Coffee Cake

 Coffee Cake

Ingredients:

• 2 large eggs lightly beaten
• 1 cup vegetable oil
• 1¼ cups milk
• 1 tablespoon vanilla extract

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt

• 1¼ cups packed light brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter

Directions:

1. Preheat oven to 350°F. Grease a 9-x-13-inch baking dish.

2. In large mixing bowl, mix eggs, oil, milk, and vanilla together.

3. In medium bowl, blend flour, sugar, baking powder, and salt. 

4. Add dry ingredients to the wet ingredients and mix well. Pour HALF the batter into the prepared baking dish.

5. In a medium bowl, combine brown sugar and cinnamon and mix well.

6. Sprinkle HALF of the cinnamon sugar on top of the batter in the pan. 

 Pour the remaining batter over the cinnamon sugar layer. 

 Sprinkle the remaining cinnamon sugar mixture over the top.

7. Drizzle the melted butter over the top.

Bake for 35–40 minutes

Sub Rolls

12 Inch Sub Rolls

Ingredients

• 1 1/2 cups water, lukewarm about 105F
• 2 Tablespoons active dry or Instant yeast
• 3 1/2 teaspoons sugar
• 1 1/2 teaspoons salt
• 3 1/2 teaspoons vegetable oil
• 4 cups all-purpose flour, spooned and leveled

Instructions

 

1. Add lukewarm water to a large bowl or the bowl of a stand mixer fitted with the kneading hook. Add the yeast and 1/2 teaspoon of the sugar. Let stand 5 minutes, then add the remaining sugar, salt and vegetable oil. Mix briefly to combine.

2. Add the flour, one cup at a time, mixing between additions. When all the flour has been added, continue mixing for a 3-4 minutes.  Cover with a clean tea towel. Let stand 15 minutes.

3. Remove dough to a floured work surface. Knead dough a couple of minutes, adding additional flour as needed, only if the dough is sticking to your hands or the work surface. Divide dough into 4 equal pieces. 
Form each piece of dough into a ball, cover with a clean tea towel and let rest 15 minutes.

4. Preheat oven to 375F 

5. Roll each piece of dough into an 8x8-inch square. Starting with the edge closest to you, tightly roll the dough up, jelly-roll style and pinch the seam together. Using your palms, roll the dough log on a work surface, gently and evenly stretching it out longer, until it is 11 to 12-inch long. Be sure that the dough is even thickness along the length of the dough. Remove dough to a large, un-greased baking sheet.

6. Repeat with the remaining dough pieces.
Brush the dough with water, cover and let rise 20-30 minutes, until puffy.

7. Brush the dough with water again and sprinkle with any toppings at this point (seeds, cheese, dried herbs etc.)

8. Bake 18-22 minutes, or until deep golden. 
Remove from the oven and immediately transfer to a cooling rack to cool completely.
Wrap and store at room temperature or in the fridge, to extend the freshness time. For longer storage, wrap well and freeze for up to 3 months.

Very good.

Easy but a bit time consuming but sure worth it.

We like them better than what we can buy.

You can also use the same recipe but instead of making sub rolls make round rolls for sandwiches or hamburgers.

Instead of rolling out the dough to make sub rolls I cut the dough into 8 pieces and shaped them into round rolls.

Only seven pictured because one was eaten before I took the picture.

Donuts

 Cake Donuts and Holes

Ingredients:

• 3 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 2 beaten eggs
• 2/3 cup sugar
• 1 teaspoon vanilla
• 2/3 cup milk
• 1/4 cup melted butter
• oil for frying

Directions:

1. In mixing bowl stir together 2 1/4 cups of the flour, baking powder, cinnamon, salt, and nutmeg. Set aside.
2. In large mixing bowl combine eggs, sugar, and vanilla.  Beat with electric mixer till thick. Set aside.
3. Combine milk and melted butter.
4. Add flour mixture and milk mixture alternatly to egg mixture, beating just till blended after each addition.
5. Stir in remaining cup of flour, cover dough, chill about 2 hours.

On a lightly floured surface, roll dough to 1/2 inch thickness.

Cut with a floured 2 1/2 inch donut cutter.  Reroll as necessary.

Fry two or three donuts at a time in deep hot fat (375 degrees) about one minute on each side or till golden, turning once with a slotted spoon.

Drain on paper towels.

Repeat with remaining donuts and donuts holes.

If desired drizzle with icing sugar glaze, or shake in a bag with sugar or icing sugar.

Makes 13 -15 donuts and donut holes.

These are much better than the donuts made in the air fryer.

Air Fryer Donuts

 Glazed Donuts

Ingredients:

• 1 cup vanilla yogurt
• 1 3/4 cup self rising flour

FOR THE GLAZE

• 1 1/2 cups powdered sugar 
• 1-2 tablespoons water or milk

Instructions: 

In a large mixing bowl, add flour and yogurt. Mix well, until a thick dough forms. 

Too thin, add more flour. Too thick, add more yogurt.

Put dough on a lightly floured surface and knead several times until smooth. 

Divide the dough into 8 equal portions.

Roll out each portion of dough into a long, sausage shape and connect both sides to form a donut.

Line an air fryer basket with parchment paper.

Place 2-4 donuts in air fryer, ensuring the donuts are at least half an inch apart, to ensure they have room to rise and spread.

Air fry the donuts at 200C/400F for 7-8 minutes, or until firm on the outside. Repeat the process until all the donuts are cooked.

Let the donuts cool completely. 

 

GLAZE 

Sift the powdered sugar into a large bowl.

Add 1-2 tablespoons of water (or milk) and mix until a thick and smooth glaze remains.

Dip each donut in the glaze and place them on a wire rack. 

Don't have self-rising flour? 

1 cup all purpose flour + 2 teaspoons baking powder and 1/16 salt

I used Vanilla Honey yogurt

The donuts were okay - nothing special.