Baked Doughnuts

I first found this recipe on Milk and Cookies, and was thrilled to find yeast baked doughnuts, rather than nasty fried ones. I changed the recipe a tiny bit to suit our family better. =)

3 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1 1/2 teaspoon ground nutmeg
a pinch of salt
1 1/2 cups milk, warmed
1 packet yeast (the equivalent measurement is 2 1/4 teaspoons.)
2 tbsp butter, melted
1/2 cup sugar
2 eggs

1/4 cup butter, melted
1/2 cup sugar
2 tsp ground cinnamon

Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer.
Place ½ cup of the milk in another bowl and stir in the yeast. Set aside.
Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
Whisk in the eggs using a fork and add the wet mixture to the dry ingredients.
Mix until the flour has taken up the yeast mixture.
If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands. If you add too much flour it'll be too tough.
Turn dough out onto a lightly floured surface and knead for two minutes.
Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts.
Allow an hour or so for the dough to double in size, depending on the temperature.

Prepare baking trays with parchment paper.
When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about ½-inch thickness.
Using your cutter cut out the donuts. I've used both the regular doughnut sized cutter and also a smaller one. Just which ever you prefer. Ensure that the holes are at least 3/4 inches in diameter as that the holes will close more after rising and baking.
Cover trays with a clean cloth and allow to rise for another 45 minutes.

Preheat your oven to 350ºF.
Bake the donuts for about 8 minutes; do not allow them to get brown.
While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl.
Remove donuts from oven and allow to cool for 3 minutes.
Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar.

Cheesy Herb Biscuits

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh chives, OR 2 tablespoons dried chives
1 teaspoon dried thyme
1 cup grated sharp cheddar cheese
4 tablespoons (1/2 stick) butter

4 oz. (half of regular sized package) cream cheese

3/4 cup milk

Preheat the oven to 425. In a medium-sized bowl, whisk together the dry ingredients, including the grated cheese, until everything is evenly distributed. Using a pastry blender or your fingers, cut in the butter and cream cheese, mixing until crmbly; some large chunks of cheese and butter can remain. Pour in the milk while tossing with a fork; the dough should remain a bit crumbly but hold together when squeezed. Add an additional 1 to 2 tablespoons of milk if needed.

Turn out the dough onto a lightly floured work surface and fold it over a few times so that you can be sure it's totally cohesive. Roll it out 3/4-inch thick. Cut it into 2-inch biscuits. Place the biscuits on parchment-lined baking sheets.

Bake the biscuits for 15 minutes, until they're lightly browned.

Makes twenty 2-inch biscuits

New and Improved

Thank you for visiting my new and improved Kitchen Joys blog.  Be sure to visit our traditional family recipes at my archived Kitchen Joys.  Stay tuned for many more delicious recipes!!!  Hope you all will enjoy my new, updated Kitchen Joys!!!

Black bean and Corn Salsa

1 (15 oz) can black beans
1 (15 oz) can corn
3/4 cup finely diced red onion
3/4 cup red or green bell pepper
1 jalapeno, minced (or for spice 2 jalapenos)
1/2 cup balsamic vinegar
1/3 cup olive oil
1 1/2 teaspoon Dijon mustard
Salt and pepper
1/4 cup chopped cilantro

Combine all ingredients and mix well. Refrigerate up to 3 days. Bring to room temperature and add a few sprigs of cilantro for garnish.

Whole Wheat Loaf Bread

1 1/2 cups hot water
1 cup cold milk (The resulting temperature will be lukewarm, so as not to kill the yeast)
3 eggs
1/3 cup oil
1/3 cup honey
4 1/2 teaspoons instant yeast
6-7 1/4 cups whole-wheat flour
1 Tablespoon salt

Combine water, milk, oil, honey and eggs in a mixing bowl. Add yeast and about 5 cups of the flour. Mix on medium speed until well blended. Add the salt. Continue to mix adding the flour 1/2 cup at a time. Make sure all the flour gets mixed in. When the dough pulls away from the side of the bowl enough flour has been added. Turn the speed to high and allow to knead 10-12 minutes, or until the dough forms a smooth ball. Let rise until double.
After rising, form into 3 loaves or 36 dinner rolls. Place loaves in greased loaf pan. And the dinner rolls on parchment lined cooking sheets. Let rise until at least double in size. Paint with a scrambled egg for a shiny look. Bake at 350 degrees for 25-30 minutes.