Happy new year, everyone! I’m back to share a homemade doughnuts recipe and a new collaboration that I’m very proud of. For starters, I know doughnuts seem to require a lot of work, but this isn’t always the truth. Doughnuts are always great, and such a humble snack to enjoy in the comfort of your home. Yet, there are so many ways to give a twist to the classic profile, like this mix of spices made of ginger, cloves and cinnamon, that I love to use on sweet little desserts I’m making at home. If this combination tempts you, then you are in the right place to give it a try.
I am also so honored to have taken part in sharing What Liberty Ate magazine and my insights on food photography and styling for the newest January/February of Communication Arts magazine. When Monica Kass Rogers contacted me in fall for an opportunity to be interviewed on the emerging trends in food photography, I was so thrilled, since I was a regular reader of Communication Arts. I have to thank Monica for including me, alongside other great artists, in this article, and writing a great piece on what is defining food photography today, and how artists and magazines approach the styling aspect of it.
I know that 2015 has been a challenging year for me, with lots of travel and exciting new projects, and the release of Florilegium magazine meant so much work, responsibility, diligence and creativity, and now I am so happy to see that it has taken a very exciting turn. But, I will share more about this soon with you all! Meantime, I have this doughnuts recipe, photos and a living still, to celebration the start of a new year!
Classic Doughnuts with a Twist
Ingredients (makes aprox. 12 pieces):
1 ¼ cups (300 ml) milk
2 ¼ teaspoons (one package) active dry yeast
8 tablespoons (120 g) butter, melted and cooled
¼ cup (60 g) light brown sugar
1 teaspoon salt
spice mix (2 teaspoons ginger powder, 1 teaspoon cloves powder, 2 teaspoons cinnamon)
2 teaspoons vanilla extract
4 ¼ cups (600 g) all-purpose flour, plus more for rolling out the dough
oil, for frying
1. In a large bowl, combine the yeast with lukewarm milk and 1/2 teaspoon sugar. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
2. Using an electric mixer beat the eggs, butter, vanilla, sugar and salt into the yeast mixture. Add the spice mix, half of the flour, and mix until combined. Transfer the dough to a bowl and add in the rest of the flour and gently knead it until smooth. Add more flour, about 2 tablespoons at a time, if the dough is too wet. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
3. Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut round cutter, flouring the cutters as you go.
4. Transfer the doughnuts on floured baking sheets, cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes.
5. Using a heavy-bottomed pot with preheated oil, fry the doughnuts, a few at a time, until golden all over. Transfer the doughnuts to paper towels and sift with powder sugar.