Baked Sour Cream Doughnuts

Baked Sour Cream Doughnuts

February 7, 2012 by · 3 Comments

A couple weeks ago I bought my first set of doughnut pans and I’ve been waiting for a reason to make them.  But then I realized, do I really need a reason?  hehe  So tonight, my husband requested I make him sour cream doughnuts (they’re his favorite) to bring to work tomorrow to share with the office.

I searched the internet and didn’t really find a recipe that stood out to me as being simple enough for a first go-round with these pans but yummy enough to be successful.  So, I took inspiration from a few places and came up with my own recipe.

I made these three ways… first I shook them in cinnamon-sugar and second, I dunked them in glaze and third, I dunked them in glaze and sprinkles.

I think for my first round of baked doughnuts using these pans, they turned our pretty good! I’m not sure if they’re going to make it to my husbands work tomorrow! HA! :)

PS…. I even dressed a few of the mini’s up for Valentine’s Day!  These would make a super simple, easy treat for teachers on the special day of love!

Enjoy!

Baked Sour Cream Doughnuts
Makes about 1 dozen full size and 1 dozen mini doughnuts

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs
1 tsp vanilla

1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
3/4 tsp salt

2 2/3 cup flour
1 cup sour cream
1/3 cup milk

  1. Preheat oven to 425 F degrees.  Grease doughnut pans with cooking spray.
  2. Cream together the butter, sugars, eggs and vanilla until smooth.  (About 4 minutes)
  3. Mix in the baking powder, baking soda, nutmeg and salt.  Make sure to scrape the sides of the bowl so that everything is incorporated.
  4. On low speed, add half the flour and mix until just combined.
  5. Mix in the sour cream then add the remaining flour.  Mix just until combined.
  6. Add the milk and bring up the speed to medium for about 15 seconds or until the batter is glossy and smooth.  Do not over mix!
  7. Using a pastry bag, fill the holes of the doughnut pan 5/6 full.
  8. Bake for 10 minutes, rotating pan after about 7 minutes.  (This time works for both the full size and minis.)
  9. NOTE:  The bottoms of the doughnuts will be a bit browner than the top, but this will be covered by any glaze or cinnamon you add to the doughnuts.
  10. Let cool in pans for 5 minutes before removing to a wire rack to cool a few more minutes before glazing.

Cinnamon-Sugar
1-2 tbsp cinnamon
1/2 cup sugar

1 tbsp melted butter

  1. Combine the cinnamon and sugar in a zip-loc bag.
  2. LIGHTLY brush doughnuts with melted butter on all sides.  NOTE:  You don’t want to brush on too much butter because they won’t dry properly and will get mushy.
  3. Place 1-2 doughnuts at a time in the sealed zip-loc bag and gently shake the doughnuts until covered.  Be careful, because they are warm, they are very fragile and can break or crack, so shake GENTLY!
  4. Place on wire rack to cool completely before storing.

Glaze
3/4 cup powdered sugar
1-1 1/2 tbsp milk

sprinkles

  1. In a bowl with a flat bottom, whisk together the sugar and milk until smooth.  Add a few more drops of milk if you want a thinner glaze, but be careful a little milk goes a long way.
  2. Place sprinkles in a flat bottomed bowl just big enough to fit the doughnut.
  3. After the doughnuts have cooled, dunk the tops in the glaze and swirl a bit to shake off the excess.
  4. Immediately dip glazed top into the sprinkles.
  5. Set doughnut on cooling rack to drip.
  6. Allow doughnuts to set up for at least an hour before storing in containers with lids.
  7. If you are just glazing the doughnuts, set them on the cooling rack immediately after dunking and shaking off excess glaze.
Filed Under: doughnuts, doughnuts, glaze, recipes, valentine's day
CitrusLove BlogHop: Clementine Cranberry Scones

CitrusLove BlogHop: Clementine Cranberry Scones

December 26, 2011 by · 25 Comments

I used fresh cranberries for the first time in my Mandarin Orange & Cranberry cookies last week.  And let me tell you… I must be a crazy woman for not ever using these before!

This morning, the Cake Duchess posted a recipe for scones that featured these beautiful little berries and I knew I just had to whip up a batch with the rest of my cranberries!

The scones turned out SO GOOD.  Seriously.  Warm, fresh from the oven with a little butter on them.  Almost too good to eat! They are tart, yet sweet… full of beautiful color and flavor with a crispy sugar crust.

I will definitely be making these again!

Clementine Cranberry Scones
makes 6 large scones

Supplies:
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp salt
zest of 3 Clementine oranges, about 2-3 tsp

1/2 cup unsalted butter, chilled and cubed

1 cup chopped fresh cranberries

1 tsp vanilla extract
8-10 tbsp milk, divided

1 tbsp sugar (use turbinado if you have it)

cookie sheet
parchment paper
cooking spray

Directions:

  1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder, ginger, orange zest, and salt
  3. Add cubed butter to flour mixture.  Using a fork, press butter into the flour mixture against the side of the bowl.  The goal here is to create a very dry dough where the butter is in small pieces, not chunks… coarse like.
  4. Add the cranberries and stir with a wooden spoon to combine.
  5. In a small measuring cup, mix together 5 tbsp of the milk and the vanilla together.   Add milk to the flour mixture and combine.
  6. Add 3-5 more tbsp of milk at a time until the mixture forms a dough and no dry ingredients remain.
  7. Move the dough to your cookie sheet and flatten into a round circle about 1 1/2 inches thick.  Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet.
  8. Brush the scones with a tablespoon of milk and sprinkle generously with sugar.
  9. Bake for 20-22 minutes or until tops of scones brown.  Watch carefully you don’t want them to burn!
  10. Remove to a wire rack to cool… or you could smear them with butter and eat warm! YUM!

Recipe adapted from: Cake Duchess 

Filed Under: blog hop, bread and pretzels, cranberries, featured, recipes, scones, scones
Apple Cinnamon Pull Apart Bread

Apple Cinnamon Pull Apart Bread

September 14, 2011 by · 9 Comments

I had the pleasure of getting 11 apples from a new friend here in Germany that came from her parents apple trees in Schweinfurt, Germany.  I can’t say that I’ve ever tried an apple from Germany so this was a real treat.  The apples she gave me were crisp and slightly tart, but full of great flavor!

Everyone told me I should make an apple pie with the apples, but I really wasn’t in the mood for pie.  So, I surfed the internet for inspiration and saw a pull apart bread baked with diced apples and tons of cinnamon and brown sugar.  I’ve always wanted to try a pull apart bread so I thought this would be the perfect time to start.

The recipe I got my inspiration from came from Flour Me With Love.  It’s got a great photo tutorial that I followed to put together the dough and bread.  I changed up the ingredients just slightly and of course added my own flair to it. :) I liked this recipe a lot because I didn’t have to wait for the bread to rise. I just made the dough, rolled and cut it and into the oven it went! :)

Apple Filling:
6 apples, peeled & diced (I used my apple peeler, corer, slicer then cut into pieces. This worked great!)
juice of 1/2 a lemon
1 cup packed brown sugar
1 tsp vanilla
3-4 tbsp unsalted butter
1 tbsp cinnamon
1/2 tbsp nutmeg
pinch of ginger
1 tbsp cornstarch mixed with 2 tbsp warm water

  1. Peel, core and dice your apples.  Squeeze the juice of half a lemon over them.
  2. In a large pan, combine the butter, apples, sugar, vanilla and spices.
  3. Mix the corn starch and water together then add to the mixture.
  4. Bring to a light boil and cook for 3-4 minutes,
  5. Reduce heat and simmer for an additional 2-3 minutes,  continually stirring.
  6. Set aside to cool and thicken.

Dough:
3 cups flour (plus more for work surface and kneading)
1 package yeast
1/4 tsp salt
1/2 cup packed brown sugar
1/4 cup water
1 egg, beaten
3/4 cup milk
1/4 cup unsalted butter

2 tbsp unsalted butter, softened

  1. Preheat oven to 350 F degrees.  Grease and flour a 9×5 loaf pan.
  2. In a small sauce pan, bring the milk to a simmer… just until bubbling.  Remove from heat and add the butter, stirring until melted.  Set aside.
  3. In the bowl of your stand mixer with the hook attachment, whisk together the flour, yeast, salt and brown sugar.
  4. Add in the water, egg and milk/butter mixture.
  5. Turn on your mixer to medium speed and mix until a ball forms.  My dough wasn’t coming together, so I added another 1/4 cup of flour to help it come together.
  6. Remove the dough from the bowl and place on a well floured surface.
  7. Knead for 5 minutes adding more flour to keep the dough from getting sticky or sticking to your hands or counter.
  8. Roll out into a large rectangle (or the best you can do), about 1/4 inch thick.
  9. Spread 2 tbsp butter over the dough then spread the apple mixture over it evenly.  Reserve about 1/4 cup of apple mixture.
  10. Using a pizza cutter.  Cut about 4×5 inch pieces of dough.  Stack them into piles of three pieces.  Don’t worry if sizes aren’t exactly the same, just do your best to stack like sizes together.  If you have odd sizes, just add them to the tops of your piles of three.
  11. Hold your baking pan on it’s end.  Stack your pieces into the pan.  Set the pan down and spread the pieces out so they fill the entire pan.
  12. Use the reserved 1/4 cup apples to spread on top.
  13. Bake for 55-60 minutes or until golden brown.  If the apples on top start to brown or burn, cover the loaf with foil.
  14. Let cool in pan for about about 30 minutes, there may still be some raw dough in the middle, but don’t worry!
  15.  Run a butter knife along the edges of the pan to help it come out.
  16. Glaze and enjoy!

Glaze:
3/4 cup powdered sugar
1/2 tsp cinnamon
1 tbsp unsalted butter, softened
1 tsp vanilla
3 tsp milk

  1. In a medium bowl, whisk together the powered sugar and cinnamon.
  2. Add the vanilla, butter and milk and mix until you get a smooth consistency.
  3. Pour over slightly cooled bread.  Allow to set up before cutting into the bread.
Filed Under: apple, bread and pretzels, cinnamon, featured, fruit, recipes
Pumpkin Cinnamon Rolls with Caramel Frosting

Pumpkin Cinnamon Rolls with Caramel Frosting

September 5, 2011 by · 5 Comments

The holidays are coming and what better way to start off my first recipe with PUMPKIN! While scanning through the pumpkin entries of Pinterest I knew I had to try them out. When gathering ingredients at the store I noticed when I got home I got pumpkin pie filling and not canned pumpkin! I tried it with the pie filling without adding the spices just a little less salt, the right amount a sugar, and a lot of taste testing and it came out perfect so it can work both ways! The caramel frosting adds the perfect touch for this holiday treat!

CINNAMON ROLLS
1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

CARAMEL FROSTING
1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners’ sugar

Directions

1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12×10 inch rectangle.

4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners’ sugar. Beat with electric mixer until well blended. If necessary, add more confectioners’ sugar for desired consistency.

 

Filed Under: bread and pretzels, caramel, cinnamon, cinnamon rolls, posts by danielle, recipes
Mini Cinnamon Roll Cupcakes

Mini Cinnamon Roll Cupcakes

August 9, 2011 by · 2 Comments

Cinnamon rolls are an ooey gooey cinnamon sugar treat that EVERYONE loves.  But when I saw cinnamon rolls as cupcakes on Pinterest I knew these were right up my alley.

I took a basic cinnamon roll recipe, rolled them small and baked them in cupcake liners then topped them with a basic frosting.  Fresh from the oven or warmed up 3 days later, these cinnamon rolls will be a delicious delight for your belly!

Dough
Makes about 24 cupcake rolls

2 1/4 tsp. or 1 packet dry active yeast
1/4 cup sugar
1 cup warm milk (approximately 110 degrees Fahrenheit)

2 eggs, room temperature
1/4 cup sugar
1/3 cup butter, melted
1 tsp. salt

4 1/2 cups bread flour

1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
3-4 tbsp ground cinnamon

  1. Dissolve the yeast and sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
  2. In the same bowl, whisk in the eggs, butter, salt, and sugar. Add flour and mix until well blended and the dough forms a ball.
  3. Turn out onto a lightly floured surface and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
  4. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  5. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray. Preheat oven to 400 F degrees.
  6. Roll dough into a large rectangle (approx 12×24) or 1/8in thick on a lightly floured surface.
  7. This is where it gets fun. Smear butter over dough then sprinkle the sugars and cinnamon over the top. Using your fingers, work the sugars and butter together creating a paste like spread. Make sure it’s spread evenly over the dough.
  8. Roll up dough and cut into at least 24 rolls. I unrolled each one and rerolled it tighter so it would fit nicely into the cupcake pan. Place each roll in a cupcake liner.
  9. Cover and let rise until nearly doubled, about 30 minutes.
  10. Bake rolls until golden brown, about 10-12 minutes. Let rolls cool in pan for 5 minutes before removing to a wire rack to cool another 10 minutes.
  11. Frost cupcakes while they are still slightly warm. You’ll want the icing to ooze into the cupcake but not drip off the size.
Icing
4 tbsp unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract
3 to 6 tbsp hot water

  1. In a stand mixer, cream the butter.
  2. Add the powdered sugar, 1/2 cup at a time and beat until smooth.  Mix in the vanilla extract.
  3. Add the hot water 1 tbsp at a time until you reach your desired consistency.
  4. Spread 1-2 tbsp on slightly warm cinnamon rolls.
Filed Under: cinnamon, cinnamon rolls, cupcake recipes, recipes
German-style Salted Pretzels with German Beer Spicy Mustard

German-style Salted Pretzels with German Beer Spicy Mustard

July 5, 2011 by · 2 Comments

Almost everyday here in Germany, I go to the bakery and buy at least 2 German style pretzels.  They are big, soft and chewy on the inside and have a crust covered in big chunks of salt. [Read more...]

Filed Under: bread and pretzels, recipes
Hot Cross Buns

Hot Cross Buns

April 25, 2011 by · Leave a Comment

I’ve heard of Hot Cross Buns before and I knew they were a holiday tradition, but it wasn’t until this Easter that I realized what the tradition meant. [Read more...]

Filed Under: bread and pretzels, recipes
Twisty Garlicy Cheesy Breadsticks

Twisty Garlicy Cheesy Breadsticks

April 25, 2011 by · Leave a Comment

On a trip to Regensburg, Germany last week we picked up some local white asparagus to go with our dinner that night.  My new friend Chrissy recommended it.  And let me tell you… YUM.  Seriously. [Read more...]

Filed Under: bread and pretzels, recipes
Guest Blogger Ashley shares her Banana Bread Pie

Guest Blogger Ashley shares her Banana Bread Pie

April 9, 2011 by · 2 Comments

I can not tell you how honored I am to do a guest blog for Java Cupcake! I am a huge fan of the blog and am just so excited to be able to share a recipe with you guys. Alittle about me before I get into the recipe. My name is Ashley and I am a foodie. [Read more...]

Filed Under: banana, bread and pretzels, guest blogger, pie, recipes
Loaded Beer Bread

Loaded Beer Bread

January 8, 2011 by · 4 Comments

My husband has been begging me to get into the kitchen to make beer bread since he’s been back from Iraq.  Everytime I’ve been busy with my cupcakes to let him get an hour in the oven.  I know, I know… I’m such a mean wife.  haha [Read more...]

Filed Under: bread and pretzels, recipes
Pumpkin Spice Bread

Pumpkin Spice Bread

November 7, 2010 by · 5 Comments

It’s the season of pumpkins, sweet potatoes, and squash!  I’ve been in the mood to try so many new recipes with these ingredients that I could hardly wait until I got home from vacation to get back in the kitchen!  It’s 10pm on a Sunday night and I’ve got bread baking in the oven. [Read more...]

Filed Under: bread and pretzels, cinnamon, misc. baked goods, pumpkin, recipes, seasonal, spiced
Emme’s Banana Bread

Emme’s Banana Bread

March 21, 2010 by · 5 Comments

My daughter Emily has always loved being in the kitchen with me and today, while we were washing the dishes before we started she says to me, “Mom, I love it when we’re in the kitchen together.  Even if we’re just doing dishes or we’re baking cupcakes, I really like spending time with you in here.” [Read more...]

Filed Under: bread and pretzels, featured, fruit, recipes