The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [391]
2 quarts vegetable oil, plus more for the bowl
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1. Have ready 2 parchment-lined baking pans. Place the potatoes in a small saucepan, cover with cold water, and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain in a colander. Pass the potatoes through a potato ricer or food mill and into a medium bowl; set aside.
2. Place ¼ cup warm water in a small bowl; sprinkle with the yeast, stir gently, and let stand until creamy, 5 to 10 minutes. Using an electric mixer fitted with the paddle attachment, combine the milk, shortening, ¼ cup sugar, and salt. Let stand until cooled to just warm. Add the yeast mixture, reserved potatoes, and eggs; beat until combined.
3. Switch to the dough hook. Add 5 cups flour, and mix on medium-low speed until combined, adding more flour if necessary, until a smooth and elastic dough is formed, about 5 minutes. Transfer the dough to a large, lightly greased bowl; cover. Let stand in a warm place until the dough is doubled in size, about 55 minutes.
4. Transfer the dough to a lightly floured surface. Roll out to ½ inch thick. Using a 2½-inch-diameter doughnut cutter, cut and place on prepared baking pans. Loosely cover with plastic wrap; let stand in a warm place until the dough has risen by about one-third, about 30 minutes.
5. Combine the confectioners’ sugar, vanilla, and remaining 6 tablespoons water in a medium bowl, stirring until smooth; set aside. In a medium bowl, whisk together the remaining ½ cup granulated sugar and cinnamon until well combined; set aside.
6. In a large, low-sided saucepan over medium heat, heat the oil until a deep-fry thermometer registers 375°F. Drop the doughnuts into the oil; fry in batches until golden, 1 to 2 minutes per side. Transfer to several layers of paper towel to drain. Place the drained doughnuts on a wire rack set over a baking pan. Dip half the doughnuts in the glaze; return to the wire rack. Roll the remaining doughnuts in the cinnamon-sugar mixture until well coated.
applesauce coffee cake
MAKES ONE 10-INCH CAKE
Vegetable oil cooking spray
12 tablespoons (1½ sticks) unsalted butter, softened
½ cup packed dark-brown sugar
¼ cup old-fashioned rolled oats
2¾ teaspoons ground cinnamon
1 teaspoon salt
1½ cups chopped toasted pecans
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup granulated sugar
½ cup packed light-brown sugar
4 large eggs
Apple Cider Applesauce (Breads) or 1½ cups store-bought applesauce
2 McIntosh apples, peeled, cored, and cut into ¼-inch thick wedges
1. Preheat the oven to 350°F. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make the crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, ¾ teaspoon cinnamon, and ¼ teaspoon salt until smooth. Stir in ½ cup pecans; set aside.
2. Make the batter: Sift the flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and ¾ teaspoon salt; set aside. Put the remaining 8 tablespoons (1 stick) butter, the granulated sugar, and the light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, 1 at a time. Reduce speed to low; mix in the applesauce and then the flour mixture. Stir in the remaining cup nuts by hand.
3. Pour the batter into the oiled pan; sprinkle the reserved crumb topping over the batter. Lay the apples on top, tucking some into the batter.
4. Bake until a cake tester inserted near the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a wire rack. Store at room temperature, covered with plastic wrap, up to 3 days.
zucchini pie
SERVES 6
If yellow zucchini are unavailable, you can use all green zucchini to make this pie.
2 teaspoons olive oil
1 pound (about 2 or 3) green zucchini, cut into ½-inch pieces
4 scallions, thinly sliced