Angel biscuit donuts from Jam Bake
Photo by Mickael A. Bandassak Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page.
Article content Our cookbook of the week is Jam Bake by master preserver and pastry chef Camilla Wynne.
To try another recipe from the book, check out: Strawberry and passion fruit jam and angel food cake.
Several of Camilla Wynne’sJam Bake recipes began as ideas she pulled from her grandmothers’ notebooks and clippings. After they died, she who will buy my hermes replica
took possession of their recipe collections and pored over their notes, looking for places to start.
“I left Alberta when I was 18. So I realized after that, that I’d never learned enough from them about preserving and baking because they were both so amazing at it. So it really feels like a gift to be able to commune with them from beyond the grave in that way,” says Wynne.
Her paternal grandmother’s handwritten Sachertorte recipe inspired the version Wynne shares in the book, which she fills with apricot and verjus butter.
Article content The recipe features an unusual technique, she explains, which is for making leavened biscuits. It results in the same, comforting flavour as a typical yeasted donut, “but you don’t have to be quite as precious about it.”
After mixing the dry ingredients with the fat to create coarse crumbs, you stir in the yeast and buttermilk, and put the dough in the fridge for an hour. It’s low effort, high reward, says Wynne.
More On This Topic Cook this: Strawberry and passion fruit jam from Jam Bake Cook this: Angel food cake from Jam Bake With Jam Bake, you can have your preserves and eat them too The tartness of her strawberry and passion fruit jam is the ideal complement for the tender donuts, cutting through the richness of the fat. “I’m always looking for that balance of acid, richness, sugar, all these things,” says Wynne. “And of course, everyone’s palate is different. But to mine, the elements are quite in harmony.”Story continues below
This advertisement has not loaded yet, but your article continues below.
Article content Jam Bake is pastry chef and master preserver Camilla Wynne’s second cookbook. Photo by Appetite by Random House ANGEL BISCUIT DONUTS For the Donuts: 60 mL (1/4 cup) water 1 1/8 tsp (1/2 envelope) active dry yeast 350 g (2 1/2 cups) all purpose flour 2 tbsp sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp unsalted butter, cold, cubed 2 tbsp lard or shortening, cold, cubed 250 mL (1 cup) buttermilk 2 L (8 cups) neutral oil, for frying
To Finish: 1/2 jar Strawberry Passion Fruit Jam (see recipe) 7 g (1/4 cup) freeze dried strawberries 63 g (1/2 cup) icing sugar
Step 1 To make the donuts, heat the water in a small saucepan to just warm, 100F to 110F (38C to 43C). Whisk in the yeast and let stand for 5 minutes, until foamy.
Step 2 In a stand mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, baking soda and salt on low speed. Increase the speed to medium low, and mix in the butter and lard until the mixture resembles coarse crumbs.