Recipe Friday: It's National Doughnut Day

Preheat oven to 425°F. Lightly brush two standard donut pans with butter. In a medium bowl,whisk flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handmixer, beat butter and sugars on high speed until light and fluffy, about 3 minutes. Reduce mixer speedto medium. Add eggs and vanilla, beating until combined, scraping down the sides of the bowl asneeded. Reduce speed to low. Add flour mixture in two batches, alternating with milk, and beat justuntil combined.

Transfer batter to a piping bag or a resealable plastic bag, and snip a ½-inch hole in one cornerof bag. Divide mixture evenly between prepared donut pans. Bang pans several times on counter torelease air bubbles.

Bake until tops of donuts spring back when lightly pressed, 12 to 14 minutes. Let cool 10minutes,then transfer to a wire rack to cool

Whisk powdered sugar, vanilla and BlackCurrant Puree. If the icing is too thick, add more purée.If it’s loose, add more powdered sugar. The icing should be thick enough to spoon over the cooleddonuts.

Best enjoyed the day of making or keep in an airtight container for one day at roomtemperature.

Decorating Ideas: Edible flowers, berries, edible gold leaf, chocolate pearls, meringue and macaron

Combine softened cream cheese and buttermilk in mixing bowl fitted with paddle attachment on medium speed until smooth.

Fold in chives, then place in piping bag with a star tip.

Combine softened cream cheese and buttermilk in mixing bowl fitted with paddle attachment on medium speed until smooth.

Fold in chives, then place in piping bag with a star tip.

Mix biscuit mix, buttermilk, salt, diced prosciutto, Gruyere cheese and chives in large mixing bowl according to box directions, until a soft dough forms. Do not overmix.

Place dough on heavily floured work surface and dust flour over top; roll to ¾-inch thick rectangle.

Cut out doughnuts using a 3-inch cutter (reworking dough up to 2 times); place on parchment-lined sheet pan to transfer to fryer.

Drop dough in fryer oil preheated to 350°F; cook approx. 2 minutes per side.

Remove from oil and immediately coat in grated Parmesan cheese, coating all sides.

Place on parchment-lined sheet pan and set aside until needed.

Pipe 0.25 oz cream cheese icing on each doughnut.

Garnish with ¼ slice of prosciutto and serve immediately.

On a lightly floured work surface, gently unfold puff pastry sheet. Using doughnut cutter (or a 3-inch cookie cutter and a 1-½-inch cookie cutter), cut out circles and holes and set aside (you should get up to 13 doughnuts and 13 holes).

Attach candy thermometer to side of deep, heavy-bottomed 2-½ to 3 quart pot and pour in enough vegetable oil to reach depth of 2 inches. Heat to temperature of 365°; adjust heat to maintain temperature of 365°-370° throughout frying.

Drop 4 doughnuts into hot oil and cook for 3 minutes, or until lightly browned. Using 2 wooden chopsticks, flip doughnuts over and cook for an additional 2 minutes. Remove to paper-towel lined plate to drain excess oil. Repeat with remaining doughnuts. Fry all doughnut holes at once; use slotted spoon to remove to paper-towel lined plate.

In medium mixing bowl, whisk together sugar, cocoa, coffee, and water. Dip top of each doughnut into bowl and place on wire rack placed over wax paper to catch drippings. Place a piece of bacon on top of each.

Mix biscuit mix, buttermilk, ginger, honey and cinnamon in large mixing bowl according to box directions, until a soft dough forms.

Fold in diced peaches; do not overmix.

Place dough on heavily floured work surface and dust flour over top; roll to ¾-inch thick rectangle.

Cut out doughnuts using a 3-inch cutter (reworking dough up to 2 times); place on parchment-lined sheet pan to transfer to fryer.

Drop dough in fryer oil preheated to 350°F; cook approx. 2 minutes per side.

Place on parchment-lined sheet pan and allow to cool for 1-2 minutes.

Dust with powdered sugar and set aside until needed.

Pipe 0.25 oz (1 T) whipped topping on each doughnut.

Garnish with 1 grilled peach slice and serve immediately.

Place dry ingredients into a suitably large bowl, and with a wire whip, blend the ingredients together thoroughly.

Add to a mixing bowl, add the liquid ingredients and the shortening and mix at medium speed just until smooth dough is achieved. The target dough temperature is 78 to 80°.

Allow the dough to ferment for one hour.

Then divide the dough into smaller pieces that you can easily roll out. Form each of these pieces into a large ball and allow to rest at room temperature for 15 to 30 minutes, then roll out and cut to desired size/shape.

Place cut dough pieces onto a frying screen or onto a flour dusted canvas cloth to proof. These doughnuts can be proofed at room temperature in a draft free area for about 40 minutes before frying at 365°. Note: Since the ingredients are given in weight measurements, you can make smaller dough sizes very easily by simply dividing the ingredient amounts.

Shake in bags with powdered sugar and cinnamon sugar.

Mix biscuit mix, buttermilk, salt, cooked bacon, cheddar cheese, jalapeños and scallions in large mixing bowl according to box directions, until a soft dough forms. Do not overmix.

Place dough on heavily floured work surface and dust flour over top; roll to ¾-inch thick rectangle.

Cut out doughnuts using a 3-inch cutter (reworking dough up to 2 times); place on parchment-lined sheet pan to transfer to fryer.

Drop dough in fryer oil preheated to 350°F; cook approx. 2 minutes per side.

Place on parchment-lined sheet pan and set aside until needed.

Combine softened cream cheese, buttermilk and lime juice in mixing bowl fitted with paddle attachment on medium speed until smooth.

Fold in lime zest, then place in piping bag with a star tip.

Pipe 0.33 oz cream cheese icing on each doughnut.

Garnish with ½ tsp crispy bacon and 1 pinch of lime zest; serve immediately.

Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a 1/2-inch round tip or snip a 1/2-inch hole in one corner of a large resealable plastic bag.

Sift the flour, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the flour mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag.

Using the circles as a guide, pipe the batter into 3-inch rings. Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight.

Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each donut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the donut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 degrees F and repeat with the remaining donuts.

Prep time: About 50 minutes, plus freezing time and time to make the cake

Cut or paste together a 24-by-6-inch piece of parchment paper. Line sides of an 8- or 9-inch springform pan (the same size as your cake) with parchment (paper will be taller than pan).

Use a serrated knife to cut cake into 2 short layers. Arrange bottom layer in pan. Add 1 cup pastry filling, smoothing the top. Add 2 cups ice cream, smoothing the top. Arrange doughnut holes on ice cream and freeze until firm, 1 to 2 hours.

Add remaining 3 cups ice cream, filling gaps between doughnut holes and smoothing the top. Add 1 cup pastry filling and remaining cake layer. Freeze until firm, 1 to 2 hours.

Fold remaining ½ pastry filling into whipped cream. Spread mixture on top of cake. Garnish with doughnut holes and freeze until very firm, about 6 hours or overnight.

Remove springform pan and parchment, slice, and serve. Serves 8 to 12.