Cake Donuts

First of all, sorry for the blurry pictures. When you live in Seattle, the lighting isn't always picture perfect for these kinds of things. Oh well, who cares when you're eating donuts.

Anyways, I've expressed my love for donuts once before and I'm here to do it again. I'm obsessed with donuts!! Fried dough with a sweet coating of some sort from glaze, to chocolate, to maple to plain ol' sugar, these things are damn good.

This recipe and I go way back. I was in the seventh grade when we were offered an opportunity for extra credit by making bread of some sort from our culture. I can't quite remember what bread had to do in our lesson plan but all I remember was we had to make cultural bread. When I got home that day, I told my parents about the project and they had no clue what to do because they aren't bakers. In fact, I can't remember them baking anything, ever!

What I can say is that filipinos love to fry. Let's be honest here, everything is better when it's fried and so filipinos know some good food. I remember coming to the conclusion to just make donuts because it would be relatively easy and well, it's fried, my parent's expertise.

Let me tell you, these were the days of dial-up internet and I remember it taking forever to find a recipe but I got one from Tyler Florence who was my favorite TV-Chef back in the day. Now remember, this was supposed to be a cultural bread and this cake donut recipe was far from a cultural bread of the Philippines.

After all the donuts were made, my parents just said to say that they were "Bitsu-Bitsu" which I guess is a filipino version of donuts. I mean, no one would know what they really were in my class of 12 year olds.

No one even questioned what they were and at the end of the day, everyone loved them and I got my extra credit so who cares if these aren't the true filipino Bitsu-Bitsu. They can't take away my extra credit anymore! 

AJ's Secret:

• The directions indicate to refrigerate and roll out the dough. However, I've never seen cake donuts rolled and cut like yeast based donuts. Donut shops always have those cool contraptions that plunges dough into the fryer in the shape of a donut. Thus, I simply used a 1-ounce ice cream scoop, scooped out the dough and dropped the dough into the fryer. I fried it for about 5 minutes, or until the inside is cooked.

Cake Donuts

Recipe by Tyler Florence

Ingredients
3 1/2 cups (1 pound) cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 eggs, room temperature
1 cup sugar
3 tablespoons unsalted butter, melted
1 cup milk, room temperature
1 teaspoon vanilla extract
Fat for frying, such as canola oil
*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.

Directions
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.

***See my secrets above!
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried. 

Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.

-Aaron John

Chicken Strips

Well, it's that time of year, I feel like everyone I know is graduating or done with their undergraduate career and here I am, stuck for another year. Can you say Super Senior? A part of me wishes I was graduating so that I can just be done with this chapter of my life yet the other part of me is glad because I don't feel completely set for the real world yet.

Either way you look at it, one more year and I'll be the one graduating with a degree in Biochemistry and Chemistry and a minor in Diversity. Until that time, it's time to eat Chicken Strips. Deep fried chicken anyone?

For this recipe, I literally used what I had on hand. Basically, I diluted sour cream until it reached the consistency of buttermilk and added whatever spices I had. A little dip here and a dip there and Chicken Strips appear like magic. The magic of hot oil that is. 

Chicken Strips

Recipe by Me

Ingredients
2 chicken breasts, cut into 1 inch thick pieces
1/4 cup sour cream
1/4 cup water
Salt
Pepper
Garlic powder
Blackening Seasoning
1 1/2 cups flour
Canola oil for frying

Directions
In a bowl, whisk together the sour cream and water. (You can also use buttermilk instead of the sour cream/water combo). Season with salt, pepper, garlic powder and blackening spice to taste. Try with about 1/4 to 1/2 tsp each and increase from there. You want enough of this mixture to coat the chicken completely.

Once seasoned to taste, add in the cut chicken breasts and let the chicken marinate for about 30 min to 1 hour.

In a clean paper/plastic bag, add in the flour. Season with about 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp blackening seasoning. Add in the chicken pieces that were marinating and shake the bag until the chicken is coated evenly. If desired, dip the chicken back into the marinade mixture and back into the flour and shake again. This will give the chicken a thicker coat.

Onto a plate, place the chicken in a single layer to allow the coating to "dry". This will ensure the coating won't fall off during the frying process. Let it sit for about 10 to 15 min.

In a pot or a deep fryer, heat canola oil to 350 degrees. Make sure the oil is not filled over half the depth of the pot. Once heated, add in the chicken strips about 3 or 4 at a time, depending on the size of the pot/deep fryer and fry until golden brown for about 6 min total, flipping the chicken halfway through.

Remove from the oil and cool on a cooling rack. Repeat the process of frying the rest

-Aaron John

Donuts or Doughnuts. It's Whatever Name You Choose

"Hi, my name is Aaron John and I have a problem. I love donuts. There I said it. 'I LOVE DONUTS!'"

Phew, I'm glad I got that off my chest. Is there anything better than a Donut/Doughnut. BTW, is it a Donut or Doughnut? I've always wondered that...Either way, it's some delicious fried goodness. Glazed, chocolate, maple or sugar, just give me a donut and I'll be happy. Even the ones covered in glaze, chocolate, then dipped in sprinkles always find some way into my hands. Somehow, I feel sprinkles make doughnuts taste so much better than the plain jane donuts.

Donuts and I go way back and I remember it like it was yesterday. As my dad and I dropped off my older brother to kindergarten when I was a wee little child, we would always go to the 7-11 that was down the hill from our house so that he could buy me a donut. Chocolate or Maple, those were the only one's I would eat. No donuts filled with jam or cream for me. Just give me that fried bread with frosting and hold the filling, no questions asked.

When we drove back home, I stared at that donut as if that golden ring of bread was actually some sort of expensive jewelry. At the time, that donut was worth it's weight in gold to me. When we got home, my dad would go to sleep after working long night shifts and I would sit on the couch savoring every bite of that donut as I watched Nickelodeon cartoons. Now that's what I call memories.

Ever since then, donuts and I developed some sort of a relationship. When I need to get back to those memories, donuts will always be there. Call me a fat ass, donut junkie, unhealthy, diabetes bound, the man who's arteries are clogging with every bite, but sometimes, we have to live a little, right? For every pound I gain in donuts, that's a memory I was able to relive and I'm A-OK with that. Well...let's just keep it in moderation for now.

These donuts brought me right back to moments like that. These were light and fluffy, just the way I like them. Make sure you invest in a thermometer for your oil if you're making this recipe. It makes your life that much easier.

Donuts/Doughnuts

Recipe by Ree Drummond (The Pioneer Woman)

Ingredients
Doughnuts
1-1/8 cup Whole Milk, Warm
1/4 cup Sugar
2-1/4 teaspoons (one Package) Instant Or Active Dry Yeast
2 whole Large Eggs, Beaten
1-1/4 stick Unsalted Butter, melted
4 cups All-purpose Flour
1/4 teaspoon Salt
Shortening

Glaze
3 cups Powdered Sugar
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Cold Water Or Milk

Cinnamon Sugar
1/2 cup granulated sugar
1/2 tsp to 1 tsp ground cinnamon

Directions
To Make the Dough:
1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won't be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter's not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it's thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.

To Make the Doughnuts: 
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.

To Fry the Donuts/Dougnuts 
1. Heat plenty of vegetable shortening in a large pot until the temperature reaches 375 to 380 degrees---do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut. 5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side. 6. Allow doughnuts to slightly cool.

To Glaze 
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
3. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
4. Serve warm if possible, or room temperature.

Using Cinnamon Sugar
1. Mix the granulated sugar with the cinnamon
2. Dip the freshly fried donuts/doughnuts into the cinnamon sugar mixture.

-Aaron John