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Maple-Glazed Sour Cream Doughnut Holes

Maple-Glazed Sour Cream Doughnuts

Doughnuts or donuts?

I have to tell you that I hate donut. 

Like, it actually hurts me when I go to my fave doughnut place in Colorado Springs and have to tag it with “donut” on Instagram. 

So if I’ve ever pinned your donuts and changed the name to doughnuts, that’s why. 

Clearly, I’ve had doughnuts on the brain. I’ve already talked my husband into a cheat day Saturday so we can get doughnuts in the morning but yesterday, I couldn’t stop thinking about them.

I even got a Strawberry Starburst slushie to try to kill the craving but nope, doughnuts had to happen.

So I made these delicious yeast doughnuts with a maple glaze! Because what’s better than that?

And I know you’re all “Ugggghhhh, I don’t want to fry doughnuts!” because that’s my exact reaction whenever I see a doughnut recipe I want to make. But these weren’t that bad. I fried in 3 batches and was done in, like, 10 minutes. 

They are so worth fussing around with a pot of oil for 10 minutes. 

Maple-Glazed Sour Cream Doughnut Holes

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Cinnamon Twists

Have you ever had the worst craving for a cinnamon roll but been stranded at home because your husband took your car to work because it’s snowing and he refuses to put new windshield wipers on his car? And you obviously can’t make cinnamon rolls from scratch because that would way too long. Plus you would be left with a pan of cream cheese frosting-covered cinnamon rolls and you’re already having trouble buttoning your jeans so yeah. Cinnamon rolls are out.

But these guys? All the taste of cinnamon rolls (without the frosting, obviously) but they’re a million times easier to make. Hands-on time for this recipe was less than 15 minutes!

I made these guys for Red Star Yeast and they are so delicious. It’s basically a soft yeast dough that’s sprinkled with pecans and cinnamon sugar before being rolled out and cut into strips. The strips are twisted and then baked.  The cinnamon twists are incredibly simple to make and like I mentioned, took hardly any time. I used Red Star Yeast’s Platinum and they rose beautifully and pretty quick considering how cold it’s been here lately.

If you’re looking for a quick, easy, comforting after-school snack or breakfast or maybe even dinner, you should definitely give these guys a try.

Print
Cinnamon Twists
from Red Star Yeast
Ingredients
For the dough:
  • 1/2 cup milk
  • 1/2 cup water
  • 1 egg
  • 1/3 cup butter
  • 3 1/2 cups bread flour
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 4 1/2 teaspoon active dry yeast
For the filling:
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 cup chopped pecans
  • 2 tablespoons butter melted
Instructions
  1. Preheat Oven to 375F
  2. In large mixer bowl, combine 2 cups flour, yeast, 1/3 cup sugar, and salt; mix well. Heat milk, water and 1/3 cup butter until very warm (120-130 F; butter does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  3. PREPARE FILLING: Combine 1/3 cup sugar and cinnamon; set aside.
  4. Punch down dough. On lightly floured surface roll dough to a 12 x 8-inch rectangle. Sprinkle with nuts; press into dough. Brush with melted butter. Sprinkle cinnamon-sugar mixture over dough. Cut dough in half crosswise. Cut each half into 6 strips, 2 inches wide. Twist each strip 2 or 3 times with cinnamon side out. Place twists in greased 13 x 9-inch cake pan. Cover; let rise in warm place until indentation remains after touching.
  5. Bake at 375F for 25 to 30 minutes until golden brown. Cool 10 minutes; remove from pan. Cool.

This post sponsored by Red Star Yeast. All opinions are my own.

Country Herb Rolls

Funny story about these rolls: they are so good that the angry husky couldn’t wait for them to bake. She ate 6 (!) of them as they sat on the counter to rise. Yes, she got sick. Yes, she says she’d do it again in a heartbeat.

Anyway.

Easter is next weekend! My husband hasn’t been home for the past 2 Easters so it’s kind of a big deal around here. I’m excited to do a big Easter lunch with ham and cheesy casseroles and maybe even a vegetable or 2. And these rolls, of course.

These rolls would be the perfect savory addition to your holiday meal. They’re loaded with dried minced onion (which I’m obsessed with), garlic salt, and Italian seasoning. I was standing in my backyard as these baked thinking “Who’s making pizza?!” but it was these rolls. My house smelled just like a pizzeria as they baked. And they taste just as good as they smell!

Print
Country Herb Rolls
from Red Star Yeast
Ingredients
  • 3 tablespoons oil or melted butter
  • 1 cup water
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 2 1/4 teaspoons active-dry yeast
  • 1 egg
  • 3 1/2 cups bread flour
  • 1/2 cup cornmeal
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
Instructions
  1. In large pot over medium heat, add oil (or butter), water and milk. Heat until 110°-115°F. remove from heat.
  2. Add sugar and egg; stir in Yeast. Whisk until mixture is smooth.
  3. Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  4. Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 portions. To shape, roll each piece into a 6 inch long rope. Tie in loose knot. Place rolls into greased 9 x 13-inch pan. Cover and let rise until indentation remains after lightly touching.
  5. Preheat oven to 375F. Brush tops with 2 tbsp melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.

This post sponsored by Red Star Yeast.

Crescent Rolls

Crescent Rolls – easy buttery homemade crescent rolls. Skip the canned rolls and make your own!

Crescent Rolls - easy buttery homemade crescent rolls. Skip the canned rolls and make your own!

I’m really trying to get back into yeast breads. There was a time when I made every bread we ate and while that’s not really feasible at this point in my life I’d like to at least make it sometimes.

I made these to go with that delicious slow cooker salisbury steak a few weeks back because I was feeling like that old-fashioned meal needed some old-fashioned crescents to go with it.

My family loves those canned crescents rolls – and by “my family”, I mean me. I can’t even buy them anymore because I’ll eat half of the rolls before dinner is even ready. And yeah, I’m not gonna lie, I ate probably half of these before the salisbury steak was ready. But it’s okay because they’re really yummy. Plus I knew everything that went into them, they weren’t from a can, etc etc etc.

Crescent Rolls - easy buttery homemade crescent rolls. Skip the canned rolls and make your own!

They are way less complicated than they look and I think they’re one of those breads that you’d really have to try to screw up. The dough does has a really long rising time but I’d say mine was ready in about half the time called for in the recipe. Just watch it to see when it’s doubled. An easy way to do that is to put a piece of tape on the side of your bowl where the dough originally is.

Your family will definitely be impressed if you put this on the table tonight.

Crescent Rolls - easy buttery homemade crescent rolls. Skip the canned rolls and make your own!

Homemade Rolls Recipes

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Crescent Rolls - easy buttery homemade crescent rolls. Skip the canned rolls and make your own!

Yield: 16 rolls

Crescent Rolls

Crescent Rolls

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 55 minutes

Ingredients

  • 3/4 cup milk
  • 2 sticks, 1 cup unsalted butter, cut into 16 pieces
  • 1/4 cup 1 3/4 ounces granulated sugar
  • 3 large eggs
  • 4 cups 20 ounces all-purpose flour, plus more for dusting
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 egg white
  • 1 teaspoon water

Instructions

  1. Warm the milk, butter, and sugar in a small saucepan or in the microwave until the butter is mostly melted and the mixture is about 110 degrees, whisking to dissolve the sugar.
  2. In a medium-sized mixing bowl, beat the eggs; slowly stream in about 1/4 of the warm milk mixture, whisking constantly. Add the rest of the milk, continuing to whisk.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, yeast, and salt.. With the mixer on low, add the milk and egg mixture. Continue mixing on low until a loose, shiny dough forms, about 1 minute. Increase the speed to medium about 5 minutes until the dough comes together. Transfer the dough to a large lightly oiled bowl, cover, and place in a warm place until the dough doubles in bulk and the surface feels tacky, about 3 hours.
  4. Turn the dough onto a lightly floured work space. Roll into a 20x13-inch rectangle. Use a pastry wheel to trim any unever edges. Cut the dough in half lengthwise, then cut 16 triangles. Before rolling into crescents stretch the dough an additional 2-3 inches in length. Starting at the wide end, gently roll up each crescent, ending with the pointed tip on bottom, and push the ends toward each other to form a crescent shape. Arrange the crescents on a parchment-lined baking sheet; cover and refrigerate for at least 2 hours (overnight at the most).
  5. Remove the baking sheet from the refrigerator and let rise until the crescents have lost their chill and feel slightly tacky and soft.
  6. Preheat the oven to 425 degrees F. Arrange your oven racks so one is in the center and one is as low as you can place it. Place a small baking pan on the lower one.
  7. Whisk the egg white and water together. Use a pastry brush to lightly brush the crescent rolls with this mixture. Transfer the baking sheet with the rolls to the middle oven rack and, working quickly, pour 1 cup hot tap water into the hot baking pan on the bottom rack. Close the door immediately and bake 10 minutes; reduce the oven temperature to 350F and continue baking until the tops are golden brown 12-16 minutes longer. Transfer the rolls to a wire rack, cool for 5 minutes, and serve warm.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 366Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 97mgSodium: 225mgCarbohydrates: 31gFiber: 1gSugar: 3gProtein: 6g

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© Amanda Livesay

Cinnamon Raisin Swirl Bread

The baby of the house looooooves raisin swirl bread. I didn’t know this about him until he started going to daycare and every time they would have raisin swirl bread for breakfast, the girls that work there would tell me that he ate 3 or 4 pieces. One day one of the girls said “I finally had to cut him off! He wanted to eat all of it!”

After hearing that, I had to go home and make some! If he loves something that much, I might as well have some hanging around the house for him. I have heard rave reviews about this particular recipe and it didn’t disappoint. It was light and fluffy with a crisp crust and everyone in the house loved it. Especially the baby!

I wanted to make French toast with it but the loaf was gone before I had the chance so it looks like I’ll be making it again soon!

One year ago: Slow Cooker Chicken and Dumplings
Three years ago: Cranberry Upside-Down Cake

Print
Cinnamon Raisin Swirl Bread
from Baking From My Home to Yours by Dorie Greenspan
Ingredients
For the bread:
  • 1 packet active dry yeast
  • 1/4 cup sugar plus a pinch
  • 1 1/4 cups warm milk
  • 1/2 stick 4 tablespoons unsalted butter, room temperature
  • 3/4 teaspoon salt
  • 1 large egg
  • 1/4 teaspoon vanilla
  • 3 3/4 to 4 cups all-purpose flour
For the swirl:
  • 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • 1 cup raisins
  • 3 tablespoons unsalted butter softened to a spreadable consistency
Instructions
To make the bread:
  1. Put the yeast, pinch of sugar, and 1/4 cup of the warm milk in a small bowl. Let sit for 3 minutes then stir.
  2. Working with a stand mixer fitted with a paddle attachment, combine the remaining 1 cup of milk, the softened butter, and 1/4 cup of sugar. Mix on low speed for a minute before adding the salt, egg, and vanilla; mix for another minute. The mixture will likely look curdled but that's okay. Add in the yeast mixture and beat on medium speed for 1 more minute.
  3. Add 2 3/4 cups of the flour and mix on low speed just until the flour is moistened. If you have a dough hook for your stand mixer, switch now. Add 1 more cup of flour and increase the mixer to medium; beat the dough until it comes together and starts to clean the side, adding the remaining 1/4 cup of flour as needed. Keep the mixer at medium speed for about 3 minutes or until the dough is smooth and has a buttery sheen. The dough will be very soft.
  4. Turn the dough into a greased bowl; cover and let rise in a warm place until doubled, about 1 1/2 hours.
  5. Scrape the dough onto a large piece of plastic wrap, wrap tightly and put in the freezer for about 30 minutes or until it is firm enough to be rolled easily.
To make the swirl and shape the loaf:
  1. Butter a 9x5-inch loaf pan.
  2. Whisk together the sugar and cinnamon.
  3. Put the dough on a floured work surface and lightly dust the top of the dough with flour. Roll the dough into a 12x18-inch rectangle.
  4. Gently spread 2 tablespoons of the butter over the surface of the dough. Sprinkle the sugar mixture over top and scatter on the raisins. Starting from a short side of the dough, roll it up tightly, jelly-roll style. Fit the dough into the prepared pan, seam side down, and truck the ends under the loaf.
  5. Cover and let rise in a warm place for about 45 minutes or until the dough comes just a little above the edge of the pan.
Getting ready to bake:
  1. Preheat oven to 375F. Line a large baking sheet with parchment.
  2. Melt the remaining tablespoon of butter and brush the top of the loaf with it. Place the loaf pan on the parchment-lined baking sheet and bake for about 20 minutes. Cover loosely with an aluminum foil tent and bake for another 25 minutes until the bread is golden and sounds hollow when tapped. Transfer the loaf pan to a wire rack and cool 5 minutes before turning it out. Cool to room temperature before slicing.

Wheat-Oat-Flax Buns

Wheat-Oat-Flax Buns – hearty homemade buns made with flax seeds, oats, and whole wheat flour. Perfect for burgers or sandwiches!

Wheat-Oat-Flax Buns - hearty homemade buns made with flax seeds, oats, and whole wheat flour. Perfect for burgers or sandwiches!

Part of the reason I bake bread so often is pure laziness. It’s just easier to bake a loaf than it is to strap 3 kids in carseats and get in and out of a store.

And that’s exactly what happened with these buns – I realized I had all the ingredients to make a burger I had been wanting to try but no buns. Normally I would’ve just slapped the burger on some sandwich bread (which we had) and called it a day but if I wanted to blog about the burgers, I had to make it pretty!

Oh, and these are my Thai Turkey Burgers with Peanut Sauce and they are SO GOOD. 

Wheat-Oat-Flax Buns - hearty homemade buns made with flax seeds, oats, and whole wheat flour. Perfect for burgers or sandwiches!

These buns are packed full of good-for-you ingredients – ground flax seeds, whole wheat flour, oats – and yet somehow they don’t really taste like they are. They are great for burgers but I think they would be fantastic for regular ol’ sandwiches too.

 

Yield: 12 buns

Wheat-Oat-Flax Buns

Wheat-Oat-Flax Buns

from King Arthur Flour

Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 3 hours
Total Time 3 hours 45 minutes

Ingredients

For the dough:

  • 2 cups all-purpose flour
  • ½ cup old-fashioned rolled oats
  • 1 cup whole wheat flour
  • ½ cup flax meal
  • 2½ teaspoons instant yeast
  • 1½ teaspoons salt
  • ¼ cup canola oil
  • 1 large egg yolk, white reserved for topping
  • 3 tablespoons honey
  • ¼ cup orange juice
  • ¾ to 1 cup lukewarm water

For the top:

  • 1 large egg white, reserved from dough, whisked with 2 tablespoons cold water
  • rolled oats, for topping

Instructions

  1. Combine all of the ingredients in a large bowl and mix until just combined - you are not kneading here, just making sure all ingredients are moistened. Cover the bowl, and let the dough rest for 20 minutes to give the grains a chance to soften. Then knead, by hand, stand mixer, or bread machine, to make a smooth, soft, elastic dough.
  2. Place the dough in a lightly greased bowl and let it rise for 1 to 1½ hours, until it's almost doubled in size.
  3. Gently deflate the dough, and divide it into 12 pieces. Shape each piece into a round ball; pull and flatten each ball into a circle about 3" across.
  4. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 90 minutes, until almost doubled. Towards the end of the rising time, preheat the oven to 350F.
  5. Brush the buns with the egg white/water mixture. Sprinkle with oats.
  6. Bake the buns for 21 to 25 minutes, until they'rere golden brown. Cool completely on a wire rack before slicing.
  7. Store in an airtight container.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 46mgSodium: 360mgCarbohydrates: 45gFiber: 5gSugar: 5gProtein: 8g

Did you make this recipe?

Tag me in your Instagram photo - @fakeginger

© Amanda Livesay
Wheat-Oat-Flax Buns - hearty homemade buns made with flax seeds, oats, and whole wheat flour. Perfect for burgers or sandwiches!

Orange Sweet Rolls

Last minute Easter breakfast idea for you!

Remember that list of Easter ideas I posted a few days back? I included two sweet rolls on that list – lemon and lime – and as I was making that list I couldn’t get orange rolls out of my head.

These rolls are so amazing. Sweet dough with cream cheese, orange marmalade, and pecans on the inside, all topped with a glaze made from freshly squeezed orange juice. Seriously though, I skipped dinner last night so I could have a second one of these. That good.

If you wanted to make this ahead of time, make the dough the night before, shape them into rolls, let them rise once, and then stick them in the fridge overnight. Pull them out about an hour before you want to bake them to take the chill off – they will have deflated overnight but should start to rise once you pull them out of the fridge. Bake them according to the recipe once they’ve risen. Easy peasy.

Print
Orange Sweet Rolls
from Paula Deen, via Eat Cake for Dinner
Ingredients
For the dough:
  • 2 1/4 ounce packages active dry yeast
  • 1½ cup warm milk
  • 1 cup sugar
  • ¾ cup butter melted
  • 1 tablespoon orange zest
  • ½ cup freshly squeezed orange juice
  • 3 large eggs
  • 1 teaspoon salt
  • 8-9 cups all-purpose flour
For the filling:
  • 1 8 ounce block cream cheese, softened
  • ¼ cup orange marmalade
  • 2 tablespoons sugar
  • ½ cup chopped pecans
For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed orange juice
Instructions
To make the dough:
  1. Put yeast and milk in a large mixing bowl. Let side about In a large 5 minutes, until the yeast has dissolved and is slightly foamy. Beat in sugar, melted butter, orange zest, orange juice, eggs and salt at medium-low speed with a mixer until combined. Gradually add 7 cups flour, beating until smooth. Add enough of remaining flour to make a soft dough.
  2. Turn dough out on a lightly floured surface. Knead dough for 6-8 minutes or until dough is smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, for 1 hour or until dough is doubled in size.
  3. Spray a 9 x 13-inch baking pan with nonstick spray. Set aside.
  4. On a lightly floured surface, roll out dough into a 24x12 inch rectangle. Spread orange-cream cheese filling (instructions below) evenly over dough, leaving a ½ inch border. Roll up dough, jelly-roll fashion, starting with long side. Using a serrated knife, cut dough crosswise into 1 inch slices. Place rolls, cut side down, in prepared pans. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in size.
  5. Preheat oven to 350F. Bake for 20-25 minutes or until golden brown. Let cool in pan for 10 minutes. Spoon orange glaze over warm rolls.
To make the filling:
  1. Use an electric mixture to combine cream cheese, orange marmalade, sugar, and pecans.
To make the glaze:
  1. In a small bowl, whisk together powdered sugar and orange juice until smooth.

Hot Cross Buns

Easter is probably my favorite holiday (after Mardi Gras, obviously). I don’t know why – maybe it’s all the bright colored eggs or the fun baskets I get to make these days. I just love it.

Another great thing about Easter? Hot Cross Buns! Slightly sweet, yeast rolls studded with currants (or dried fruit of choice) and lots of cinnamon. And as if that’s not enough, they’re brushed with a deliciously sweet glaze. Hot Cross Buns are traditionally eaten on Good Friday so make sure you save this recipe for next week!

The recipe is very easy and the dough can even be made in your bread machine if you’re pressed for time. For the glaze, I brushed it over the buns and then thickened it up with more powdered sugar to make the crosses. So simple and so delicious!

5 from 1 vote
Print
Hot Cross Buns
from Red Star Yeast
Ingredients
For the buns:
  • ½ cup water
  • ½ cup milk
  • ¼ butter room temperature
  • 1 egg room temperature
  • 3½ cups bread flour
  • 1 teaspoon salt
  • ¼ cup sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2¼ teaspoons active dry yeast
  • ¾ cup dried currants
For the glaze:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 3 to 4 teaspoons water
Instructions
To make the dough using a bread machine:
  1. Have liquid ingredients at 80F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Currants can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Take dough out after kneading cycle is complete. Follow Shaping, Rising and Baking directions below. TIP: Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
To make using a hand-held mixer:
  1. Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
  2. Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
To make using a stand mixer:
  1. Combine yeast, 1 cup flour, and other dry ingredients, except currants. Combine water and milk; heat to 120to 130F.
  2. Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
To make using a food processor:
  1. Put dry mixture in processing bowl with steel blade. While motor is running, add butter, egg, and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
  2. Shaping, rising, and baking:
  3. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide into 3 parts. Divide each third into 6 pieces. Shape each piece into a smooth ball. Place on greased cookie sheet, sides touching. Cover; let rise until indentation remains after touching. Combine 1 egg yolk and 1 tablespoon water; brush buns. Bake in preheated 375F oven for 10 to 12 minutes. Remove from cookie sheets; cool. Frost with glaze.
To make the glaze:
  1. Whisk together sugar, vanilla, and water until you get your desired consistency.

The post sponsored by Red Star Yeast. All opinions are my own.