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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Homemade Crunch Doughnuts Recipe

Homemade Crunch Doughnuts. These little circles of joy will be the hit at your next family breakfast. The crunch streusel coating is heavenly. Thanks to the glaze under the streusel, they’ll also last when placed in an airtight container and even longer if frozen.

Crunch Streusel Ingredients

Streusel can be made up to a few days in advance. Just store in an airtight container or freeze until ready to use. 


Preheat oven to 350°F.

  • 1 stick of unsalted butter, diced
  • 1 1/2 cup of flour
  • 2/3 cup of powdered sugar
  • 1 teaspoon sea salt
  • 1 egg
  • 2 tablespoons cinnamon
  • 1 cup sweetened coconut, shredded

Place all ingredients into a large food processor. Process manually on top & go pulse as to not over-process. Stop when ingredients become small and crumbly yet combine into a light brown crumb mixture.

If you don’t own a food processor, you can place ingredients in a large bowl and cut with a pastry cutter.

Line a baking tray with parchment paper or coat with a non-stick baking spray. Spread streusel out across the pan. Bake for 20-30 minutes. Streusel should be slightly crisp on the outside but still somewhat tender to the touch.  Allow streusel to cool then process again in clean food process a few pulses to create the perfect streusel crunch. Set aside.

Cake Doughnuts

Makes about 24 cake doughnuts and 24 doughnut holes. Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

If you’re going for minis, just use a smaller cutter and grind streusel in the food processor a little longer so it’s smaller and fits on your minis well.

Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Cake Doughnut Ingredients

  • About 4 cups shortening (for frying)
  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened (overworking the dough will make doughnuts rubbery). Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnut holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on a baking sheet covered with a towel to drain excess grease off doughnuts.

Allow doughnuts to cool enough that they can be handled before frosting. While they cool, make the vanilla glaze.

Vanilla Glaze Ingredients

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon water

Glaze all sides of one doughnut at a time then immediately coat with streusel.

 

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Oliebollen Dutch New Year’s Day Doughnut Recipe

Nothing says, “Happy New Year!” like balls. Amitrite? Everyone knows I like my balls (insert hilarious but innocent link here). Growing up, I asked one of my grandfathers what nationality we were. His reply was nothing short of insightful.

“You’re a mutt.” He replied and laughed and laughed.

What he didn’t know is this little girl was lost inside. What was I? I wasn’t blonde and didn’t like pickled herring all that much, so I must not be Norwegian. I wasn’t tall and didn’t swear like a farmer in the church parking lot so I must not be Dutch.


I was longing for something to hang on to for my native identity. In the meantime, this mutt picked up the special traditions of her closest friends and made them her own. Susie and the other Dutch kids in my school made oliebollen every New Year’s Day. The Norwegians stocked up on lefse every Christmas. Let’s just say I knew who and when to visit.

Is it coincidence when I visit Wallingford district in Seattle I get lost and find myself in Ballard next to all the Scandinavian stores and bakeries on my way home every single time? I think not. It is my viking soul calling me home.

Makes about 20 balls.


Ingredients

  • 2 teaspoons yeast
  • 1/4 cup lukewarm water
  • 2 cups flour
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 1 teaspoon salt
  • 3/4 cup raisins
  • 48 ounces canola or vegetable oil (for deep frying)
  • 2 cups powdered sugar (for sprinkling)

Stir water & yeast together in a small bowl. Set aside.

Mix flour, sugar, and cinnamon together in a mixing bowl.

Place milk, egg & vanilla in medium bowl and whisk together until well beaten.

Pour yeast mixture into dry ingredients. Add about half of milk mixture to bowl as well. Combine. Add remaining milk mixture and combine until smooth – about 2 minutes. Dough should be very sticky.

Cover the bowl with a dishtowel and allow to rise in a warm place for about an hour. Once the dough has doubled, stir in the salt and raisins.

Heat the oil to 375°F a deep fryer. Do not start frying until oil has preheated or you will end up with balls of oil. (Never mind that oliebollen actually means oil balls.)

Form balls of dough using a cookie scoop. Carefully dip scoop in oil to prevent sticking, scoop some dough, and drop carefully in hot oil one at a time.  Be sure not to crowd too many in as it will cool the oil down and your balls will become oily.  (I know. I know.) The oliebollen will sink to the bottom of the fryer and then float up to the top. Fry until golden brown on first side for about 3 minutes, carefully flipping when required and frying another 3 minutes on the second side. Use tongs to remove the oliebollen from the hot oil and place them on a sheet pan covered with paper towels to drain the excess oil.

Sprinkle powdered sugar over oliebollen and serve warm.

I call this photo “MUST HAZ ALL DA SUGARZ”

When the Dutch made oliebollen, they were some of the first doughnuts on the planet. “My people” probably even brought them to America. You’re welcome.

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Homemade Cake Doughnut Recipe

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The only way to properly follow up a post about Spanx is with a cake doughnut recipe. Amirite? And the only way to follow up a doughnut recipe is with a frosting recipe. And the only way to follow up all of the above is with sprinkles.

You can take the girl out of the bakery but you can’t take the bakery out of the girl. And this is why I need Spanx.


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Fill with Crisco shortening and then preheat doughnut fryer to 375F. Look up your appliance’s instructions (or look for fill line) to decide how much shortening to use.

Prepare a baking sheet with an old, clean towel (or several layers of paper towels) on it to place doughnuts on after frying.

Ingredients

  • 4 cups flour (plus about 1-2 cups more for rolling out dough)
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk
  • 3 T. canola oil

Place all dry ingredients into a large bowl. Stir well then set aside.

Pour all wet ingredients into a medium bowl and whisk until eggs are beaten and all are well incorporated.

Combine wet ingredients into large bowl with dry ingredients. Stir gently just until all dry ingredients are moistened. Cover and refrigerate for 20-30 minutes.

Dust counter, doughnut cutter, & rolling pin with flour. Roll out dough to about 1/2-inch thick. Cut doughnuts & doughnuts holes out and lay on a baking sheet so they are ready for frying.

Fry for about 1-2 minutes on each side. Look for middles and edges to become golden brown before flipping.

Place fried doughnuts on baking sheet covered with a towel to drain excess grease off doughnuts.

Eat while hot or wait for doughnuts to cool a bit before frosting. This chocolate frosting recipe is fantastic.  Or if you are feeling rather maple-y this maple frosting recipe is top notch (a half a batch should be enough).

If you would like to keep it simple, you can use this vanilla frosting recipe:

  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract (you can use clear vanilla for pure white frosting)
  • 1 tablespoon water

Makes about 24 cake doughnuts and 24 doughnut holes.

Tips For Making Homemade Bakery Goods 

When measuring flour measuring cup into flour canister. Level off top of measuring cup with a butterknife. Do not pack the flour into the measuring cup (like you would brown sugar) because you will get too much into your dough.

Stirring too much will make doughnuts (and pancakes and scones…) tough and rubber-y.

Wait for the oven or fryer to preheat every single time. If you begin before the preheat, your puff pastry will flop in the oven and your doughnuts will be full of grease from the deep fryer.

Don’t panic. If you’re afraid of your doughnuts under-cooking, just try one first and figure out how long you need to fry on each side then repeat.

Don’t forget the sprinkles. And Spanx. And sprinkles.

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Old-Fashioned Buttermilk Doughnut Recipe

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The beauty of an old-fashioned doughnut might seem too fancy to accomplish at home but it’s not as hard as it seems. With the right recipe and steps (for example, NEVER underestimate the importance of a preheated deep fryer), you can make these gorgeous flared masterpieces at home. The biggest secret is in allowing the doughnuts to fry long enough on side one that they flare.


DOUGHNUT INGREDIENTS:

  • 1 1/4 cup sugar
  • 2 large eggs
  • 3/4 cup sour cream
  • 1 cup buttermilk
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 tablespoon cinnamon
  • 5 to 5 1/2 cups all-purpose flour

In mixing bowl, beat the sugar and eggs together for 1-2 minutes. Slowly add remaining doughnut ingredients until well mixed together. Allow dough to set while covered for about an hour (it will still be somewhat sticky). Using 1-2 cups additional flour, roll out dough with a rolling pin to about 1/2 inch thick. Cut out with about a 2 1/2 inch doughnut cutter. Let cut-out doughnuts set for another 20 minutes while preheating Crisco shortening in deep fryer to 350F.

When deep fryer has reached 350F, drop up to three doughnuts at a time to cook. Cook first side for a few minutes or until light golden brown. Flip and cook other side until light golden brown as well. If flipped too soon, doughnuts will not get the flared look of an old-fashioned doughnut.

GLAZE INGREDIENTS:

  • 2 cups powdered sugar
  • 1-2 tablespoons water

Make glaze in advance so it is ready to coat doughnuts once they are done cooking and still warm. Place each doughnut in glaze and when first side is coated, flip to coat other side. Drain extra glaze off by sitting doughnuts on a rack with a baking sheet underneath to catch glaze drips.

Because everyone deserves the right to enjoy a fancy doughnut.

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Bavarian Cream Doughnuts Recipe

Bavarian Cream Doughnuts

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Family is over for the weekend and bless-ed bismarks are the answer. They are, in fact, the answer to more things than one might even think. So while your family piles up on the sectional sofa to re-watch Star Wars – the good ones, not the new ones – for the gazillionth time, make this dough and chill the pudding tonight and make sure you have enough Crisco to fill your deep fryer tomorrow.

 Bavarian Cream Doughnuts

Bavarian Cream Doughnuts


The answer, bismarks are.

 Bavarian Cream Doughnuts

Bavarian Cream Doughnuts Filling Ingredients (The easy, puddingy version)

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract

In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time) whisk in milk, taking care to dissolve cornstarch. Whisk in egg yolks. Whisking constantly, cook over medium heat until the first large bubble forms and sputters. Reduce heat to low; still whisking, cook 1 minute.

Remove from heat; immediately pour through sieve into bowl. In addition, stir butter and vanilla into hot pudding.

Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours. Before serving, whisk until smooth.

Chocolate Icing Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butter (or 1 stick)
  • 3 cups powdered sugar
  • 3-4 tablespoons hot water

Heat chocolate and butter in a medium-sized microwave-safe bowl in 30-second intervals – stirring in between each interval – until melted. When finished melting, stir until creamy. Add powdered sugar and hot water. Stir again until smooth. Because, well, glorious. Set aside until ready to frost doughnuts.

Doughnut Ingredients

  • 2 packages of yeast
  • 2 tablespoons sugar
  • 1/2 cup warm water (not over 110 degrees)
  • 1 cup warm milk (not over 110 degrees)
  • 2 large eggs
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 5 cups flour (approximate)
  • Enough oil for deep fryer

Make Bavarian cream filling and place in fridge as instructed to chill. Dissolve yeast and sugar into warm water and give a quick stir.

Whisk in milk, eggs, butter, and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm; and, as a result, will be perfect to work with.

Knead until dough becomes smooth and elastic. Only add flour as needed during this process. The dough should be able to be formed into a ball easily. Finally, cover and allow to sit in a warm place again for about an hour or until dough ball has doubled in size.

Remove towel and when dough has doubled in size, punch it down. Let it rise again for about an hour in a warm place covered by the towel again (either that or covered with saran wrap in the fridge overnight).

Planning ahead? Make the dough on Friday night and serve on Sunday morning!

After dough has doubled in size again, use about 1/2 cup of dough at a time to form into balls. Flatten the dough balls a bit and place on a baking sheet coated with non-stick spray. Allow to sit for about an hour in a warm place until doubled in size for one last rise.

While waiting the last half hour for dough balls to rise, place shortening in deep fryer and turn on to 325F to preheat. In addition, make chocolate icing and set aside.

After dough balls have doubled in size, place two at a time into deep fryer to cook. Don’t cram the fryer too full because this will cool your oil and the doughnuts won’t cook properly. Fry the first side for about 3-4 minutes until deep golden brown then flip to cook other side until it is also a deep golden brown (about 3 more minutes).

Place fried doughnuts onto a baking sheet that has been lined with a few layers of paper towels and allow to cool almost to room temperature.

Using a pastry bag and a pointed decorating or pastry tip, squirt the chilled Bavarian cream into the middle of each doughnut. Frost the tops of each doughnut with chocolate icing.

Recipe makes about a dozen large doughnuts; or, if you rather, you can stretch the recipe to make more if you’d like to make them smaller. Bavarian Cream Doughnuts, you complete me.

In addition to the glorious Bavarian Cream Doughnuts, present thee with an opportunity to win Trophy Cupcakes, I must.

This contest is now closed. 

I’m giving away a Trophy Cupcakes gift card to three different winners. Each card is worth one dozen cupcakes (a $42 value).

Ways you can enter:

  • Comment on this blog post with your favorite Star Wars quote. If you’ve never seen Star Wars just post your favorite movie quote – we’re nothing if not flexible.
  • Mention @TrophyCupcakes AND @theoldhen in the same tweet. Creativity may earn you more entries. Retweets of this post from @theoldhen count).
  • Share our Bismark post with your friends on Facebook.

Winners will be chosen using random.org on Sunday, Nov. 25, 2012 and announced Monday morning. The Force is strong with this one.

P.S. It may or may not be truth that I have never seen Star Wars (any of them) because I am a geek from a different universe. I am a kitchen geek. But I solemnly swear that I will watch all of them before my next birthday on February 7th. If you’ve never seen Star Wars, join me. Won’t you? Probably more on my Star Wars commitment later.

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Raspberry Jelly-Filled Doughnut Recipe

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Once you buy a deep fryer, there is no stopping the goodness. It starts with French fries then chicken strips then battered fish and, finally, the doughnut. The jelly-filled doughnut to be exact. Approximately 5,348 calories and 392 fat grams each. Or close.

DOUGHNUT INGREDIENTS:

  • 2 packages of yeast
  • 2 tablespoons sugar
  • 1/2 cup warm water (not over 110 degrees)
  • 1 cup warm milk (not over 110 degrees)
  • 2 large eggs
  • 1/4 cup butter, softened
  • 1 teaspoon salt
  • 5 cups flour (approximate)
  • Enough oil for your deep fryer
  • 2 cups raspberry jelly (homemade or store-bought)
  • 2 cups powdered sugar

Dissolve yeast and sugar into warm water and give a quick stir. Cover with a  clean towel and allow to sit for about 20 minutes or until foamy. This will give yeast batter a good start.


Whisk in milk, eggs butter and salt until well-mixed. Slowly stir in flour one cup at a time until dough becomes medium-firm.

Kneed until dough becomes smooth and elastic. Only add flour as needed during this process the dough should be able to be formed into a ball easily. Cover and allow to sit in a warm place again for about an hour or until dough ball has doubled in size.

Remove towel and when dough has doubled in size, punch it down. Let it rise again for about an hour in a warm lace covered by the towel again. (or covered with saran-wrap in the fridge overnight).

After dough has doubled in size again, use about 1/2 cup of dough at a time to form into balls. Flatten the dough balls a bit and place on a baking sheet coated with non-stick spray. Allow to sit for about an hour in a warm place until doubled in size for one last rise.

During last half hour of waiting for dough balls to rise, place shortening in deep fryer and turn on to 350F to preheat.

After dough balls have doubled in size, place two at a time into deep fryer to cook. Fry the first side for about 3-4 minutes until deep golden brown then flip to cook other side until it is also a deep golden brown (about 3 more minutes).

Place cooked doughnuts onto a baking sheet that has been lined with a few layers of paper towels. Allow to cool.

Using a pastry bag and a pointed decorating or pastry tip, squirt the jelly of your choice into each doughnut. Use a sifter to sprinkle bottom side of each doughnut and then the tops with generous amounts of powdered sugar.

And this. This is why I try to forget I have a deep fryer every day. For if I were to remember that I had one available every day, the trouble I would get into would involve doughnuts. Doughnuts with jelly filling.

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© Deanna Morauski 2009-2017