[Updated: We forgot to add 1/2 stick of butter to the recipe, sorry! It's already been corrected.]
This entry from Oh So Sinfully Delicious is super, extra, sweet! Why? Because we've made the next recipe in Brazil! All week long under the hot, hot Brazilian sun, we thought long and hard about what recipe we should do next. We wanted to do something that was totally different, so what did we come up with? Doughnuts! Okay, so they aren't Brazilian, but a) we've never made doughnuts on this blog before and b) we wanted to make doughnuts with a South American twist. The recipe is taken from the blog Joy the Baker, who retrieved this recipe from Gourmet magazine December '06. We made two batches of doughnuts, the first was a variety of regular doughnuts such as chocolate dip, and chocolate dip with rainbow and chocolate sprinkles (that's probably the first time we've typed "chocolate" so many times in one sentence!) The second batch were jelly filled doughnuts but instead of jelly we used dulce de leche (that's the South American twist). If you can't find dulce de leche, refer to this entry to make your own stash.

Doughnuts

Ingredients

1 (1/4oz) package active dry yeast (2 1/2 teaspoons) or 30g of fresh yeast

2 tablespoons warm water (105-115f)

3 1/4 cups all-purpose flour plus additional for sprinkling and rolling out dough

1 cup whole milk at room temperature
1/2 stick (1/4 cup) unsalted butter, softened

3 large egg yolks

2 tablespoons sugar

1 1/2 teaspoons salt

1/2 teaspoons cinnamon

1 cup Chocolate dip

1/2 cup dulce de leche

1/4 cup of rainbow/chocolate sprinkles (optional)

About 10 cups vegetable oil for deep frying

1. Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. (This is an absolute must. If this does not happen discard and start a new batch.)

2. Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in a mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. (This step can be done with a spoon and bowl)

3. Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour (to keep a crust from forming). Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours)

4. Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin into a 12-inch round (1/2 inch think). Cut out as many rounds as possible with 3-inch cutter, then cut a hole in center of each round with 1-inch cutter and transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts). Do not re roll scraps.

Now we must confess that after cutting the doughnuts we did not wait for another 30 mins for them to rise (they were already super puffy), and we did re roll the scraps, and in our opinion they came out perfectly fine. That could be because we used fresh yeast.

5. Heat 2 1/2 inches oil in a deep 4-quart heavy pot until it registers 350F on the thermometer. Fry doughnuts, 2 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 2 minutes per batch. Transfer to paper towels to drain (Return oil to 350F between batches). 

Chocolate Dip

7 tbsp sugar

2 tbsp chocolate powder, such as Nesquick

1 tbsp margerine

2 tbsp milk

Put all the ingredients in a small saucepan at medium heat. Stir constantly until it  comes to a boil. Keep stiring until it thickens slightly - aprox. 1-2 min. Do not overcook or it will become very hard and impossible to dip the doughnuts in.

Start dipping the doughnuts imediately. If it starts to harden,  reheat it until it softens.

Dulce de Leche Filled Doughnuts

1. Repeat steps 1-4, however in step four do not cut a 1-inch hole in the center.

2. Put the dulce de leche in a pipping bag attacched with a small round tip.

3. Plunge the tip into the side of the doughnut, less than 1 inch deep. Squeeze the bag gently  and start withdrawing the tip slowly.

4. Sprinkle with icing sugar.

Ann's Thoughts:

First of all I want to say that Brazil was amazing!!!! I tried so many different Brazilian foods and baked goods, I was in heaven. It's funny that in Brazil we ended up making doughnuts which is so American but I've never made homemade doughnuts and before going back home Ana had purchased a doughnut book, which inspired us to make them. The only draw back to making doughnuts is that they are time consuming. It needs yeast to rise and that could take up to one and a half to two hours to rise. What was great about these doughnuts is that without the extra ingredients (the chocolate dip or dulce de leche) they are not sweet at all, which is a plus for those who cannot or not a fan of super sweet things. Out of the two batches that we made, my favourite was the dulce de leche, they were irresistible, it was hard to control myself not to eat more than just one!

Ana's Thoughts:

First post of the year! What a better way to start than by baking homemade doughnuts. Super yummy, soft, delicious doughnuts. My mouth is watering just thinking about it...I think I need another batch. =p

I've had this doughnuts before but this was the first time I've actually made them myself. First time I've made any kind of dough, actually. And it was so easy! So far, this is one of the best doughnut recipe, in my opinion. But I still have to try my doughnut book. I'll keep you posted. ;)

Go (dough)nuts and make some right now.

Okay, so two out of the last three posts we've done is a chocolate based recipe, and we wanted to change it up a bit, hence the raspberry swirl lemon cake last week. We were also planning to bake a non-chocolate recipe, but when Ana stumbled up David Lebovitz's Dulce de Leche brownie recipe we just had to make this.

Although Dulce de Leche is very common in South America, afterall it was invented in Argentina, in my (Ann's) humble opinion this sweet, caramel spread is just gaining popularity in Canada. Currently only one brand carries the spread in major grocery stores in Toronto, but for those of you who can't buy Dulce de Leche, it's totally easy to make. All you really need is a pressure cooker and a can of sweet condensed milk. Fill the pot with water and place the can of milk inside. Cover the pot and cook for 45-50 minutes. Take out the can from the pan and let it cool completely. Don't open the can while it's hot! Once its cooled down, open it and you've got yourself a can of sweet, sticky, gooey Dulce de Leche ready to spread on pancakes, maria biscuits, or to use in this delectable recipe below.

Don't have a pressure cooker or are absolutely terrified of using one? Not a problem! Remove label from sweetened condensed milk, put in a pan and cover with water. It's important that the can is throughly covered with water - 2 or 3 inches above the can. Add more water during the cooking if the level goes down. Cook for 2 and a half hours. Drain the water and let it cool completely. You can also go here and learn how to make Dulce de Leche in the oven.

Dulce de Leche Brownies

*Any changes we've made to the recipe are in italics.
8 tablespoons (115g) salted or unsalted butter, cut into pieces
6 ounces (170g) bittersweet or semisweet chocolate, finely chopped (Milk chocolate works just as well too)
1/4 cup (25g) unsweetened Dutch-process cocoa powder (We just used regular cocoa powder)
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
1 cup Dulce de Leche


Directions
Preheat oven to 350 degrees (175 C).
Line a 8-inch (20 cm) square pan with a long sheet of aluminium foil that covers the bottom and reaches up the sides. Grease the bottom and sides of the foil with a bit of butter or non-stick spray.

Melt the butter in a saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from heat and whisk in the cocoa powder until smooth. Add in the eggs one at a time, then stir in the sugar, vanilla, and then the flour.

Scrape half of the batter into the prepared pan. Drop one-third of the Dulce de Leche, evenly over the brownie batter, then drag a knife through to swirl it slightly. Spread the remaining brownie batter over, then drip spoonfuls of the remaining Dulce de Leche in dollops over the top of the brownie batter. Use a knife to swirl the Dulce de Leche slightly.

Bake for 35 to 45 minutes. The brownies are done when the center feels just-slightly firm. Remove from the oven and cool completely. Ours took less then 35 min. Keep an eye on them after 20 minutes.

Storage: These brownies actually become better the second day, and will keep for up to 3 days.

Ann's Thoughts

I just want to declare that these are the best brownies ever. Lemme repeat that, these are the best brownies that I have ever had. You know when it comes to food there are certain combinations that work so well, that it's unimaginable how things somone can eat one item without the other, like milk and cookies, spaghetti and meatballs, peanut butter and jelly sandwiches, just to name a few. This is especially true for Dulce de Leche and brownies. Lebovitz is a total genius in combining the two ingredients, these brownies are absolutely amazing.

When Ana was taking shots of the brownies, it was so hard to resist eating it, especially when the Dulce de Leche was slowly oozing out of the brownies. It's funny how in all recipes, one of the last instructions is to wait until whatever has been baked or cooked should be cooled before eating, but seriously, who waits? Ana and I are always scorching our tongues because we just have to have that piece of cake or cookie right out of the oven. So we've suffered from first or second degree burns but who cares?! Eating these baked goods are totally worth it!

Ana's Thoughts

This brownies totally represent our blog. They are so sinfully delicious. Really, they are so good that it's a sin........not to eat them. Despite the sweetness of the Dulce de Leche and the milk chocolate, this brownies weren't too sweet, and eating them right out of the oven with the Dulce de Leche still oozing and gooey is one of the best things in the world! I have one complaint, though: I thought the brownies were a little overbaked. The edges were too cake-y like for me. I prefer them more fudgy. Next time (oh yeah, you bet there will be a next time) I'll keep them a little less in the oven.

I have one piece of advice for you: Don't make them when you're alone. Make them when you have friends around (more than two, if possible), so you can share the calories with them, and you won't be tempted to eat the whole pan by yourself. Trust me, it will be hard to resist eating just one piece. ;)

See you next week!

Receita em Português:


8 colheres (sopa) de manteiga (115g)

170g de chocolate meio amargo (usamos ao leite)
1/4 xíc. de cacau em pó (25g)
3 ovos
1 xíc. açúcar (200g)
1 colher (chá) de baunilha
1 xíc. de farinha de trigo (140g)
1 xíc. de doce de leite

Modo de Preparo

Pré-aqueça o forno a 175ºC.
Forre uma forma pequena (20x20 cm) com papel alumínio e unte com manteiga.
Derreta a manteiga em uma panelinha em fogo baixo. Acrescente o chocolate e misture até derreter. Retire do fogo e acrescente o cacau em pó, misturando até ficar homogêneo. Adicione os ovos, um por vez, misturando bem após cada adição. Acresecente o açúcar, a baunilha e a farinha. Misture até incorporar tudo.

Despeje metade da massa na forma e espalhe 1/3 do doce de leite. Com a ajuda de uma faca faça movimentos de vai-e-vem para mesclar. Repita o processo com o restante da massa e doce de leite.
Leve ao forno por 35-40 minutos. Os brownies estão prontos quando o centro estiver firme, mas que, quando um palito for inserido no centro, este saia com algumas migalhas de bolo. O nosso assou em 35 minutos, então fique de olho no seu após 20 minutos. Cuidado para não assar demais.