Galaxy Donuts

Who can resist a donut? Especially if they are freshly homemade and coated with a sweet glaze. Deliciously fluffy and airy on the inside, and tender on the outside.  Incredible, and that’s even before you add the marbled icing.

This homemade donut recipe I would like to share is sure to please everyone in your family. One of the things that I love about this recipe is that you can just toss all the ingredients in a stand mixer and let it do most of the work. It comes from the350degreeoven.com and tastes just like Krispy Kreme Donuts. 

The best part about the glaze is that it is super easy and fun to do. It was made using a marbled icing technique. Marbling icing is a simple technique for all decorators of all skill levels to master, and the icing does a lot of the work for you.  These donuts look like a mini galaxy which are totally out of this word, and they are as beautiful as the night sky.  Your kids would love it.

Galaxy Donuts

For recipe in Indonesian, click HERE

Ingredients:

Dough:

·         300g all-purpose flour

·         55g sugar

·         45g butter, softened

·         ½ tsp salt

·         ½ cup milk

·         2 tsp active dry yeast

·         ½ cup water roux - tangzhong (recipe below)

·         Oil for frying

Water Roux - Tangzhong:

·         40g all-purpose flour

·         1 cup water

Glaze

·         3-4 tbsp whole milk

·         2 cups powdered sugar

·         1 tsp vanilla extract

·         1 drop blue base food coloring

·         1 drop pink or red base food coloring

Directions:

1.       Make the tangzhong by mixing all ingredients in a small sauce pan over medium heat until it thickens and swirl lines begin to form.  Set aside to cool. This is a dough enhancer, add only ½ cup to the dough.

2.       Add all the ingredients for making the dough in a stand mixer and knead for about 15 minutes, allow it to rise for approximately 45 minutes, then punch down, and allow to rise a second time for 30-45 more minutes.

3.       Place the dough on a floured surface and roll out to about ¼” thick. Try not to handle the dough too much besides dumping it out, just  sprinkling more flour on top of the dough and rolling it out. The more you handle it, or if you try to kneading it again, the tougher it will get.

4.       Punch out as many rounds as you can with 3” cutter, then use 1” cutter to punch out center of each round. Gather donut holes and scraps and re-roll. Repeat process until all dough has been used.

5.       Place cut donuts on a floured surface like a cookie sheet and don’t let them touch.

6.       Allow to rise for another hour.

7.       Heat oil to approximately 350 degrees F or just heat the oil over medium heat until warm.

8.       Make the glaze while the oil is heating (you want to dip the donuts in the glaze while they’re still warm).

9.       Fry donuts in oil for 30-45 seconds on each side or until golden brown.

10.   Decorate donuts. Position cooling grid over parchment paper. Dip top of donuts into glaze, shaking off excess icing. Place on cooling grid.  Add more color as needed to continue creating marble effect. Let donuts dry 10 to 20 minutes.

Marble glaze:

·         Whisk 2 cups powdered sugar, 4-5 tbsp milk, and vanilla extract in a small bowl until smooth.

·         Add one drop blue base color and 1 drop pink base color. Using toothpick, swirl colors together, being careful not to overmix.

Bahasa Indonesia

Bahan:

Donat:

·         300g tepung terigu serbaguna

·         55g gula pasir

·         45g mentega, suhu ruang

·         ½ sdt garam

·         ½ cup susu cair

·         2 sdt ragi instan aktif

·         ½ cup adonan tangzhong

·         Minyak untuk menggoreng

Water Roux - Tangzhong:

·         40g terpung terigu serbaguna

·         1 cup air

Glaze

·         3-4 sdm susu cair

·         2 cups gula bubuk

·         1 sdt ekstrak vanila

·         1 tetes pewarna makanan biru

·         1 tetes pewarna makanan pink atau merah

Cara:

1.       Buat adonan tangzhong dengan cara mencampur semua bahan dalam panci kecil yang dipanaskan dengan api sedang sambil diaduk sampai mengental.  Sisihkan.  Gunakan hanya  ½ cup adonan.

2.       Masukkan semua bahan ke dalam mangkuk mikser dan uleni selama 15 menit hingga kalis elastis. Pindahkan ke dalam mangkuk lain yang telah diolesi minyak dan ditutup lap atau wrap. Diamkan selama 45 menit sampai mengembang.   Kempeskan adonan dan diamkan kembali selama 30-45 menit.

3.       Pindahkan adonan ke alas yang sudah ditaburi terigu, gilas sampai ketebalan ¼”. Usahakan jangan terlalu sering menguleni adonan, cukup taburi adonan dengan terigu dan gilas dengan rolling pin menghindari adonan menjadi keras.

4.       Cetak menggunakan cetakan donat atau dengan cutter berdiameter 3 “ lalu gunakan cutter berdiameter 1” untuk melubangi bagian tengahnya. 

5.       Letakkan donat di atas wadah yang telah ditaburi terigu dan jangan disentuh agar donat tidak berubah bentuk.

6.       Diamkan selama 1 jam.

7.       Panaskan minyak dengan api kecil-sedang.

8.       Buat glaze selagi minyak dipanaskan agar sewaktu dicelupkan, donat masih dalam keadaan hangat.

9.       Goreng donat selama 30-45 detik dengan sekali dibalik atau sampai warna coklat keemasan.

10.   Celupkan donat yang masih hangat ke dalam marble glaze, goyangkan untuk membuang kelebihan glaze. Letakkan di atas cooling rack hingga glaze mengering selama 10 sampai 20 menit.

Marble  glaze:

·         Aduk 2 cups gula bubuk, 4-5 sdm susu cair, dan ekstrak vanila dalam mangkuk kecil sampai bercampur halus dan tidak ada gumpalan.

·         Tambahkan 1 tetes pewarna makanan biru dan 1 tetes pewarna makanan pink atau merah. Buat pola marble dengan menggunakan tusuk gigi, usahakan tidak overmix. 

Bajigur ~ An Indonesian Traditional Refreshing Hot Beverage

Indonesia is rich in spices and also traditional drinks that are fresh, unique, and healthy. Many Indonesian people believe that the use of a mixture of spices as the manufacture beverages would provide health benefits so that the typical drinks like bajigur is still favored by many.

Bajigur  is a refreshing hot beverage native to the Sundanese people of West Java made with coconut milk, coffee, Javanese Palm Sugar (gula jawa), cinnamon, salt, ginger, and pandan leaves.  The drink should be consumed while it is still hot, usually when the weather is cold, or when temperatures are decreasing and it’s often served with small snacks like steamed banana or sweet potato and boiled peanuts.

Bajigur

For recipe in Indonesian, click HERE

Ingredients:

·   200 ml thick coconut milk

·   400 ml water

·   80 gr Javanese palm sugar (gula jawa)

·   1 teaspoon instant coffee

·   1/8  teaspoon ground cinnamon or 2 cm cinnamon

·   ¼ teaspoon salt

·   ¼ teaspoon vanilla extract

·   2 cm ginger (optional)

·   2 pandan leaves, knotted

Directions:

1.    Place all ingredients in a pot and bring to boil onto medium heat. Stir frequently to prevent the coconut milk from curdling.

2.    Discard the pandan leaves and strain into 2 serving glass.

3.    Served while it is still hot with steam banana or sweet potato and boiled peanuts.  

Bahasa Indonesia

Bahan:

·   200 ml santan kental

·   400 ml air

·   80 gr gula jawa

·   1 sdt kopi bubuk instan

·   1/8  sdt kayumanis bubuk atau 2 cm kayumanis

·   ¼ sdt garam

·   ¼ sdt ekstrak vanila

·   2 lembar daun pandan, ikat

Cara:

1.       Rebus semua bahan hingga mendidih sambil terus diaduk agar santan tidak pecah.

2.       Setelah mendidih, matikan api. Buang daun pandan kemudan saring dan tuang ke dalam 2 gelas saji.

3.       Sajikan selagi panas bersama pisang atau ubi dan kacang rebus.

Blooming Onion

I love any type of fried onion with dipping sauce as an appetizer.  Do you? Have you heard about the famous appetizer from Outback Steakhouse?   Outback Steakhouse’s Blooming Onion is one of the most popular and known restaurant favorites in America, maybe the world.  It is a whole Vidalia onion that is sliced to resemble a flower, coated in batter, and deep fried until golden brown.  While the onion cooks, the petals move away from the center of the onion, creating a blooming effect.

The concept behind this dish is that it’s one large fried whole onion that can be shared among friends. It’s absolutely delicious, as the onion is soft and tender on the inside, but crispy and well seasoned on the outside. The Blooming Onion is generally served as an appetizer with a spicy sauce seasoned with horseradish.

It used to be my favorite appetizer, but unfortunately, I haven’t had one of these in years because I couldn’t find any Outback Steakhouse Restaurant in the neighborhood.   But who needs Outback when you can eat it at home? Yep, now you can make this blooming onion along with the creamy chili sauce at home anytime you have the craving.

Blooming onion will be a delight for all onion lovers.  Those who love onion rings will fall in love with this dish even more.  It may not be the healthiest dish, but if you are trying to impress your guests, this is the one.  The onion is totally sexy and words can’t describe how delicious this onion looks.

This copycat recipe is easy to follow and I had so much fun making it.  To make a beautiful onion flower, you need to use a single-heart onions, which most onions are.  Be sure to cut the onion to about three-fourths of the way down.  Do not cut down to the bottom of the onion.  If you soak the onion in cold water for 10 minutes after you cut it, it should open up and it will tone down the intense onion taste. 

The dipping sauce is just like the one at Outback, but it can also be anything you like.  You can mix mayonnaise, ketchup, mustard, pepper, salt, oregano, and even Tabasco sauce together, stir it thoroughly.  If you don’t have western spices available in your market, try to mix a raw yolk, vinegar, chili, and add some oil, stir it thoroughly.

Blooming Onion

For recipe in Indonesian click HERE

Ingredients:

Blooming Onion

·         1 large (or 2-3 medium) sweet onion (white, red, or yellow)

·         2 cups all-purpose flour

·         1 teaspoon cayenne pepper

·         1 tablespoon paprika

·         ½ teaspoon dried thyme

·         ½ teaspoon dried oregano

·         ½ teaspoon ground cumin

·         Freshly ground black pepper

·         2 large eggs

·         1 cup whole milk

·         Kosher salt

·         Vegetable oil for frying

Dipping Sauce

·         ½ cup mayonnaise

·         2 tablespoons sour cream

·         1 tablespoon ketchup

·         ½ teaspoon Worcestershire sauce

·         1 tablespoon drained horseradish

·         ¼ teaspoon paprika

·         Pinch of cayenne pepper

·         1/8 teaspoon dried oregano

·         Kosher salt

·         Freshly ground black pepper

Directions:

1.       Mix all dry ingredients together (flour, cayenne pepper, paprika, thyme, oregano, cumin, ground black pepper) in one bowl and wet ingredients (eggs and milk) together in another bowl.

2.       Peel the onion, keeping the hairy root intact.  Cut about 1 inch of the other side.

3.       Place the onion on a chopping board, hairy side facing up.  Make your first cut about an inch from the top of the root, and slice downward all the way to the bottom, without cutting all the way through.  Rotate the onion 90^o and repeat.  Keep going until you have 4 evenly spaced cuts.

4.       Now make equally spaced cuts in between these 4 cuts.  Continue slicing between each section until you have 12-16 evenly spaced cuts.  How many cuts you make depends on the size of the onion, the sharpness of your knife, and your steady hand.

5.       Turn the onion over and use your fingers to gently separate the outer spaces – the petals.  To help keep them separate, you could plunge the onion into  the boiling water for 1 minute and then into cold water.

6.       Put the blooming onion onto a plate and sprinkle over the dry ingredients, making sure all the layers are covered.  Turn it upside down and shake to get rid of any excess flour mixture.

7.       Submerge the onion into wet ingredients and turn it over to make sure every petal of the onion is covered.  Take it out and coat with the flour mixture again, this time just shaking it over to covers all areas.

8.       Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C).  Make sure you use enough oil to completely cover the onion when it fries.  Fry the onion, flower side up.  7-10 minutes will make sure you are left with crispy, golden beauty,  but keep an eye on it.  When you retrieve the onion, the petals will have unfurled even more, so that you have a truly blooming onion.  Give it a shake, then put it on some paper towels to drain off the excess oil.  Open the onion wider from the center so that you can put a small dish of dipping sauce in the center.

9.       To make the sauce: in a medium bowl, combine all ingredients and mix well.  Keep sauce in refrigerator until needed.

Bahasa Indonesia

Bahan:

Blooming Onion

·         1 buah (atau 2-3 buah ukuran medium) bawang bombay ukuran besar (putih, merah, atau kuning)

·         2 cups tepung terigu serbaguna

·         1 sdt bubuk cabe

·         1 sdm paprika

·         ½ sdt daun thyme kering

·         ½ sdt oregano kering

·         ½ sdt bubuk jinten

·         Merica hitam, tumbuk kasar

·         2 butir telur

·         1 cup susu cair

·         Garam

·         Minyak sayur untuk menggoreng

Dipping Sauce

·         ½ cup mayones

·         2 sdm sour cream

·         1 sdm saus tomat

·         ½ sdt kecap inggris

·         1 sdm saus horseradish 

·         ¼ sdt paprika

·         Sedikit bubuk cabe

·         1/8 sdt oregano kering

·         Garam

·         Merica hitam, tumbuk kasar

Cara:

1.       Campur semua  bahan kering (tepung, bubuk cabe, paprika, thyme, oregano, jintan, lada hitam) dalam satu mangkuk dan bahan basah (telur dan susu) dalam mangkuk lain.

2.        Kupas bawang bombay, biarkan bagian akarnya. Potong sekitar 1 inci bagian atasnya.

3.       Tempatkan bawang bowmbay di talenan, dengan bagian akar menghadap ke atas. Buatlah irisan pertama sekitar satu inci dari bagian atas akar sampai ke bawah.  Putar posisi bawang bombay 90^o dan ulangi membuat irisan yang sama. Lakukan sampai Anda mempunyai 4 irisan dengan jarak yang sama.

4.       Sekarang buatlah irisan dengan jarak/lebar yang sama di antara 4 irisan pertama. Lanjutkan mengiris di antara setiap bagian sampai didapat 12-16 irisan dengan jarak/lebar yang sama. Berapa banyak irisan yang Anda buat tergantung pada ukuran bawang bombay, ketajaman pisau, dan keahlian Anda dalam mengiris.

5.       Balik posisi bawang bombay dengan bagian akar di bawah. Dengan pelan dan hati-hati, buka masing-masing ‘kelopak’ bawang bombay dengan jari-jari Anda.  Jaga jangan sampaikelopak terlepas.  Untuk memudahkan kelopak membuka, rebus bawang bombay dalam air mendidih selama 1 menit, kemudian rendam dalam air dingin selama 10 menit.  

6.       Letakkan bawang bombay yang sudah mekar di atas piring atau mangkuk, lapisi semua kelopak dengan bahan kering (campuran terigu berbumbu).  Goyangkan untuk menghilangkan kelebihan terigu.

7.       Celup bawang bombay mekar ke dalam larutan basah (adonan telur dan susu), balikkan  dan pastikan semua bagian tertutup adonan telur.  Angkat dan lapisi sekali lagi dengan bahan kering. Pastikan semua bagian tertutup bahan kering.

8.       Panaskan minyak dalam wajan atau panci dengan suhu 350 derajat F (175 derajat C). Pastikan Anda menggunakan minyak yang cukup agar bawang bombay terendam ketika digoreng.  Goreng bawang bombay dengan posisi kelopak di atas selama 7-10 menit atau sampai bagian luarnya berwarna kuning keemasan dan kering.  Ketika diangkat dari minyak panas, kelopak bawang bombay akan semakin mekar.  Goyangkan untuk menghilangkan kelebihan minyak dan letakkan di atas wadah yang dialasi tisu makan.  Lebarkan kelopak dari bagian tengah sehingga Anda dapat meletakkan wadah kecil berisi saus celup di tengahnya.

9.       Untuk membuat saus:  dalam mangkuk, campurkan semua bahan dan aduk rata. Simpan dalam lemari pendingin sampai akan digunakan.