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Farmhouse Style Doughnuts | JavaCupcake.com

Farmhouse Style Doughnuts

What a fun treat for your family?  Whip up a batch of these Farmhouse Style Doughnuts made from a no-yeast dough that’s gently fried and dipped in chocolate and sprinkles!  Because really, everything… even doughnuts… are better with sprinkles!

Farmhouse Style Doughnuts | JavaCupcake.com

I made these Apple Filled Doughnuts a few weeks ago and was amazed at how easy the dough came together.  I’m a fan of instant gratification so the fact that I didn’t have to use yeast in these doughnuts made them perfect for me.  I decided that I needed to make another batch, but this time I wanted chocolate!

Farmhouse Style Doughnuts | JavaCupcake.com

These doughnuts reminded me of something I’d see at the farmers market on the weekends in my town growing up or from the local bakery in the farming town near by.  Fried with no toppings is my Dad’s favorite way to eat them.  Yum.

Farmhouse Style Doughnuts | JavaCupcake.com

I used a 3 1/6″ round cutter for the large doughnuts and a smaller 1 1/4″ for the doughnut holes.  These seemed to create the perfect sizes for my doughnuts!  Topping these little fried beauties is a rich chocolate ganache with chocolate or rainbow jimmies or a simple coating of cinnamon and sugar.

Farmhouse Style Doughnuts | JavaCupcake.com

They really are so amazingly delicious and simple to make!  Your family will love them!

Enjoy!

Farmhouse Style Doughnuts

Farmhouse Style Doughnuts

Yield: 18 doughnuts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

Doughnuts

  • 3½ cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • ¾ cup buttermilk
  • ¼ cup sour cream or yogurt
  • ¼ cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying

Toppings

  • 1/2 cup sugar + 1 Tbsp cinnamon
  • 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream
  • 2 Tbsp unsalted butter
  • pinch of salt
  • 1 tsp vanilla

Instructions

Doughnuts

  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
  4. On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to ¼ in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 1/16 inch round cutter, dip the cutter into flour then cut out rounds of dough. Use a 1 1/4 inch round cutter to cut a center hole out of each doughnut. Place the cut dough on prepared baking sheets.

Frying & Toppings

  1. Pour enough oil into a deep skillet to make a layer at least 1½ inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. Fry the large doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  3. Repeat this process with the doughnut holes but for only 1-2 minutes or until brown all over.
  4. For the cinnamon sugar doughnuts: Once the doughnut is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve.
  5. For the chocolate donuts: Place the chopped chocolate in a medium glass bowl with a wide mouth. In a sauce pan, heat the heavy cream to a gentle boil then immediately pour it over the chocolate and let it sit untouched for 2 minutes. Using a rubber spatula, gently stir the chocolate until all the cream has been incorporated. Stir in the butter, salt and vanilla until smooth. Allow the chocolate to cool for 10 minutes or until thick enough to stick to the doughnuts.
  6. Once the doughnut is cool to the touch, dip the top side into the chocolate letting any extra drip off. Set it on a wire rack and garnish with sprinkles, jimmies or any topping of your choice.
  7. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.

 

Apple Filled Doughnuts | JavaCupcake.com

Apple Filled Doughnuts

Freshly fried homemade doughnuts, there’s nothing like them!  Fill them with apple and you’ve got something special!  These Apple Filled Doughnuts are a sweet breakfast treat everyone will love!

Apple Filled Doughnuts | JavaCupcake.com

I get inspired to try new recipes from all places in my life.  Over the Christmas season, the local German bakeries were filling their pastries with apples.  Everything from doughnuts to pastry dough to cakes and tarts, it all had apples in it and my husband and I were in love!  Several times a week we were picking up a delicious bakery treat loaded with apples.

The Baked Explorations: Classic American Desserts Reinvented cookbook by Matt Lewis & Renato Poliafito has been on my shelf for about a year.  I flip through the pages to look at the beautiful food photos but nothing had really inspired me yet to want to bake from it’s pages.

Apple Filled Doughnuts | JavaCupcake.com

Well, that is until I had an epiphany.  What if I took the Baked recipe for farm style doughnuts and filled them with the apple mixture we loved so much from the holidays? YES YES!  That’s it… I’m inspired!  I must make this!

And so I did.  And these Apple Filled Doughnuts were AMAZING.  My only regret was that I didn’t’ make more.  Or… that I couldn’t eat more.  Ha!

Apple Filled Doughnuts | JavaCupcake.com

The dough is very simple to make.  No yeast, no waiting… just put the dough together, roll it out, cut it, fill it, fry it and roll it in sugar!   Too easy not to try, right?

I really hope you do!

Happy Baking!

Apple Filled Doughnuts

Apple Filled Doughnuts

Yield: 12-16 doughnuts
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients

Apple Filling

  • 3 medium Gala apples, cored & diced
  • 2 Tbsp unsalted butter,
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar, not packed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 Tbsp vanilla
  • dash of salt
  • 1 Tbsp cornstarch

Doughnuts

  • 3 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 eggs, large
  • 3/4 cup buttermilk
  • 1/4 cup sour cream or yogurt
  • 1/4 cup unsalted butter, melted, browned and cooled
  • vegetable oil for frying
  • 1 1/4 cups sugar + 3 Tbsp cinnamon for rolling

Instructions

Apple Filling

  1. Core and chop the apples into small diced pieces and set aside.
  2. In a large pan on medium-high heat, melt the butter. Stirring constantly cook the butter until browned. The butter will begin to smell nutty and can burn quickly, so only slightly brown it.
  3. Add the apples to the butter and toss to coat them.
  4. Add the sugars, spices, vanilla and salt and stir to combine. With the heat on medium-high cook and stir the mixture until it begins to bubble. Reduce heat to medium-low and cook for 2-3 minutes or until the apples are tender but not mushy.
  5. Sift in the corn starch and cook 1 more minute until the apples thicken.
  6. Remove the mixture to a bowl to cool completely.

Doughnuts

  1. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg and cinnamon.
  2. In a medium bowl, whisk together the eggs, buttermilk and sour cream until smooth. Add the cooled butter and whisk until completely incorporated.
  3. Make a well in the center of the flour and pour in the wet mixture. With a rubber spatula, slowly fold the flour into the wet mix until it forms a sticky dough.
  4. On a well floured work surface, turn out the dough and lightly dust the dough with more flour. Knead dough 2-3 times then pat or roll dough out to 1/4 in thickness. Dough may be sticky, so use more flour as necessary.
  5. Place a piece of parchment paper on a baking sheet.
  6. Using a 3 inch round cutter, dip the cutter into flour then cut out rounds of dough. Place the cut dough on prepared baking sheets.

Filling & Frying

  1. Pour enough oil into a deep skillet to make a layer at least 1 1/2 inches deep. Slowly heat the oil over medium-high heat to 350F degrees.
  2. While the oil is heating, you'll fill the rounds of dough with apples.
  3. Place 1 teaspoon of apple filling in the center of a round of dough. Lightly brush a small amount of water around the edge of the dough. This will create the glue to hold the dough together. Place a second round of dough on top and pinch the edges together. Pat the dough gently in your hand to create smooth edges. Place the doughnut back on the baking sheet. Repeat until all the dough is used.
  4. In a wide-mouthed bowl, whisk together the cinnamon and sugar for the rolling mixture. Line another baking sheet with 2-3 layers of paper towels.
  5. Once the oil has reached temperature, use a wire-slotted frying spoon to gently place 2-3 doughnuts in the hot oil. Do not over crowd the pot by putting more than that in the oil at a time.
  6. Fry the doughnuts on one side for 2-4 minutes or until they are dark brown. Then turn them over with tongs or the frying spoon and fry another 2-3 minutes until dark brown all over. (NOTE: You may want to try frying 1 doughnut first to get the timing & temperature down to ensure the dough cooks all the way through. With the apple filling, it's easy to undercook the doughnuts leaving gooey, uncooked dough in the center.) Use the frying spoon to lift the doughnuts out of the hot oil and place them on the paper towel lined baking sheet.
  7. Once the dough is cool to the touch, roll it in the cinnamon and sugar mixture and set aside to cool or until ready to serve. Repeat this frying and coating process with the remaining dough.
  8. Serve immediately.

Notes

Apple Fritters

The best way to enjoy these warm, chewy, crisp on the edge full of delicious flavor Apple Fritters is with a big cup of coffee and your loved ones!  Perfect for a cold fall Saturday!

Apple Fritters  | JavaCupcake.com

I have loved Apple Fritters me entire life.  When I was a child, every Sunday my parents would take my family to church and most times we’d stop after for “coffee & doughnuts” in the church hall.  If they were out of my favorite maple bars, my #2 was always an apple fritter.

Apple Fritters  | JavaCupcake.com

There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of.   And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.

Apple Fritters  | JavaCupcake.com

Until I came to Germany.  Apple Fritters are easily found during apple season here and I’ve fallen in love with them again!  So much that I decided it was time to try making them myself at home!  When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!

Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT!  I’m already planning the next time I’m going to make these.  Seriously, they are so good.

Apple Fritters  | JavaCupcake.com

Soft in the middle and slightly chewy.  Juicy apples.  Crisp edges.  Sweet glaze.  You can’t ask for anything more in an apple fritter.

Well, except maybe MORE FRITTERS please!

Enjoy!

Apple Fritters

Apple Fritters

Yield: 12
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Ingredients

Dough

  • 1/2 cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2 1/4tsp)
  • 3 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1tsp salt
  • 1tsp cinnamon
  • 1/3 cup unsalted butter, room temperature

Apples

  • 6 small/medium apples
  • 3Tbsp unsalted butter
  • 2tsp cinnamon
  • 1/4 cup sugar
  • 4Tbsp apple cider vinegar

Glaze

  • 1 1/2 cups powdered sugar
  • 3-4Tbsp heavy cream
  • 1tsp vanilla

Frying

  • Vegetable Oil
  • Thermometer
  • Spider spatula (Asian style wire spoon)

Instructions

Dough

  1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
  2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
  3. Sprinkle the remaining 1/4 cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
  4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
  5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.

Apples

  1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
  2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.

Assemble the Dough

  1. Line two baking sheets with parchment paper.
  2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about 1/2in thick.
  3. Spread 3/4 of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
  4. Roll the dough out into another rectangle about 1/2in thick. Cut the dough into 12 even pieces.
  5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
  6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.

Glaze

  1. Just before you're ready to begin frying the fritters, prepare the glaze.
  2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.

Fry the Fritters

  1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
  2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
  3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.

Glaze the Fritters

  1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
  2. Allow the glaze to harden before serving.
  3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.

Notes

Recipe adapted from The Kitchn.

 

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

Cinnamon Sugar Donut Muffins

My sweet new friend, Erin from Texanerin Baking is here today with a recipe for simple and delicious Cinnamon Sugar Donut Muffins.   Don’t let the “healthy” ingredients fool you… Erin has come up with a recipe that is so sinfully amazing!  Thanks, Erin for helping out today!

To see more of Erin’s healthier dessert options, check out her blog, Texanerin Baking!

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

Hi everyone! I’m Erin and blog over at Texanerin Baking, which is all about making healthier baked goods that taste just as decandent and amazing as their unhealthy counterparts! I do about half whole wheat goodies and the other half is usually grain-free. I don’t have any dietary issues – I just happen to love almond flour and so my goodies coincidentally come out grain-free and gluten-free.

I realize most people don’t have almond flour at home so today I made something 100% whole grain for you! I really recommend using white whole wheat in these. It’s got all the nutrition of regular whole wheat flour but doesn’t have that cardboardy whole grain taste. The whole grain taste is usually easy to cover up with cocoa powder, spices and other strong flavors, but here we just have a little cinnamon, which isn’t enough to be victorious over regular whole wheat. 😉 If you don’t have white whole wheat, you can totally use all-purpose flour.

I rarely bake vegan, just because I really love using eggs in baking, but sometimes you just need a cinnamon sugar donut muffin and so you have to find a vegan recipe. But any vegan recipe won’t do for me – it needs to taste exactly like a egg-laden, butter-filled version (like these peanut butter chocolate chip macaroons!) and these vegan cinnamon sugar doughnut muffins from Baker By Nature fit the bill! They’re soft, fluffy, moist and completely funkiness-free.

Cinnamon Sugar Donut Muffins by Texanerin Baking for JavaCupcake.com

So I made these muffins, and I guess I was so ecstatic at how they came out that I wasn’t thinking about the vegan thing and dipped them in butter. Whoops. So these aren’t actually vegan anymore! If you need a vegan version, dip them in melted coconut oil or just sprinkle the cinnamon sugar on top of the muffins before baking.

I hope you enjoy the muffins and if you ever have a hankering for some healthier sweets, I’d love to have you come over and visit me on Texanerin Baking!

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins

Yield: 32 mini donut muffins
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Ingredients

  • 1 3/4 cup (219 grams) white whole wheat or all-purpose flour
  • 1/2 cup (100 grams) unrefined or granulated sugar (use 3/4 cup if you like things on the sweeter side)
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1 cup (230 grams) applesauce
  • 1/2 cup (118ml) warm milk
  • 1/2 cup (112 grams) melted refined coconut oil or canola oil
  • 2 Tbsp maple syrup
  • 1/3 cup butter, melted (or coconut oil for a vegan version)
  • 3 Tbsp granulated sugar
  • 2 tsp cinnamon

Instructions

  1. Preheat the oven to 400F and grease a mini muffin tin.
  2. In a medium mixing bowl, mix together the flour, sugar, baking powder, salt and cinnamon.
  3. In a large mixing bowl, mix together the applesauce, milk, oil and maple syrup.
  4. Add the dry mix to the wet and stir just until combined! Over-stirring will result in tough muffins.
  5. Fill the liners almost completely full and bake for 6-8 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  6. While the muffins are baking, mix together the sugar and cinnamon in a small bowl.
  7. Immediately turn the muffins out onto a wire rack and dip each muffin in the melted butter and then roll in the cinnamon sugar.
  8. Place on the wire rack to cool completely.
  9. Serve immediately and refrigerate any leftovers in an airtight container for up to 5 days.

Notes

Adapted from Vegan cinnamon sugar doughnut muffins from Baker By Nature

Glazed Peanut Butter Chocolate Chip Donuts

I’m super excited to be sharing my recipe for Glazed Peanut Butter Chocolate Chip Donuts on Pint Sized Baker today!  Pint Sized Baker is run by the super sweet, Karyn… she’s a mother, wife and excellent baker!  I am in love with everything she posts on her blog!

Peanut-Butter-Chocolate-Chip-Donuts-by-JavaCupcake-23

Make sure you head on over to Karyn’s blog to see my post, get the recipe for these donuts and browse through all of the great stuff on Pint Sized Baker!

Frosted Peppermint Dark Chocolate Cake Donuts

Living here in Germany, I don’t get the opportunity to eat very many cake donuts.  Last week, the commissary bakery was selling a glazed chocolate cake donut that was pretty yummy.  And now… I can’t get them off my mind.

So my cake donut obsession and my current peppermint obsession came together today to make my first peppermint recipe of the season!  Baked glazed peppermint dark chocolate cake donuts! NOM!

The recipe is a simple one.  Two bowls, one whisk and just a little bit of mixing are necessary to make a thick, fudge brownie type batter that will get piped into a donut pan and baked to puffy, cakey perfection.

Instead of a typical glaze, I wanted a thicker frosting.  So, I made my vanilla buttercream and made it a little smoother than I would if I were frosting a cupcake by adding more heavy cream.   After frosting each donut, I topped them with crushed peppermint candy canes! YUMMM!

Enjoy!

Frosted Peppermint Dark Chocolate Cake Donuts

Yield: 10 full size donuts and 12 mini donuts
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Ingredients

Donuts

  • 2 cups flour
  • 1/2 cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup light brown sugar, packed
  • 2 eggs
  • 1 cup buttermilk
  • 6 Tbsp unsalted butter, melted
  • 2 tsp peppermint extract
  • 1 tsp vanilla extract

Frosting

  • 4 Tbsp unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 3-4 Tbsp heavy cream
  • Crushed peppermint candy canes or peppermint sprinkles for garnish

Instructions

Donuts

  1. Preheat oven to 325 F degrees. Spray donut pans with cooking spray.
  2. In a large bowl, whisk together the dry ingredients... flour, sugar, baking soda, salt, and cocoa. Make sure there are no sugar clumps remaining.
  3. In a small bowl, whisk together the buttermilk, eggs, melted butter and extracts.
  4. Make a well in the flour mixture. Slowly pour in the wet ingredients and begin to whisk. Whisk until smooth, about 15 strokes.
  5. Spoon batter into a piping bag (you can use a ziploc bag too). Squeeze batter into donut pan filling about 2/3 full.
  6. Bake full size donuts for 12-14 minutes. Bake mini donuts for 9-11 minutes. The donuts will be done when you gently press down on them and they spring back.
  7. Cool in pans for about 3-5 minutes then remove to a wire rack to cool completely before frosting.

Frosting

  1. Beat together the sugar and butter until smooth. Mix in the vanilla extract.
  2. Add the heavy cream slowly until you get your desired consistency. I like my frosting smooth, creamy and spreadable
  3. Spread frosting onto each donut. Sprinkle crushed candy canes or sprinkles on top.
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