How to Make A Pastry Dough Dough that Will Be Crispy, Spicy, and Nutty (and No Eggs)
I know you’re probably thinking, “This is nuts!” but that’s exactly what this recipe is: nuts and lots of them.
It’s like the perfect recipe for your next pie party or holiday treat.
In fact, this recipe, from a book called The Ultimate Holiday Cooking, has been making the rounds on the blogosphere ever since I first posted it.
The ingredients are simple enough for a family recipe, but it’s a recipe that’s super versatile.
This recipe makes the perfect accompaniment to a dessert like an ice cream sandwich or pie.
Put together a doughnut-crust recipe (the dough can be made up to 2 weeks in advance, and the filling can be prepared ahead of time) 2.
Preheat oven to 350°F (177°C) 3.
Prepare a small batch of filling: 1 cup (250ml) cold butter 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2 teaspoon salt 4 ounces (110g) semi-sweet chocolate, chopped into chunks 1/3 cup (80ml) sour cream (recipe below) 4 eggs, at room temperature 1/8 teaspoon each ground cloves 1/16 teaspoon ground nutmeg 1/32 teaspoon ground cardamom 1/12 teaspoon ground allspice 3/4 cup (150ml) sugar 2 tablespoons (35g) butter 3/8 cup (230ml) whole milk 1/6 teaspoon vanilla extract 1.
Preheating oven to 375°F.
Mix the butter, cinnamon, ginger, and salt in a bowl.
Beat the egg whites and sour cream until stiff peaks form.
Add the sugar and beat until smooth.
Add all of the butter mixture to the bowl.
Add in the eggs, vanilla, and nutmeg.
Stir until well combined.
Add flour and salt.
Mix until well blended.
Add milk and vanilla and mix well.
Pour the mixture into a large loaf pan.
Bake for 30 minutes, or until toothpick inserted into the center comes out clean.
Remove from oven and let cool slightly before removing from the pan.
The filling can also be stored in an airtight container in the refrigerator for up to 6 weeks.
4/4/14 UPDATE: I’ve found that when you combine these ingredients, you can do this doughnut dough a few different ways.
If you’re like me, you may want to add more butter to the mixture than you would with just butter and water.
If you have extra filling, like the ice cream, add that to the butter.
If not, add more chocolate to the dough.
Just be sure to use a measuring cup and spoon to make sure it’s right for you.
If the dough is too wet to roll out, add water or a little flour.
Place the dough in a small bowl, and then roll the dough out as thin as you can.
Use your hands to flatten it out so the filling is flat.
Use a fork or the back of a spoon to scrape out the dough, then transfer to a lightly floured surface.
(If you don’t have a cutting board, place the dough on a cookie sheet lined with parchment paper, so it won’t stick to your hands.)
Place an ungreased 9×13-inch baking sheet on top of the dough (or on a sheet of wax paper).
Spread half of the filling over the doughnut.
Spread the remaining half of filling evenly over the filling.
Cover the baking sheet with foil and place in the fridge overnight.
The next day, remove the foil and carefully remove the sheet from the oven.
To make the filling, add the butter to a small mixing bowl.
Whisk the butter and cinnamon together with a fork.
Add some salt and ginger.
Add ground cloves, cardamoms, and allspices.
Fold in the melted chocolate.
Add sugar and stir until the sugar is dissolved.
Add eggs one at a time, whisking after each addition, until they’re combined.
Sprinkle the remaining ingredients over the top.
Bake at 350° F for 30-40 minutes, until the dough just starts to set.
Remove the baking tray from the baking pan and carefully transfer the filling to a plate.
Repeat with the remaining dough.
This is a great way to serve with a big plate of ice cream or a large cookie.
1/20/14 Update: I recently learned that I made this recipe from a new book called “The Ultimate Holiday Cookbook.”
The recipe makes for a super delicious accompaniment for a holiday dinner or party.
I think you’ll enjoy this one, too.
4 1/1/14: This recipe was originally published in the book The Ultimate Thanksgiving Dinner.
If anyone has a copy of that, please let me know.
2/7/14 update: This is my second post