SPRINGERLE COOKIES


My love for macarons should be quite obvious, but there’s something about Springerle Cookies that speaks straight to my soul. These cookies, not unlike macarons, have been around for centuries. In terms of flavor, they are a lot more strict, as there is no filling to play with. But they are so elegant, so magical, and the anise oil makes them unique. Oddly enough I don’t like licorice but find the anise flavor of Springerle quite enticing. I share with you one authentic recipe for these cookies that is a bit of a labor of love, and also time-consuming, as the cookies have to dry for a couple of days before baking.  But, if you want to just use those beautiful molds in a simpler recipe, I’ll share my favorite also. A special thank you to my friend Margie, who sent me two beautiful molds, and perhaps not intentionally, turned me into a Springerle-mold-addict.

SPRINGERLE COOKIES
(traditional recipe, based on The House on the Hill)

for the cookies:
1/4 teaspoon baker’s ammonia (Hartshorn)
1 tablespoons milk
3 large eggs, room temperature
360g powdered sugar
57g (1/4 cup) unsalted butter, softened but not melted
1/4 teaspoon salt
1/4 teaspoon of anise oil
454g sifted cake flour (I used Softasilk)
grated rind of orange

for the glaze (optional):
240g powdered sugar
3 tablespoons water
1/2 teaspoon flavoring of your choice (I used vanilla)
pearl dust colors and lemon extract

Make the cookies: Dissolve baker’s ammonia in milk and set aside (avoid the temptation to take a sniff, you will regret it). Beat eggs until very thick, this will take from 10 to 15 minutes.  Slowly beat in the powdered sugar, then the softened butter. Add the the mixture of baker’s ammonia and milk,  salt, anise oil and orange zest.

Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the flour to make a stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Refrigerate for one hour, but keep in mind the dough can be refrigerate the dough for up to 3 days.

On a floured surface, roll dough depending on the depth of the carving in the cookie press you are using. Shallow carvings will need to be thinner while deeper carvings will need to be thicker. Flour your cookie mold for each and every pressing. Press the mold firmly and straight down into the dough, then lift, cut with the cookie cutter of your choice, and place the formed cookie onto a flat surface to dry.

Do not cover the cookies while they dry. The goal of drying is to set the design. Let the cookies dry at least for 24 hours. It is better to leave them alone for a couple of days, so the design will be better retained during baking.

On baking day, heat the oven to 255F to 325F (depending on the size of your cookie and how white you like to have them), for 10 to 15 minutes. Let the cookies cool and glaze or paint, if you so desire.

Make the optional glaze: Combine all ingredients and mix until well combined and smooth.
Add more water if necessary. Brush glaze on each cookie after baking. Paint with pearl dust alone or with the powder dissolved in a little lemon extract.

ENJOY!

to print the recipe, click here

Comments: The molds on the top left corner of the composite picture were a gift from Margie. Aren’t they gorgeous?  I love them!

 If you visit The House on the Hill  you can watch a very detailed video in which Connie, the author of the recipe, goes over all the minor details. Her recipe is for a really big batch, and I decided to make just half. I actually baked these back in December and took them to a departmental holiday party, but a full batch would be way too much. Keep in mind these cookies last forever, and although they can get a bit tough after a couple of weeks, the flavor keeps getting better (that’s what I heard).

Now, if you prefer to make a quicker version, and take it in different directions as far as flavor is concerned, I highly recommend King Arthur’s recipe.

SHORTBREAD SPRINGERLE-LIKE COOKIES
(slightly modified from King Arthur Flour)

227g butter, room temperature
106g brown sugar
2 teaspoons granulated sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/8 tsp anise oil
360g all-purpose flour

Beat together the butter, sugars, and salt until light and creamy. Beat in the egg and vanilla, and fold in the flour. Divide the dough in half, shape both halves as disks, wrap in plastic, and refrigerate for at least 1 hour.

Heat the oven to 350F. Line with parchment) two baking sheets.

Working with one disk at a time, flour your work surface and roll the dough 1/4″ thick. To shape cookies using a springerle mold: Brush a very light coating of flour onto the dough and your springerle mold. Press the mold firmly into the dough, then remove and cut around the design with a cookie cutter.

Transfer the cut cookies to the prepared baking sheets. Freeze for 10 minutes. Bake the cookies for 10 to 12 minutes, until lightly golden around the edges. Remove them from the oven, and allow them to cool before painting, if so desired.

ENJOY!

to print the recipe, click here

Comments: It takes a little bit of patience to get these cookies right, and each mold is a slightly different universe. You need to get the thickness of the dough and the pressure you use with the mold just right, so that the full pattern is transferred.  The main thing to keep in mind is that you need a cookie recipe with a very small amount of leavening agent, or even without any at all. Be careful with baking powder, and make sure you use a recipe that someone had success with before. You can use the basic recipe from King Arthur and change the flavors, as they suggest in the site. I really like using Fiori di Sicilia, and added it to the heart-shaped batch.

I hope you’ll consider baking a batch of these cookies during the upcoming holiday season. I am sharing the recipes early enough, so you can browse the many wonderful sites that sell Springerle molds (like this one) and keep me company in my latest addiction.

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MARBLED TAHINI COOKIES

These are the perfect cookies for grown-ups. Not too sweet, with a nice tahini flavor. They look stylish in their black and white nature, with the added bling of black sparkling sugar around the edges. I saw this recipe on the New York Times and made it the following day. But, guess what? I was not very happy with the outcome, because the cookies ended up too big. In their recipe, the full block is sliced to form the cookies. I changed things around a bit, and cut the block in half first. They turned out quite a bit more delicate. This version I am happy with, so I share it with you…

MARBLED TAHINI COOKIES
(adapted from The New York Times)

385 grams all-purpose flour
1 teaspoons kosher salt
½ teaspoon baking powder
Cooking spray
225 grams unsalted butter, softened
125 grams confectioners’ sugar
1 large egg, at room temperature, plus 1 egg white
1 teaspoon vanilla extract
¼ cup plain tahini
3 tablespoons black tahini
coarse black sanding sugar (optional)

In a medium bowl, whisk to combine flour, salt and baking powder; set aside. Coat a loaf pan (9 x 5) with cooking spray, then line with plastic wrap, leaving plenty of overhang. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and confectioners’ sugar on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the vanilla; beat on medium-high until combined, about 2 minutes. Add flour mixture; beat on low speed until combined; then increase speed to medium and beat until dough starts to clump together.

Remove dough from bowl, knead lightly and form into a fat log. Using a bench scraper or knife, cut into two pieces, one about 1/3 of the dough, and the other 2/3 of the dough. Return the larger piece to the bowl, add the plain tahini, and beat on medium speed until fully combined. Remove from bowl and set aside. Add the smaller piece and the black tahini to the bowl and beat on medium speed until fully combined.

On a floured surface, using a bench scraper or a knife, cut the white dough in half. Pat half the white dough into a 5-inch square. Cut the black dough in half, then pat half the black dough on top of the flattened white dough to match dimensions. Repeat with remaining white dough, then black dough, so you have four alternating layers of white dough and black dough. Cut in half crosswise, and gently knead and roll one piece to marble the two colors together. Repeat with the second piece of dough. Stack both pieces of dough together and briefly knead the pieces together to form one dough. The idea is to marble the colors, so do as much or as little as you like.

Press dough into prepared pan, and fold the plastic wrap over the top to seal. Gently press down to even out the surface as much as possible. Chill until firm,  at least a few hours or overnight.

Heat oven to 325 degrees. Beat the egg white with 1 teaspoon water to thin it out. Spread the sanding sugar out on a small baking sheet. Remove the block of dough from the loaf pan and unwrap it. Trim the slanted sides and the top if you want them really square. Cut it in half lengthwise, so that you’ll have two equal blocks of  cookie dough. Very lightly brush the outside of each block with the egg white mixture. Press  firmly to coat all sides (except the ends) with the sugar, sprinkling and pressing it on to cover any bare spots.

Cut each block into thin slices (less than 1/4 inch) and lay them out 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 10 minutes. Bake until cookies are golden underneath, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer cookies to wire racks to cool completely.

ENJOY!

to print the recipe, click here

Comments: These are quite likely my favorite cookie of this crazy year.  Well, you know I am partial to macarons, but macarons are pretty sweet. Truth is, I like to dream about designs and flavors, bake them, but once I eat one, I’m satisfied. These cookies are quite a bit more dangerous… They have that savory-sweet quality that I find hard to resist. The black sparkling sugar is a nice touch, but you can skip that step with no major harm done. Halloween is approaching. I see no parties, no get-togethers, but I definitely see a batch of these babies, in orange and black. What do you think?

On the picture above you can see the first batch, slicing the full block of cookie dough to make the cookies. Maybe you would prefer them that way, but I definitely like the smaller better.

Each one, so unique!

 

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BROWN SUGAR COOKIES WITH BUTTERCREAM ICING

Since lockdown, Sugar Cookies became a weekly baking activity. I make a batch of dough, divide it in three portions, cut, bake and decorate one-third of it, save the leftover dough in the freezer to use on the following two weeks. By doing so, I can easily include some in every Friday Common Table spread, concentrating just on how to decorate them (although they are very tasty even plain). In this version, I used a crusting buttercream instead of the usual Royal Icing.

BROWN SUGAR COOKIES WITH BUTTERCREAM ICING
(adapted from many sources)

for the cookies:
360 g all-purpose flour
2 tsp baking powder
1 tsp mixed spice (I used this one, see comment at the end of the post)
100 g granulated sugar
100g brown sugar
226 g butter, cut into chunks
1/8 tsp salt
1 egg, room temperature
1/2 tsp vanilla paste

for the icing:
60 g butter
60 g vegetable shortening (I used Spectrum)
360 g powdered sugar
1 tsp vanilla (clear, if available)
2 tablespoons heavy cream or milk
pinch of salt
gel food color (pink and purple)
sprinkles
gold powder
lemon extract or vodka

Heat oven to 350. Whisk the flour, baking powder and mixed spice, set aside.

Add the butter (cold is fine) to the bowl of a KitchenAid type mixer and cream with both sugars.  Add the egg, vanilla and salt, and mix until everything is incorporated nicely.

Gradually add the flour mixture and beat just until combined. Make sure to scrape the bowl, so that no dried bits of flour stay unincorporated. If you want to divide the dough, do it now, freeze amounts for later and work with half or one third of it right away. Roll on a floured surface to about 1/4″ and cut into shapes. Place on parchment lined baking sheets, freeze for 5 to 10 minutes, and bake for about 12 minutes, depending on the size of your cookies. The edges should start to get golden, but do not allow the full cookie to get too much color.  Transfer to a cooling rack and decorate as you desire, or leave them plain.

Make the frosting. Combine butter and shortening (both at room temperature) in the bowl of a Kitchen Aid type mixer using the whisk attachment. When they are well incorporated, add the powdered sugar, vanilla and milk, whisking in low speed at first. Increase the speed to medium-high and whisk for a couple of minutes. Adjust consistency with heavy cream or more powdered sugar, if needed.

Divide in three portions. Dye one portion pink, one portion purple, and leave the third portion white. Place in piping bags fitted with 1M icing tip. I left the pink as a solid color, and mixed the purple and white together, adding more purple than white to the bag. Pipe rosettes on top of the fully cold cookies, decorate with sprinkles. Once the frosting is solid enough on the surface, decorate the pink rosettes with gold powder mixed with vodka or lemon extract.

Allow the cookies to sit at room temperature for 24 hours before wrapping or placing in a box.

ENJOY!

to print the recipe, click here

Comments:  Buttercream icing might seem like a lot of extra work, but I find it more forgiving because it is easier to get the consistency right. Royal Icing requires a lot more precision, and I’ve had situations in which I had to empty the piping bag, adjust the consistency, fill it again… and REPEAT the process… Not fun. The buttercream will start to crust within one hour, and after 2 hours you can paint the edges with gold if you like.  Leave the cookies at room temperature for 24 hours before packing them, so that the frosting is nice and firm. It will be soft as you bite into it.

For the rosettes, I think that mixing white buttercream with the dyed gives a more subtle and elegant effect. I did that for the purple decoration. The pink was piped as a solid color, but then the gold detail did the job of softening the overall look, or at least that’s what I was trying to go for.

Another third of the dough was decorated with Royal Icing the following week. I used the small-batch that I blogged about in the past, you can see it here. Some got a painted icing decoration as described by Helen in this post.

The addition of brown sugar and spices changes quite a bit the flavor of the cookie itself. I liked it so much that it made me think if I could go back in time I would use this recipe instead of the one I had planned to use in a certain tent: a plain sugar cookie perfumed with Fiori di Sicilia and cardamon. But, since I never made it to the cookie episode, going back in time would be a moot point.

About Mixed Spice, here is the composition: ground cinnamon (40%)  + ground coriander (40%), complete the other 20% amount with ground caraway, nutmeg, ginger, and cloves adjusting them to taste

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BISCOITINHOS DE CANELA

Free Portuguese lesson today on the blog: biscoitinhos de canela means little cinnamon cookies. The word “biscoito” means cookie (or biscuit if you are in the UK) and the addition of “inho” to the word immediately implies they are small.  And in this case, I believe also very cute. The recipe comes from Miuda’s bilingual blog (Russian and Portuguese), Verdade de Sabor. She is a professional baker with magical hands and a unique sense of style and elegance. I never miss her posts.
.
(say it like a native,

BISCOITINHOS DE CANELA
(from Verdade de Sabor)

170 g butter, softened
3/4 teaspoon cinnamon (or to taste)
40g eggs
a pinch of salt
80g powdered sugar
170g of all-purpose flour
1/2 teaspoon baking powder
gold dust and lemon extract for decoration (optional)

Beat the butter with the powdered sugar until it is white and fluffy. Add the egg and continue to beat. Sift the flour separately with the baking powder, cinnamon and salt and gradually add to the butter mixture. The dough will be thick, but still soft and flexible.

Transfer the dough to a pastry bag and fill small silicone molds. Hit the form on the table a few times to fill all the empty spaces. Smooth the surface with a spatula. Place in the freezer for 1-2 hours (or longer if desired).

Heat the oven to 350F.  Cover the baking sheet with parchment paper or a silicone mat. Remove the frozen pieces from the molds and distribute on the baking sheet. Immediately place in the oven and bake for 12 to 15 minutes, or until golden brown. Allow the cookies to cool completely on a rack.

Mix golden dust with lemon extract, and using a brush, paint the cookies to accentuate the design.

ENJOY!

to print the recipe, click here


Comments: Do you really need a mold to make those? Well, the cookie batter is soft, so if you want to do a more traditional roll out and cut, you would have to adjust and add more flour, which will change slightly their texture. Just keep that in mind. Miuda finished them with a coating of caramelized gold chocolate, covering just half of each “biscoitinho” but I did not want to risk the chocolate melting when I wrapped them, so I opted for a simple brushing with gold dust.  They are really delicious. As to the molds, I see myself using variations of this recipe, adding some cocoa next time, because I love the look the molds gave. The rectangular shape is nice but in the end I was pretty smitten by the slightly smaller, round one. The ones I used can be found here and they were sold in a set with those two together.

The cookies would be a nice addition to an afternoon tea party, if you are into that sort of thing. And don’t forget, you can have a party for you alone. Pamper yourself. You deserve it!

Miuda, thank you for another great recipe, I always look forward to your beautiful productions!

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Shrimp Moqueca

4TH OF JULY INSPIRED BAKING

HAPPY 4th OF JULY!

Just a couple of days ago I celebrated 11 years of my naturalization! It always gives me a smile the fact that it fell so close to such an important holiday. Today I share four bakes that celebrate the occasion: macarons, sugar cookies, red velvet brownies, and baked donuts. The common denominator? Sprinkles. I bet you are not surprised.

4th OF JULY MACARONS WITH CHOCOLATE COCONUT FILLING
(from the Bewitching Kitchen)

For the shells:
200g  powdered sugar
115 g almond flour
115 g egg whites at room temperature (approx. 4 eggs)
1/8 tsp of cream of tartar
100 g granulated sugar
¼ tsp vanilla paste or extract
red, blue, purple and black food gel dye

for the chocolate-coconut ganache:  
180g cream of coconut
1/8 tsp salt
200g chocolate, cut in small pieces (II used 70% Lindt)

to decorate:
white non-pareils

Make the shells:
Line 3 heavy baking sheets with parchment/baking paper or Silpat mats. Layer the powdered sugar, and ground almonds in a food processor. Pulse until the mixture looks like fine meal, about 12 pulses. Pass through a sieve and transfer to a small bowl or to a sheet of parchment/baking paper. Set aside.

Place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.

Slowly rain in the granulated sugar in five additions, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to high. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme (marshmallow fluff). Add the vanilla. Whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue. Check the peak. It should be firm. Transfer the whites to a medium bowl.

Fold in the ground almond/almond meal mixture in two increments. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl.   Divide the batter in three parts, dye 1/3 red, dye 1/3 blue (using a mixture of blue, purple and black to get the tone of blue you like). Leave the final third white. Pour the three batters side by side over plastic wrap, enclose them wrapping the plastic around like a sausage. Drop the bag with the three colors inside a piping bag fitted with a round piping tip.  If you want to make a set of solid color, divide the batter to get a bigger amount of that color and place some of it in a separate piping bag.

Pipe rounds over Silpat or parchment paper in a half-sheet pan and then slam each sheet hard four to six times on the counter. Add sprinkles, if like.  Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes.

While the macarons are drying, heat the oven to 300 F (150 C/130C Fan oven/Gas Mark 2). Bake one sheet at a time on the middle rack. Check in 11 minutes. If the tops slide or move (independently of the ‘feet’ when you gently twist the top), then bake for 2 to 3 more minutes. Check one or two. If they move when gently touched, put them back in the oven for 1 to 2 more minutes until they don’t move when touched.   Let the macaroons cool for 10 minutes before removing from the pan.  The macarons should release without sticking.

Make the ganache. Bring the coconut puree and salt to the boil in a small pan. Remove from the heat and pour over the chocolate in a bowl. Stir well with a whisk until combined. Cover the ganache with plastic wrap touching the surface and leave at room temperature for at least 1 hour. Do not place in the fridge. Whip with a handheld blender for a minute or so to get a slightly thicker consistency for piping.

Match shells and add the filling (I used a piping bag cut open, no piping tip). Decorations for the small macarons were made with Candy Melts (white) and star-shaped sprinkles. Place the macarons in the fridge overnight to mature before enjoying or freezing them for later.

ENJOY!

to print the recipe, click here

Comments: For the tie-dye color effect, add the three batters to the same bag. The easiest way to do that is to open a large piece of plastic film on your countertop, lay the different colors in three large stripes, side by side. Roll the plastic wrap as a sausage and drop it inside a piping bag fitted with your favorite tip. That will make sure the colors get a random mixing as you pipe the shells. I reserved some blue batter to make smaller macarons, all blue. If you want the colors to be more separated, with clear margins (also a very cool effect), simply place them in three separate piping bags and drop them inside a larger one, after cutting their tips (easy to forget, don’t ask me how I know).

4th OF JULY CARDAMON-ORANGE COOKIES
(from the Bewitching Kitchen)

360 g all-purpose flour
2 teaspoons baking powder
215 g sugar
¼ tsp salt
227 g cup butter, cold and cut in pieces
1 egg
3/4 tsp Fiori di Sicilia extract
zest of 1 large orange
1/2 tsp cardamom

for the Royal Icing:
80 g egg whites
420 g powdered sugar
blue gel food dye

MAKE THE COOKIE DOUGH. Heat oven to 350 F. Combine the flour, baking powder and salt, set aside. Add the orange zest to the sugar and rub it all with your hands to release the fragrant oils. Cream the sugar and butter. Add the egg, Fiori di Sicilia and cardamom, mix well. Scrape the sides of the bowl. Add the flour mixture and beat just until combined.

Dough can be rolled right away in between sheets of parchment paper. Roll to about 1/4″ thick, and cut into shapes. I used large stars, small stars, and rectangles. Place on parchment-lined baking sheets, freeze for 5 to 10 minutes. Bake for about 12 minutes. Transfer to cooling rack and cool to room temperature before icing.

MAKE THE ROYAL ICING: whisk the egg whites and powdered sugar using a KitchenAid type mixer until fully smooth. Adjust if needed with sugar or a little milk. Color half of it blue, keep the other half white. Make the small stars first, flooding them with white icing. Add the sprinkles before the icing sets. As they sit on a rack, flood the large stars with blue icing. Keep the very center empty, all you need is a little icing to glue the small star on top. Since it is going to be a bit heavy, if you flood the whole extension of the cookie, it will risk pressing is too much and running down the edges. Place the small star on top and allow them to dry overnight.

For the painted cookie effect, see this post.

ENJOY!

to print the recipe, click here

Comments: This basic recipe for sugar cookies is the one I had planned to use in the Great American Baking Show. I’ve made it so many times now, that I don’t even need to look at the recipe anymore. It always works. My only advice for you is to use regular American butter, like the simple, humble Land-O-Lakes. That butter seems to be the best in terms of less spreading and less fat leaking during baking. And the cookies taste as good as those made with higher fancier brands. Come to think of it, if I had made it in the tent, who knows how they would turn out? I shiver to think.  😉

RED VELVET BROWNIE CAKE
(slightly modified from Mary Berry’s Fast Cakes)

300g semi-sweet chocolate, broken into pieces
200g  butter
200g sugar
4 large eggs
1 tsp vanilla paste
150g all-purpose flour
1 + 1/2  tsp baking powder
pinch of salt
8 g red gel color (I used Americolor Super Red)

for icing:
300g powdered sugar
3 tbsp very hot water
squeeze of lemon juice
sprinkles

Heat the oven to 325 F.  Grease a  12 x 9 in pan tin and line with parchment paper. Sift the flour with the baking powder and the salt. Reserve. Gently melt the chocolate and the butter together.  Let it cool slightly and add the sugar, eggs, vanilla and red gel dye. Mix well until smooth and shiny.  Add the flour mixture, stir until no dry bits remain.

Pour the mixture into the pan and level the top. Bake for 35–40 minutes, or until risen and a crust has formed on the surface. The middle should feel just firm when pressed with your fingertips. Leave to cool in the pan, then remove it.

Make the icing: Mix the powdered sugar, water and lemon juice together in a bowl to make a smooth paste, adjust consistency as needed. Spread over the cold cake and top with sprinkles. Cut in pieces to serve.

ENJOY!

to print the recipe, click here

Comments: Pretty much everything I bake these days go for Common Table meals, and they need to be wrapped individually. I am always tweaking the recipes so that they bake as flat and uniformly as possible, and if they have some type of icing, it is not too soft. Crusting buttercream and powdered sugar-based icings are the best.  I tend to use less baking powder than the recipes call for, so feel free to up a little the amount (up to 2 + 1/2 tsp)  if you don’t mind a certain dome effect in the center of your cake. For this recipe a 13 x 9 will give a cake a bit too thin, if that’s the only size you have, perhaps a 10 inch square pan will work better.

4th OF JULY BAKED ORANGE DONUTS
(from the Bewitching Kitchen)

100g granulated sugar
Zest of 1 large orange
160 g cake flour, sifted
1 + ¼ tsp baking powder
1/4 tsp salt
½ cup buttermilk
1 egg
1 tbsp butter, melted
½ teaspoon vanilla paste

Spray your donut pans with a very light coating of baking spray. I used one mini donut pan and one regular size.  Heat oven to 400 F.

In a small bowl combine sugar and orange zest until the sugar is moistened and fragrant. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.

Add buttermilk, egg, butter, and vanilla and stir until just combined. Add batter to a piping bag and fill each donut cup approximately one-half full.

Bake for about 10 minutes or until the top of the donuts spring back when touched.
Let cool in pan for 4–5 minutes before removing. Finish the donuts with melted Candy Melts and add sprinkles before it sets.

ENJOY!

to print the recipe, click here


Comments: I’ve made these donuts about a month ago using orange blossom water instead of vanilla paste, and to me they tasted a bit artificial. So this time I kept the orange theme exclusively in the zest. Maybe it depends on the brand of orange water you have. At any rate, they are very simple to prepare and have a nice texture. Fiori di Sicilia would probably be quite nice also, but I did not want to have two exact same flavors in the weekly bake. All these goodies were included in the same Common Table meal of July 3rd.

I hope you enjoyed this small collection of 4th of July bakes, and that you are having a nice weekend. Please stay vigilant, observe social distance, and wear a mask when outside. It is not a political issue, it is a matter of your health and that of those around you.

A mask is a sign that you care.

For a recent review on staying safe during this pandemic, visit this post.

ONE YEAR AGO: In My Kitchen, July 2019

TWO YEARS AGO: Brigadeiros for the 4th of July

THREE YEARS AGO: Kaleidoscopic Macarons

FOUR YEARS AGO: Zucchini Noodles with Sun-dried Tomato Pesto

FIVE YEARS AGO: In My Kitchen, July 2015

SIX YEARS AGO: Sous-vide Pork Chops with Roasted Poblano Butter

SEVEN YEARS AGO: Roasted Strawberry-Buttermilk Sherbet

EIGHT YEARS AGO: Amazing Ribs for the 4th of July!

NINE YEARS AGO: Baby Back Ribs on the 4th of July

TEN YEARS AGO: Blueberry Muffins

ELEVEN YEARS AGO: A Pie for your 4th of July