Snickerdoodle Salted Caramel Filled Donuts (Small Batch)

Yield: 6 donuts
Preparation: 2 hrs (includes rising time)
Cook time: 2 min.


Dough
1 tsp. active dry yeast
1/3 c. whole milk, heated to 100F (38C)
1/2 tsp. granulated sugar
210g 1 3/4 c. all purpose flour
1/8 tsp. salt
2 tbsp. salted butter, melted and slightly cooled
1 egg, room temperature
2 tbsp. granulated sugar
1/4 tsp. vanilla

Frying
Neutral oil such as vegetable oil

Coating
50g 1/4 c. granulated sugar
1 tbsp. ground cinnamon

Filling
4 oz. cream cheese, room temperature
4 oz. salted caramel sauce, room temperature
1/2 c. powdered sugar

Instructions

Dough
Combine the warm milk with the dry yeast and 1/2 tsp. granulated sugar. Mix together and set aside for 5-10 minutes, until the mixture starts to foam. If the mixture is not foaming, the yeast may be dead and you should not continue forward with those ingredients. Instead, try again with a new batch of milk, yeast, and sugar.

For this next part you can either use a stand mixer or your hands for kneading the dough. I prefer to knead by hand as it is much easier with the smaller amount of dough.

If by hand: Whisk together the melted butter, egg, and yeast mixture. In a medium sized bowl, whisk together the flour, salt, and remaining sugar. Add the liquid ingredients to the dry ingredients, stirring until combined. Turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. You will know the dough is done when the dough bounces back after being lightly pushed.

If by mixer: Whisk together the melted butter, egg, and yeast mixture. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and remaining sugar. Add the liquid ingredients to the dry ingredients. Knead the mixture for 3-5 minutes. You will know the dough is done when the dough bounces back after being lightly pushed.

Lightly spray the bowl used for combining ingredients with nonstick cooking spray. Form the dough into a ball and place in the bowl, covering the top with a towel. Leave to rise in a warm place until the dough has doubled in size, approximately 1 hour.

When the dough has doubled in size, punch it down to release the built up air. Then, divide the dough into 6 equal-sized pieces. (Optional: Scale – I used a scale for this part to make sure they were exactly the same, and each came out to about 65g.) Form each dough piece into a ball and leave to rise in a warm place until doubled in size, approximately 30 minutes.

Add about 3 inches of oil to a medium-sized saucepan. Heat the oil to 325F (165C). Depending on the size of the pan, carefully lower the donuts into the oil 2 to 3 at a time. Fry for about 1 minute on each side before removing from the oil. Repeat until finished with all 6 donuts. Let the donuts slightly cool before moving on to the next part.

Coating
Prior to coating, make a hole in the side of each donuts for them to be filled later on. In a small bowl, whisk together the granulated sugar and ground cinnamon. Roll each donut in the cinnamon sugar.

Filling
Using a stand mixer or hand mixer, beat the cream cheese until it is smooth. Then, beat in the salted caramel sauce until completely combined with the cream cheese. Add in the powdered sugar and mix until combined.

Transfer the filling to a piping bag or ziploc bag (cut the tip of the bag prior to filling). Place the tip into the hole of the donut that was made earlier and fill each donut using an equal amount of filling. Serve and enjoy!


Storage
These donuts are best enjoyed warm and fresh. However, they will keep in an airtight container in the fridge for 1-2 days. Enjoy!

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights

Orange Vanilla Cinnamon-Rolls

Yield: 12 medium cinnamon rolls
Preparation: 2 hrs. (includes rising time)
Bake time: 25 min.


Dough
2 1/4 tsp. active dry yeast
1 c. milk, warmed to 95F
1 tbsp. granulated sugar
3 c. (360g) all-purpose flour
1/4 tsp. salt
2 egg yolks
1 tsp. vanilla bean paste
Zest of 1/2 orange
4 tbsp. butter, room temperature, cubed

Filling
4 tbsp. butter, melted
1/2 c. dark brown sugar (105g)
2 tbsp. ground cinnamon

Topping
4 tbsp. melted butter, divided

Cream Cheese Frosting
6 oz. cream cheese, room temperature
4 oz. heavy cream
1 1/2 c. powdered sugar
1 tsp. vanilla bean paste
Zest of 1/2 orange

Instructions

In the microwave or on the stove, warm the milk to 95F. Add in the yeast and sugar, stir, and then set aside for 5-10 minutes, until the mixture begins to foam.

In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour and salt. Add in the milk mixture, egg yolks, vanilla bean paste, and zest. Start kneading the dough on a low-speed until it starts too come together in a cohesive unit. Once this happens, begin adding in the butter slowly, making sure to fully incorporate before adding more.

Once the butter is fully incorporated, knead the dough for an additional 3-4 minutes, until the sides of the bowl are clean and the dough is smooth. Grease the mixing bowl with nonstick cooking spray. Set the dough in the bowl and cover with a cloth. Let the dough rise in a warm environment until doubled in size, approximately 45 minutes.

Combine the brown sugar and cinnamon in a small bowl. Transfer the dough to a lightly floured surface, and roll the dough out into about a 14″ x 12″ rectangle. Spread the melted butter evenly over the dough, and then spread the brown sugar-cinnamon mixture over the butter. Carefully roll up the dough and slice into 12 evenly sized pieces.

Lightly grease a 9×13″ pan with nonstick cooking spray. Transfer each roll to the pan, leaving space between each roll to allow them to grow. Cover lightly with a cloth and leave to rise in a warm environment until doubled in size, approximately 30 minutes.

Preheat the oven to 325F (165C). Brush the tops of the cinnamon rolls evenly with 2 tbsp. of melted butter. Place the rolls in the oven and bake for approximately 25 minutes, until the edges are lightly golden brown and the dough reads 190F (88C). Take the rolls out of the oven and brush with the remaining 2 tbsp. of melted butter.

Frosting
Use either a stand mixer fitted with the whisk attachment or a hand mixer to beat the cream cheese until it is smooth. Add in the zest and vanilla bean paste, mixing until combined. Add in the powdered sugar 1/2 c. at a time, making sure it is fully incorporated before adding more. Once fully incorporated, begin to slowly add in the heavy cream. Beat until slightly fluffy, approximately 2 minutes.

Once the rolls are cooled, frost them and enjoy!


Storage
Cinnamon rolls are best enjoyed on the day that they are baked, fresh out of the oven. I recommend waiting to frost the cinnamon rolls until you are ready to eat them, in order to have a warmed roll but not warmed frosting. Store the unfrosted cinnamon rolls in an airtight container at room temperature, where they will keep for about 3 days. Keep the frosting in the fridge until you have warmed the cinnamon roll and are ready to enjoy.

If you make this recipe, I would love to see! Tag me on instagram @doughlights and use #doughlights

Blackberry Filled Sugar Donuts

These blackberry donuts are extremely light and fluffy. After being fried, they are paired with a blackberry whipped cream and rolled in sugar! These donuts are adapted from letthebakingbegin.

Yield: 13 donuts
Preparation: 2 hr 30 min. (includes rising time)
Frying time: 2-4 min.


Donuts
2 tsp. yeast
2/3 c. milk, heated to 100F
1/4 tsp. granulated sugar
2 1/4 c. all-purpose flour
3 tbsp. salted butter, room temp & cut into cubes
2 egg yolks
1 tbsp + 1 tsp. granulated sugar
1 tsp. honey
1/2 tsp. vanilla

Sugar Coating
1/3 c. granulated sugar

Blackberry Whipped Cream Filling:
1/2 c. blackberries
1 tsp. granulated sugar
8 oz. heavy whipping cream
1/2 c. powdered sugar

Instructions

Dough
In a small bowl, combine the yeast, heated milk, and 1/4 tsp. granulated sugar. Set aside for 5-10 minutes, until the mixture begins to foam

In the bowl of a stand mixer fitted with the dough hook, combine the flour, butter, egg yolks, granulated sugar, honey, vanilla, and foaming milk-yeast mixture. Mix these ingredients on low until the dough comes together, approximately 2 minutes. Then, turn the mixer speed up to medium and mix the dough for 6-7 minutes, until the dough feels tacky and has a glossy appearance.

Form the dough into a ball using your hands, and grease the mixing bowl with non-stick cooking spray. Place a towel over the top of the bowl, and leave the dough to rise in a warm (but not hot!) environment until doubled in size, approximately 60 minutes.

Once the dough has doubled in size, roll the dough out on a lightly floured surface until the dough is approximately 1/2″ thick. Then, use a 3″ round biscuit cutter (or a cup with the same size) to cut out the donuts. Try to get about 7 donuts on the first roll, then roll the dough out again, and cut out 6 donuts.

Let the donuts rise in a warm environment until doubled in size, approximately 30 minutes.

If desired, start making the blackberry whipped cream. In a small bowl, lightly mash the blackberries and combine with the 1 tsp. of granulated sugar. Let the blackberries sit and macerate until you are finished cooking the donuts.

Frying
After the dough has doubled in size, heat about 2 inches of neutral oil (such as vegetable oil) in a heavy-bottomed pot to 325F.

Fry the donuts to be golden brown on each side, about 1-2 minutes on each side. Once fully cooked, transfer the donuts to a wire rack to cool off.

Blackberry Whipped Cream (continued):
Pass the blackberries through a fine-mesh sieve to separate the blackberries from the juice they have released. We will only be using the juice from the blackberries.

In the bowl of a stand mixer fitted with the whisk attachment, start whipping the heavy whipping cream with the powdered sugar. Once you start seeing tracks being made from the whisk in the whipped cream, slowly pour in the blackberry juice. Continue whipping until stiff peaks form.

Transfer the mixture to a piping bag (or a ziploc bag, and cut a hole at the bottom for piping)

Coating & Filling
Once the donuts are cool enough to handle, roll them in the granulated sugar until evenly coated. From this point, you can serve right away or you can fill them with the blackberry whipped cream.

To fill the donuts, take a toothpick to poke and create a hole in the side of the donut. Then, take your bag of whipped cream and fill the donut until the inside is filled. Serve and enjoy!


Storage:
Donuts should be stored in the fridge in an airtight container. If desired, heat the donuts for a couple seconds in the microwave prior to eating. If you did not fill the donuts, they do not have to be refrigerated, but still store them in an airtight container. Donuts are best made and served on the same day, but will last up to 2 days after being made. Enjoy!

If you make this recipe, I would love to see it! Tag me on instagram @doughlights and use #doughlights

Everything Bagel Bread Rolls

Switching it up with something savory today! I love working with dough and have been wanting to create a savory dough recipe. These rolls are extremely soft and packed with garlic flavor and everything bagel seasoning!

Yield: 14 rolls
Preparation: 2 hr. 30 min. (includes rising time)
Bake time: 20 min.


Dough
1 tsp. active dry yeast
1 tbsp. honey
1/2 c. water, warmed to 100-105F
1 tbsp. olive oil
1 egg, room temperature
1/4 c. sour cream
2 3/4 c. all-purpose flour
1 tsp. salt
1 tsp. garlic powder

Toppings/Fillings
1 tbsp. olive oil
2 tbsp. everything bagel seasoning
1 c. shredded mozzarella
2 tbsp. melted butter

Instructions

In the bowl of the stand mixer fitted with the dough hook attachment, combine the yeast, honey, and warm water. Let sit for 5-10 minutes, until the mixture starts to create foam on top. Mix in the olive oil, egg, and sour cream until fully combined.

Add in the flour, salt, and garlic powder. Knead using the mixer on a medium-low speed for 6 minutes. If the dough is extremely sticky, you can add in an extra tablespoon of flour, but the dough should be slightly sticky!

Grease a bowl (can be your mixing bowl) with cooking spray or olive oil. Place the dough in the bowl, loosely cover with a towel, and let rest in a warm environment for 60-90 minutes, until the dough doubles in size.

Once the dough has rested and doubled in size, transfer the dough onto a lightly floured surface. Roll the dough into a rectangular shape that is 1/2 inch thick. Sprinkle the mozzarella over the dough, then fold the dough back up, folding twice. Cut the dough into 14 pieces and shape the pieces into balls.

Lightly oil a 9-inch round pan and place the dough balls into the pan, leaving a little bit of space for the dough to rise in between each ball. Brush the top of the dough with 1 tbsp. of olive oil, and sprinkle with the everything bagel seasoning. Let the dough rise again in a warm environment for 30 minutes, or until the dough has pretty much filled into the spaces left in the pan.

Bake for ~20 minutes at 350 F. The tops will be golden brown. If you want to check the temperature of the dough, it should read 195 F. Immediately when you take out the dough, brush the tops with melted butter. Serve immediately. Store leftovers in the fridge


Storage
These rolls are best consumed on the day they are baked, but will keep at room temperature for 3 days.

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights