Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear

Learn how to do Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear for your friends and family. this revenue from Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear it is delicious

Make Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear

Not only does adding sweet potatoes to a burger bun make it more nutritious, delicious, and significantly more beautiful, but it also presents the perfect opportunity to get pass your flour amount phobia, and finally be able to make dough by feel.

Every once in a while, I’ll get an email from someone whose dough was way too wet, or dry, and I always think the same thing; why would you stop? Some actually tell me they had to throw out the whole batch, which is insane. Your dough’s too wet? Add some flour. Too dry? Add some water.

No matter how exact a recipe is written, you simply can’t go by measurements, volume or weight, and expect perfection. There are too many variables that effect how much flour is needed – like a cup of mashed sweet potatoes, for example.

The best strategy is to not add all the flour at once, and only add enough to achieve the soft, slightly tacky dough seen herein. One of the great advantages of video is being able to see what the dough should look and feel like.

Once you get comfortable with not worrying about exact amounts, but rather exact results, the world of bread opens up to you and your new-found powers. Now, you just need to practice, so with that in mind, I really hope you give these amazing sweet potato buns a try soon. Enjoy!

Ingredients for 8 large, 16 medium, or 32 slider-sized rolls:

For sponge:

1 package (2 1/2 tsp) dry active yeast (I used Fleischmann's “RapidRise” Yeast)

1/2 cup warm water

1/2 cup AP flour

Then add:

1 cup mashed orange sweet potato (also sold as yams)

2 tsp honey

1 1/4 teaspoons fine salt

1 large egg

3 tablespoons melted butter

3 to 3 1/2 cups flour AP flour, as needed to form the right texture dough (see blog post)

- Bake at 400 F. for 15 minutes, or until browned. Large buns may take an extra few minutes, and the sliders-sized may take a minute or two less.

Share this recipe from Sweet Potato Buns – Great for Burgers, and Learning How to Bake Without Fear with your friends and groups

Teriyaki Burgers and a Sweet Potato Bun Tease

Learn how to do Teriyaki Burgers and a Sweet Potato Bun Tease for your friends and family. this revenue from Teriyaki Burgers and a Sweet Potato Bun Tease it is delicious

Make Teriyaki Burgers and a Sweet Potato Bun Tease

Your classic teriyaki burger is usually nothing more than a plain patty, which has been glazed in teriyaki sauce; and by “teriyaki sauce,” I mean a thick, one-dimensional syrup made from sugar, soy, and MSG. If you’re enjoying your third pint at a sports bar, these work out just fine, but good luck adapting them for your next cookout.

Here we’re using a different, drier approach, and adding the key teriyaki flavorings to the ground meat. This gives us a burger or slider with the taste of teriyaki, without having to deal with a sauce. This recipe should work no matter the cooking method, although a medium-hot charcoal grill would be my preference, weather permitting.

No matter how you grill these, I highly recommend they end up on a homemade sweet potato slider bun. Besides another way to tweak the humble hamburger, this clip was intended to be a sneak preview for some rather amazing buns. We’ll post that sometime Monday, just in case you want to add it to your 4th of July menu. So stay tuned, and as always, enjoy!

Ingredients for four (4-oz) burgers:

1 pound ground beef (85/15 lean to fat ratio)

1 tsp Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon sake

1 tablespoon mirin

1 tsp sriracha, or other hot sauce to taste

2 tsp brown sugar

Share this recipe from Teriyaki Burgers and a Sweet Potato Bun Tease with your friends and groups

Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake

Learn how to do Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake for your friends and family. this revenue from Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake it is delicious

Make Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake

As promised, this is the puff pastry-like dough I used in the apple roses video, and while not exactly “ quick and easy,” this was definitely quicker and easier. Just don’t try and make strawberry shortcake with this stuff.

I wanted to use this dough as the centerpiece of our strawberry shortcake video, but unfortunately the cold pastry was way too hard to cut with a spoon, and so I ended up using a much more traditional, and user-friendly biscuit.   

That aside, as a puff pastry substitute, I think this was a huge success. Hopefully, you saw this in action in the apple roses video, which, by the way, was done with scraps. Besides fruit tarts, I’d love to try this for things like ham and cheese turnovers, and chocolate croissants.

With that in mind, I hope any and all successful experiments with this dough will be shared on social media; mostly so I can copy your ideas. By the way, there seems to a little controversy on YouTube as to the exact number of layers we got, so what say you? I hope you give this butter puff biscuit dough a try soon. Enjoy!

Ingredients:

2 cups self-rising flour (You can make you own by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder, and 1 teaspoon fine salt)

3/4 cup cold water (add enough water to make a soft, but not sticky dough)

*7 tablespoons frozen unsalted butter (a stick is 8 tablespoons)

*I grated on about 4 tablespoons for the first application, and about 3 tablespoons for the second.

- I generally bake this stuff at 400 F.  Time will depend on what it’s being used for.

Share this recipe from Butter Puff Biscuit Dough – Faster, Easier, and Not Great for Shortcake with your friends and groups

verão: em época // summer: in season

Learn how to do verão: em época // summer: in season for your friends and family. this revenue from verão: em época // summer: in season it is delicious

Make verão: em época // summer: in season

'No entardecer dos dias de Verão, às vezes,

Ainda que não haja brisa nenhuma, parece

Que passa, um momento, uma leve brisa...

Mas as árvores permanecem imóveis

Em todas as folhas das suas folhas

E os nossos sentidos tiveram uma ilusão,

Tiveram a ilusão do que lhes agradaria... 

Ah!, os sentidos, os doentes que vêem e ouvem!

Fôssemos nós como devíamos ser

E não haveria em nós necessidade de ilusão...

Bastar-nos-ia sentir com clareza e vida

E nem repararmos para que há sentidos...

Mas Graças a Deus que há imperfeição no Mundo

Porque a imperfeição é uma coisa,

E haver gente que erra é original,

E haver gente doente torna o Mundo engraçado.

Se não houvesse imperfeição, havia uma coisa a menos,

E deve haver muita coisa

Para termos muito que ver e ouvir...'

Alberto Caiero, em 'O Guardador de Rebanhos'

~ vegetais:

abacates

acelgas

agriões

alcachofras

alfaces

beringelas

beterrabas

cebolinhas

curgetes (e flores)

espargos

espinafres

ervilhas

favas

feijão verde

funcho

pepinos

pimentos

rabanetes

rúcula

tomates

~ fruta:

alperces

ameixas

cerejas

framboesas

groselhas (todas as variedades)

manga

maracujá

melancia

melão

meloa

mirtilos

morangos

nectarinas

pêssegos

~ vegetables:

artichokes

asparagus

aubergines

avocados

beetroots

broad beans

chard

courgettes

cucumbers

lettuce

fennel

french beans

peas

peppers

radishes

rocket

spinach

spring onions

tomatoes

watercress

~ fruits:

apricots

blueberries

blackcurrants

cherries

gooseberries

mangoes

melons (all varieties)

nectarines

passion fruit

peaches

plums

raspberries

redcurrants

strawberries

watermelon

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

Share this recipe from verão: em época // summer: in season with your friends and groups

Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

Learn how to do Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink for your friends and family. this revenue from Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink it is delicious

Make Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink

About halfway through this video production for how to make a Michelada, I realized I was getting paid to drink beer, which made the experience that much more enjoyable, and that’s saying a lot.

This spicy, savory, tangy, amazingly refreshing beer-based cocktail is considered one of the best hot-weather, adult beverages ever. I’ve heard it described as “Bloody Mary meets Mimosa,” which makes me never want to go to brunch again, but it’s also kind of accurate.

While that may not sound like something you would enjoy, most people do, and very much so. And the hotter it is, the more they enjoy, both literally and figuratively.  There’s something about how that slightly bitter, effervescent beer works with the sweet-sour-spicy profile of the other ingredients.

Even though they may seem like odd additions, things like the soy and Worcestershire are very important here, since they bring savoriness, or “umami” as the foodies would call it, to the drink.

I would never wish a horrendous heat wave on anybody, but, if one were to come your way, I hope you give this delicious, and restorative, Michelada “beertail” a try soon. Enjoy!

For Each Michelada:

lots of ice

1/2 tsp Worcestershire sauce

1/2 tsp hot sauce or to taste

1/8 tsp soy sauce

juice from half a lime (use other half to rim glasses with salt, freshly ground black pepper, and chili pepper)

1/4 to 1/3 cup tomato juice or homemade vegetable juice (see below)

1/2 bottle ice-cold Mexican lager (6 oz)

lime slices to garnish

For the vegetable juice (makes about 3 cups):

2 pints sweet cherry tomatoes, washed, drained

1/4 cup chopped celery

1/4 cup chopped red bell pepper

salt and pepper to taste (unless you use a ton on the rim like I did)

Share this recipe from Chef John’s "Sunset" Michelada – I Only Refer to Myself in the 3rd Person When I Drink with your friends and groups

bolo de alfazema e mel // lavender and honey cake

Learn how to do bolo de alfazema e mel // lavender and honey cake for your friends and family. this revenue from bolo de alfazema e mel // lavender and honey cake it is delicious

Make bolo de alfazema e mel // lavender and honey cake

faltam poucas semanas. as que passaram foram muito intensas. com a visita da catarina. que assim completa um círculo. em que (quase) todos os meus amigos vieram cá. fazer-me uma visita. enquanto ainda era tempo. agora, serão outras semanas intensas. já me despedi do meu trabalho. quase tudo empacotado. caixas, caixas e caixas a caminho de portugal. e os últimos momentos nesta casa. neste pátio. com esta luz. com estes amigos. e com bolos assim.

a few weeks to go. the past ones have been really intense. with catarina's visit. another circle completes. where (almost) all my friends came over. to visit me. while was still time to. now, will be another few intense weeks. I already quit my job. almost everything is packed. boxes, boxes and more boxes being shipped to portugal. and the last moments in this house. in this backyard. with this light. with these friends. and cakes like this.

bolo de alfazema e mel

para 1 bolo

receita integralmente retirada do livro 'love bake nourish' da amber rose. apenas algumas adaptações, pois não tinha o mel de alfazema e reduzi à quantidade de açúcar na cobertura.

ingredientes (para o bolo):

150 g manteiga sem sal, à temperatura ambiente

180 g açúcar amarelo não refinado

1 c. chá extracto de baunilha

50 g mel (de alfazema, se possível)

3 ovos grandes

280 g de iogurte grego

300 g farinha branca espelta, peneirada

2 c. chá de fermento

1/2 c. chá canela em pó

ingredientes (para a cobertura):

45 ml sumo de limão

4,5 c. chá de mel

190 g açúcar em pó não refinado

2 c. chá de alfazema seca, picada

Numa taça larga, bater a manteiga, com o açúcar, a baunilha e o mel até ficar esbranquiçado e fofo. Adicionar os ovos então, um a um e batendo bem após cada edição. Adicionar então o iogurte grego e envolver bem até estar uma mistura homogénea. Envolver por último a farinha, o fermento e a canela em pó com uma colher de pau.

Colocar a mistura numa forma redonda de 24 cm de diâmetro, forrada a papel vegetal e levar ao forno previamente aquecido a 180 graus por 35 minutos, até quando se espetar um palito e este sair limpo. Retirar então da forma e deixar arrefecer completamente.

Enquanto isso preparar a cobertura. Numa taça misturar o sumo de limão, mel e o açúcar em pó de forma a criar uma cobertura grossa. 

Colocar então o bolo num prato de servir e cobrir, com gentileza, com o glacê. Espalhar então a alfazema por cima.

lavender and honey cake

makes 1 cake

recipe taken from the book 'love bake nourish' from amber rose. just a few changes, as I did not have the lavender honey and I reduced the sugar for the glaze.

ingredients (for the cake):

150 unsalted butter, softened

180 g unrefined golden caster sugar

1 tsp. vanilla extract

50 g honey (or lavender honey, if possible)

3 large eggs

280 g greek yoghurt

300 g white spelt flour, sifted

2 tsp. baking powder

1/2 tsp. cinnamon powder

ingredients (for the topping):

45 ml lemon juice

4,5 tsp. mel

190 g unrefined icing sugar

2 tsp. dried lavender, chopped

In a large bowl beat well the butter, sugar, vanilla and honey until pale and fluffy. Then add the eggs to the mixture, one by one and beating well after each addition. Add the greek yoghurt and stir until becomes and homogeneous mixture. To end fold in the flour, baking powder and cinnamon.

Pour the mixture into a 24 cm round baking tin, lined with baking paper and bake in a pre-heated oven for 35 minutes at 180 º Celsius degrees, until a skewer inserted into the middle comes out clean. Remove then the cake from the tin and allow it to cool completely.

Whilst, prepare the topping. In a bowl, mix the lemon juice, honey and icing sugar to create thick glaze.

Place the cake in a serving plate and pour the glaze over, gently. Sprinkle with lavender on top.

___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

Share this recipe from bolo de alfazema e mel // lavender and honey cake with your friends and groups

Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

Learn how to do Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert for your friends and family. this revenue from Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert it is delicious

Make Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert

I got a request for semifreddo recently, and since it is a massively underrated summer dessert, I decided to give it a go. I love the rich taste, and the fact that you get what’s basically an airy, custard-style ice cream, without having to use a machine. However, it all comes at a cost.

The classic procedure is a little bothersome, since you need to make three separate components – a zabaione, a meringue, and whipped cream – so, I decided to simply use the eggs whole, and make a “zabaringue.” I knew I wouldn’t get as much volume, but I didn’t care.

One of my issues with semifreddo is that they’re sometimes too airy, and the flavor gets spread too thin.That wasn’t a problem here, and yet this much simpler version retained a wonderfully light texture despite the shortcut. I decided on a mocha-flavored semifreddo, since coffee is a pretty manly ingredient, and this sure would make a nice Father’s Day dessert. I hope you give this a try soon. Enjoy!

Warning: Answering questions about how to use this technique to make other flavors is tough, since there are many variables. Theoretically, if you replace the coffee and liquor, with other “stuff,” then you should get a similar product. Good luck!



Ingredients for 2 portions:
- For the egg/coffee mixture:
 2 large egg eggs
 2 tbsp sugar
1 1/2 tsp instant coffee
1 tablespoon Kahlua
1 tsp unsweetened cocoa
tiny pinch salt
 - For the whipped cream:
1/4 cup ice cold heavy whipping cream
1 tbsp sugar
-Combine and freeze until firm. If using a loaf pan, line with plastic first!Share this recipe from Mocha Semifreddo – Bad Technique Makes for a Great Frozen Summer Dessert with your friends and groups

Nectarine Salsa – Stone Cold Delicious

Learn how to do Nectarine Salsa – Stone Cold Delicious for your friends and family. this revenue from Nectarine Salsa – Stone Cold Delicious it is delicious

Make Nectarine Salsa – Stone Cold Delicious

I’ve always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.

This salsa will work with any stone fruit, but nectarines are my favorite. They’re usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind.

As I said in my closing arguments at the end of the video, if you think fruit salsa is just too weird, then you need to be reminded that tomato, a fruit, is the most popular salsa ingredient of all time. I rest my case…again. Hope you give this a try soon. Enjoy!

Ingredients for about 2 cups Nectarine Salsa:

*Note: everything here is “to taste,” so adjust accordingly.

1 cup finely diced nectarine

1/3 cup finely diced onions

1/2 cup finely diced red bell pepper

2 tbsp finely diced jalapeno pepper

1 tbsp chopped cilantro

2 tsp olive oil

1 tbsp fresh lime juice

1/2 tsp salt, plus more to taste

pinch cayenne

pinch freshly ground black pepper

Share this recipe from Nectarine Salsa – Stone Cold Delicious with your friends and groups

Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer

Learn how to do Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer for your friends and family. this revenue from Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer it is delicious

Make Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer

As the legend goes, someone was making a batch of chili one day, while drinking too much beer, and due to a series of unfortunate events, a bottle was dropped into the pot. 

By the time it was fished out, the contents had escaped, and a new, delicious version of chili was born. As a former line cook, I'd say that sounds about right.

This recipe reminds me of the decision we’re faced with whenever we make beef stew. Should we deglaze with wine, or just our broth? Both make great, but differently flavored stews, so it really just depends on your mood, and also whether you're willing to sacrifice your adult beverage.

As I mention in the video, hot chili is a very underrated summer menu item. Bring a big ol’ thermos of this to a picnic, or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you’re in business. I hope you give this beef, bean, and beer chili a try soon. Enjoy!

Ingredients for 6 portions:

1 tablespoon vegetable oil

1 diced onion

2 pounds ground beef

2 tsp salt, plus more to taste

1 teaspoon ground black pepper

3 tbsp ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)

1 tablespoon ground cumin

1/8 teaspoon ground cinnamon

2 tsp paprika

1 teaspoon unsweetened cocoa powder

1/4 teaspoon dried oregano

1/4 teaspoon ground cayenne pepper

3 cloves garlic, minced

1 (12-oz) bottle of beer

1 cup tomato puree or crushed tomatoes

2 cups water, or as needed

2/3 cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)

2 (12 ounce) cans pinto beans, drained and rinsed well

Share this recipe from Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer with your friends and groups

Breaking News! (Actually, a Minor Programming Note)

Learn how to do Breaking News! (Actually, a Minor Programming Note) for your friends and family. this revenue from Breaking News! (Actually, a Minor Programming Note) it is delicious

Make Breaking News! (Actually, a Minor Programming Note)

As many of you know, we've been posting with the same frequency for many years; alternating between three video weeks and two video weeks. One week it's Monday-Wednesday-Friday, and the next it's Tuesday-Thursday. Well, starting this week, whenever we have a two video week, we'll post on Tuesday and Friday instead.

This not only spreads out production a little better, but word on the street is that you get more views on a Friday than a Thursday. I'm not sure why I haven't thought of this before, but better late than never. Don't think of it as having to wait an extra day this week to see a new video, think of it as seeing next week's first video a day early. Thanks, and as always, enjoy!

. Share this recipe from Breaking News! (Actually, a Minor Programming Note) with your friends and groups

receitas de primavera '15 // spring recipes '15

Learn how to do receitas de primavera '15 // spring recipes '15 for your friends and family. this revenue from receitas de primavera '15 // spring recipes '15 it is delicious

Make receitas de primavera '15 // spring recipes '15

inspiração // inspiration

receitas de primavera '15

os últimos dias de primavera. quando finalmente o calor se faz sentir. o pátio cheio de cores. as flores a desabrocharem. as velas a darem uma luz especial. um pôr-do-sol vibrante. e um soirée de primavera à espera do verão e as suas maravilhas.

- pequeno-almoço e brunch: granola de cardamomo, muffins com molho de morango e muffins panqueca.

- entradas e acompanhamentos: chutney de tomate e vinagrete de chalota;

- prato principal: bagel de brie e nozes, bagel de salmão e espargos, crostini de queijo azul e alho francês, guacamole e tacos de morango e abacate;

- doces e sobremesas: galette de ruibarbo, morangos em chocolate, mousse de chocolate com café e canela, shortbread de alfazema e tarte de ruibarbo e ricotta.

spring recipes '15

the last days of spring. when finally it's warm around here. the backyard is full of colours. the flowers in full bloom. the special light of the candles. a vibrant sunset. and a spring soirée waiting for summer and all it's wonders.

- breakfast & brunch: cardamom granola, pancake muffins and strawberry drizzle muffins;

- starters & side dishes: shallot vinaigrette and tomato chutney;

- main course: avocado and strawberry tacos, blue cheese and leeks crostini, brie and walnut bagel, guacamole and salmon and asparagus bagel;

- sweets & desserts: chocolate, coffee and cinnamon mousse, chocolate strawberries, lavender shortbread, rhubarb galette and rhubarb and ricotta tart. 

.___

~ f a c e b o o k ~

~ t u m b l r ~

~ f l i c k r ~

~ i n s t a g r a m ~

Share this recipe from receitas de primavera '15 // spring recipes '15 with your friends and groups

Classic Macaroni Salad – Delicious is In the Details

Learn how to do Classic Macaroni Salad – Delicious is In the Details for your friends and family. this revenue from Classic Macaroni Salad – Delicious is In the Details it is delicious

Make Classic Macaroni Salad – Delicious is In the Details

I can’t believe I’ve never posted a video for my take on summer’s most iconic pasta salad. Whether it’s sitting next to some smoky ribs, or just a humble hot dog, this deli-style macaroni salad will always be a crowd-favorite, as long as you pay attention to a few key details.

The most important things are to not rinse the macaroni, and to let it cool before adding the dressing. If you add it while the pasta is too hot, the mayo sort of melts, and you get a greasy salad. By letting it cool, while tossing, the macaroni gets nice and tacky, and will grab the sauce a lot better.

I mention in the video, I don’t put as much sugar as many of the web’s most popular versions call for. For this much dressing, a half-cup of sugar is not uncommon, which for my taste is way too much. Since we’re adding all those sweet veggies, just a spoon or two is all you should need.

As long as you follow the technique shown, you can tweak the vegetables and dressing ingredients to your liking, but no matter what you put in, try to let it sit overnight before serving. The flavors will develop, the macaroni will fully absorb the dressing, and all you’ll need to do is taste, adjust, and serve. I hope you give easy salad a try soon. Enjoy!

Ingredients for 12 portions:

1 pound (4 cups) uncooked elbow macaroni, cooked in well-salted water

For the dressing:

1 cup mayonnaise, plus an extra spoon as needed

1/4 cup white vinegar

1 or 2 tbsp white sugar

2 tablespoons Dijon mustard

2 tsp kosher salt, plus more to taste

1/2 teaspoon ground black pepper
1/8 tsp cayenne

1/2 cup green onions, white and light parts

1 cup finely diced celery

3/4 cup diced red bell pepper

1/2 cup diced green pepper (I used poblano and jalapeno)

1/2 cup grated carrot

Share this recipe from Classic Macaroni Salad – Delicious is In the Details with your friends and groups

Next Up: My Favorite Macaroni Salad

Learn how to do Next Up: My Favorite Macaroni Salad for your friends and family. this revenue from Next Up: My Favorite Macaroni Salad it is delicious

Make Next Up: My Favorite Macaroni Salad

Share this recipe from Next Up: My Favorite Macaroni Salad with your friends and groups

Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

Learn how to do Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays for your friends and family. this revenue from Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays it is delicious

Make Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream puffs with. It’s such beautifully rich, eggy dough, yet fries up to a surprisingly light, puffy texture.

Today is National Doughnut Day, as you know if you’ve been on Twitter in the last 48 hours, and so I decided to give it a go, and called it a "doughnut" in a cheap attempt to garner extra National Doughnut Day web traffic. That's also why I keep mentioning National Doughnut Day.

I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar. That’s not my preference, due to the mustache issue mentioned in the clip, but people with hair-free lips seem to like it.

Whether you’re going to surprise dad with a plate of these for Fathers Day, or you just want to tell your friends and co-workers you made bacon and egg doughnuts, I hope you give these a try soon. Enjoy!

Ingredients for 8 to 10 small Bacon and Egg Doughnuts:

(this is a half a recipe, so I would highly recommend doubling everything)

6 strips bacon, sliced, browned, cooled, and chopped (save some for the tops)

1/2 cup plus 1 tbsp cold water

4 tbsp unsalted butter

1/8 tsp salt

1 tablespoon sugar

pinch of fresh nutmeg

1/2 cup all-purpose flour

1/4 tsp vanilla extract

2 large eggs

vegetable oil for deep frying

maple syrup to garnish

- Fry at 350 F. for about 7 minutes, turning often, until puffed and well-browned

* If doing in batches, hold in a warm oven

Share this recipe from Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays with your friends and groups