#Chocolate pistachio donut holes cooking dash free
Which also meant that I had to set out to buy a large quantity of shortening, which meant that I had to pack my son into his stroller for one of our first solo errands together to buy an egregious quantity of trans fats (the store didn’t carry the trans-fat free stuff - the horror! - though it’d be hard to argue that “healthfulness” was my preoccupation). Theory has it that because shortening, unlike oil, is solid at room temperature, once the fried item has cooled, it “seeps” less oil into the stuff around it (think telltale greasy napkins and paper plates) and generally tastes less greasy on the tongue.
I had heard a rumor that shortening makes for a fantastic deep-frying agent. Here’s the deal with the shortening, an ingredient I haven’t made any bones about my dislike of (at least in pie crusts and cookies or in any place where it is intended to replace sweet, delicious butter). When I realized that recipe was readily available on the Web, it was a short and slippery path to posing my infant son to a 3-pound tub of trans fats… er, but we’ll get to that in a bit. Although I am sure my timing couldn’t have been worse - you know, with a four week old to take care of, no biggie - I got a hankering something fierce last week for the kind of apple cider doughnut I almost never find around here - save this piping hot and off-the-chart perfect ones Alex and I shared at Hearth this past Valentines Day. Because it’s fall and crunching through ochre-tinted leaves, wrapping your fingers around a paper cup of mulled cider and eating even lackluster apple cider doughnuts is the right and proper thing to do. Despite the fact that even the loveliest looking ones at the farm stands tend to disappoint, I eat them anyway. The exception to this rule is apple cider doughnuts, which I am absolutely weak in the face of. Yet, given that most doughy fried items out there are rather mediocre* - say, the chain donut shop steps from my apartment - I don’t find myself indulging this habit as often as I’d like. See the recipe.I have never met a variety of deep-fried dough I didn’t like. They will remind you of the iconic Hostess snack, only ten times better. Soft, baked donuts are filled in the center, until almost bursting, with a creamy swiss meringue. These might just replace our favorite brownies.
See the recipe.īabka dough is twisted, baked, doused in cinnamon-sugar, powdered sugar, and caramel sauce for a perfect take on the donut that will instantly remind you of the carnival. Without being weighed down with a heavy, oily pastry, try these baked donuts inspired by fried churros and sprinkled with cinnamon-sugar. See the recipe.Ĭhocolate cake donuts, caramel glaze, and lots of nuts.
Ground pistachios and whole wheat flour combined with almond extract make these baked donuts a treat to be reckoned with, and we haven’t even made it to the dark chocolate glaze yet. How could anything replace the deliciousness of a soft, fried donut? While it make not be an exact replica, we have fallen in love with the ease and texture of a sweet, baked ring. We have to admit, we were a bit skeptical of the baked donut craze for awhile.
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