SUGARED-FLOWERED DOUGHNUTS
These delicately-decorated homemade doughnuts will make hearts flutter before even the first bite is had. The sugared flower decor looks particularly lovely on these orange-blossom-glazed treats, but they'll still look pretty sweet on desserts like iced cookies and cupcakes, too.
Provided by Riley Wofford
Categories Donuts
Time 12h5m
Yield Makes 12
Number Of Ingredients 16
Steps:
- Flowers: Whisk egg white with 1 teaspoon water in a small bowl. Working with one flower at a time, holding it with tweezers or in your fingers and using a small paintbrush, brush egg wash over surface of petals. Sprinkle evenly with superfine sugar. Transfer to a wire rack set over a baking sheet, sugared-sides up. Let stand at room temperature 12 hours.
- Doughnuts: Preheat oven to 425°F. Lightly brush two standard 6-mold doughnut pans with butter. Beat butter with both sugars, baking powder, baking soda, and salt on medium-high speed until light and fluffy, about 3 minutes. Add eggs, orange zest, and almond extract; beat on medium speed to combine, scraping down sides of bowl as needed. Reduce speed to low; add flour in two batches, alternating with milk. Beat just until combined.
- Transfer batter to a piping bag or resealable plastic bag with a 1/2-inch hole snipped in one corner. Pipe mixture into prepared pans, dividing evenly. Bang pans several times on counter to release air bubbles. Bake until doughnut tops spring back when lightly pressed, 12 to 14 minutes. Let cool 10 minutes, then transfer to a wire rack and let cool completely.
- Glaze: In a bowl, whisk together confectioners' sugar, orange-blossom water, and 1/4 cup water until glaze is thick and smooth and has the consistency of honey, adding more water as needed. Dip top of each doughnut in glaze (each should be halfway submerged), rotating to evenly coat. Transfer to wire rack, glaze-sides up. Top with sugared flowers while still wet; let dry completely.
CANDIED FLOWERS
You will need 1 Thin artist's paintbrush. Make a masterpiece by simply garnishing a plain cake with candies flowers or add these to a cup of tea or a cocktail. They can be stored in an airtight container and put in the freezer for up to a year. Use flavored vodka like cherry, strawberry, raspberry whatever you choose. For info on Edible flowers do check out this cookbook http://www.recipezaar.com/cookbook.php?bookid=27685
Provided by Rita1652
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker.
- Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush.
- When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch.
- They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
- Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Nutrition Facts : Calories 1.1, Sodium 3.4, Protein 0.2
BEAUTIFUL CANDIED FLOWERS
A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)
Provided by Seebee
Categories Candy
Time 35m
Yield 2 dozen
Number Of Ingredients 3
Steps:
- Wash the flowers gently in cool water, and drain on paper towels.
- Trim off the white tips that attatch the petals to the stem.
- In a heavy saucepan, combine rose water and sugar.
- Bring to a boil.
- Submerge the flowers in the syrup and stir.
- Return to a boil then reduce heat to a gentle boil.
- Cook for 15 minutes.
- As soon as sugar begins to caramelize (it will turn light brown), remove pan from heat.
- Remove the flowers and set them on waxed paper.
- Refrigerate for 10 minutes.
- Peel candies off waxed paper and store them in an air-tight container.
Nutrition Facts : Calories 580.5, Carbohydrate 150, Sugar 149.9
CANDIED FLOWER DONUTS
Lemon poppy seed donuts become a sweet-looking garden when it's topped with sugary, brilliant edible flowers. Hello, Spring!
Provided by Food.com
Categories Candy
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush.
- Sprinkle sugar over the flowers.
- Bake at 170F for 1 hour.
- To make donuts, whisk, egg, milk, vanilla, and sugar.
- Add flour.
- Zest in some lemon, add poppy seeds and mix with a spatula.
- Add melted butter, mix well.
- Pipe the donut batter into donut molds.
- Bake 350F for 15mins.
- To make donut icing, stir powdered sugar and lemon juice together.
- Dip the baked and cooled donuts, one by one, face down into the icing.
- Immediately place the candied edible flowers on top of the icing in any arrangement you wish.
CANDIED LEMON ZEST FOR FRENCH DOUGHNUTS
Use this candied lemon zest on our French Doughnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cups
Number Of Ingredients 3
Steps:
- Using a zester, make 2-inch-long zest strips. Place zest in a small saucepan, cover with water, and bring to a boil. Cook 5 minutes, and drain in a fine sieve. Set zest aside.
- Combine sugar, corn syrup, and 1 1/2 cups water in a small saucepan; bring to a boil. Add zest; reduce heat to a simmer. Cook until translucent and tender, about 20 minutes. Remove from heat; let cool in liquid. Store, refrigerated, in an airtight container up to 1 week. Drain before using.
CANDIED FLOWERS
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 to 50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.
Nutrition Facts :
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