N.: This is another shared post, Loreto and mine, as we were bustling together in our kitchen, a saturday morning, willing to bake doughnuts for our breakfast. This idea was building from some time, now, although shifting from “real” fried doughnuts, or the “healthier” sisters, the baked doughnuts. I have to confess you that the choice to make the baked version was not dictated by their being healthier, but the determinant factor was the length of the process; I simply couldn’t (can’t) wait hours for my breakfast.
L.: I love that Nicoletta has this voracious appetite in the morning. I am usually up first and making breakfast then she comes down when I am just about done with that half sleepy look on her face priceless. But this morning we are up together and doughnuts are the plan and since time is a factor I am going to assist Nicoletta in baking some wonderful doughnuts that we will enjoy with some good coffee.
N.: It is so nice to share the kitchen with my husband, we work so well together, even when we “bump” into each other and we hurry from one side to the other side saying “‘scuse me, ‘scuse me!” :-). Smiles always on our lips, kisses flying, hands busy washing, measuring, chopping, stirring. For these Baked Doughnut Delights we chose the recipe from a cookbook I got from the Public Library: “Doughnuts: A Classic Treat Reinvented: 60 Easy, Delicious Recipes” by Rosie Reynolds, among stunning sweet and savory doughnut recipes: baked or fried, iced, glazed, filled, shaped, dipped or piled up. Each one a delight for the eye. Obviously, since I am a chocolate “monster”, I saw a recipe for chocolate doughnuts filled with marshmallows, but no marshmallows in our kitchen and so we reinvented the recipe using ingredients that were in our possession. A jar of pistachio spread from Eataly that we thought would be perfect, my dad’s homemade cherry jam, a cream cheese icing, some Bernard Callebaut’s dark chocolate shavings, and crushed almonds. Plus, some creativity, of which there’s no shortage in our kitchen.
L.: lol creativity is a main staple in our kitchen, my mind is always thinking of new ideas, things we can make, and usually I always suggest new ways to invent recipes, sometimes with Nicoletta blessings. But today it is her show and I am here to give her my support and reassure her that these beauties will be amazing, and what fun we have in this tiny kitchen, sometimes I think it would be nice to have a big kitchen where you could have all the space you need, but I think I would work close to my wife anyway, would miss all that bumping into each other. lol.
N.: The recipe is so easy and stress free. When you have all the ingredients ready, a bowl, a spatula, and individual doughnut tins or a doughnut pan, the batter is made in no time: flour, baking powder, cocoa powder, brown sugar (or in our case coconut sugar), egg, peanut oil (or whatever vegetable oil you have), and yogurt. Ta-da! In the oven they go and when they come out, beautiful puffy rings of chocolate delight, set your creativity (or Loreto, in my case) in motion.
L.: This is where I can come in and play. I cut the doughnuts very carefully in half, one I created kind of a black forest feel with the homemade cherry jam inside then cream cheese and chocolate shavings on top. Another the amazing pistachio inside and cream cheese and chocolate shavings on top. The final simple not filled, just the pistachio cream and some of the crumbled almonds. Oh buy the way the pistachio cream just imagine Nutella but instead of cocoa and hazelnuts, pistachios, wow! These look amazing I am so proud of us. It is funny how we can get so scared to make something that seems so difficult then make them and realize that was not so bad. I guess it is true what they say about overcoming fear just keep walking through it, and here is the proof these lovely round soft textures and look like they could levitate, I want to take a bite right now but won’t, Nicoletta wants to finish with these, take pictures and have breakfast. Will power that’s what’s needed, and I want to watch Nicoletta in action (taking photos and then eating), lol.
N.: I usually don’t like any delay in my breakfast. In this case, the waiting time, although reasonable between initial mix, cooking and final preparation, was compensated by the deliciousness of the baked chocolate doughnuts.
L: These were way beyond delicious, the airiness of the dough, the rich flavor of the cocoa, that ever so creaminess of the cream cheese, the buttery sweet nature of the pistachio spread, the combinations of the jam and chocolate, so so good, that I had two. Well done amoreeee!
Song of this Saturday: “Like I’m Gonna Lose You”, Meghan Trainor featuring John Legend.
Recipe adapted from: “Doughnuts: A Classic Treat Reinvented: 60 Easy, Delicious Recipes” by Rosie Reynolds.Print
- 100 g/4 oz all-purpose flour
- 1 tsp baking powder
- 2 Tbsp cocoa powder
- 75 g/2 1/2 oz dark soft brown sugar (or coconut sugar)
- 1 egg, lightly beaten
- 2 Tbsp sunflower or peanut oil, plus extra for greasing
- 100 g /4 oz natural yogurt
Cream Cheese Icing: (you’ll have leftovers)
- 250 g cream cheese (1 package), softened
- 1 Tbsp milk
- 1 tsp vanilla
- 3 cups icing sugar
For the filling
- pistachio cream
- cherry jam
For the topping
- pistachio cream
- cream cheese icing
- chocolate shavings
- crushed almonds
- Preheat the oven to 180°C/350°F.
- Put the flour, baking powder, cocoa, sugar, egg, oil and yogurt into a mixing bowl and beat until smooth.
- Use 2 teaspoons to dollop the mixture into a greased doughnut pan or individual doughnut tins, making sure you don’t cover the middle with mixture.
- Bake for 10-12 minutes, or until risen and springy to the touch.
- Leave in the tin for a couple minutes, then transfer the doughnuts to a wire rack to cool completely.
For the cream cheese icing:
- Combine cream cheese, milk and vanilla, mixing until well blended.
- Gradually add icing sugar, beating until light and fluffy.
Pistachio and Cream Cheese Doughnut
- Split the doughnut through the centre and spread the pistachio cream on the bottom, then sandwich with the doughnut top. Spread cream cheese icing on top and sprinkle with chocolate shavings.
Pistachio and Almond Doughnut
- Spread the pistachio cream on top and sprinkle with crushed almonds.
Black Forest Doughnut
- Split the doughnut through the centre and spread the cherry jam on the bottom, then sandwich with the doughnut top. Spread cream cheese icing on top, sprinkle with chocolate shavings and dollops of jam.
Ricetta in Italiano:Print
- 100 g farina 00
- 1 cucchiaino di lievito in polvere
- 2 cucchiai di cacao amaro
- 75 g zucchero di canna
- 1 uovo
- 2 cucchiai di olio d’arachide (o altro olio)
- 100 g yogurt bianco
Glassa di formaggio cremoso:
- 1 confezione piccola di Philadelphia (80 g)
- 1/2 cucchiaio di latte
- 1/2 cucchiaino di estratto di vaniglia
- 1 tazza di zucchero a velo
Per il ripieno
- crema al pistacchio
- marmellata di ciliegie (o altra marmellata)
Per la guarnizione
- crema al pistacchio
- glassa di formaggio cremoso
- cioccolato a scaglie
- mandorle tritate
- Preriscaldate il forno a 180° C.
- Mettete la farina, il lievito, il cacao, l’uovo, l’olio e lo yogurt in una ciotola e amalgamate bene il tutto.
- Usate 2 cucchiai per versare l’impasto negli stampi da ciambella precedentemente imburrate, facendo attenzione a non coprire il centro con l’impasto.
- Infornate in forno preriscaldato e cuocete per 10-12 minuti, o finché gonfie ed elastiche al tocco.
- Lasciate le ciambelle negli stampi per un paio di minuti, poi trasferite su una griglia per farle raffreddare completamente.
Glassa di formaggio cremoso (Philadelphia):
- Battete il formaggio, il latte e la vaniglia fino ad ottenere una crema. Aggiungete gradualmente lo zucchero a velo incorporando finchè gonfio e cremoso.
Ciambella Pistacchio e Glassa di formaggio:
- Tagliate la ciambella nel centro e spalmate la crema di pistacchio sul fondo, poi ricoprite con la parte superiore. Spalmate la glassa e cospargete di scaglie di cioccolato.
Ciambella Pistacchio e Mandorle:
- Spalmate la crema di pistacchio sulla superficie della ciambella e cospargete di mandorle tritate.
Ciambella Foresta Nera
- Tagliate la ciambella nel centro e spalmate la marmellata di ciliegie sul fondo, poi ricoprite con la parte superiore. Spalmate la glassa e cospargete di scaglie di cioccolato e ciuffi di marmellata.