Three belated doughnuts for National Doughnut Day

easy doughnut

This is probably the prettiest post I have done so far on The Glutton Diaries. I remember dipping the first doughnut into the blueberry glaze and thinking, “Yep, I’ve done it. I love my job.”

I made this post in honor of National Doughnut Day. I didn’t get the chance to head over to a local doughnut shop day-of, so I decided to take matters into my own hands. I will admit that the base of this post is not a new idea. Want to know what the key ingredient was in this recipe? Pre-made biscuit dough. In case you guys have not already noticed, I am an avid fan of making simple food look fancy. I am also a fan of making semi-homemade food go the extra mile. In this case, biscuit dough is the most versatile ingredient I have ever worked with.

In the past I have steamed it for an easy steamed meat bun recipe, I have baked it into pizza, I have filled it with chocolate and rolled it in graham cracker crumbs for a s’mores ball, and I have wrapped it around a baked Scotch egg. I love that you can take such a neutral material and create so many things with it. So, when I wanted to make doughnuts, it did not take long to note that biscuit dough is a common cheat method.

The trend popularized on Pinterest. I saw that many people have taken pre-made dough and simply cut a hole in the center then fried it. However what I did notice was that people weren’t getting creative with their toppings. Almost all the pins I clicked on had the doughnut rolled in cinnamon sugar. While this is an easy (and awesome) way to go, I felt that it could get old easily. So, I fancied the method up a bit. In this post I will show you guys three options: fresh blueberry glaze (pictured in the collage below), chocolate ganache with a cookie crumble, and a simple half dip in chocolate with sprinkles.

While I know that these options are not as fast as a quick roll in sugar, I urge you guys to be taken in by the photography and give one of the options a go. Have a girl’s weekend soon? Make these! They are cheap and look fancier than they are.

doughnut-collage-smallest

Ingredients:

  • 1 can pre-made biscuit dough
  • enough oil to fill one inch of depth in a large frying pan (I used peanut oil)

Blueberry glaze:

  • 1/2 cup powdered sugar
  • 1/2 cup mashed, fresh blueberries (you can also use frozen)
  • 2 tbs. water

Chocolate cookie crumble:

  • 3 tbs dark chocolate chips
  • 1 1/2 tbs cream
  • 1/2 cup crumbled graham crackers

Chocolate half-dip (this is to replicate the look of a black and white cookie)

  • 3 tbs dark chocolate chips
  • 1 1/2 tbs cream
  • sprinkles

Step 1: Using a 1 in. diameter circle cookie cutter, cut out the middles of the pre-made dough. While you are doing this, heat your oil in a large frying pan on high heat.

Step 2: Use a doughnut hole to test the temperature of the oil. When the air above the oil surface heats up, dip the edge of a doughnut hole into the oil. The area around the dough should immediately start to bubble rapidly. If it does not, set the dough aside and wait. If it does, start to gently drop your doughnuts in one at a time. Give them a nudge when they are in to make sure they do not stick to the bottom of the pan.

Step 3: Cook a couple minutes on each side. They should be golden brown and puffy before you flip. When the doughnuts are done, pull them out of the oil and have them cool on a cooling rack resting on top of a few sheets of paper towel.

Now on to the decorations:

Blueberry: Heat the mashed berries and water in a saucepan on high until it boils. Cook a couple minutes until the liquid thickens into a consistency similar to thin maple syrup. This cooking time will strengthen the flavors of the berry juice and develop more color.

Take 1 1/2 tablespoons of the cooking liquid and pour it into the powdered sugar. You can pass it through a strainer first if there are a lot of chunks. Mix the sugar and juice vigorously. It will initially not look like enough liquid. However the more you mix, the more the sugar will dissolve into a thick, jewel-toned glaze. When you are ready, dip your doughnuts one-side-down into the glaze. Return them to the cooling rack glaze side up.

Chocolate/cookie: Microwave the chocolate in a microwave-safe bowl for 20 seconds. Stir. Repeat. At this point, start heating the chocolate at 10 second intervals while stirring in between until everything is melted. Mix in the cream. Now you have your ganache (also known as truffle filling). Pour the cookie crumbs onto a small plate. Take a doughnut and dip one side into the ganache. Then, press it into the cookie crumbs. Return it to the cooling rack to set.

Chocolate half-dip: Repeat the ganache steps from above. Dip half the doughnut into the mix. This should look more like a black and white cookie in style. Set the doughnut back onto the cooling rack. Sprinkle the sprinkles (or any other topping you like) on top of the chocolate.

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Oreo filled crêpe cakes

crepe-cake-final

 

Yes. I went there. This recipe takes two of my favorite things (crêpes and Oreos) and mixes them into this deceptively complicated-looking cake.

So I am assuming most of you guys have heard of Oreo truffles? They mix crumbled Oreos and cream cheese and then are covered in chocolate. Well I took a similar route, only I left the mix a little thin so that it would create a chocolate Oreo icing.

This is a recipe I am familiar with as I did a similar crêpe cake for the Indiana Daily Student a month or so ago. This cake is perfect for those that want something that is easy to assemble. With some prep work, this recipe can easily made in a matter of minutes. Taking the traditional aesthetic of a crêpe cake, I cut mini circles out of full-sized crepes to create personal sized portions for you guys. If you have any random cookie cutters that are sitting around, this is a great way to use them.

If you want to simplify this recipe, you can of course leave the crêpes whole and cut into the cake to get slices.

Ingredients:

Crêpes (base recipe partially inspired by one from Alton Brown)

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter

Oreo ganache

  • 2/3 cups Oreo crumbs
  • 1/2 cup cream, warmed
  • 1/2 cup dark chocolate
  • 2 tablespoons milk

Step 1: Mix the eggs, flour and butter in a large bowl until you achieve a thick paste. Using a whisk, slowly add the milk into the paste, thinning it out gradually. Keep stirring until the milk is added. Repeat for the water. Set the mix aside.

Step 2: Melt the chocolate in the microwave, initially start with 30 seconds. Stir. Return to the microwave for another 10 seconds. Repeat the 10-second intervals until the chocolate is fully melted. Add the cream, stirring until you get a smooth liquid. Add the Oreo crumbs. Mix well. If the mixture becomes too thick, add the milk to thin it out. Add more if it is still too thick. You want this ganache to be reminiscent of pudding. Set aside to let the crumbs soak in the mix and break down into an even, not gritty, icing. (To make this really smooth, it helps to blend the final mix in a food processor for a few seconds.)

Step 3: Heat a frying pan on high. Pour an even, light coat of oil.Take the crêpe batter and pour about 1/2 cup of the batter to the pan, constantly rotating the pan to create a smooth circle. Place the pan back on the heat, reducing the flame to medium. Cook the crêpe uncovered, untouched for a minute. The batter will steam and start to solidify. When the outer edges, think a millimeter, appear to start browning, give the pan a vigorous thrust forward. If the crêpe moves smoothly, it is ready to flip. It should sound dry as you shake the pan.

Step 4: Swing the pan forwards, tilting it up 2/3 of the way into your swinging motion. This should flip your crêpe. Of course, it will take a couple flips to get the hang of this. Equally, you can take a skewer and manually flip the crêpe. Cook an additional 30 seconds until the side cooking is  a patchy golden brown. Repeat this process for all your crêpes until you run out of batter. When you are done, cool them fully.

Step 5: Stack your crêpes, you should have about 10. Taking a cookie cutter, cut out shapes until you only have scraps left.

Step 6: Take your Oreo ganache. It should have solidified some by now, attaining a consistency similar to really thick gravy. It should coat the back of a spoon and not budge. Open a sandwich bag, and fill it with the cream. Make a small cut (about a quarter centimeter) from one of the corners. This will be a make-shift pastry bag.

Step 7: Start layering. Taking a crêpe cut-out, pipe a thin amount of Oreo ganache on the outer rim, moving inwards in a spiral shape. This layer should be less than a millimeter thick in the center, and a bit thicker on the outer edges at the cake will naturally want to swell upwards as you stack. This piping technique will keep the stacking even and prevent a messy accumulation of icing.

Step 8: Top with another crêpe piece. Do not over pipe, or the cut-outs will start sliding. Repeat the stacking process until you accumulate about 3 inches of crêpe cake. Set aside in the fridge for the ganache to solidify. Top with whipped cream and some fruit of your choice.

I’m back: site redesign and career aspirations

chocolate-meringues

Hello everyone!

It’s been a few months since I last posted, but with a better class/work schedule, my new goal is to clean up this website, cook more and dedicate more to time to this blog.

For those of you that are new to The Glutton Diaries, I first started the website as a college junior fresh from returning from abroad. I came back from Paris with a goal to launch a food journalism career, however I was not sure how to go about it. Since then, my will has only solidified and with it, so has my culinary taste and design style.

With that being said, I plan to return to The Glutton Diaries with an eagerness to continue defining what it is I like to cook and photograph. I am excited for you, my handful of readers sprinkled around the world, to join me for the ride.

This page first started out as a “dabbling” into food writing and photography, and in the last few months I have definitely refined my work. In turn, I plan to clean up some of my older posts to only feature shots of my final products because I do not find the “in-the-process” photos useful. In their replacement, I will dedicate more time to my food styling so that I can play with my technique. After all, this is a makeshift portfolio/diary for me.

So I will end this secondary introduction with a quick recap of the months I neglected to post to The Glutton Diaries. Perhaps it would be best if you knew who I really was? My name is Audrey Perkins, I am almost done with my final year at Indiana University, I practically live at my job as an editor at the Indiana Daily Student and I am likely the biggest food-geek you will ever meet.

It’s nice to meet you guys. Now, for the fun part. What have I been up to the last few months in terms of food?

Since photos are worth a thousand words, here is a sampling of photos of work I have done privately and work I have done at my other jobs. Bon Appétit! (Recipes to come.)

chocolate-meringues-2

rose-tea-jelly

pattern-roulade

blueberry-braised-beef

This recipe originally came from a post I made at thelala.com, a lifestyle blog I edit for. Check this recipe out here.

chocolate-cheesecake

This photo and styling is mine, however the recipe is from my friend and coworker Allison Wagner from the Indiana Daily Student. Check it out here.