As Pass the Sushi continues to grow, I get to learn so many new things and meet new people and build friendships. I had a fun first last Friday, when I was featured on Chef Dennis’ blog More Than A Mount Full.
Chef Dennis is a great guy, always posting beautiful recipes as well as really helpful articles with tips and tricks for food sites and other topics that are important to us food bloggers with his Ask Chef Dennis posts. (I wouldn’t even be using FoodBuzz if it wasn’t for him!) Every Friday he showcases another blogger with his Guest Post Friday, which I can say from experience, is so much fun! It’s great to see all the nice comments people leave for each guest. Not to mention he seems to be holding up a goal I tried setting for myself this year, which is to incorporate more fish into his diet (both jealous and motivated). Please go over to his site and have a look around.
This is the recipe that was featured on his blog last Friday,
Doughnut Holes with Almond Caramel Sauce
From Every Day with Rachael Ray Magazine March 2011
- 1 tbs plus 2 teas active dry yeast (1/2 ounce)
- ¾ cup warm water
- 1 1/3 cups granulated sugar
- 1 cup almonds, toasted
- 5 ½ cups AP flour
- 1 ¾ teas salt
- 1 stick (4 ounces) plus 3 tbs unsalted butter
- 1 cup milk
- 2 eggs, room temperature
- 2 tbs finely grated orange peel
- ½ cup heavy cream
- ¼ teas pure almond extract
- Vegetable oil, for frying
- Confectioners’ sugar, for dusting
In a bowl, combine ½ cup warm water, the yeast and 1 tablespoon plus 1 teaspoon sugar. Let stand until foamy, 5 minutes.
In a food processor, finely grind the almonds and ¼ cup granulated sugar; transfer to a standing mixer. Mix in the flour, 1/3 cup granulated sugar and 1 teaspoon salt.
In a saucepan, melt 1 stick butter, remove from heat. In the bowl of your standing mixer, beat in the milk, eggs and orange peel. Beat in the yeast mixture and flour at low speed. Knead at low speed for 15 minutes. Dough will be sticky to the touch. Transfer dough to a large bowl, cover and let stand in a warm place until doubled in size, about 1 hour.
On a floured surface, roll out the dough to a 1 inch thickness. Using a 1 ½-inch round cookie cutter, cut out rounds of dough and transfer to 2 greased baking sheets. Cover loosely and let sit for 30 minutes.
Meanwhile, in a small saucepan, combine the remaining 2/3 cup granulated sugar with ¼ cup water. Bring to a boil and cook, undisturbed, until amber, about 5 minutes. Remove from heat and stir in the cream. Stir in the almond extract and the remaining 3 tablespoons butter and ¾ teaspoon salt.
Fill a 4 quart saucepan with enough oil to reach a depth of 3 inches. Heat the oil until it registers 350 on a deep-fry thermometer. Working in batches, fry the dough, turning once, until golden, 2 minutes. Transfer to paper towels to cook slightly. Dust with confectioners’ sugar and serve with sauce.
To see the original post, please go here. And be sure to tell Chef Dennis Kita sais to say Hi.