Festive dessert with KitchenAid®
You know what’s so great about the holidays? They only get more and more festive until the year is officially over. It’s hardly mid-month and we’ve got all these donut recipes that we whipped up using KitchenAid® Cookware below (you can thank us later)… Just imagine what we’ll be up to by time Christmas week rolls around. Recipes below!
Who isn’t obsessed with copper nowadays? This shade actually gives it a new, more modern update. We cooked up four types of festive donuts using the KitchenAid® Hard Anodized Nonstick 11-Piece Set in Toffee Delight. The toffee color is a really unique take on the metallics we’re used to seeing in our kitchens.
Here’s how you make the donuts themselves, which you can customize using our recipes below…
1 c. sugar
2 eggs, beaten
1 c. milk
1 tsp. vanilla
3 c. flour
1/4 tsp. salt
2 tsp. baking powder
Mix together. Drop by teaspoon into hot oil. Fry until brown. Drain.
If you’re shopping for anyone who loves to cook or entertain, a quality cookware set is something everyone can appreciate. No one will ever take back a good kitchen item, let alone an 11-piece set, right? Or if you’re just hoping to make some last minute kitchen upgrades before you welcome guests into your home this year—the matching pieces make ALL the difference. No kitchen remodel needed.
Alright, let’s mix up a few variations of these donuts, shall we?
Cinnamon Sugar Donuts
Roll in sugar and cinnamon while still warm (it’s easy to do this in a clean brown paper lunch bag). Alternately, donuts may be dusted with powdered sugar.
Chocolate Ganache Donuts
8 oz. good semisweet chocolate chips
1/2 cup heavy cream
1 teaspoon instant coffee granules
Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Dip donuts in ganache and sprinkle with chocolate sprinkles.
Caramel Coconut Donuts
3/4 cup heavy whipping cream
1/2 cup (3 1/2 oz.) granulated sugar
2 tablespoons water
1 teaspoon honey
4 tablespoons (2 ounces, 1/2 stick) unsalted butter, softened
1/2 teaspoon pure vanilla extract
Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing.
Cook the mixture over high heat, without stirring, until it turns amber colored, 6–8 minutes. Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla. Dip donuts in caramel mixture and then dip in coconut flakes.
Feel free to make a few test batches, you know, so you get everything juuuust right.