#Donut county make chef secret recipe how to#

My kids and I are making quick work of one pan. Thank you for a fun story and a delicious recipe. So I told him I’d find a recipe and make one. I didn’t want to stand in line at the bakery with my unruly group of fourth graders. I know this is a very old post, but I have to tell you how much I enjoyed your post and the sugar cake I made today! I went on a field trip to Old Salem with my son’s class last week and was scolded (lovingly, of course) by my husband for returning without a sugar cake. I can tell you this the best yeast-raised coffee cake in all the land until I’m blue in the face, but it means more when a reader has made and loved the recipe. Here’s a slice reheated in a frying pan with butter. I really recommend using a stand mixer for this step.

salt: tempers the sweetness a bit and brings out the butter flavor in the topping.

If you do use it, grate whole nutmeg rather than using ground nutmeg. And if you use brown sugar, you can use either dark or light

brown sugar: you can use all granulated sugar rather than a mix of white and brown sugar.melted butter: makes for a gooey topping.You will end up with a chewier final result and may need a touch of additional liquidĪnd here’s what you need for the topping: all-purpose flour: no need to use bread flour here, although you could if you want to.Adds some additional protein, emulsifiers, and liquid to the dough melted butter: enriches and tenderizes the dough.If using fine salt or table salt, you can decrease the amount to 1 teaspoon mashed potato: no butter or salt, just plain mashed potato.If using active dry, dissolve and proof it in the potato water first

If using instant, you can add it with the rest of the ingredients. Yeast loves potato water because it’s starchy water: I usually use the water I cook the potato in.

#Donut county make chef secret recipe how to#

How to Make Moravian Sugar Cake Ingredients It takes three days and a lot of sugar, butter and graft.Bake on a half sheet pan for thinner cakes or in a 9″x13″ pan for a thicker cake. The secret of the Cronut has been solved. There’s the addition of a little egg white and cream, so it’s almost like a croissant dough with a bit of Danish recipe thrown in.” “Ansel has said in the past that it’s different to a croissant dough, but looking at the recipe, the technique is very similar. “The only thing that surprises me is that it isn’t a bit more different,” says former Bake Off winner Edd Kimber, who has just published his own patisserie cookbook and created a fauxnut recipe last year. It may be lengthy, and require a decent level of kitchen experience, but the most surprising thing about Ansel’s “secret” recipe is that it contains no great secrets. The equipment list specifies a stand mixer with dough hook (cost £250-£400), the ruler, piping bags and a deep-frying thermometer. Then back in the fridge it goes until day three – a frenzy of frying, glazing, flavoured sugar and piping work. On day two, you get the dough out of the fridge and roll it with a perfect square of butter made using parchment and a ruler. For unexplained reasons, you also have to make the ganache 48 hours ahead of time. Two days before you’re allowed near the fryer, you must make a dough square. Ansel takes things to the next level, however. This is rolled together with a block of chilled butter to form layers, and needs a lengthy rest in the fridge. The official Cronut takes three days to make, thanks in part to the laminated dough. Ansel prepares to deep fry a batch of Cronuts.