While I tend to be more of a bake-from-a-box kind of girl, when the results are this good, I can get on board with making from scratch. Angela and I got together last weekend to try these out, and they were so worth the effort.
Makes 18 rolls
6 cups flour
3/4 cup granulated sugar
1tbsp quick-rise (instant) yeast
1 1/2 tsp fine-grain sea salt
1 1/2 cups milk – heated to 115 degrees F/45 C
5 tbsp unsalted butter, melted
1 large egg plus 1 large egg yolk, at room temperature
2 tsp pure vanilla extract
Oil a large bowl + set aside. mix 5 cups of the flour, granulated sugar, yeast, and salt together. Add the warm milk, butter, whole egg, egg yolk, and vanilla. continue mixing, if the dough is too sticky begin to add the remaining 1 cup of the flour, 1 tbsp at a time, until dough begins to form into a ball and pulls away from the side of the bowl.
On a lightly floured, sturdy surface, knead the dough until it’s smooth and springy, about 10 mins. if dough is sticky, incorporate a little flour. Once the dough is kneaded, form it into a round, put into oiled bowl. Cover bowl with a damp dish towel. Let it rise in a warm place for about 2hrs, or until it has doubled into size.
1 cup dark brown sugar
pinch of fine-grain sea salt
6 tbsp unsalted butter, at room temp
milk, cream or half & half for brushing on the rolls (we used milk)
1/2 recipe tangy cream cheese frosting
To make the filling: while dough is rising, sift into a bowl the brown sugar, cinnamon and salt. set aside.
Deflate the dough (punch it down, really) transfer dough onto floured surface and roll it out into an 18 by 14 in rectangle. Evenly spread the butter on the dough, followed by the filling. Beginning with a long side, roll dough into a log, pinching the seam to seal it. Let dough sit for a minute or so while you liberally butter two 9in round cake pans. set them aside.
Use a sharp knife to cut the log into 18 equal pieces, each 1 in thick. Lay the rolls in the prepared cake pans, cover the pans with a damp cloth and allow to rise for an hour.
After the rolls have rested for 45 mins, position a rack in the center of the oven. Preheat oven to 375f/190c.
Bake the rolls for 18 to 23 mins, until tops are golden brown and toothpick or wooden skewer inserted into the center rolls comes out clean. If you tap on the rolls, they should sound hollow.
Once out of the oven, brush the rolls lightly with milk. allow to cool in pans for about 10 mins before frosting + serving!
When it comes to matters of the kitchen, I love cutting corners. I’ve never met a pre cut vegetable or a boxed cake that I didn’t like. And these donuts are a prime example of a quick and easy recipe that’s fun and fancy, but still leaves time for the rest of that to-do list.
Now don’t get me wrong, there’s a time and a place for slow dinners and lengthy dessert recipes, but not every night is that night. So if you’re looking for something pretty (and tasty) to bring to a party or snack on with friends, look no further.
A box of cake mix
Milk or water
Flowers (I threw a little saran wrap under these, but it’s still wise to buy organic, edible flowers)
Follow the instructions for mixing up your cake batter, and pour some into each donut ring (I filled each one about 3/4 full). Follow the instructions on the box for baking.
To create the drizzle, microwave a couple spoonfuls of the icing, so that it’s runnier. Then dip the spoon in the warm icing and just drizzle it onto each baked donut. I went in both directions so they wouldn’t be too uniform.
Trim your flowers off at the base, and place them wherever you like on the donut. Add a little sprig of herb (I used thyme).
If you feel like it, you can mix up a floral drink and have a pretty little feast!
Now, go enjoy! And if you make these yourself, feel free to tag #kitandforage on Instagram – I’d love to see what you come up with!
Who doesn’t love adding a little extra something to an old standby? Adding florals to your favourite cocktail is a quick and easy way to add a little whimsy to your next dinner party, or to spruce up a Wednesday movie night. For these, I added thyme and chrysanthemums to a Gin and Tonic. read more
At this point in my life, I’m not much of a domestic. I’d like to be one day, but so far it hasn’t happened. However, when I get together with Angela, I LOVE to help (or at least watch) her make the most delicious treats. Before she jetted off for her European holiday, we made these little pastry cups filled with peaches, pears, and nectarines. It sounded hard when she explained it, but it wasn’t. And they turned out great.
You’ll need peaches, pears, and puff pastry for this recipe. You can make your own puff pastry, or you can buy it pre-made and roll it out.
Here are the detailed ingredients you’ll need to make these:
Chop up a couple peaches and pears, and roll out your pastry. We just measured the diameter of the (oven safe) mugs we were using and then made our pastry a little wider than that.
Put your chopped up fruit into a sauce pan with water, sugar, and honey. Heat until it’s bubbling.
Let the fruit cool and spoon it into the mugs. Cover with the pastry circles, brush the tops with the egg, and sprinkle with sugar. Put the cups in a large roasting tin and fill with enough warm water to come half way up the sides of the cup. Bake at 200 degrees celsius for 20-25 minutes, or until the pastry is puffed and golden brown.
Serve with greek yogurt. We ate ours with tea and it made for a verrrry nice afternoon.
I love keeping a bottle of gin in the freezer and mixing up new drinks when I’m in the mood for something fancy. There are endless combinations for cocktails, but I’m a fan of easy mixes that I can put out for friends without much fuss.
Get the easy instructions for this drink, after the jump.
Here’s what you’ll need to mix these up:
Flavoured lemonade (I tried a pink rose flavour for these, and it was very herbal. It tasted special, and like it took more time than it actually did)
Happy almost Easter weekend! Angela and I got together to cook up something sweet that we can all enjoy whether you’re celebrating or not. Hop over to her blog for the full recipe. It was seriously delicious (eat it with a cup of tea!) and I’d highly recommend it.