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Jan 24, 2018
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘doughnuts’

Recipe: Cranberry Beignets

Wednesday, November 22nd, 2017

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Let’s face it: Everyone has cranberry sauce leftover after a Thanksgiving meal. You’d notice if it was missing from the table, but there’s only so much you can take of its sweet-tartness when the rest of your plate is piled high with comfort food. So what to do with the extra sauce? I’m here to help.

I intended to make jelly doughnuts, but I couldn’t find my round cookie cutter, so I had to use my square one instead. To my surprise, the only difference between beignets and doughnuts are their shape … so I made beignets!

Jelly-filled beignets can be made the night before and refrigerated to rise overnight, or you can start them earlier in the morning in time for a late weekend brunch. They are adaptable; swap the citrus zest for a teaspoon of vanilla or almond extract. Fill them with leftover cranberry sauce, toss them in sugar and serve immediately to people you love.

 

Cranberry Beignets
Adapted from a recipe at Smitten Kitchen 
8 to 10 servings

3 oz. lukewarm milk
2 Tbsp. granulated sugar
1¼ tsp. active dry yeast
1 egg yolk
Zest of half a lemon or orange
1 Tbsp. butter, softened
1 cup plus 2½ Tbsp. all-purpose flour, plus more for dusting
Pinch of kosher salt
Vegetable oil, for deep-frying
½ cup cranberry sauce
Powdered sugar to coat

• Mix the milk, sugar and yeast in a large bowl and let sit for 5 minutes, until it starts to foam.
• Whisk in the yolk, zest and butter until combined. Add the flour and the salt, then mix with your hands to bring the dough together into a sticky ball. Transfer it to a well-oiled mixing bowl and let rise in a dark corner about 1 hour.
• On a lightly floured surface, roll the dough about 2 inches thick. Use a square cookie cutter or sharp knife to cut 2-by-2-inch squares and place on a cookie sheet. Cover with oiled plastic wrap and let rise in a dark corner 2 to 4 hours or refrigerate overnight.
• In a large high-sided pan, preheat 2 inches oil to 350 degrees over medium heat. If you don’t have a thermometer, check if the oil is ready by placing a wooden spoon handle into the hot oil. When bubbles form around it, the oil is ready.
• Working in batches, fry 3 to 4 beignets about 30 seconds to 1 minute, then carefully flip and fry another 30 seconds to 1 minute, until browned all over. Use a spider to remove the doughnuts and drain on a paper-towel lined plate and let cool. Repeat with the remaining dough.
• Fill a piping bag fitted with a round nozzle with cranberry sauce. Poke a hole into the side of the doughnuts with the nozzle, then gently fill with cranberry sauce until a bit of jam sticks out.
• Serve immediately covered in sifted powdered sugar.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion

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• Recipe: Cranberry-Fig Chutney

 

The Scoop: California Do-nut Co. cancels plans to open

Monday, September 19th, 2016

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Almost a year after The Scoop reported the coming opening of California Do-nut Co., owner Felinna Love announced on the shop’s Facebook page she will not open due for professional and personal reasons.

“While it is heart-aching to have to admit, I have come to terms with that fact that I am no longer in a position where I can take on the additional challenges and risks associated with opening a new business,” Love wrote in the post. “I am tremendously grateful for all of the support which friends, family, media and the local community poured out.”

Love intended to open California Do-Nut Co. at 2924 S. Jefferson Ave., in a space that once housed a doughnut shop by the same name, which the awning still displays. Love did not return requests for comment.

The Scoop: Strange Donuts to open Tulsa location

Thursday, August 18th, 2016

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Strange Donuts will be no stranger in Tulsa, Oklahoma next spring when it sets up shop at the north corner of East Archer Street and Martin Luther King Jr. Boulevard.

“We’re ready for the company to expand, and I’ve been looking at Tulsa for a long time,” said owner Jason Bockman. “It has ambitious, cool people that want their city to be great, and I am excited to be a part of it.”

Bockman contacted the George Kaiser Foundation (which is renovating the Tulsa’s Brady Arts District) and fell in love with its work, which includes collaboration with Teach for America and the Tulsa Artist Fellowship. Bockman secured a 1,200-square-foot space in a 1920s warehouse currently being renovated into apartments and studios for the Tulsa Artist Fellowship.

The Tulsa location is the fourth for Strange; they also have shops in Maplewood, Kirkwood and Columbia, Missouri. It will be twice the size of Strange Donuts’  flagship Maplewood space. “St. Louis is really accustomed to grabbing your doughnuts and going home. It’s not like that in a lot of places,” Bockman said. “Tulsa is a lively city where people want to go out and be out.”

An expanded beverage program and a far-out interior will also invite patrons to linger. Bockman plans to serve an expanded beverage menu including coffee options, and has enlisted local firm Lilly Architects to make the interior “look like you’re in space.”

The Tulsa location is slated to open in March 2017. In the meantime, Bockman and his Strange squad are hosting pop-ups “to say this is who we are and to meet new friends,” which they will continue until opening day.

“I’m genuinely interested in being part of a community, not just selling people stuff,” said Bockman.

 

The Scoop: Vincent Van Doughnut to open second brick-and-mortar in The Grove

Wednesday, June 15th, 2016

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The Grove is about to get a little tastier. With a year under its belt in Clayton, owner Vincent Marsden plans to open a second brick-and-mortar Vincent Van Doughnut at 1072 Tower Grove Ave., in mid-October.

“We looked in The Grove before we opened the Clayton location,” said Marsden, who launched Vincent Van Doughnut as a food truck in 2013. “I like the idea of having a shop in the city and with so many people investing in the area, hopefully we’ll help fill in the whole strip.”

The Grove store will be about the same size as the Clayton location but will feature a more open kitchen and will have extended hours to serve the neighborhood’s vibrant nightlife. Marsden said he potentially will pursue a liquor license to offer hungry partiers a place for a sweet treat and perhaps beer, wine or spirit-laced concoction.

“I like the idea of liquor and doughnuts,” said Marsden. “We’ve used liquor in our doughnuts before so this gives me a good crowd to test stuff. It’d be nice to be able to fry some to order so people can have a hot cake doughnuts and a nightcap. This wouldn’t be a place to belly up to a bar, just a place to get a sweet and after-dinner drink.”

Vincent Van Doughnut will be open (maybe daily) for the morning rush, serving its doughnuts, pastries and Sump coffee to groggy working stiffs and will be open Thursday, Friday and Saturday nights slinging its award-winning donuts to a late-night, carb-craving crowd.

 

Baked: Mini Doughnut Muffins

Wednesday, November 4th, 2015

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I’m terrified to fry at home ever since an incident five years ago when my pan caught fire mid-recipe. That was the end of homemade doughnuts at our house. I was skeptical that a baked version would capture the same flavors of fried doughnuts, but I was so wrong. Baking makes them healthier, and doing the work at home – in a mini-muffin tin, no less – opens up so many flavor possibilities. My favorite one was lemon curd and raspberry jam mixed together, but feel free to try different jams and glazes as you desire. Be prepared: You can’t eat just one. Enjoy and happy baking!

 

Lemon-Raspberry Mini Doughnut Muffins
Adapted from a recipe from Butter Me Up 
6 servings

6 Tbsp. butter at room temperature, plus more for greasing
1½ cup flour, plus more for dusting
1¼ tsp. baking powder
½ tsp. kosher salt
1/8 tsp. baking soda
¼ cup plus 2 Tbsp. sugar
1 egg
1/3 cup buttermilk
1 tsp. vanilla extract
¼ cup raspberry jam
¼ cup lemon curd
¼ cup powdered sugar
1 tsp. milk or water

• Preheat the oven to 350 degrees. Butter and flour a 24-cup mini-muffin tin and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
• In another large bowl, use an electric mixer on high speed to cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg and beat until combined, then add the buttermilk and beat until incorporated. Use a spatula to fold the dry ingredients into the wet ingredients until combined.
• Evenly divide the batter into the muffin cups and fill them to capacity. Smooth the tops so the batter is flush with the rims. Bake 14 minutes, until a toothpick inserted into center of a muffin comes out clean. Transfer to a rack to cool.
• Scoop the center out of each muffin and use a piping bag to fill the centers of each with raspberry jelly and lemon curd.
• Whisk together the powdered sugar and milk, adding more liquid as needed to achieve a glaze consistency. Brush the tops of each muffin with the glaze and let set.

Add a little cocoa powder to the glaze to sate a chocolate craving. For a cinnamon-sugar fix, melt 2 tablespoons butter in a small bowl. In another bowl, mix together ¼ cup sugar and ¼ teaspoon cinnamon. Dip the muffins into the butter, then the cinnamon-sugar and let dry.

The Scoop: California Do-Nut sees second life on South Jefferson

Thursday, October 29th, 2015

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Long-shuttered California Do-Nut Co. at 2924 South Jefferson Ave., will re-open under the same name in January 2016 with first-time restaurant owner Felinna Love manning the fryer.

Working with city officials, a business coach and with the support of family and friends, Love acquired the storefront and has been testing recipes at markets around the city, including St. Louis Swap Meet. Although she’s never owned a brick-and-mortar business, she has spent the last year volunteering in and working with the lead baker in another doughnut shop. “This is meant to be,” said Love. “Things literally fell into place.”

Love’s classic yeast doughnuts will see 20 flavors on rotation, including seasonal specialties. Of the flavors she’s tested, she said the lavender, peanut butter-and-jelly and apple cider-glazed varieties have been popular. Love plans to have a Champagne-frosted confection at her ribbon-cutting party and a series of flavors honoring the people who helped her open the shop.

California Do-nut will be open Wednesday through Monday from 6 a.m. to 2 p.m. with occasional evening hours.

 

 

Baked: Krispy Kreme Bread Pudding

Tuesday, August 18th, 2015

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Growing up in Atlanta, my friends and I flocked to Krispy Kreme when we saw the neon Hot Now sign glowing red in the window, promising freshly fried and glazed doughnuts. Today, St. Louis has so many amazing doughnut options all over the city that it’s easy to forget about a simple glazed dozen from Krispy Kreme. What people don’t realize is that these childhood treats make for perfect bread pudding a few days later.

Stale, day-old Krispy Kreme doughnuts make one of the best breakfast desserts ever. This bread pudding is thick and rich, not too sweet, and perfect with a side of espresso-tinted whipped cream. Buy a dozen the day before your next brunch, indulge in one or two (or three – no judgment), and then leave that box out overnight for an easy breakfast the next day.

 

Krispy Kreme Bread Pudding
6 to 8 servings

9 stale Krispy Kreme or other glazed doughnuts, cut into sixths
2 cups heavy cream, divided
1 cup milk
5 large egg yolks
1 large whole egg
¼ cup condensed milk
1½ tsp. espresso powder
¼ cup brewed espresso, chilled

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper and spread the doughnut pieces in an even layer. Bake 30 minutes, until dry and toasted. Let cool.
• Raise the oven temperature to 350 degrees.
• In a large mixing bowl, whisk together 1 cup heavy cream, the milk, egg yolks, egg, condensed milk and espresso powder. Add the doughnut pieces and stir to coat. Let soak 1 hour, stirring every 15 minutes to evenly distribute the liquid.
• Lightly butter a 9-inch pie pan and pour the soaked doughnut mixture into it. Place the pie pan in a roasting pan filled with enough hot water to cover the sides of the pie pan. Cover the bread pudding with foil and bake 40 minutes, then remove the foil and bake another 10 to 15 minutes until the pudding is set.
• Preheat the broiler. Broil the bread pudding 3 minutes, until the top is light brown. Let cool.
• Meanwhile, in a separate bowl, use a hand mixer to whip the remaining 1 cup heavy cream and espresso on high speed until soft peaks form, 5 to 7 minutes. Serve with warm bread pudding.

First Look: Vincent Van Doughnut in Clayton

Monday, March 16th, 2015

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Doughnut shop-on-wheels Vincent Van Doughnut opened doors at its Clayton storefront at 40 N. Central Ave., Saturday, March 14. Co-owner Vincent Marsden said the new shop will carry a dozen rotating options each day, including customer favorites like the chocolate-salted caramel, cheesecake cookie crumble and maple bacon doughnuts, as well as new offerings like a maple-bacon cinnamon roll.

Keep an eye out for specials like Doughzle Holes‚ doughnut dough prepared like pretzels and finished with crunchy salt. Dip these pop-able hybrids in that day’s sauce, like a Schlafly black lager-caramel option. Marsden said springtime seasonal doughnuts will include flavors like lemon-lavender, peaches and cream, and Biscoff-Bismarck doughnuts, too.

The small shop welcomes customers with warm wooden floors, exposed brick walls and the sweet smell of fresh fried pastry. Seating is limited with just three two-tops and a small three-seat bar, as well as a small standing bar. Nosh on your choice of the day’s dozen options over a cup of Community Coffee, milk, soda or juice. Vincent Van Doughnut is open Tuesday to Sunday from 6 a.m. to 2 p.m.

 

 

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-photos by Meera Nagarajan

The Scoop: Vincent Van Doughnut to open shop in Clayton

Tuesday, November 11th, 2014

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For Brian Marsden, owner of Vincent Van Doughnut food truck and soon-to-be Clayton storefront at 40 N. Central Ave., the love of doughnuts runs deep.

“As a kid, I would go through sleeves of those processed, powdered sugar doughnuts,” said Marsden, a more than 20-year veteran of the restaurant industry. Love for the fried treat followed Marsden into adulthood, and in November 2013, a 1960 Ford Grumman Olson step van known affectionately as “Clyde” began rolling St. Louis streets, serving up a wide variety of classic and specialty doughnut creations.

“Things just took off,” said Marsden, who received a call to compete on the premiere of Cooking Channel’s “Donut Showdown” soon after launching the food truck. Vincent Van Doughnut clinched first place, bringing home bragging rights and $10,000.

As first reported by Feast Magazine, Vincent Van Doughnut is now expanding its business with a brick and mortar slated to open late December. “We have been looking for a storefront for over a year,” explained Marsden. “In Clayton, we found what we wanted.”

The new Vincent Van Doughnut will land next door to Barcelona Tapas in the space that was previously home to Pomme, at 12 N. Meramec Ave. Marsden says fans of the food truck needn’t worry; they can continue to catch Vincent Van Doughnut curbside throughout St. Louis, too.

Marsden envisions the storefront like a European cafe, offering breakfast and coffee options to complement its lineup of classic and artisanal doughnuts. Other offerings will likely include scones and croissants, and Marsden is also considering items like Alumni’s decadent Vincent Van Doughnut-pudding made with his cake doughnuts.

Inside, the storefront has exposed brick, hardwood floors and enough space for just under 20 seats. Marsden expects to be open early, around 6 a.m., to cater to the Clayton work crowd, but he said he might have late-night hours on the weekends to accommodate bar goers.

The new location will also place Marsden near his brother, Brendan Marsden, who heads Whitebox Eatery at 176 Carondelet Plaza. “We’re stoked,” Brian Marsden said. “The response to Vincent Van Doughnut has been overwhelming, and we’re excited to keep growing.”

 

The Scoop: Strange Donuts nabs former Pastaria chef to take doughnuts to a stranger level

Thursday, March 20th, 2014

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Strange Donuts never does anything in a conventional manner, and people love its innovative doughnuts. The little shop in Maplewood sells more than 5,000 doughnuts a week – from PB&J-filled orbs to far-out savory collaborations called Strangers, only available late-night on weekends. And Strange Donuts only looks to get stranger now that chef Brian Moxey has joined its team.

Moxey, formerly executive chef at Pastaria, has come aboard Strange Donuts as its chef consultant. “Brian is going to take on this role of creative director of the kitchen,” said Strange Donuts co-owner Corey Smale. “We need someone who can take us to the next level.”

The Strange crew got to know Moxey last fall when they worked with Pastaria on one of the first doughnut collaborations. “We found some of our best success on some of the crazier things we’ve done,” Smale said. After Moxey’s recent departure from Pastaria, Smale said the timing was right. As a consultant chef, Moxey will work a few days a week in the shop and meet regularly with the bakers to help Strange continue making new and adventurous creations.

Moxey has already begun to get flour on his hands. The St. Patrick’s-themed Colcanndone (pictured) was Moxey’s creation. The colcannon-inspired doughnut had the flavors of kale and potatoes and was glazed with Jameson Irish whiskey. For this week’s Stranger, Moxey is mixing up a savory doughnut that honors the Lenten fish fry tradition. The Holy Done will feature cornmeal in the doughnut mix and will be topped with fried fish and slaw, with the requisite slice of white bread on the side.

 

 

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