Canadian Flat Donuts 4 Ways Recipe By Tasty Recipes

SUSHI DONUTS 4 WAYS RECIPE BY TASTY

Steps:

• Combine the rice, sudachi juice, and olive oil in a medium bowl.
• Fill 2 donut molds (circular and flower-shaped) with rice mixture. Fill one row of circular donuts half-way, add the cubed tuna for the Tuna Yamakake donuts, then fill the rest of the way with rice. Press the rice into the molds with your hands, then flip and release from molds.
• Make the mackerel tartare donuts: In a medium bowl, mix the Spanish mackerel, shiso, myoga, green onion, and miso until combined. Spoon the mixture over 3 flower rice donuts. Garnish with radish, okra, and hojiso.
• Make the tuna yamakake donuts: Dip one side of the 3 circular donuts with the cubed tuna in the white sesame seeds. Fill the centers with grated Chinese yam and garnish with wasabi.
• Make the sea urchin gunkan donuts: Arrange the sea urchin on top of 3 flower donuts. Garnish with shredded nori.
• Make the seared salmon and ikura donuts: Layer the sliced salmon over 3 circular donuts. Use a kitchen torch to sear the top of the salmon. Fill the centers with ikura and garnish with lemon slices.
• Enjoy!

CLASSIC GLAZED DONUTS RECIPE BY TASTY

Steps:

• In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
• In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
• Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
• Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
• Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
• Let the dough rise in a warm place for an hour, or until doubled in size.
• Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
• Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
• Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
• Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
• Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
• In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
• Strain the glaze through a fine-mesh sieve to remove any lumps.
• Dunk the donuts in the glaze or drizzle the glaze on top.
• Enjoy!

HASSELBACK APPLE RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C)
• Peel, halve, and core an apple of your choice. Honeycrisp and Granny Smith are both great options for baking.
• Make vertical slices in each apple 1 cm (⅓ inch) thick, stopping 2 cms (¾ inch) from the bottom of each apple half.
• Baste with a mixture of 1 Tbsp melted butter, 1 Tbsp brown sugar, and ½ tsp cinnamon.
• Bake at 400°F (205°C) for 20 minutes.
• Optional crumble topping. Cut frozen butter into small nibs. Toss in a combination of 3 Tbsp AP flour and 1 Tbsp white sugar until flour and sugar clump up around butter.
• Spoon the crumble topping on top of the apples.
• Bake an additional 15 minutes at 425°F (220°C).
• Enjoy!

50-MINUTE DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Arrange the bacon in a single layer on a baking sheet. Bake for 12-15 minutes, until crisp. Remove from the oven and let cool.
• Make the donuts: In a medium bowl, sift together cake flour, baking soda, baking powder, and salt.
• In a liquid measuring cup, whisk together the milk and vanilla.
• In a large bowl, cream together the granulated sugar, butter, and vegetable oil with an electric hand mixer until pale and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the eggs until well combined, then scrape down the sides of the bowl again.
• Add about ⅓ of the dry ingredients to the butter mixture and stir until just incorporated. Add ½ of the milk mixture and stir until combined. Continue alternating between the dry ingredients and milk mixture until the batter comes together. Do not overmix.
• Let the batter rest for 15 minutes.
• Once the bacon has cooled, chop into small pieces.
• Reduce the oven temperature to 325°F (160°C). Liberally spray 2 6-cavity donut pans with nonstick spray.
• Sprinkle ¾ of the chopped bacon into the donut molds.
• Pour the batter into the molds, filling each about ¾ of the way full to leave some room for them to rise.
• Bake the donutes for 15-20 minutes, until golden brown and cooked through. Immediately turn out of the molds onto a wire rack and let cool completely.
• While donuts are baking, make the glaze: In a small bowl, whisk together the powdered sugar, milk, maple syrup, and salt until smooth and creamy. Add more milk as needed.
• Once the donuts have cooled, dip the tops in the glaze, then return to the rack to let any excess glaze drip off. While the glaze is still wet, sprinkle the tops of the donuts with the turbinado sugar and reserved chopped bacon.
• Enjoy!