Doughnut Holes with Almond Caramel Sauce from my Guest Post with Chef Dennis

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
Ingredients:

  • 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

Preparation:

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. ;)

 


Comments

  1. says

    these look so wonderful. How awesome for you to be featured. I need to make these one sunday morning and bring them to my dad he’d freak out. He used to get us doughnuts from a little shop when we were younger. Yum

    wonderful photos thanks for sharing!

  2. C says

    These look lovely!! I have a few questions and i’ll apologise first for the bombarding ):
    PS i’ve only recently started to bake and cook since i have a long break from school, hence the amateurish questions!

    1. how many doughnuts does this recipe make? I’ve searched through the comments and couldn’t find it! (Sorry if i missed it, hope you could enlighten me, thanks :) )

    2. is this: “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.” the almond caramel sauce?

    3. How would the taste be affected if i left out the grinded almonds in the flour mixture?

    4. Can i use olive oil instead of veg oil?

    Thank you so much and once again, sorry for the lengthy comment!
    PS really enjoy your food photos they just look so good :)

    • Kita says

      I don’t mind long comments at all. But I’ll be honest, I can not remember how many doughnuts this recipe made. I know it was at least 12, but I can’t remember it if made more than that or not. >< Sorry! Yep, the meanwhile ingredients are the almond sauce. You can choose to omit the almonds from the dough, however you may have to substitute more flour to make up for it. (I would start with 1/3 cup flour and see how tacky the dough looked/felt before adding any additional). And I do not recommend substituting olive oil for vegetable oil when frying. This is a pretty decent recipe for someone who is new to baking and cooking. If this one doesn’t turn out for you, there are a few other doughnut recipes on here too that may be a bit easier. Let me know how these turn out :)

  3. C says

    Thankyou so much for your prompt reply, really appreciate it! :)

    i’ll probably get down to it this weekend and i’ll let you know how it goes!
    x

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