Se mi avresti detto quattro anni fa che avrei proprio una casa in Italia, mai ti avrei creduto. Fortunatamente per me, che è come la mia storia ha rivelato. In un modo strano, mi sono ricordato di questo a causa di un abito...
2 cups bread flour, plus more for dusting
3/4 cup whole wheat pastry flour
1 packet of instant yeast
4 tbsp. granulated sugar
1/2 tsp. fine sea salt
1 cup whole milk, warmed to 105 F- 115 F
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure maple extract
3 egg yolks
4 tbsp. unsalted butter, at room temperature
Vegetable oil, for frying (I prefer peanut oil)
In the bowl of a stand mixer fitted with a paddle attachment, mix the 2 cups of flour, yeast, sugar and salt. Add the warm milk, vanilla, maple and egg yolks. Mix till smooth. Add the whole wheat pastry flour and the butter and mix until incorporated. You can prepare this recipe with all bread flour, I just always prefer to bake with a little whole wheat flour because I find it adds a light nuttiness to ever recipe and it makes your treats a little healthier. Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky).
Cover the bowl with plastic wrap and set in a draft free place to rise for 1 hour. You can also refrigerate for up to 12 hours and have perfect dough just in time for breakfast. Lightly flour 2 baking sheets. Roll out the dough on a floured surface and cut with a floured doughnut cutter or biscuit cutter. Use the extra dough for doughnut holes, don't throw those babies out! Place the doughnuts and doughnut holes at least 1 inch apart on the baking sheets and cover loosely with plastic wrap. Set in a warm place to rise a second time until they are puffy and almost double in size, this should take 15-30 minutes. The doughnuts and ready when the dough springs back slowly after being touched with a fingertip (if it springs back too quickly, it needs more time, if it collapses, it has over proofed and you can reroll the dough and cut it once).
While the doughnuts rise, fill a large heavy bottomed pot with at least 2 inches of oil. Heat over medium high heat. As always with frying, please be very careful. Using a spatula, carefully lower a few doughnuts into the oil; do not overcrowd the pot. If you have too many doughnuts in the pot, not only will it take longer to fry, but the dough will absorb more of the oil and we don't want greasy doughnuts. Fry for 1 to 2 minutes per side, turning a few times, until the doughnuts are a light golden brown and cooked though. Remove with a slotted spoon, drain on a wire rack over a paper towel. Let them cool slightly before glazing. Repeat with the remaining doughnuts and doughnut holes. Next step....the Salted Caramel. Cue Homer Simpson drool.
Olive Oil Muffins with Dark Chocolate Chips and Almonds
3 cups of flour
4 tsp. baking powder
1 tsp. salt
2 eggs, at room temperature
1 cup of sugar
1 cup of almond milk (you can use regular milk, the almond milk just adds a slightly sweet almond flavor that I like)
½ cup of olive oil
½ tsp. vanilla extract
½ tsp. almond extract
1 cup of Dark Chocolate Chips (you can use regular chips)
1 cup of chopped almonds