Starbucks Pumpkin Scones
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packed light-brown sugar
3 Tbsp granulated sugar
1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
3 1/2 Tbsp buttermilk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
1 Tbsp half and half
1 cup powdered sugar
2 Tbsp half and half , then more as needed
3/4 cup powdered sugar
1 Tbsp pumpkin puree
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 Tbsp half and half
For the scones:
For the glaze:
For the pumpkin glaze:
Auntie Anne's Pretzels
2 cups milk (I used 2%)
1 1/2 tablespoons active dry yeast (2 packets)
6 tablespoons brown sugar (packed light-)
4 tablespoons butter (at room temperature)
4 1/2 cups flour (all-purpose, plus an up to an additional 1/2 cup as needed)
2 teaspoons fine salt
1/3 cup baking soda
3 cups warm water
coarse salt (to taste)
6 tablespoons butter (melted)
dipping sauce (for serving, optional*)
- Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 - 2 minutes on HIGH power.
- Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended.
- Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic.
- Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
- Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper (alternately you could grease them). Punch dough down several times to release any air pockets.
- Divide dough into 12 equal pieces* and cover loosely with plastic wrap.
- Roll each piece out into a long, thin rope about 32 - 36 inches long**. Form dough rope into a pretzel shape.
- In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture, lift and allow excess water to drip off***.
- Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough.
- Bake pretzels in preheated oven 7 - 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter.
- Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they've cooled, if desired.
- *The easiest way to divide into 12 pieces is to divide the dough in half, then divide the halves into halves then those and into thirds.
- ** I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface.
- ***I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet.
Krispy Kreme Glazed Donuts
FOR THE DONUTS
1 1/4 cups whole milk (300 milliliters)
2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
2 large eggs
8 tablespoons unsalted butter (113 grams) - melted and cooled
1/4 cup granulated sugar (50g)
1 teaspoon salt
4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
oil (for frying)
FOR THE GLAZE
4 cups powdered sugar (500 grams)
1/2 cup milk (120 milliliters)
1 pinch salt
TO MAKE THE DONUTS
In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don't accidentally "stretch" out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.
TO MAKE THE GLAZE
In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.
Place a cooling rack on top of paper towels or parchment paper for easy clean up.
Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.