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- Dish type
- Breakfast breads and pastries
These heavenly doughnuts are dangerously moreish, in part due to being bite-size! A lovely batter is made with creme fraiche, which adds extra flavour and moisture. And why not add a touch of cinnamon to some icing sugar for extra deliciousness?
29 people made this
- 150ml creme fraiche
- 6 tablespoons milk
- 6 tablespoons vegetable oil
- 100g caster sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 2 eggs
- 300g plain flour
- 1 teaspoon baking powder
- oil for frying
- icing sugar for dusting
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Mix creme fraiche with milk, vegetable oil, sugar, vanilla, salt and eggs. Mix the flour and baking powder and gradually blend into the mixture to make a smooth dough.
- Heat the oil in a deep-fat fryer or a heavy-bottomed pan. Form little balls with two teaspoons from the dough and fry in the hot oil until golden-brown.
- Pat dry on kitchen paper and sprinkle with icing sugar. Enjoy within a couple of hours.
Reviews & ratingsAverage global rating:(24)
Reviews in English (4)
there are eggs in the ingredients but not in the recipe - what happens to them?-27 Jan 2016
I found this recipe when i was looking for a way to use up some left over creme fraiche before it went bad. Hubby love donuts so thought this would be ideal. Very easy to make and they tasted lovely. Very light and fluffy...not at all like donuts from supermarket. He requests them often now ☺-06 Apr 2015
I love this recipe, easy and oh so yummy!-05 Sep 2013
Crème fraiche is a dairy product made of cream and bacteria culture. It can be used fresh, spooned over fruits and desserts, or added as a thickening agent to sauces, soups, and stews.
Though crème fraiche is a staple in Europe, it’s not so common in the United States. You can find it in some grocery stores and specialty shops, but many American home cooks choose to make their own (more on that later) or use sour cream as an easy-to-find substitute.
Crème fraiche and sour cream are alike in a lot of ways and they can be substituted on a 1:1 ratio (if your recipe calls for ½ cup crème fraiche, use ½ cup sour cream).
Crème fraiche and sour cream are both creamy, rich, and tangy, but they do have some very notable differences that will affect the outcome of your recipe.
- 1 ½ cups unbleached all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
- ½ cup creme fraiche
- ¼ cup sour cream
- 2 eggs
- 1 ½ teaspoons vanilla
- 3 tablespoons European-style butter
- Pure maple syrup
- Fresh blueberries (optional)
In large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together milk, crème fraîche, sour cream, eggs, and vanilla. Add to dry ingredients whisk to combine.
In very large skillet melt 1 Tbsp. butter over medium heat. Spoon rounded tablespoons of batter into skillet. Cook 2 to 3 minutes or until undersides are browned turn. Cook 1 to 2 minutes. Repeat with remaining batter. Serve with syrup and berries, if desired.
Place pancakes in an airtight container with waxed paper between layers. Cover and freeze up to 1 month. To reheat, wrap pancakes in paper towels. Microwave for 30 seconds for 1 pancake or 45 seconds for 2 pancakes or until heated through.
We all love Doughnuts
It is the season to celebrate, indulge and sparkle and this recipe of Doughnut Bites with Chocolate Ganache is no exception. I love how a simple bite can be transform into something magical! These little dessert nuggets, are perfect for a treat ANY time of day. I mean, who does not love doughnuts?
Easy Ghanaian Doughnut Recipe (Drop Donuts)
Puff Puff Bofrot is seriously addictive and is one of our favorite sweet African easy doughnut recipe that is perfect for breakfast. Our easy Ghanaian doughnut recipe (Drop Donuts) can be prepared quickly and will satisfy an army… Yes, an Army!
What I love about this sweet Ghanaian doughnut recipe (drop donuts) is how easy and quickly they are to prepare, mix, drop and fry…That’s It!!
These popular Ghanaian fried sweet doughnuts from Africa have many names, they are also known as Puff Puff, Bofrot, Boflot, and Toobei… Super Cool Right?
Amazingly, these fluffy golden bitesize fried Puff Puff with milk, egg, and yeast snack drop donuts are a West African staple throughout households. They don’t require a lot of effort or work to prepare, they are delicious just coat in sugar or filled with any type of fruit jam, whipped cream, or our famous dulce de leche.
You’re going to love this fluffy Ghana bofrot recipe, did I mention, that they’re super easy to make…oh yes I did.
Our delicious Toobei, Ghanaian sweet doughnut recipe is made with simple ingredients like flour, eggs, milk, yeast, salt, sugar, and a touch of allspice, That’s it!
Whatever you want to call these soft and fluffy sweet doughy fried delights, Puff Puff, Bofrot, Toobei, Boflot, or simply African Ghanaian doughnuts, I’m sure everyone in your home will Love them.
Romanian Fried Cheese Doughnuts – Papanasi
These papanasi or Romanian fried donuts/doughnuts are the best donuts ever. Soft yet crunchy, oozing with sour cream and blueberry jam, ever bite is a complete delight. No wonder that they are the most popular Romanian dessert!
I am not a doughnut person generally, I buy them rarely and make them myself once every five years or so, I would say. It is not that I don&rsquot like them at all, but at least not as much as to ever crave them unless I see a scrumptious photograph on one of my favorite blogs.
But what I do crave from time to time are these papanasi (pronounced papanash).
These cheese doughnuts topped with jam are one of the best known Romanian desserts, something you will probably find on the menu of every Romanian restaurant out there.
They are quick and easy to make and utterly delicious, something that both children and grown-ups will love.
I am telling you, if you tried them once, you will remember them for the rest of your life, and you will probably look for a recipe and try to make them yourself at home. They are that good!
Crème Fraiche — Off the Beaten Aisle
Consider it a relative of sour cream. Except that while both are white, thick and creamy, crème fraiche is the richer, sexier and more talented relative.
Here’s the deal. Like yogurt, sour cream and crème fraiche are dairy products produced thanks to the miracle of beneficial bacteria.
But while yogurt is made by adding those bacteria to milk, sour cream and crème fraiche are made from cream.
So what’s the difference? Sour cream is made from cream that is 20 percent fat crème fraiche sports an even more succulent 30 percent. That may not sound like a big difference, but it matters in both taste and versatility. That extra fat turns crème fraiche into a kitchen workhorse.
But first, taste. While sour cream tastes, well, sour, crème fraiche is rich and tart. And as a byproduct of the bacteria added to produce it, crème fraiche tends to make other foods taste buttery. But unlike yogurt, crème fraiche isn’t particularly acidic (so it’s not great for marinades).
The trouble with sour cream is that you have to be very careful when cooking with it. Heat it too much and it curdles: ditto for yogurt.
But the higher fat content of crème fraiche means you can boil with abandon and it won’t separate. This makes it ideal for soups, sauces and simmers.
It will, however, liquefy. That means that if you add it to the top of something, then toss it under the broiler (as in the recipe for Croquet Monsieur below), or even just dollop it onto something hot, it will melt.
In France, where it originates, crème fraiche often is used in sauces for vegetables, particularly green beans and cauliflower, as well as in salad dressings, soups and pastries, and to top fresh fruit. It’s sometimes used to make caramels and even is added to coffee and cocktails.
It’s easy to make your own (though admit it — most of us won’t). Add a tablespoon of cultured buttermilk to 1 cup of cream and let it sit in a cool room for up to 24 hours, or until very thick. Refrigerate for several weeks.
Crème fraiche is widely available at most grocers in the U.S. It usually is found alongside the better cheeses, though it sometimes will be near the sour cream. It keeps, refrigerated, for about a month.
So what should you do with it?
• Make the best mac and cheese. Ever. Boil pasta, then toss it with a healthy blob of crème fraiche and as much grated cheese as you can handle.
• Spoon it in place of whipped cream over chocolate pudding, fruit pies, cobblers, coffee cake and fruit crisps.
• Dollop it onto smoked salmon served on bagels or rye bread. Add a bit of caviar, too, if you roll that way.
• Serve it over fruit salad or grilled apples and pears dusted with cinnamon.
• Stir it into warmed crushed tomatoes and your favorite Italian herbs for a creamy pasta sauce. Or even easier, warm up jarred sauce, then stir some into that.
• Stir jarred salsa into crème fraiche and use it to dress a plate of nachos (or just use it as a dip for chips).
• Mix it with bottled barbecue sauce, then use that blend to season pulled pork.
Adding cornstarch to the crème fraiche allows you to broil it without it liquefying. It’s an easy and delicious substitute for the traditional roux-based sauce used in Croque Monsieur.
Crème fraîche recipes
Use up a pot of crème fraîche in our tasty recipes and serving ideas. Use crème fraîche to enrich sauces and stews, add to pasta or dollop onto desserts.
Crème fraîche ice cream
Churn up smooth homemade ice cream with hints of lemon zest and vanilla - great all year round!
Salmon with greens & crème fraîche
Simple and super quick, this lovely salmon dish tastes as good as it looks
Tagliatelle with mussels & crème fraîche
A simple-but-special main course, it's meat-free and perfect for a Friday night
Butternut squash soup with chilli & crème fraîche
Come in from the cold to a warming bowl of autumnal soup
Chocolate tart with crème fraîche & raspberries
Prepare in advance for the perfect end to any meal
Strawberry crème fraîche ice cream
Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special
Red potatoes with horseradish & crème fraîche
An ideal side for ham, this salad gets added kick from the horseradish and vinegar
Soused mackerel with crème fraîche & capers
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Smoked salmon with beetroot & vodka crème fraîche
A hit of vodka gives this classic a new edge. Serve with a shot of vodka for full effect
Grilled salmon with chilli glaze & lime crème fraîche
Spice up your midweek meal with this fragrant Mexican recipe
Rhubarb compote with vanilla crème fraîche & pancakes
Sugar and lemon is good - but put in a bit more effort and wow your pancake party guests
Smoked salmon with horseradish crème fraîche & beetroot
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Blinis with crème fraîche, roast beef & cornichons
Beautifully bite-sized canapés to hand round at your next party - just five ingredients and ready in 15 minutes
Clementine & vodka-baked salmon with beetroot crème fraîche sauce
Divide a whole side of salmon into fillets, cover with a sticky citrus glaze, then bake for a festive dinner party crowd-pleaser
Asian cured salmon with prawns, pickled salad & dill lime crème fraîche
Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it’s well worth it for the flavour that you get
Salted caramel banana tatins with crème fraîche ice cream
Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu
Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe
Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas
Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours
No-bake chocolate tart
You can make this indulgent chocolate tart up to two days ahead. Any leftovers will make a welcome treat with a cup of coffee the next day
Bacon & mushroom pasta
A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes
Perfectly grown, utterly ripe peaches and nectarines are things we dream about, but most of us cook in the real world. Still, that doesn’t mean good fruit is out of reach. If you know how to shop well, you can still eat well.
When picking stone fruit, the first thing to remember is that there is a difference between maturity and ripeness. The first is the development of sugar and all the components that lead to flavor. The latter is the process by which all those things come together. Think of it as a puzzle: Maturity is gathering the pieces together, and ripeness is assembling them into a pretty picture.
This is important because although maturity can be achieved only on the tree, ripening is something you can finish at home. A mature peach that is still very firm can be turned into a very good piece of fruit.
To ripen fruit, just leave it at room temperature. How long it will take to soften depends on many factors. It could be a day it could be several. You’ll know it’s ready when you start to feel a little give at the shoulders -- the rim around the stem. First, though, you’ll probably smell it -- ripening is what makes fruit aromatic.
The absolute worst thing to do with unripe fruit is stick it in the refrigerator. Chilling is what causes peaches and nectarines to develop that awful dry, mealy, cottony interior texture and the insipid flavor that goes along with it. Once the fruit is ripe, it can be refrigerated without worry.
So how do you choose a mature piece of fruit? That’s not as easy. The best advice is to trust the farmer, or failing that, the produce manager. If you find a place that sells great fruit, give them all your business. Stocking great fruit takes a commitment, and such a reward might encourage them to continue being choosy about what they sell.
If you can find fruit that is at least slightly ripe, the task becomes much easier. One of the first things that happens when peaches and nectarines begin to ripen is that their background color changes from green to gold (disregard the red blush completely -- that is a varietal characteristic and it can show up even in fruit that is completely unripe). Look particularly closely at the area around the stem. That should be a creamy gold.
With really great peaches and nectarines -- those that have the high sugar content that goes with full maturity -- that gold will have an orange cast. Because sugar seems heavier than water, well-matured fruit will have a certain heft. If you pick up two peaches of the same size, choose the one that is heavier.
With nectarines, there are a couple of other clues. Nectarines with high sugar content tend to have a certain dull quality to the skin color -- it will appear matte rather than shiny. And some varieties develop freckles -- always a sign of sweetness.
What do you do with good peaches and nectarines once you’ve found them? As always, the better the fruit is, the less you need to intervene. Serve a really sweet, perfectly ripe peach with some kind of crisp, fairly neutral cookie and you’ve got a dessert people will rave about.
It’s even better if you have some wine left from dinner -- dip the fruit in the wine (reds and roses are best), take a bite, nibble a cookie. Or just cut the fruit directly into your glass of wine. If you want to get fancy, peel the peaches beforehand and arrange them on a bowl of ice. Maybe scatter some mint or herb leaves over the top. Don’t slice the fruit, though having each person carve it at the table is part of the ceremony.
Nectarines don’t need peeling, but to peel a peach, cut a shallow “X” in the bottom and dip the fruit in rapidly boiling water. Pull it out after 20 seconds and shock it in ice water to stop the cooking. The peel should pull right off. If it doesn’t, repeat the process until it does. The riper the peach, the easier it will peel. Well-matured fruit with high sugar also peels more easily.
Instead of bathing it in wine, make a simple syrup to use as a light sauce for the fruit. Use about one-half cup of sugar for every cup of water. Boil it until the sugar is completely dissolved, then steep some kind of flavoring, as if you were making tea. With peaches and nectarines, try a couple tablespoons of chopped rose geranium leaves. Herbs with a citrusy edge work too: Try lemon verbena, lemongrass or lemon balm.
You can take that simple dish a step further by poaching the fruit in red wine -- add a couple tablespoons of sugar for every cup of wine -- or syrup. Keep the cooking brief. This is especially good for fruit that is still a little firm. Serve it with whipped cream or lightly sweetened creme fraiche or yogurt.
There are several types of pastries that are easy for non-bakers to make. Toss sliced fruit with a little sugar and a tablespoon or so of flour and mound it inside a tart shell (you can even use purchased puff pastry). Bake at 350 degrees until the peaches are soft and the tart has browned.
That same fruit can be turned into a quick crisp. Arrange it in a buttered baking dish. Make the topping by pulsing together one-half cup of flour, one-fourth cup of butter and one-fourth cup of sugar. Sprinkle this over the top of the fruit and bake at 350 degrees until it browns. If you want, you can add a couple tablespoons of rolled oats or ground nuts to the topping.
You can also make a peach or nectarine gelato -- even if you don’t have an ice cream maker. Arrange three pounds of peeled, sliced fruit on a cookie sheet and freeze it solid. Puree the frozen fruit in batches in a food processor with one-fourth cup of sugar and one-half cup of creme fraiche, yogurt or mascarpone. Freeze it again briefly and serve. It will be dense and creamy and full of fruit flavor.
Grilled Donuts with Dip
Sharing one more donut recipe before the big celebration tomorrow – National Donut Day! A while back I read about grilling donuts and thought I definitely needed to try that – because any & all donut recipes are worth trying out! I’m not sure why it took me so long to get around to trying out grilled donuts – they are amazing! The heat caramelizes the glaze along with adding a touch of that wonderful grilled flavor and makes for one amazing donut experience. It’s quick & easy to do – just be sure to watch the donuts closely, they can burn quickly – a few of mine got a little too toasty when I was going to attempt to snap my grilling experience – oops. These donuts are delicious just fresh off the grill, but I thought a few dips to try out with them wouldn’t hurt, dips make everything better, right?! So whip up a few of your favorite dips, fire up the grill and enjoy those donuts!Grilled Donuts
– glazed donuts
– cooking spray
Spray each side of donut with cooking spray. Place on preheated grill over medium heat and grill for about 1 minute on each side, watching closely, they can burn quickly! Serve donuts with dip (recipes below).For three of the dips, I used crème fraîche whipped cream as a base to give the dips a creamy, lighter flavor. Start by making this whipped cream, and then add in the flavors below. With each of the dips, you can adjust the ingredients to your liking, add more or less whipped cream to reach your desired consistency/taste. This crème fraîche whipped cream isn’t overly sweet because the additions to it add the sweetness – if you’re wanting to use the whipped cream on it’s own, you should add a little powdered sugar to it (see the recipe here for that).
Crème Fraîche Whipped Cream
1 cup heavy whipping cream
1/4 cup crème fraîche
1 tablespoon granulated sugar
In the bowl of an electric mixer fitted with whisk attachment, whip heavy cream until firm peaks form. In a small bowl, stir together crème fraîche and sugar until smooth. Fold crème fraîche into whipped cream. Cover and refrigerate until ready to serve whisk a few times before serving.I’ve got a thing for lemon desserts, and had some fresh lemon curd just waiting to be used up. The recipe for the lemon curd makes a large jarful, so you can make the whole amount and use it in other recipes, or cut the recipe in half if you’re only wanting it for this dip.
Whipped Lemon Cream Dip
1/4 cup crème fraîche whipped cream (recipe above)
2 tablespoons lemon curd
Gently stir together whipped cream & lemon curd. Cover and refrigerate until ready to serve whisk a few times before serving. Garnish with lemon zest if desired.
1 cup sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
Zest 3 lemons (be careful to avoid white pith). In a food processor, pulse the zest & sugar until the zest is very finely minced into the sugar. In a mixing bowl, cream the butter and beat in the sugar/lemon mixture. Add the eggs, 1 at a time, and then add lemon juice. Mix until combined. Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat, cool and refrigerate until ready to use.
Because the Strawberry Shortcake Donuts were a favorite from our Donut Toppings post (and a favorite way to enjoy pancakes), I thought I should try making a dip with the same ingredients to enjoy our grilled donuts with!
Whipped Strawberry Cream Dip
1/2 cup pureed strawberries (I used 5 medium-large strawberries)
1 tablespoon granulated sugar
1/4 cup crème fraîche whipped cream (recipe above)
Mix sugar into pureed strawberries. Stir 3-4 tablespoons of strawberry puree into crème fraîche whipped cream. Cover and refrigerate until ready to serve whisk a few times before serving.Because peanut butter and chocolate just go so well together and I knew I needed a chocolate dip for all the chocolate lovers out there! You can leave out the peanut butter if you’re not of fan of that and just make chocolate ganache, just be sure to use good quality chocolate.
Chocolate Peanut Butter Ganache Dip
1/2 cup good quality milk chocolate, chopped
2 tablespoons creamy peanut butter
1/3 cup heavy whipping cream
Add the chocolate and peanut butter to a bowl. In a small saucepan, heat heavy cream over medium heat just until it reaches a simmer. Remove from heat and pour over chocolate & peanut butter. Let sit for one minute. Whisk until smooth and creamy.I used this salty honey sauce in my peanut butter ice cream a while back and it’s been one of my favorite sauces ever. Whenever I make it, I just can’t stop eating it – it’s perfect on everything. The recipe for the sauce makes a jarful, so you’ll have a lot to use, I highly recommend just making the whole amount and using it on ice cream, brownies, peanut butter toast, waffles, or just eating it by the spoonful!
Whipped Salty Honey Cream Dip
1/4 cup crème fraîche whipped cream (recipe above)
1-2 tablespoons salty honey sauce
Gently stir together. Cover and refrigerate until ready to serve whisk a few times before serving.
Salty Honey Sauce
1/3 cup honey
1/2 cup brown sugar
1/2 cup heavy cream
1/2 cup butter
1 teaspoon sea salt flakes
Place all the ingredients in a medium saucepan and bring to a boil. Boil for 2 minutes, mixture will bubble quite a bit, stirring once or twice while boiling. Cool completely before adding to whipped cream. Store covered in the refrigerator.Are you excited for National Donut Day?! Any favorite donut shops you’ll be visiting tomorrow? Here’s a few of our favorite donut recipes if you’re looking for some yummy inspiration: 9 Decadent Donut Toppings | S’mores Donuts | Floral Donuts | Doughnut Ice Cream Sandwiches | Baked Doughnuts