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Donuts You Can Make Under Your Own
Roof
By: T-Town Roofing
¾ cup plus 1 tablespoon all-purpose flour
¼ cup whole wheat pastry flour
1 teaspoon baking powder
⅓ cup superfine sugar
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 tablespoons unsalted butter or vegetable
shortening
¼ cup whole milk, scalded
¼ cup plain yogurt
1 teaspoon vanilla extract
1 egg, beaten
Directions: Preheat the oven to 350
degrees(F). Lightly rub oil on a doughnut pan.
Sift the flours and baking powder together into
a large bowl. Whisk in the sugar, nutmeg, and
salt. Add the butter and use your fingers to rub
it into the dry ingredients, until evenly
distributed. Add the milk, yogurt, vanilla, and
egg, and stir until just combined. Do not
overmix.
Cake Donuts
Lemon Glaze Blueberry Donuts
Ingredients:
1 cup all-purpose flour
1 cup whole wheat pastry flour (or use all-
purpose flour)
½ cup sugar
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon lemon zest
4 teaspoons fresh lemon juice
¾ cup non-fat buttermilk
2 eggs, lightly beaten
3 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
⅔ cup fresh blueberries
¾ cup confectioner’s sugar
1 tablespoon fresh lemon juice
¼ teaspoon vanilla extract
Directions: Preheat oven to 350. Lightly spray
doughnut pan with non-stick cooking spray. In a
bowl, whisk together flours, sugar, baking powder,
salt, and lemon zest. Set aside.
In a small bowl, whisk together lemon juice,
buttermilk, egg, melted butter, and vanilla extract.
Add wet ingredients to dry ingredients and stir until
just combined. Gently fold in blueberries. Using a
pastry bag or a plastic bag with the tip cut off, pipe
batter into prepared doughnut pan. Fill about ⅔ full.
Bake for 10 to 12 minutes or until edges of
doughnuts just start to turn golden brown. Remove
from oven to a wire rack to cool for 5 minutes before
removing from pan. Repeat until batter is gone.
While doughnuts are cooling, stir together
confectioners’ sugar, lemon juice, and vanilla extract
until the glaze is smooth. Dip cooled doughnuts in
glaze. Allow glaze to harden before serving. Leftovers
can be stored in a loosely covered container.
Paleo Strawberry Cake
Ingredients:
2½ cups blanched almond flour sifted
½ teaspoon baking soda
½ teaspoon salt
1 cup diced strawberries
6 tablespoons honey
¼ cup coconut oil, softened or liquid
1 tablespoon vanilla
1 teaspoon lemon juice
3 whole large room temp eggs (separated)
Strawberry coconut glaze
⅓ cup warmed coconut butter
2 tablespoons honey
2 tablespoons lemon juice
½ cup of crushed freeze-dried strawberries
filtered water as needed
Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl combine
all dry ingredients — almond flour, baking soda and salt. In another bowl
combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls
you’ve mixed above until well combined.
Beat egg whites until nice soft peaks form. Fold the egg whites and diced
strawberries with the rest of the batter until no egg whites are visible, but do
not over-mix. Grease your doughnut pan and then fill each doughnut mold
about ¾ full — about two large tablespoons. Bake for 18 minutes or until just
firm to the touch. Remove from pan and allow doughnuts to cool on wire
rack.
In a small bowl mix coconut butter and honey into a thick paste. Then mix in
lemon and the crushed freeze-dried strawberries. You can begin to add 1
teaspoon of warm water to your mixture until it’s smooth and creamy — if
you over-add, you can add more coconut butter. Glaze doughnuts once they
are completely cooled — once you’ve finished glazing, pop them into the
freezer so the glaze will firm up.
Chocolate Chip Donut Holes
Ingredients:
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder (preferably Dutch
process)
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup packed light brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons brewed coffee, cooled slightly
1 teaspoon vanilla extract
2 cups confectioners’ sugar
2 teaspoons vanilla extract
pinch of salt
4 to 5 tablespoons milk
sprinkles, for garnish
Directions: To make the doughnuts, preheat the oven to 325 degrees
Fahrenheit. Generously spray a mini muffin pan with nonstick cooking spray
and set aside. In a large bowl, whisk together the flour, cocoa powder, baking
soda, and salt until there are no lumps.
In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg,
butter, coffee, and vanilla. Add the wet ingredients to the bowl with the dry
and mix until combined. Fill each mini muffin tin about ¾ of the way full.
Bake for 10 to 12 minutes, or until a toothpick inserted into the middle
comes out clean. Allow the doughnut holes to cool for 3 to 5 minutes in the
pan then remove to a wire rack. Let the doughnuts cool for another 10
minutes, then proceed with the glaze.
To make the glaze, add the confectioners’ sugar, vanilla, and salt to a small
bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your
desired consistency. Lay a piece of wax or parchment paper underneath your
wire rack. Add the sprinkles to a shallow bowl. Working one at a time, roll
each doughnut hole in the glaze. Shake off the excess then roll in the
sprinkles. Shake off the excess once again and then place on the wire rack to
set.
Baked Cinnamon Twists
Ingredients -
1 pound fresh pizza dough(store bought)
1/2 cup sugar
2 teaspoons cinnamon
1/4 cup unsalted butter, melted
Directions
Preheat oven to 375°F. Roll, press, and stretch
the dough into an 8-by-10-inch rectangle.
Starting along the short edge and using a sharp
knife, slice the dough into eight 3/4-inch-wide
lengths.
Whisk together the sugar and cinnamon in a
shallow dish. Brush all sides with melted butter
and roll in cinnamon sugar. Twist the ends in
opposite directions, then transfer to a greased
or parchment-lined baking sheet.
Let rest 10 minutes. Bake 18 to 20 minutes.
Thanks to Cheatsheet.com and RealSimple.com
for some recipe help.
Stick to baking, we will stick to roofing.
Visit our website at
http://www.t-townroofing.com/
or call
(918.445.4400)

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Donuts You Can Make Under Your Own Roof

  • 1. Donuts You Can Make Under Your Own Roof By: T-Town Roofing
  • 2. ¾ cup plus 1 tablespoon all-purpose flour ¼ cup whole wheat pastry flour 1 teaspoon baking powder ⅓ cup superfine sugar ½ teaspoon freshly grated nutmeg ½ teaspoon salt 2 tablespoons unsalted butter or vegetable shortening ¼ cup whole milk, scalded ¼ cup plain yogurt 1 teaspoon vanilla extract 1 egg, beaten Directions: Preheat the oven to 350 degrees(F). Lightly rub oil on a doughnut pan. Sift the flours and baking powder together into a large bowl. Whisk in the sugar, nutmeg, and salt. Add the butter and use your fingers to rub it into the dry ingredients, until evenly distributed. Add the milk, yogurt, vanilla, and egg, and stir until just combined. Do not overmix. Cake Donuts
  • 3. Lemon Glaze Blueberry Donuts Ingredients: 1 cup all-purpose flour 1 cup whole wheat pastry flour (or use all- purpose flour) ½ cup sugar 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon lemon zest 4 teaspoons fresh lemon juice ¾ cup non-fat buttermilk 2 eggs, lightly beaten 3 tablespoons butter, melted and cooled 1 teaspoon vanilla extract ⅔ cup fresh blueberries ¾ cup confectioner’s sugar 1 tablespoon fresh lemon juice ¼ teaspoon vanilla extract Directions: Preheat oven to 350. Lightly spray doughnut pan with non-stick cooking spray. In a bowl, whisk together flours, sugar, baking powder, salt, and lemon zest. Set aside. In a small bowl, whisk together lemon juice, buttermilk, egg, melted butter, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Gently fold in blueberries. Using a pastry bag or a plastic bag with the tip cut off, pipe batter into prepared doughnut pan. Fill about ⅔ full. Bake for 10 to 12 minutes or until edges of doughnuts just start to turn golden brown. Remove from oven to a wire rack to cool for 5 minutes before removing from pan. Repeat until batter is gone. While doughnuts are cooling, stir together confectioners’ sugar, lemon juice, and vanilla extract until the glaze is smooth. Dip cooled doughnuts in glaze. Allow glaze to harden before serving. Leftovers can be stored in a loosely covered container.
  • 4. Paleo Strawberry Cake Ingredients: 2½ cups blanched almond flour sifted ½ teaspoon baking soda ½ teaspoon salt 1 cup diced strawberries 6 tablespoons honey ¼ cup coconut oil, softened or liquid 1 tablespoon vanilla 1 teaspoon lemon juice 3 whole large room temp eggs (separated) Strawberry coconut glaze ⅓ cup warmed coconut butter 2 tablespoons honey 2 tablespoons lemon juice ½ cup of crushed freeze-dried strawberries filtered water as needed Directions: Preheat oven to 350 degrees Fahrenheit. In a large bowl combine all dry ingredients — almond flour, baking soda and salt. In another bowl combine honey, coconut oil, vanilla, lemon, and egg yolks. Mix the two bowls you’ve mixed above until well combined. Beat egg whites until nice soft peaks form. Fold the egg whites and diced strawberries with the rest of the batter until no egg whites are visible, but do not over-mix. Grease your doughnut pan and then fill each doughnut mold about ¾ full — about two large tablespoons. Bake for 18 minutes or until just firm to the touch. Remove from pan and allow doughnuts to cool on wire rack. In a small bowl mix coconut butter and honey into a thick paste. Then mix in lemon and the crushed freeze-dried strawberries. You can begin to add 1 teaspoon of warm water to your mixture until it’s smooth and creamy — if you over-add, you can add more coconut butter. Glaze doughnuts once they are completely cooled — once you’ve finished glazing, pop them into the freezer so the glaze will firm up.
  • 5. Chocolate Chip Donut Holes Ingredients: 1¼ cups all-purpose flour ¼ cup unsweetened cocoa powder (preferably Dutch process) ½ teaspoon baking soda ¼ teaspoon salt ½ cup milk ½ cup packed light brown sugar 1 large egg, lightly beaten 4 tablespoons unsalted butter, melted and cooled slightly 2 tablespoons brewed coffee, cooled slightly 1 teaspoon vanilla extract 2 cups confectioners’ sugar 2 teaspoons vanilla extract pinch of salt 4 to 5 tablespoons milk sprinkles, for garnish Directions: To make the doughnuts, preheat the oven to 325 degrees Fahrenheit. Generously spray a mini muffin pan with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee, and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full. Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the doughnut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the doughnuts cool for another 10 minutes, then proceed with the glaze. To make the glaze, add the confectioners’ sugar, vanilla, and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency. Lay a piece of wax or parchment paper underneath your wire rack. Add the sprinkles to a shallow bowl. Working one at a time, roll each doughnut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.
  • 6. Baked Cinnamon Twists Ingredients - 1 pound fresh pizza dough(store bought) 1/2 cup sugar 2 teaspoons cinnamon 1/4 cup unsalted butter, melted Directions Preheat oven to 375°F. Roll, press, and stretch the dough into an 8-by-10-inch rectangle. Starting along the short edge and using a sharp knife, slice the dough into eight 3/4-inch-wide lengths. Whisk together the sugar and cinnamon in a shallow dish. Brush all sides with melted butter and roll in cinnamon sugar. Twist the ends in opposite directions, then transfer to a greased or parchment-lined baking sheet. Let rest 10 minutes. Bake 18 to 20 minutes.
  • 7. Thanks to Cheatsheet.com and RealSimple.com for some recipe help. Stick to baking, we will stick to roofing.
  • 8. Visit our website at http://www.t-townroofing.com/ or call (918.445.4400)