tsp baking soda
1/2 tsp salt
1 cup raisins (optional)
Preheat oven to 425 degrees. Grease or line your muffin tin.
In a large bowl, mix bran with hot water until moistened. Stir in brown sugar. Add buttermilk, eggs and oil, stirring until well combined. Add flour and baking soda, then raisins, if desired.
Scoop batter into greased muffin cups, filling about 3/4 full. Bake for 15-18 minutes until the tops spring back when touched. Serve hot with butter or jam or both or none.