Fat on Thursday

Fat Thursday is upon us and I intend to eat my way through the entire batch of donuts I made last night. I almost decided to use this year’s lent (not that I ever follow this kind of things) as an excuse to cut down on calories. Again, most of the times I couldn’t be bothered – that’s why I go through three different sizes every year. However, it is getting rather hot here and eating less seems natural, plus I really don’t feel like slaving over hot oven in this weather! The only thing left is to say proper goodbye to creamy desserts, cookies and cakes, and put my pretty cookie tin away…

Donuts

• 600 gram flour
• 25 gram dry yeast
• 50 gram sugar
• Pinch of salt
• 2 egg yolks
• 1 egg
• Vanilla aroma
• 20ml vodka
• 3 spoons of oil

Plus 

• Oil to fry
• Marmalade
• Castor sugar

Mix flour with yeast. Add all the other ingredients except oil and mix well. Add oil and mix again. Let it rest for 1-1,5 hour (to double the volume)

Form small balls with a spoon of marmalade inside. The dough is quite sticky so u may need to cover hands with flour. Put aside for 15-30 minutes.
Fry on both sides till golden brown. It is best to fry in large deep pan and use enough oil to let donuts float. If
the temperature is to high the will burn and not cook through. If it’s too low they will soak the oil. To lower the temperature you can add quarters of potato – I remember using this trick as a kid, when we made donuts at home…
Let it cool on paper towel, then sprinkle with powdered sugar. They are best the same day, but stay fresh a day or two.

Crispy Cookies 

(from this website)

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon salt 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs at room temperature
• 3 tablespoons milk
• 1 tablespoon pure vanilla extract
• 1 cups chocolate chips
• 1 cup nuts or raisins (or both)

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside.

In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.

Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.

Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, stir in chocolate chips and nuts.

Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 2 inches apart. These cookies spread a lot.

Bake for 14-16 minutes and cool. Tip: Begin checking your oven around 10 minutes to ensure they don't burn or brown too much on one side. Rotate the cookies if needed.  

Store in tight container, they remain fresh for days (if you can stop yourself from eating them all).

 

Jam Cookies 

• 1 cup of milk
• Vanilla aroma
• 100 gram oil
• ¼ cup of sugar 
• 2 eggs 
• 10 grams dry yeast 
• 3-3,5 cups of flour 
• Pinch of salt
• Jam

Mix eggs with sugar. 

Add oil, vanilla aroma and milk (room temperature).

Mix flour with dry yeast and salt. Add wet mixture and knee the dough for few minutes.

Let it rest for 1,5 hours.

(At this stage I usually divide it into 4-6 balls, wrap them in foil and freeze for later. You can work with defrosted dough the same as with fresh one)

Roll the dough quite thin (0.5 cm max) and cut in small squares. Place spoon of marmalade in the middle of each square and bring opposite corners together. Bake in 180 Celsius for about 10 minutes – or until golden.

They are best when sill warm. I have no idea what happens the next day, cause they never lasted more than an hour.