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Marzipan Petit Fours For Easter, A Time of Resurrection

paiting medallionsEaster is upon us. The most important religious holiday for Christians as it symbolizes Resurrection. If you don’t practice Christianity, spring time is about renewal and hope. That is why this holiday is the most energizing and inspiring time for me. New colors, new foods, new looks. It’s about a fresh start and forgiveness. When I think about where I am merging art, lifestyle and foods I thought about what images I love to see for Easter. I love the richness  and nobility of a Faberge Egg . I love dainty teas or coffee breaks with exquisite pastry. So using what I had on hand, marzipan, frozen cake, and edible colors from a cake decoration kit, I wanted to create exquisite edible gifts to celebrate this cleansing season. Continue reading “Marzipan Petit Fours For Easter, A Time of Resurrection”

Baked Pineapple Upside Down Doughnuts for the Sunny Side of Life

Well a New Year, 2012 , is upon us! Life has been good,but at times trying this past year. All in all 2011 forced change for the good. I can say I’m a sweeter peaceful place than I was previous years. The money may be slightly  less, but the happiness is there, and I no longer feel my creativity is being stifled.I’m with people that value my work, talent  and contributions. I’m blossoming. It’s the best feeling to have clients call you and want to pay for your food ans services. As things like universal laws take hold , naturally  there is always some wrench thrown at you to see if you will halt in progress and determination. As I type this I’m waiting for the glass repair people to come for the second time in two weeks to replace a busted window on my new car ( which I purchased for the new job and catering gigs). The pathetic hoodlums can try all they want.I will continue  dust myself off and pick myself up. In the meantime their misdeeds allow me to share with  you a recipe that’s full of happiness and sunshine, while I wait for the repair guys. See… making sunshine out of darkness.

The other day at work I came across a doughnut pan by accident.It was fate. I had seen them but never put it on my list. Now that we will moving soon to a bigger place with tons of pantry space, I justified the purchase and got it. Certain Someone is moving us to the North Side. The next few months will be busy. Anyway I played around cake doughnuts recipes, but really wanted a yeast recipe that could be baked. I was led here and decided to use this , but baked. In hind site I see this idea of baked pineapple upside down doughnut would probably be amazing in a cake doughnut version. But for now ,we are going with the yeast version. I love this concoction because it’s not really overly sweet. The pineapple is finished with a torch for optimal caramelizing. With the yeast doughnut, the pineapple sits more atop the fully doughnut, whereas with the cake version, I believe the pineapple would have sank in more and imbedded itself.

Have you entered my giveaway for a Artisan Basket from Creminelli? What are you waiting for?

Baked Pineapple Upside Down Doughnuts
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A baked yeast doughnut with pineapple
Ingredients
  • For Topping
  • 1 stick unsalted butter melted
  • 1½ cups light brown sugar
  • 24 pineapple rings
  • For dough
  • 1½ cups milk
  • ⅓ cup of shortening or butter
  • 3 tablespoons of SAF instant yeast
  • ⅓ cup warm water
  • ¼ cup sugar
  • 2 large eggs beaten
  • 1½ teaspoons salt
  • 1 teaspoon freshly grated nutmeg
  • 2¾ cups all purpose flour ( may need to add a tad more if dough is really sticky).Should not exceed 3 cups.
Instructions
  1. Warm milk in a sauce pan . Add the shortening and warm until melted.Set aside and let cool.
  2. In a stand mixer, add warm water and sprinkle yeast over it. Let stand for several minutes until yeast is dissolved.
  3. When milk shortening mixture is cool enough add to stand mixer, along with salt, eggs, sugar, nutmeg, and half the amount of flour initially.
  4. Mix completely with a paddle attachment until all is incorporated. Scrape sides down to aid in mixing. Mix for a few minutes.
  5. Add the rest of flour to wet mixture and continue to beat with paddle.
  6. Change attachment to the dough hook and mix until all comes together and pulls away from side of bowl. Knead for a few minutes until smooth.
  7. Finish kneading by hand .
  8. Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled.
  9. Preheat oven to 475.
  10. Prep your doughnut pan with a generous drizzle of melted butter to coat bottom of each well .
  11. Sprinkle some brown sugar on top of the melted butter. The brown sugar should get absorbed by the butter.
  12. Place a pineapple ring on top of butter and sugar.
  13. Roll out pieces of dough to about a ½ inch thickness.
  14. Take a drinking glass and cut out a circle.
  15. Take a shot glass and cut out the center.
  16. Reincorporate scraps bake into dough and continue.
  17. Cut out 6 doughnuts in total for first round of baking and placed atop the pineapple, butter and brown sugar.
  18. Refrigerate unused dough until the next round to slow the rising.
  19. Cover the doughnuts for about 20 minuted and let rise again.
  20. Place in oven and lower heat to 450.
  21. Cook for 8-10 minutes until golden and risen in size. Dough should spring back when touched.
  22. Carefully turn over onto a sheet pan .
  23. Take a blow torch and caramelize the pineapple tops. The sugar syrup will reabsorb back into the doughnut.
  24. Repeat process with rest of dough. No need to clean up the baking pan , just continue to add the butter, brown sugar , pineapple and repeat.
Notes
Dough recipe adapted from Alton Brown. Makes slightly over dozen. There may be some leftover dough. Special Equipment needed. 1) doughnut pan 2) drinking and shot glasses 3) blow torch.