Homemade doughnuts with Hibiscus glaze

After tasting the best doughnuts EVER from at Dough in Brooklyn, we really wanted to create our own version here at home since we live too far to indulge in them whenever we have a craving. Our favorite flavor was the Hibiscus glazed doughnut, so after lots of tries (and a few failures), we came up with this recipe that will make you want to get in the kitchen and give doughnuts a chance. Until then, here’s a quick video by on Dough! Be prepared to drool.

To be honest, doughnuts are not the easiest to make and they take time… but ohhhh are they worth it! Don’t worry, we will share all the little secrets that we discovered (the hard way) making them! A special thanks to our friend Erika, who made it happen with her extensive knowledge and experience with yeast! We did it and so can you! Just follow these steps.

Hibiscus glaze

You have to start with the concentrate since it takes some time to infuse well and then cool down.

  • 1 cup of dried hibiscus flowers
  • 4 cups water
  • 1 cup sugar
  1. In a sauce pan, boil water and sugar until the sugar is dissolve.
  2. Remove from stove, add the flowers, let cool.
  3. We let ours cool and infused for most of the doughnut making time to make sure that we had a strong taste of the hibiscus.
  4. Once cool, strain and reserve the liquid.

While the cut doughnuts are rising (about an hour), make the glaze.

  • 1/4 cup Hibiscus concentrate
  • 2 cups icing sugar
  1. In a small bowl, mix together until smooth.
  2. Adjust ingredients to obtain desired flavor.
  3. Pour in a shallow dish and set aside.

Doughnut

  • 4 cups (1L) of canola oil or vegetable oil

12-15 doughnuts. 3 hours.

[Recipe from .]

First step:

  • 1 tsp sugar
  • 1 cup warm water (125°F) – VERY IMPORTANT
  • 1 pkg active dry yeast
  • 1 cup all-purpose flour
  1. In bowl, dissolve sugar in warm water (125°F). *It is so important for the water to be warm (almost hot), we had to try a few times to get that one (thanks Erika)!
  2. Sprinkle in yeast; let stand until you see that the water becomes milky, about 10 minutes. You can also stir it a little to make sure all is well dissolve. This step is very important. The yeast needs the sugar to feed and to start blooming.
  3.  Stir in flour and mix with wooden spoon until smooth.
  4.  Cover with plastic wrap; let stand in a warm place until bubbly, about 30 minutes. *When we say warm me mean warm! The best spot? On top of the dryer or the stove.

Second Step:

  • 1/4 cup butter, room temperature
  • 1/4 sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 3/4 cups all-purpose flour
  1. In large bowl, beat butter with sugar until fluffy.
  2. Beat in eggs, vanilla and salt.
  3. Beat in your first step (the yeast mixture you just made in first step).
  4. With wooden spoon, stir in flour in the whole mixture to form sticky dough.
  5. Transfer to floured surface; knead for 8 minutes. The dough will be smooth.
  6. Place in greased bowl  (grease dough all over).
  7. Cover with plastic wrap; let rise in warm place until tripled in size, about 1-1/2 hours.

On floured surface, roll out to 1/2-inch thickness. Using 3-inch doughnut cutter or round cutter with 1-inch hole, cut out doughnuts. Transfer doughnuts baking sheet lines with parchment paper. Cover with damp clothe and let rise about 1 hour.

In a big pot or sauce pan, heat oil until thermometer reads approximately in between 360-370°F. *We suggest to heat at medium, it will take time but if you go to fast the oil is hard to keep steady at the right temperature (again lots of try on this one).

Fry for about 1 minute on each side, make sure to turn only once. When fluffy and golden, remove to paper towels with slotted spoon. Transfer to rack; let cool.

Once cooled pour glaze over or put the glaze in a shallow dish and dip. The dipping should be done twice, it will give it a nice thick coat.

Note: Homemade doughnuts are meant to be enjoyed on the spot or preferably the same day for the optimal fluffy texture and best flavor!

To wrap up our NYC sweet spots, we kept the best for last! It was our first time visiting Brooklyn and it completely stole our hearts! Besides the laid-back atmosphere, super cool restaurants and fresh air, the amazing bakeries all around just made it easy to fall in love!

Here a list of our fav sweet spots in Brooklyn:

*Please note that it’s not in order of preference.

No.01 Baked in the Red Hook district

Everybody loved them, their cupcakes were just rated #1 in NYC by serious eats, Oprah recognized their brownies as a “favorite thing” and they write amazing baking cookbooks. What else? Hum…. they just rock! On our visit – which was our last spot before hitting the highway back to Mtl – we simply tried a classic chocolate whoopie pie. I’m usually not a big fan but GOD was this good. So moist and creamy at the same time…Woah! The bakery itself is refreshing with a more manly vibe then the traditional cutsie theme. We cannot wait to try their granola next time we go!

359 Van Brunt Street
Brooklyn, New York 11231

No.02 Dough in Bedford-Stuyvesant / Clinton Hill

In NYC we tried some (many!) doughnuts at the Doughnut Plant and they were really good but this little doughnut joint, out of the popular hoods of Brooklyn, had the BEST doughnut I’ve ever tried! On our visit we tried the hibiscus (best doughnut I’ve ever had!!!!) and the lemon poppy flavors. Their doughnuts are big, yeast based and melt in your mouth. No fla fla over here, just straightforward amazing artisan doughnuts. The place is simple with an industrial vibe and you have a view of the kitchen through the large glass window!

Good to know: Dough’s *Mexican* pastry chef Fany Gerson‘s first cookbook, was a James Beard nominee (2011) in the Baking and Dessert Book category. Very cool book for all the sweet tooth out there… so different!

305 Franklin Ave
Brooklyn, NY 11205

No.03 Momofuku Milk Bar in Williamsburg

Momofuku Milk Bar is on everyone’s lips nowadays and for a good reason. It’s wicked new twist on sweets is just too much fun. A real party in your mouth. Christina Tosi, the pastry chef/owner just created a new meaning of desserts with her out-of-the-ordinary concoctions. On our visit we washed down the espresso *cereal milk* shake, accompanied by a pb cookie and her famous compost cookie (chocolate and butterscotch chips, coffee grounds, pretzels, potato chips +++). I felt like I was on a parallel universe for an instant and just enjoyed that transcendent experience. What makes the shake so freakin’ good? It’s a mix of the cereal soft serve and organic whole milk. Thank god I brought back the cereal milk and compost cookie mixes! I shall survive until my next visit.

Good to know: Momofuku’s Chef, David Chang, is behind the über cool magazine. Want a completely raw culinary lecture and you have an open mind paired with a dark sense of humor? Run out and go buy it!

382 Metropolitan Ave
Brooklyn, NY 11211

No.04 Van Leeuwen Ice Cream Truck in Williamsburg

My friend Clara who inspired me to visit Brooklyn told me I HAD to go to the Van Leeuwen truck. Even though I felt sick from eating so much sugar (plus amazing meat balls at The Meatball Shop across the street) I still thought trying this ice cream was NOT an option. Trying to save myself from being sick, I opted for the ginger flavor… Ginger helps with digestion no? The problem was that my BF thought it was slightly bitter so we ended up adding fresh whipped cream on top. Kinda weird mix but it ended being just succulent! Their artisan ice cream is just really good! Hurry up because they sell out quickly!!! A plus? They serve Intelligentsia Coffee!

Different stores in NYC and Brooklyn plus various truck locations, check their website and Twitter to figure out where to find them! On our visit, they were parked on Bedford and N 7th.

N0.05 Bakeri in Williamsburg

Bakeri is cute yet grungy, simple yet different, earthy yet yummy. You kinda feel like time stands still when you’re there. Locals seem to appreciate the calm and cosy atmosphere. We had a chance to enjoy a lemon bar, spicy brownie, lavender shortbread cookie and apple tart. We also enjoyed a tea from their unique selection and my tangy Scarlet tea – a hibiscus and elderflower – flavored hot beverage just paired amazingly with the sweets! It’s also a good spot to enjoy a sandwich or savory treat like their daily focaccia or bread pudding.

Good to know: Their ”hidden” terrace in the back is an oasis/heaven on a sunny day. Go sit, munch on a sweet treat and enjoy the moment!

150 Wythe Ave
Brooklyn, NY 11211

Enjoy Brooklyn and know we are jealous if you get to go before we do!

Easy Pillsy “Pet de Soeur” or shall we say Nun’s Farts

I got this recipe from my younger DD’s teacher Mme Bernier, and when my DD told me the recipe I kind a laugh because this recipe is made with ready-to-use Pillsbury Crescent dough. As I am a passionate baker and do ALL my recipe from scratch, there was no way I was going to make this. BUT after two days of begging from both my kids I gave in and made it. WELL WELL WELL little did I know this recipe turns out to be delicious. It took about 5 min to make and was so easy that it may have opened a whole new world to me! (ok maybe just a little world). Even my husband who always says “I am not a dessert guy” loved it. So thanks to Mme Bernier you can also enjoy this easy “Pillsy” recipe.

FYI, “Pet de Soeur” is a traditionally French Canadian recipe that literally translates to Nun’s Farts. However my recipe is a bit different as it doesn’t include cinnamon (optional!) and it’s not rolled. Here is a more elaborate description from : “So, why a flatulence reference for such a delicious pastry? There are a few theories. One points to the noise that doughnuts make while being fried. Another explains that a nun farted in a kitchen causing another nun to crack up so hard, she dropped some pastry in hot oil and hey whaddyaknow, it tasted pretty good.” Read more about it .

Easy “Pillsy” Pet de Soeur

  • 1 Pkg of Pillsbury Crescent dough
  • 1/2 cup brown sugar
  • 3/4 cup maple syrup
  • 1 cup cooking cream (15%)
  1. Heat oven at 350° F
  2. In sauce pan heat the cream, add the maple syrup and the brown sugar
  3. Boil for about 5 min (keep your eyes on it)
  4. Take the dough out and cut in slices (it will make 10-12 slices)
  5. Place the slices in a 9 x 12 dish
  6. Pour the hot sauce in between the dough
  7. Bake for 25 min

Voila! Done. Eat. (Fart?). We’ll leave the last one up to you…

You can serve it with maple ice cream or whip cream.

Happy Sweet Remedy!