Food recipes
Quick Glaze
Quick Glaze
Ingredients:
1 cup confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
Directions:
1. To make the cream: Place the tofu, cream cheese, confectioners’ sugar, lemon zest,
lemon extract, and vanilla in a large food processor and process until creamy,
scraping down the inside of the bowl at least once. Scrape into a bowl, cover, and
refrigerate for at least 6 hours.
2. To make the donuts: Whisk the almond milk, yeast, and 1 teaspoon of the granulated
sugar in a large bowl. Set aside to proof for 5 minutes, until foamy.
3. Whisk in the almond oil and remaining ¼ cup sugar until the sugar dissolves, then
stir in the flour and salt to form a firm dough. Dust a clean, dry work surface lightly
with flour. Turn the dough out onto it. Knead for 10 minutes. Oil the inside of a large
bowl, then gather the dough into a ball and set it in the bowl. Cover with a clean
kitchen towel and set aside in a warm, dry place until doubled in bulk, about 2 hours.
4. Lightly flour a clean, dry work surface, then turn the dough out onto it. Lightly flour
the dough, then roll to a large sheet between ¼ and ½inch thick. Cut this sheet into as
many 3-inch rounds as you can. Remove the rounds, gather the excess dough together,
press it into a mass again, dust with as little flour as possible, and roll once more,
doing this operation until you have 8 rounds.
5. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Set the rounds on it, loosely cover with a clean kitchen towel, and set aside in a warm,
dry place until risen and relaxed a little, about 30 minutes.
6. Pour about 3 inches oil into a large pot or Dutch oven. Clip a deep-frying
thermometer to the inside of the pan and heat the oil over medium heat to 375°F. Add
two or three dough rounds. (They should float on one level.) Fry, turning once, until
puffed and brown, about 4 minutes. Transfer to a wire rack and continue frying more,
adjusting the heat so the oil’s temperature remains at a (near) constant 375°F. Cool the
fried donuts for at least 30 minutes.
7. Fit a pastry bag with a Bismarck tip (see Note) and fill the bag with the cream.
Insert the tip into a donut and pipe in about ¼ cup. A little cream may ooze back out of
the hole, a sign it’s stuffed right. Set aside and continue filling more donuts.
8. To make the glaze: Mix the confectioners’ sugar with 2 tablespoons lemon juice in a
shallow soup bowl. Stir with a fork until a thick glaze, adding additional lemon juice
in dribbles, to make the glaze just thin enough to coat without being runny. Dip the top
of each slightly warm donut in the glaze to coat, letting any excess run off. Place on a
rack glaze side up for 15 minutes to firm up.
• AHEAD
•
Make, fill, and glaze the donuts up to 4 hours in advance. Once cooled, store, loosely covered with wax
paper, in a cool spot. If it’s summer and there’s no cool place, store, loosely covered, in the refrigerator but
allow to come back to room temperature for 1 hour.
Ingredients:
1 cup confectioners’ sugar
2 to 3 tablespoons fresh lemon juice
Directions:
1. To make the cream: Place the tofu, cream cheese, confectioners’ sugar, lemon zest,
lemon extract, and vanilla in a large food processor and process until creamy,
scraping down the inside of the bowl at least once. Scrape into a bowl, cover, and
refrigerate for at least 6 hours.
2. To make the donuts: Whisk the almond milk, yeast, and 1 teaspoon of the granulated
sugar in a large bowl. Set aside to proof for 5 minutes, until foamy.
3. Whisk in the almond oil and remaining ¼ cup sugar until the sugar dissolves, then
stir in the flour and salt to form a firm dough. Dust a clean, dry work surface lightly
with flour. Turn the dough out onto it. Knead for 10 minutes. Oil the inside of a large
bowl, then gather the dough into a ball and set it in the bowl. Cover with a clean
kitchen towel and set aside in a warm, dry place until doubled in bulk, about 2 hours.
4. Lightly flour a clean, dry work surface, then turn the dough out onto it. Lightly flour
the dough, then roll to a large sheet between ¼ and ½inch thick. Cut this sheet into as
many 3-inch rounds as you can. Remove the rounds, gather the excess dough together,
press it into a mass again, dust with as little flour as possible, and roll once more,
doing this operation until you have 8 rounds.
5. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Set the rounds on it, loosely cover with a clean kitchen towel, and set aside in a warm,
dry place until risen and relaxed a little, about 30 minutes.
6. Pour about 3 inches oil into a large pot or Dutch oven. Clip a deep-frying
thermometer to the inside of the pan and heat the oil over medium heat to 375°F. Add
two or three dough rounds. (They should float on one level.) Fry, turning once, until
puffed and brown, about 4 minutes. Transfer to a wire rack and continue frying more,
adjusting the heat so the oil’s temperature remains at a (near) constant 375°F. Cool the
fried donuts for at least 30 minutes.
7. Fit a pastry bag with a Bismarck tip (see Note) and fill the bag with the cream.
Insert the tip into a donut and pipe in about ¼ cup. A little cream may ooze back out of
the hole, a sign it’s stuffed right. Set aside and continue filling more donuts.
8. To make the glaze: Mix the confectioners’ sugar with 2 tablespoons lemon juice in a
shallow soup bowl. Stir with a fork until a thick glaze, adding additional lemon juice
in dribbles, to make the glaze just thin enough to coat without being runny. Dip the top
of each slightly warm donut in the glaze to coat, letting any excess run off. Place on a
rack glaze side up for 15 minutes to firm up.
• AHEAD
•
Make, fill, and glaze the donuts up to 4 hours in advance. Once cooled, store, loosely covered with wax
paper, in a cool spot. If it’s summer and there’s no cool place, store, loosely covered, in the refrigerator but
allow to come back to room temperature for 1 hour.
Printed from https://recipe.bluelayer.org/recipe/74620/quick-glaze