Strawberry Basil Glazed Donuts

Strawberry Basil Donuts
Strawberry Basil Donuts
Strawberry Basil Donuts
20180407-DSC04171.jpg
Strawberry Basil Donuts
Strawberry Basil Donuts
Strawberry Basil Donuts
20180407-DSC04298.jpg
Strawberry Basil Donuts
Strawberry Basil Donuts
Strawberry Basil Donuts
Strawberry Basil Donuts

Hello from Chicago! Well, by the time you read this I will be a zombie trying to make it through the day in San Francisco. I'm currently incredibly full from dinner, curled up in my hotel bed and watching TLC. It's awesome. I'm in Chicago for a couple days for work, so I've been spending my days in a stuffy construction site getting all dusty and punching things. I'm not literally punching things! One of the very last steps of an architecture/interior design project is completing the punch walk, which is when you walk through the entire project noting every little and big thing that needs to be fixed or adjusted. Punching! It's sort of fun but also really exhausting. I would equate it to museum exhaustion. You know, that mental and physical tiredness from slowly sauntering and reading every artist placard. 

After a day of punching, we headed over to Avec for dinner and it was amazing! They had this avocado and sweet potato salad with a garlic dressing and za'atar that I need to recreate the second I'm finally home for an extended period of time and can actually cook again! Gosh, I miss my tiny zero counter space kitchen. I miss making myself matchas in the morning, spending too much time fixing myself a pretty bowl of yogurt, and VEGETABLES. Gosh, I need vegetables. I was also in Cleveland this weekend for some quality family time, which is typically a marathon eating session. So I'm just v v v v v full and am in desperate need of vegetables. Despite the constant discomfort of being full, I do love trying all these new dishes from eating out and getting inspired to create new things in my own kitchen. The notepad in my phone that lists all my random recipe ideas is getting real good and real exciting.

These Strawberry Basil Donuts are actually inspired by the Blueberry Basil Bourdon Donuts from Blue Star Donuts in Portland. They are one of the many things I ate in Portland and said to myself, "oh man, I gotta steal this idea!" 😛 I loved the natural sweetness and tartness from the berries and the herbaceousness (that's a word I think) from the basil. It was a flavor combo I don't encounter often in the dessert world. Instead of blueberries I used strawberries because it's strawberry season in California and the the farmer's market is bursting with them! The strawberries also make a really lovely pale pink glaze that I feel like is very on trend right now if color trends are your thing. I'm also participating in my very first internet food blogger party thing! A bunch of other fellow food bloggers created incredible strawberry inspired recipes! If you're interested in checking them out, here are the links to them all below! Also check out #strawberriesarethejam for some drool worthy content!

Square Meal Round Table’s Roasted Balsamic Strawberry Pavlova
The Cooking of Joy’s Strawberry Matcha Cream Cheese Tart
This Healthy Table’s Strawberry Tahini Shortcake
Flours in Your Hair’s Strawberry Milk Donuts
The Wood and Spoon’s Strawberry Icebox Pie
Smart in the Kitchen’s Rustic Strawberry Galette
The Herb and Spoon’s Strawberry-Jam Filled Brioche Donuts
Better with Biscuit’s Straw "berry" Cobbler  
My Kitchen Love’s Strawberry Rhubarb Tart
Sift and Simmer’s Rose Strawberry Hibiscus Mille Crepe Cake
What Great Grandma Ate’s No Bake Strawberry Cheesecake Bars (Paleo, Vegan)
A Modest Feast’s Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Hola Jalapeno’s Strawberry Pink Peppercorn Margarita
Worthy Pause’s Strawberry-Basil Shrub Cocktail
Hot Dishing It Out’s Panna Cotta with Strawberry Jelly
Figs & Flour’s Shrimp Tacos with Strawberry Apricot Salsa
Pie Girl Bakes’ Strawberry Ginger Pie
Crumb Top Baking’s Strawberry Chia Jam Oat Bars
The Gourmandise School’s Strawberry Pistachio Salad
Tiny Kitchen Caper’s Strawberries and Cream Pound Cake
Cook Til Delicious’ Mini Chocolate Cake with Strawberry Ganache
Something New For Dinner’s Watermelon, Tomato and Strawberry Salad with Burrata
A Spicy Perspective’s Fresh Strawberry Yogurt Cake
Easy and Delish’s Strawberry Brigadeiros
Plays Well with Butter’s Strawberry Salad with Goat Cheese, Grilled Chicken, & Maple Balsamic Vinaigrette
Katherine in Brooklyn’s Roasted Strawberry Balsamic Ice Cream
Sugar Salt Magic’s Strawberry Mousse Tart
The Healthy Sins’ Coconut Flour Crepes Topped with Fresh Strawberries and Coconut Yogurt
Lemon Thyme and Ginger’s Strawberry Basil No Churn Ice Cream
Jessie Sheehan Bakes’ Strawberry Basil Turnovers
Bavette Meat & Provisions’ Pickled Green Strawberries


Strawberry Basil Glazed Donuts

makes 12

dough:

2 1/4 teaspoons (1 packet) active dry yeast
3/4 cup warm water
3 1/4 cups all-purpose flour, plus more for dusting
1/4 cup sugar + a pinch for yeast mixture
1 tsp salt

2 eggs
1/3 cup vegetable oil, plus more for frying

glaze:

1/3 cup strawberries - hulled and chopped
1/2 cup chopped basil
2 cups confectioner's sugar + more
3 tbsp milk
1/4 tsp salt

steps:

1. Combine yeast, warm water, a pinch of sugar in a small bowl until yeast is dissolved. Allow to sit for 5 minutes to allow the yeast to activate. You should start to see small bubbles on the surface.

2. In the bowl of your standmixer fitted with a dough hook, combine flour, sugar, and salt. Add in yeast mixture, eggs, and oil. Stir the dough on medium low speed for 7 minutes until smooth.

3. Place dough in a greased bowl, cover with a damp kitchen towel and allow to proof in a warm place for 2 hours. After proofing, roll out the dough on a lightly floured surface until it is 1/2" thick use a 2.5" to 3" diameter biscuit cutter to cut our your donuts. Re-roll your dough scrapes to make additional donuts. Use your index finger to gently press a hole out of the center. Pull the whole part with your hands to stretch out the donut. Place on a parchment paper lines baking tray. Repeat with remaining donuts. Cover with a damp kitchen towel and allow to proof for another 30 minutes.

4. Fill a heavy bottom pot with vegetable oil. I used about 5 cups of oil for my dutch oven. Heat over medium high heat until it reaches 350 degrees. If you don't have a thermometer you can test the oil with a scrap of dough. It should sizzle immediately, brown gradually, and not cook too fast. If it browns too fast the oil is too hot. Fry your donuts in batches for 1 to 2 minutes on each side. Remove them from the oil with a slotted spoon and place them on a wire rack to cool.

5. To prepare your glaze, puree strawberries and basil in a food processor or immersion blender until smooth. Place in a small pot or sauce pan and heat over medium heat for 5 minutes until it has reduced. Place strawberry basil reduction in a small bowl and allow to cool. Gradually mix in confectioner's sugar until smooth. Whisk in milk. Add a little more sugar or milk to reach desired consistency.

6. Dunk a cooled donut into the glaze and allow the glaze to set on a wire rack. Repeat with remaining donuts.

7. Enjoy!

Valentine's Day Chocolate Covered Strawberries

I know Valentine's Day is sort of silly... but I really love all the cute love cards and heart shaped foods that float around this time of year. Reuben and I don't really buy gifts for each other on Valentine's Day, instead we make something edible for each other! Last year I made him homemade everything bagels, which made for super yummy breakfast sandwiches, and he made me an amazing pizza. Reuben literally makes the best pizza. THE BEST. He's been perfecting his recipe for the last 2 years and I think he is ready to go professional. I've asked him if I could share his recipe here but he said no... you might need to buy him a bunch of beer to get that recipe out of him.

This year I'm planning on making a lamb dinner, that's all I got at this point... typically something more creative comes to me while I'm wandering around the aisles of Whole Foods. For a sweet treat I've made these white chocolate covered strawberries. For the record, I am definitely on Team White Chocolate. I know I know I know, white chocolate isn't real chocolate. I've heard that about a billion times. It's my favorite and I don't care about the haters.

Chocolate covered strawberries make for a great gift for your boo, especially if you've procrastinated and its February 13th and you haven't bought anything yet. These only take about 30 minutes to whip up and won't disappoint.

Fun Fact: I actually briefly worked at a chocolate shop in high school. I was getting paid $7 an hour to stock truffles, decorate caramel apples, mix milkshakes, and dip EVERYTHING in chocolate. There was a great perk of taking home any chocolate that fell on the ground (2 second rule?) or a caramel apple that was a little past selling to someone but perfectly fine to still eat. 

Looking back on my experience there, it was in theory the perfect job for me. My hours were spent making confections but then also convincing people to buy sugar. It's what I do now, but without the $7 an hour. While working there, I learned how to really work with chocolate. Chocolate can burn, did you know that? It can burn really easily too. I loved making the chocolate covered strawberries. It was relaxing and getting that perfect drizzle was really satisfying. I discovered that I have a great wrist for chocolate drizzling!

I'm happy to say that I haven't lost my strawberry dipping skills. I've continued making them over the years. Last year when my family was out West visiting me, I forced them to go strawberry picking with me on a farm near Santa Cruz. It was beautiful and a little windy, and they had sweet strawberries and the most amazing scones. Check out Swanton Berry Farm if you want to go berry picking sometime! We took home an assload of strawberries and covered them in chocolate to treat ourselves to.

Alright, Valentine's Day is a day away. You have plenty of time to make these! This recipe uses only white chocolate, but you can easily swap in milk and/or dark chocolate. I added crushed up freeze dried raspberries to naturally color my white chocolate. It adds an extra berry and slightly tart flavor to the chocolate that I'm really into. Good luck and have a lovely love day!


Valentine's Day Chocolate Covered Strawberries

20-24 Strawberries

Materials :

20-24 Strawberries

16 Oz White Chocolate

2 Tbsp Finely Crushed Freeze Dried Raspberries (crushed in mortar and pestle)

1/4 C Finely Crushed Graham Crackers (crushed in mortar and pestle) - Optional

 

Steps :

  1. Rinse and pat dry your strawberries.

  2. Bring a small pot of water to boil OR for Microwave method see note at the bottom. Place chocolate in a bowl that is larger than the mouth of your pot. Once water is boiled, lower heat so that the water simmers. Place bowl of chocolate over the pot to create a double boiler. The chocolate will slowly melt from the hot steam. Use a rubber spatula to slowly mix the chocolate. Chocolate should be smooth and silky after 3-5 minutes. It is ready if the chocolate easily drizzles when you lift the rubber spatula in the air.

  3. Divide the chocolate evenly between 2 small bowls. In one bowl mix in the freeze dried raspberries.

  4. Line a baking sheet with parchment paper.

  5. Take a strawberry and grasp it by the leaves. Dip the strawberry into the chocolate. Shake off any excess chocolate, you want the chocolate to stop running off the strawberry. Place it on the sheet pan to cool and harden. If your chocolate starts to solidify in the process just pop it into the mircowave for 10 seconds.

  6. Get creative with decorating! Dip the strawberries into the graham crackers immediately after the chocolate for a cheesecake style. Drizzle in alternating colors for a classic effect. Or do a double dip in each color (let the first layer harden first before the second dip).

  7. Let cool and harden. Share with someone you love!

* If you are going to microwave your chocolate, microwave in 10 second increments and stir. It will seem like nothing is happening in the beginning but you just have to be patient. Chocolate needs to melt slowly to get the right shine and consistency. After about 60-90 seconds your chocolate should be ready. Be patient!