Bat And Cat Doughnuts Recipes

BAT AND CAT DOUGHNUTS

Steps:

• For a bat doughnut: cut a caramel wafer cookie in half. Dip one pointed end of a wafer cookie in the melted chocolate and place behind the doughnut on the left side; repeat with the second half of the cookie and place behind the doughnut on the right side to form "bat wings."
• Brush a dot of chocolate onto the back of 2 candy eyes and place on the doughnut above the bat wings. With a paring knife, create 2 slits on the inside of the doughnut hole, right below the eyeballs. Dip the flat ends of 2 candy corns in chocolate and press them into the slits to create fangs. Repeat with 3 more doughnuts. Allow the doughnuts to stand until the candy is well-set, about 15 minutes, or refrigerate to speed the setting process.
• For a cat doughnut: cut 3 slits in a doughnut with a paring knife--2 on the top-outer-edge of the doughnut (for the ears) and 1 on the inside of the hole towards the bottom (for a tooth). Dip the flat ends of 3 candy corn pieces in the melted chocolate. Press 2 into the upper slits to form ears. Press 1 into the bottom slit to create a tooth. Brush a dot of chocolate onto the back of 2 candy eyes and place on the doughnut just below the ears. Brush a dot of chocolate onto 1 confetti sprinkle and glue it in the center beneath the eyes to create a nose. Use the jumbo sprinkles to form 3 whiskers on each side of the nose; adhere with chocolate. Repeat with the remaining doughnuts. Arrange the decorated doughnuts together on a large tray and serve.

PUSHEEN CAT DOUGHNUTS

Steps:

• SPECIAL EQUIPMENT:.
• 3 doughnut pans, a large pastry bag, 2 small pastry bags and 2 small round decorating tips.
• MAKE THE DOUGHNUTS:.
• Preheat the oven to 350 degrees F and spray 3 doughnut pans with non-stick cooking spray.
• In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, combine the melted butter and sugar.
• Beat in eggs and vanilla extract. Working in batches, add in the flour. Scrape down the bowl, set the mixer to a low speed, and slowly stream in milk. Mix until just combined.
• Transfer batter into a large piping bag with the tip cut off. Pipe each doughnut mold 3/4 of the way full.
• Bake for 10 to 12 minutes, or until golden. Set aside to cool.
• DECORATE THE DOUGHNUTS:.
• Using a microwave on half power, melt 20 ounces of the white melting chocolate in a shallow bowl in 30 second intervals, stirring occasionally.
• Stir in the black candy coloring, a little at a time, until you reach the desired light grey color.
• Use a pairing knife to make 2 slits on the top edge of each doughnut.
• Dip the rounded bottoms of 2 almonds into the chocolate and attach to the top of each doughnut, like ears, pushing the chocolate edge into the pre-made slits. Repeat with the remaining doughnuts. Let them set for 5 minutes.
• Once the ears have set, dip the entire front face of doughnuts into the melted chocolate. Let set.
• Pour half of the remaining melted chocolate into another bowl. Use the black candy coloring to dye 1 bowl a darker grey and the other black.
• Transfer dyed chocolate to 2 small pastry bags fitted with small round decorating tips.
• Use the black chocolate to draw the eyes, mouth and whiskers onto each doughnut. Use the dark grey chocolate to draw the hands, feet and small vertical stripes between the ears.
• Using a microwave, again at half power, melt the pink chocolate in a small bowl.
• Dip the front side of the Cheerios into the melted pink chocolate. Sprinkle with sprinkles.
• Use melted chocolate to attach the cheerios to the hand-area of each of the doughnuts. Let them set.
• Doughnuts can be stored in an airtight container at room temperature for up to 3 days.

THE BEST OLD-FASHIONED DOUGHNUTS

Steps:

• Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork).
• Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup).
• Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.
• Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
• Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
• Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches.
• Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
• Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.