Homemade doughnuts with Hibiscus glaze

After tasting the best doughnuts EVER from at Dough in Brooklyn, we really wanted to create our own version here at home since we live too far to indulge in them whenever we have a craving. Our favorite flavor was the Hibiscus glazed doughnut, so after lots of tries (and a few failures), we came up with this recipe that will make you want to get in the kitchen and give doughnuts a chance. Until then, here’s a quick video by on Dough! Be prepared to drool.

To be honest, doughnuts are not the easiest to make and they take time… but ohhhh are they worth it! Don’t worry, we will share all the little secrets that we discovered (the hard way) making them! A special thanks to our friend Erika, who made it happen with her extensive knowledge and experience with yeast! We did it and so can you! Just follow these steps.

Hibiscus glaze

You have to start with the concentrate since it takes some time to infuse well and then cool down.

  • 1 cup of dried hibiscus flowers
  • 4 cups water
  • 1 cup sugar
  1. In a sauce pan, boil water and sugar until the sugar is dissolve.
  2. Remove from stove, add the flowers, let cool.
  3. We let ours cool and infused for most of the doughnut making time to make sure that we had a strong taste of the hibiscus.
  4. Once cool, strain and reserve the liquid.

While the cut doughnuts are rising (about an hour), make the glaze.

  • 1/4 cup Hibiscus concentrate
  • 2 cups icing sugar
  1. In a small bowl, mix together until smooth.
  2. Adjust ingredients to obtain desired flavor.
  3. Pour in a shallow dish and set aside.

Doughnut

  • 4 cups (1L) of canola oil or vegetable oil

12-15 doughnuts. 3 hours.

[Recipe from .]

First step:

  • 1 tsp sugar
  • 1 cup warm water (125°F) – VERY IMPORTANT
  • 1 pkg active dry yeast
  • 1 cup all-purpose flour
  1. In bowl, dissolve sugar in warm water (125°F). *It is so important for the water to be warm (almost hot), we had to try a few times to get that one (thanks Erika)!
  2. Sprinkle in yeast; let stand until you see that the water becomes milky, about 10 minutes. You can also stir it a little to make sure all is well dissolve. This step is very important. The yeast needs the sugar to feed and to start blooming.
  3.  Stir in flour and mix with wooden spoon until smooth.
  4.  Cover with plastic wrap; let stand in a warm place until bubbly, about 30 minutes. *When we say warm me mean warm! The best spot? On top of the dryer or the stove.

Second Step:

  • 1/4 cup butter, room temperature
  • 1/4 sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 3/4 cups all-purpose flour
  1. In large bowl, beat butter with sugar until fluffy.
  2. Beat in eggs, vanilla and salt.
  3. Beat in your first step (the yeast mixture you just made in first step).
  4. With wooden spoon, stir in flour in the whole mixture to form sticky dough.
  5. Transfer to floured surface; knead for 8 minutes. The dough will be smooth.
  6. Place in greased bowl  (grease dough all over).
  7. Cover with plastic wrap; let rise in warm place until tripled in size, about 1-1/2 hours.

On floured surface, roll out to 1/2-inch thickness. Using 3-inch doughnut cutter or round cutter with 1-inch hole, cut out doughnuts. Transfer doughnuts baking sheet lines with parchment paper. Cover with damp clothe and let rise about 1 hour.

In a big pot or sauce pan, heat oil until thermometer reads approximately in between 360-370°F. *We suggest to heat at medium, it will take time but if you go to fast the oil is hard to keep steady at the right temperature (again lots of try on this one).

Fry for about 1 minute on each side, make sure to turn only once. When fluffy and golden, remove to paper towels with slotted spoon. Transfer to rack; let cool.

Once cooled pour glaze over or put the glaze in a shallow dish and dip. The dipping should be done twice, it will give it a nice thick coat.

Note: Homemade doughnuts are meant to be enjoyed on the spot or preferably the same day for the optimal fluffy texture and best flavor!

Homemade Lollipops

We wanted to do something special for Jamie Oliver‘s May 19th and the Bake Sale was the perfect occasion to motivate us! The whole idea behind this Food Revolution Day is to stand up for real food… there’s a lot to be interpreted like eating fresh, local, organic or simply homemade instead of bought! Basically, it’s about creating awareness and educating everyone to eat better.

Obviously eating more fruits & veggies is an important lesson but if you cannot resist candies – just like us – might as well indulge in a homemade lollipop! Even better? Make these 100% organic lollipops! It’s almost like you’re not cheating at all…

*If you live in Montreal, we invite you to come try them out at Appetite for Books this Saturday May 19th. Other sweet products from local chefs will be available and much more!

388 Victoria Avenue (corner Sherbrooke St W), Westmount H3Z 2N4, (514) 369-2002

To make these adorable lollipops, we used Spring Flower Lollipops guidelines! Note that we also followed her advise and used lollipop molds but if you don’t have any visit her blog to find out how to make some using powdered sugar instead!

The Organic Version

  • 2 cups organic cane sugar (this particular one was also certified Fair Trade)
  • 1/2 cup organic blue agave syrup (light)
  • 1/2 cup organic pomegranate cherry juice ()
  • Lollipop or candy molds, lightly greased
  1. In a heavy bottom medium size sauce pan, stir together the sugar, agave syrup and juice.
  2. Put a candy thermometer inside of the pan or clip it to the side, depending on the model.
  3. Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). This will take between 10-15 min.
  4. With a pastry brush and some water, brush the sides of the pan to make sure that the boiling sugar does not go on the side and make crystals.
  5. Remove pan from heat.
  6. When the mixture has stopped bubbling, pour into molds carefully. I used a 1/3 stainless measuring cup to pour in mold, it was easier to manipulate. You have to work quickly as the mixture will harden fast. If it does, put back on stove, let it soften and continue filling.
  7. Put in lollipop sticks and let cool for about 15 min. Unmold and enjoy.

Will make about 15-18 lollipops.

The old fashioned way

  • 2 cups of white sugar
  • 2/3 cup corn syrup
  • 2/3 cup water
  • 1 tsp flavoring (we used rose water)
  • gel coloring
  • Lollipop or candy molds, lightly greased
  1. In a heavy bottom medium size sauce pan, stir together the sugar, corn syrup and water in a small saucepan.
  2. Put a candy thermometer inside of the pan or clip it to the side, depending on the model.
  3. Bring the mixture to a boil over high heat. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage (302 degrees F). This will take between 10-15 min.
  4. Remove pan from heat.
  5. Stir in flavoring and a small amount of gel food coloring. Be extra careful because the mixture will bubble and sputter with these additions.
  6. When the mixture has stopped bubbling, pour into molds carefully. I used a 1/3 stainless measuring cup to pour in mold, it was much easier to manipulate.  You have to work quickly the mixture will harden fast. If it does, put back on stove, let it soften and continue filling cavities.
  7. Put in lollipop sticks and let cool for about 15 min. Unmold and enjoy.

*Feel free to make them unique! Here we put some rose petals in the mold while pouring the candy mixture. In season, get some organic edible flowers from the market and the rest of the year use dried petals found in specialty stores like (Montreal) or simply get them from floral teas! This was an amazing inspiration from Sprinkle Bakes.

Will make about 12-15 lollipops.

Mother’s Day Lavender Sangria

Because Mother’s Day is just around the corner, flowers are our special ingredient this month and I was truly inspired from my vacation in Spain here’s the perfect Rosé Lavender Sangria!

We often enjoy playing with the traditional Spanish red Sangria by doing a white version with peaches, adding pommegrenade seeds and even using sparkling wine or cider in our different concoctions! For this special cocktail you will need:

  • 1 bottle Rosé wine
  • 1 1/2 cup white cranberry juice
  • 1 bottle Club Soda
  • 1 large orange
  • 1 lemon
  • 1 cup of raspberries or strawberries
  • Lavender syrup (1 cup sugar, 1 cup water, 2 tbsp dried lavender)

* For the lavender syrup, bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender and remove from heat. Let cool completely and strain out lavender. Refrigerate until ready to serve. {Recipe from Martha Stewart }.

Step by step

Makes 1 large pitcher (+/- 6 glasses).

  1. Make the lavender syrup (see instructions above).
  2. Cut orange and lemon in wedges.
  3. In a large pitcher, combine orange, lemon, wine, juice and half of the lavender syrup. Try it and add more lavender syrup to taste. (You can refrigerate the rest for up to a month).
  4. At this point, you can also add 2-3 shots of gin or triple sec.
  5. Mix everything together and refrigerate until cold. (It gets better the longer it’s macerated!)
  6. Pour mixture on ice and add berries.
  7. Top off with desired amount of soda just before serving!

If you like your Sangria or the sweeter side, replace soda by Ginger Ale!

As for the choice of wine, the opinion differs but the main stream suggest a dry wine. We say, pick one that you like and enjoy!

Vanilla-Cherry Cake

Vanilla cake

  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 2 tsp vanilla or 1 tsp vanilla and 1 vanilla bean
  • 1 cup buttermilk or 1 cup of milk with 1 tbsp white vinegar
  1. Sift flour, bp, bs, and salt; set aside.
  2. In large bowl beat the eggs and the sugar for about 5 min (this is crucial, makes your cake fluffy).
  3. Mix in the oil and vanilla at low-speed.
  4. Add the flour mixture and buttermilk (barely mix just so ingredients are wet).
  5. Bake at 325°F for 40-45 minutes.

I baked mine in two 9″ cake pans sprayed with Pam and floured to make sure it would be easy to release. Once cooled, I cut both cakes in half (makes 4 thin layers) and wrap them in plastic wrap then put them in the fridge (a cold cake makes it easy for you to ice it).

Cherry Buttercream

  • 2 cups unsalted butter (room temperature)
  • 8 cups icing sugar
  • 1/2 cup milk
  • 1/3 cup cherry juice (from the cherry jar)
  • 2 tsp pure vanilla extract

In a large bowl, beat butter then slowly add icing sugar, milk, cherry juice and vanilla. Beat until your buttercream is nice and smooth. Take out cake and ice it to your liking. I then used cherries and decorated my cake, and sprinkled cocoa powder. The decor is up to you, you can  put cherries in the middle of the cake in a shape of a heart or other shapes, you can also put the cherries in between your layers or even dip the cherries in melted chocolate, then put on the cake. Possibilities are endlees…just have fun with it!

Happy Sweet Remedy!