and cook until the steam subsides or the indicator light signals that the waffle is ready, 3–4 minutes. Carefully open the lid and transfer the waffle to a plate. Serve right away with berry syrup, if using. Repeat with the remaining batter, serving each waffle as it’s ready.
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Breakfast
Continued on page 18 »
makes10
doughnuts
cup all-purpose flour, plus flour for dusting
cup cake flour
1/ cup unsweetened
cocoa powder, preferably Dutch-process
teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt
large egg
1/2 cup sugar
1/2 cup buttermilk tablespoon unsalted
butter, melted
teaspoon pure vanilla extractCanola or peanut oil
for deep-frying
cups Vanilla Doughnut Glaze (page 5)
Pink, blue, and purple gel paste food coloring
Edible glitter andor edible silver star sprinkles for decorating (optional)
Galaxy Doughnuts
MAKE THEDOUGHIn a bowl, sift together the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, using an electric mixer on low speed (use the paddle attachment for a stand mixer), beat the egg and sugar until creamy and pale. Add the buttermilk,melted butter, and vanilla and beat until blended. Add the flour mixture and beat, still on low speed, just until the mixture comes together into a soft dough. Cover and refrigerate the dough until firm, at least 30 minutes and up to hour.
HEAT THE OILLine a baking sheetwith paper towels.Pour oil into a deep-fryer or deep, heavy-bottomed sauté pan to a depth of 2 inches and warm over medium-high heat until it reads 360°F on a deep-frying thermometer.
CUT OUTTHE DOUGHNUTS
On a generously floured work surface, roll out the dough into a circle 0 inches in diameter and 1/ inch thick. Using a 3-inch round doughnut cutter, cut out as many doughnuts and holes as possible. Gather up the scraps and repeat rolling and cutting.
FRY THE DOUGHNUTS
Carefully lower 2–5 doughnuts and holes into the hot oil and deep-fry until dark brown and crusty on the first side, about
1/minutes.Turn overand cook until dark brown and crusty on the second side, about minutelonger. Transfer tothe prepared baking sheet. Repeat tofry the remaining doughnuts and holes,allowing the oil to return to 360°F between batches.
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These swirly doughnuts recall the starbursts and nebulas of distant solar systems. They may look tricky to prepare, but they’re actually quite simple. Make sure you have an adult nearby whenever you are cooking with hot oil.
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Breakfast
PREPARE THE GLAZEDivide the glaze evenly between 2 bowls. Dip a toothpick into the pink food coloring, then dip the coloring into a bowl of glaze. Dip a clean toothpick intothe blue foodcoloring,then dip the coloring into the same bowl. Dothe same with another clean toothpick and the purple foodcoloring. Then use the toothpick togently swirlthe food colorings into the icing. Don’t over-swirl or the colors will blend together. Repeat this process with the second bowl of glaze.
DIP THE DOUGHNUTSDip the top of a doughnut into the glaze and gently twist it to let any excess glaze drip off. Place the doughnut, glaze side up, on a platter and sprinkle with edible glitter andorstars (ifusing). Repeat with the remaining doughnuts. When the first bowl of glaze no longer has colored swirls, or if the colors have started to blend together too much, use the other bowl of glaze. Let the glaze set for0minutes, then serve.
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» Continued from page 17
Dip a toothpick into pink food coloring, then into the glaze. Repeat with blue and purple coloring, then swirl.
Dip one side of each doughnut into the bowl of glaze, taking care not to overmix the colors.
Place the doughnuts, glaze side up, on a rack or a serving plate until the glaze is just set, then serve.
18Breakfast
makes12
popovers
FOR THE STRAWBERRY
BUTTER
1/2 cup unsalted butter, at room temperature
1/ cup powdered sugarPinch of salt
4 large strawberries, at room temperature, chopped
FOR THE POPOVERS
cup all-purpose flour
1/2 teaspoon salt
cup whole milk
large eggs, at room temperature, beaten4 tablespoons unsalted butter, melted
Classic Popovers with Strawberry Butter
MAKE THE STRAWBERRY BUTTERIn a bowl, using an electric mixer on medium speed, beat the butter, sugar, and salt until
