Thursday, June 5, 2014

HOTLIGHT REALNESS: Orange Walnut Carrot Cake Donuts #DonutDay

I’ve never really needed an excuse to indulge in my favorite foods. However, when those foods intersect historically with great causes, uplifting service, and tasty treats, I admit, I TAKE NOTE.

In discovering that every first Friday in June is National Donut Day, I immediately decided that there itself was reason enough to celebrate!  
Or, at the very least, reason to make a batch of donuts!

The Salvation Army is at the forefront of why this Food Holiday exists.  In celebrating the sweet treat with the whole in the middle, we pay homage to “Donut Lassies,” female Salvation Army volunteers who gave their time, energy, and war relief efforts to providing writing supplies and stamps, clothes-mending and home-cooked meals, and of course, donuts to soldiers on the front lines.  The idea of Donut Day began with the Organization during World War I with American soldiers stationed in France, and took notable root in 1938. Truth be told, it is a rather fascinating historical culinary tidbit. In depth and historical fun facts found here.
Donuts are fun, and those who serve and have served our Country deal in the most serious of business, our personal freedom. They can always use our support and some Cheer!

So consider today their service in you being able to celebrate each May 11, Eat What You Want Day.
IF indeed you are going to throw caution to the wind and have donuts today or this weekend, be advised that June 17 is Eat Your Vegetables Day!

In everything moderation, in vegetables, more is better! Remember that.
However, right now, TODAY, “Let Them Eat Cake”.

Orange Walnut Carrot Cake Donuts that is!
HOTLIGHT REALNESS: Orange Walnut Carrot Cake Donuts

Yield 12 large doughnuts 24 mini doughnuts
donut baking plans
blending mixer

The Madness: The Ingredients

2 tbsp of room temperature soften unsalted
1 tsp of all-purpose flour

4 large eggs, room temperature
1 cup of granulated sugar
1 cup of light brown sugar
1 ½ cups of vegetable oil
2 cups of all-purpose flour, reserve 1 tbsp to the side
2 tsp baking powder
½ tsp baking soda
2 tsps cinnamon
¼ tsp ground nutmeg
1 tsp ground ginger
¼ tsp ground cardamom
pinch of ground cloves
½ tsp kosher salt
2 tsps vanilla extract
1 20oz can of crushed pineapples, well drained
zest and juice of ½ a navel orange
2 cups of grated carrots
1 ½ cups of chopped walnuts

The Method: The Assembly

Preheat oven to 350˚ F

Prepare your baking pans: For each batch of donuts, brush softened butter over both cleaned and dried pans, dust each pan with a teaspoon of all-purpose flour. Tap out any excess flour.  Set the pans aside.

In a large bowl with your mixer on low speed, blend the eggs, gradually adding in the sugars. Mix until well blended and the sugars have dissolved.  Gradually add in the vegetable oil. Mix again, until well blended and fully incorporated.

In a separate bowl sift together the dry ingredients: flour (minus the reserved tablespoon), baking powder, baking soda, cinnamon, ground nutmeg, ginger, cardamom, ground cloves, and salt.

Blend the dry ingredients in with the wet ingredients by adding 1/3 of the dry ingredients at a time until fully incorporated.
To the wet and dry combined ingredients add the vanilla extract, well drained crushed pineapples, the zest of the ½ of navel orange, the tablespoon of freshly squeezed orange juice, and the grated carrots. Stir until well combined. I used a silicon spatula. Dust the walnuts with the reserved tablespoon of flour; fold in the dusted walnuts in to the batter.

Bake each batch 10 – 12 minutes, or until a toothpick tester comes out dry.

These donuts are moist, delicate, and full of balanced flavors.  With cream cheese icing, the tradition continues in the most glorious of ways. Carrot cake is one of my personal favorites. These donuts don’t disappoint! With a heaping batch of both minis and regular sized donuts made, it was a pleasure sharing these gorgeous treats.

Happy Donut Day!

As always, Enjoy! Bon Appégeechee

Orange Sour Cream Cheese Icing

6 tbps of unsalted butter, softened room temperature
4 oz. cream cheese, softened
8 oz. confectioner’s sugar
1 tsp vanilla extract
zest of ½ and juice navel orange

With blending mixer, cream butter and cream cheese until light and fluffy, approximately 2 minutes. Add sugar, zest, and vanilla extract. One tablespoon at a time, add the juice of the orange to the icing mixture until desired consistency is reached.


No comments:

Post a Comment