Whether you’re after a sweet breakfast or a treat after mains, these three recipes will be satisfying and easy to whip up thanks to KitchenAid.
Love your KitchenAid Stand Mixer but want to make something a little more special than the regular banana bread? These three dessert recipes* (that can also double as sweet breakfasts!) will impress the whole family – if you choose to share 😉
Your KitchenAid attachments will make everything super simple and cut your prep time in half! Follow the steps below and get your taste buds dancing in delight…
*All recipes and images are credited to KitchenAid’s The Kitchenthusiast™.
Cream and jam filled doughnuts
250mls whole fat milk, lukewarm
1 1/2 teaspoons active dried yeast
525g (3 1/2) cups flour
1 teaspoon salt
4 tablespoons caster sugar
70 grams butter, cubed
Oil for frying
For custard cream:
2 egg yolks
2 1/2 tablespoons caster sugar
275mls whole milk
Seeds from half a vanilla pod
2 tablespoons cornflour
Makes 9 doughnuts
- In a medium sized bowl combine the lukewarm milk and dried yeast, stir until the yeast has dissolved then set aside for a few minutes.
- Place the dry ingredients in the bowl of the KitchenAid Stand Mixer and combine using the dough hook attachment on low speed. Add the milk, yeast and egg to dry ingredients and mix until well combined. Increase the speed to 2 and mix for five to ten minutes until the dough becomes glossy. Gradually add butter to the dough until well combined. Place the dough in a warm spot, cover loosely and allow to prove until doubled in size.
- Roll dough out on a clean floured surface until around 2cm thick. Cut into nine circles using an 8cm cookie cutter. Lay a tea towel over the dough and leave for 30 minutes.
- Fill a large heavy bottomed pot with 4cm of oil and place over a medium to high heat until the oil reaches 180°C. While the oil heats, take a cooling rack and place two layers of paper towels on top.
- Gently lower the doughnuts two at a time into the oil and fry until golden brown on one side, this should take around 1-2 minutes. Carefully turn the doughnuts and fry for an additional 2 minutes. Once cooked place on the cooling rack lined with paper towels. Repeat with remaining doughnuts.
- In a small bowl, whisk together egg yolks, one tablespoon of caster sugar and cornflour until thick and pale.
- In a medium saucepan, heat the milk, remaining sugar and vanilla seeds until just simmering. Pour half the milk into the egg mixture and whisk continuously. Pour back into the pot with remaining milk and stir until thickened. Set aside to cool, then refrigerate.
- Whip cream using the Stand Mixer until cream reaches soft peaks. Beat chilled custard until smooth and carefully fold into whipped cream.
- Using the back of a spoon, poke a hole in each of the doughnuts, fill with jam and custard cream then coat the outside with icing sugar.
1 tbsp sugar
250g cottage cheese
3 tbsp flour
1 tbsp raisins
Zest from 1 lemon
Coconut oil for frying
Sour cream, thick
1 tbsp of sugar or agave syrup
Mix of fruits
1 tbsp honey
- Place egg and sugar in the mixer bowl with a whisk, and whip it until fluffy and foamy. Place grinder attachment on mixer and grind the cheese. Add flour, lemon zest and mix everything with a flat beater.
- Flour your hands, take one tablespoon of dough and form a bowl. The dough is sticky, so coat it with flour. Flatten the bowl and fry over medium heat in a pan with coconut oil. It will give it an additional interesting flavour.
- Place sour cream with sugar in a bowl and whip until thick.
- Now for the fruit! Heat the agave syrup over a medium heat and place berries in it. When you coat berries in warm agave syrup, they are shiny and even sweeter. You don’t need to pour anything over your pancakes in addition.
The sour cream should be refrigerated for at least two hours, and you shouldn’t mix different brands. When your cream starts to get thicker, you need to observe it, so you don’t over whip, at this point it is a good idea to slow down the speed of the mixer.
Apple rose tarts
1 1/2 tablespoons sugar
1/2 teaspoon ground cinnamon
3 medium (450g) tart apples such as Fuji, Granny Smith or Jazz
2 tablespoons lemon juice
1 sheet frozen puff pastry, thawed
40g unsalted butter, melted, plus extra for greasing
1 tablespoon pure icing sugar, for dusting (optional)
- Preheat oven to 200°C/180°C and grease 1/3 cup capacity muffin pan.
- Combine sugar and cinnamon, mix well and set aside.
- Attach Spiralizer attachment to KitchenAid® Stand Mixer. Center one apple on fruit and vegetable skewer; attach to Spiralizer.
- Attach spiral slice blade with small core and position at the end of the apple. Place a large bowl under the blade to catch spiralized apples.
- Turn stand mixer to speed 4 and process until the blade reaches the end of apple; discard top of the apple. Gather spiralized apples and cut in half vertically to create half-moons. Repeat with remaining apples.
- Combine apples, lemon juice and two tablespoons of the cinnamon-sugar in medium microwaveable bowl. Cover loosely with cling film and microwave on 100% power for two minutes or until apples are just tender, tossing after one minute. Drain and allow to cool.
- Cut pastry sheet in half to create two rectangles. Cut each rectangle into six to create 12 even strips.
- Working with one strip at a time, brush each strip with some of the butter and sprinkle with ½ teaspoon cinnamon-sugar. Arrange five apple slices along the dough strip with the flat edge of the apple lined up to the bottom edge of the dough, overlapping to fit.
- Starting with one end, roll up the entire strip carefully to create a rose shape. Place, pastry-side down, into greased muffin tin. Repeat with remaining apples and pastry strips. Sprinkle with any remaining cinnamon-sugar.
- Bake 35 to 40 minutes or until bottoms are golden brown and crisp. Cool in pan for 10 minutes. Remove tarts from pan; cool completely on cooling rack. Dust with icing sugar just before serving.