Rainbow Cookie Donuts

Happy National Donut Day! In honor of the day I decided to make Rainbow Cookie Donuts.

If you do a Google search for Rainbow Cookie Donuts you normally see a rainbow cookie – the tri-color cookie separated by raspberry jam and then covered in chocolate – shaped like a donut. A bit much if you ask me. I really wanted to make one similar to the one a coworker brought me from a local donut shop by her – Honey Pig Donuts. Instead of the donut being layered the colors were marbled together.

I knew that my go-to Rainbow Cookie recipe wouldn’t be right for these cookies… It’s not light enough and I would end up with a donut that would be quite dense. I was going to try and tweak the recipe to get the right texture, but, then I came across a Rainbow Cookie Cake recipe that would be perfect, once I halved the recipe.

Once I made the batter I divided it in three and tinted each of them. I normally only tint the green and pink layer when I make the cookies, but, since I was making them in donut form I decided to tint the natural color layer with a bit of yellow so each part of the rainbow donut could stand out. Next, I transferred the batter to piping bags and snipped a small portion of the tip off and then piped the batter into donut pans that I sprayed with baking spray. I filled the cavities about 3/4 full and then baked them in a 350 F preheated oven for about 15 minutes.

After the donuts had cooled I melted a few tablespoons of seedless raspberry jam in a small saucepan over medium-low heat to melt it. Once melted I used a brush to brush the tops of the donuts with the melted jam.

While the jam settled I made the chocolate glaze. In a small saucepan over medium-low heat I combined chopped semisweet chocolate with heavy cream, vanilla extract and salt and stirred the mixture until it melted. Once melted and smooth I removed it from the heat and let it cool for about 5 minutes. I gave it a few more stirs and then dipped the tops of the donuts into the melted chocolate. After dipping them I placed them on a cooling rack that I set on a wax paper lined cookie sheet so the chocolate could set.

And there you have it… Rainbow Cookie Donuts. While I enjoy the cookie version, I really love the lightness of these donut versions. The almond flavor really shines through as opposed to the cookies where the raspberry jam flavor stands out more for me. Truth be told, the donuts are delicious on their own without the melted raspberry and chocolate glaze. I kept the sans raspberry and chocolate glaze version in an airtight container at room temperature for three days and they still tasted delicious and I kept the raspberry chocolate glaze versions in the fridge for a day or two longer and they still tasted good – I let them come to room temperature before enjoying.

Rainbow Cookie Donuts

Ingredients:

Donuts:

1 1/2 (12 tablespoons) unsalted butter, at room temperature

3/4 cups sugar

3 large eggs, at room temperature

7 oz. almond paste, grated

1/2 tablespoon almond extract

1/2 cup while milk

1 1/2 cups flour

1 1/2 teaspoons baking powder

red, green & yellow food coloring

Raspberry Glaze:

4-5 tablespoons seedless raspberry jam

Chocolate Glaze:

4 ounces semisweet chocolate, chopped

1/2 cup heavy cream

1 teaspoon vanilla extract

pinch of salt

Directions:

Spray two donut pans with baking spray and preheat the oven to 350 F degrees.

Using a hand mixer or a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Add the eggs and continue beating for a few more minutes until combined. Add in the grated almond paste, almond extract and milk and beat well until combined, making sure the almond paste is completely incorporated.

In a separate bowl sift together the flour and baking powder and gradually add it to the butter batter while mixing on low. Continue mixing until the two mixtures are well combined.

Divide the batter among three bowl and tint it with the food coloring. Transfer the batter to three piping bags and snip the ends off. You could also use Ziploc bags and snip one of the corners off. Pipe the batter into the cavities of the donut pan haphazardly to create a marbled effect. Fill the cavities about 3/4 full. Tap the pans down before placing the oven to even the batter down. Bake for about 12-15 minutes, or until a cake tester inserted comes out clean.

Let the donuts cool in the pans for a few minutes and then transfer to a wire rack to cool completely. Rinse and spray the pans again before piping in the next batch of batter.

Once the donuts have cooled, melt the raspberry in a small saucepan over medium-low heat, do not let it boil. Using a pastry brush, brush the tops of the donuts with the raspberry jam.

As the jam settles make the glaze by heating the chocolate, cream, vanilla and salt in a small saucepan over medium-low heat, stirring, until melted and smooth. Remove from the heat and let cool for 5 minutes. Give the mixture a few good stirs. Place a cooling rack on a wax-lined cookie sheet and then dip the tops of the donuts into the melted chocolate and place on the cooling rack so the chocolate can cool and set.

Recipe for Donuts adapted from Always Order Dessert

Almond Horns

If you didn’t know, almond is one of my favorite flavors when it comes to dessert. Give me an Almond Croissant for breakfast and I am a happy camper – although that’s not really a dessert item, but, it could be. LOL! Since I am a fan of almond I regularly get the Odense Newsletter that features recipes using their almond paste. In their latest newsletter they had a recipe for Almond Horns that were super simple, I had most of the ingredients on hand and I figured it was time to bake something sweet.

To make the dough I broke the almond paste into small pieces and added it to the bowl of my food processor along with confectioners’ sugar. I mixed the two until it was the texture of fine crumbs. I then added in an egg white (reserving the yolk) and almond flour. I continued mixing the dough until it became a smooth paste.

Next I turned the dough onto my counter that I dusted with confectioners’ sugar and rolled the dough into a 12-inch log and then divided it into 12 equal pieces and rolled each piece into a ball.

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After that I rolled the balls into 3-inch logs that were slightly tapered toward the ends.

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I added water to the reserved yolk and beat the two and spread thinly sliced almonds, which I crushed slightly, on a plate.

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I then dampened the logs in the egg yolk and rolled them in the almonds bending them into crescents and placed them on a parchment lined cookie sheet that I then placed in the refrigerator for 20 minutes.

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While the Almond Horns were in the refrigerator I preheated the oven to 350F. After the 20 minutes, I baked them for 14 minutes and then let them cool completely on a wire rack.

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Once they were cooled I melted bittersweet chocolate and dipped the ends of the horns in.

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These are so good and so easy and quick to make. The outside is crispy while the inside is moist and chewy.

 

Almond Horns

Ingredients:

1 box Odense almond paste, broken into small pieces

3/4 cup confectioners’ sugar, plus more for dusting

1 large egg, separated and at room temperature

1 tablespoons and 2 teaspoons all-purpose flour*

1 cup thinly sliced almonds, slightly crushed

4 oz. bittersweet chocolate

*Can substitute Almond Flour. Using Almond Flour will make these cookies Gluten Free

Directions:

Line a cookie sheet with parchment paper

Using a food processor or mixer combine the almond paste and 3/4 cup of sugar. Mix until the texture is that of fine crumbs. Add the egg white and flour and continue mixing until the dough becomes a smooth paste, it will be slightly sticky.

Turn the dough out onto a confectioners’ sugar dusted work surface and roll into a 12-inch log. Divide the log into 12 equal pieces and roll each piece into a ball. Roll the balls into a 3-inch log that is slightly tapered at then ends.

Spread the almonds on a plate and beat the egg yolk with 2 tablespoons of water. Dampen the logs in the yolk mixture and then rolls in the almonds shaping the logs into a crescent. Place the crescents onto the prepared cookie sheet 2-inches apart and refrigerate for 20 minutes.

Preheat the oven to 350 F.

Bake 14 to 16 minutes, until lightly golden. Cool the cookie sheet on a wire rack for 5 minutes and then slide the parchment paper off of the cookie sheet and onto the wire rack so the cookies can cool completely.

Once cooled melt the chocolate in a double boiler or in the microwave. Dip the ends into the melted chocolate and return to the parchment paper so the chocolate can set. Layer the cookies between sheets of wax paper in an airtight container for up to 5 days.

Recipe from Odense