Nutella-Stuffed Donut Holes with Vanilla Sugar

There is one story that has been far too long in coming. 

Back in November, Mr. Pedantic and I returned from our honeymoon with a great many stories and adventures to share, but none have elicited such laughter as the donut story.

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

THE SETTING: Borough Market and A Very Lovely Hotel Room 

THE CHARACTERS: The very newly married Mr. and Mrs. Pedantic

Exactly one week after our wedding day, we found ourselves in the bustling cornucopia that is Borough Market.  I ate so many things, but none of them impressed me more than what would become the goddess of all donuts.

The very best donut in the whole wide world. 

The very best donut in the whole wide world

A sugar-encrusted pillow filled with the lightest, creamiest creme filling I have ever tasted.  I handed over my two pounds, and within moments I sent Mr. Pedantic back with another four to acquire more of these utopian pastries.  I cannot even begin to describe how amazing these donuts really were.  

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

Obviously, the wonder of that tiny stall’s donuts was no secret, because within moments of buying our first, they had sold out and we had to bite our lips and hope with all our hearts that their bakery truck would return with sweet reinforcements before we bid the market a sad farewell. 

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

Thankfully, the delivery boy came through, and we hopped back on the tube with two donuts in tow.  This time, my paper bag concealed the same pillow-like donut, but filled with a thick, blackberry jam.  Mr. Pedantic stuck with the creme.  I devoured mine the moment we returned to our hotel (typical), but Mr. Pedantic took only a few small bites and then gave his over to me.  We were but moments away from leaving for our dinner reservation, so I decided to show some restraint and tuck the treat away for later. 

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

We did have a small refrigerator in the room, but it was packed full with $12 bottles of water, so I did the most logical thing I could think of, I wrapped my donut up in its paper bag, and gently placed it in the very empty trash can.  

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

Now before you judge, there was thought behind my choice.  I did not want to just leave a seemingly unimportant paper bag on the table or nightstand, because I knew that the maids would be coming into clean and turn down the bed while we were out, and I did not want to risk my precious midnight snack being thrown away.  So, I put it in the trash can for safe keeping.  Surely they would not empty a trash can with only one thing in it.

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

We darted off to dinner and had the best steak in all the world for the second time, and then returned to our beautiful room.  I ran to the trash can and shrieked in horror, “MY DONUT - IT’S GONE!!”  Mr. Pedantic looked concerned and confused as he inquired as to why I had left something I was intending to save in the trash can.  He did not appreciate my logic. 

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

The maids had carried off my last bites of heaven, and I am still slightly bitter about the whole ordeal.

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

Of course, the hilarity has yet to wear off for Mr. Pedantic, and whenever there are leftovers my wonderful husband kindly suggests that we find a trash can for safe keeping.  *insert eye-roll*

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

While the tragedy was a humorous one, in my mind, the best part of the story is remembering the wonder of that glorious donut.

Over the years, I had attempted donuts on multiple occasions, but with little success.  They just were not quite right - certainly not the puffy pillows of my London dreams.

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

It was not until last week that I discovered the secret - shortening.  In order to get that really light, airy dough, we have to kiss butter goodbye and give a nod to the one thing I really wish was not in my pantry. 

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

The result is a donut that is almost as wonderful as those angelic puffs of happiness.  I tossed mine in some vanilla sugar - which you should certainly start making if you do not already - and then filled them with Nutella.  I have not quite mastered the magical pastry creme so I used another pretty magical filling that never disappoints. 

Nutella-Stuffed Donut Holes with Vanilla Sugar {Pedantic Foodie}

Not a one of these will be left in the trashcan.  I’ve learned my lesson.

Sincerely, 

Pedantic Foodie


Nutella-Stuffed Donut Holes with Vanilla Sugar

makes about 60 / recipe adapted from Alton Brown

  • 1 1/2 cups whole milk 
  • 1/3 cup vegetable shortening 
  • 1/3 cup warm water (about 100 degrees F)
  • 1 tablespoon + 1 1/2 teaspoons instant yeast
  • 2 eggs, well beaten 
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt 
  • 1 1/2 teaspoons vanilla extract 
  • 23 ounces all-purpose flour (plus extra for rolling out the dough) 
  • 2 cups vanilla sugar* 
  • 1/2 gallon vegetable oil 
  • 1 heaping cup Nutella

Heat milk in a microwave-safe bowl until warm (about 100 degrees); about 3 minutes.  Stir the shortening into the warm milk until melted.  Allow the mixture to cool until just warm. 

Pour warm water into the work bowl of your stand mixer and sprinkle the yeast on top.  Allow the yeast to sit for five minutes.  Add the lukewarm milk and shortening mixture, eggs, sugar, salt, vanilla extract, and half of the flour.  Using the paddle attachment, mix on low speed until the flour is just incorporated and then increase the speed to medium and beat until well combined.  Reduce the speed to low and add the remaining flour.  Beat on medium speed until well combined.  

Switch over to the dough hook attachment and knead the mixture for 3-4 minutes; until the dough is very smooth and has started to pull away from the sides of the bowl.  The dough will still be very sticky, but resist adding more flour.  

Coat a large bowl with nonstick spray and place the dough into the bowl.  Cover with plastic wrap and place in a warm, dry area (I usually go for the top of my refrigerator), until doubled in size; about one hour. 

Turn the dough out onto a well-floured surface and roll out into a rectangle about 3/4-inch in thickness.  The dough will still be very, very soft.  Use a 1-inch biscuit cutter to punch out the donut holes and place them on a floured baking sheet.  You may re-roll any dough scraps to make more donuts, but only do this once so that the donuts will still be very tender. 

Cover the baking sheet with a paper towel and allow to rise for 30 minutes.  While the donuts are resting, prepare a frying station and the filling.

Line two large baking sheets with paper towels and set cooling racks on top.  Fit a pastry bag with a 1/4-inch tip and fill with Nutella.  Place the vanilla sugar in a pie plate or shallow bowl. 

Fill your deep fryer with 3 inches of oil and heat until the oil has reached 365 degrees F.  Once the oil has come to temperature, drop the donuts into the oil gently, working with 3 to 4 at a time.  Cook the donuts for 1 minute, then flip, and cook on the opposite side for another minute.  

Transfer the donuts to the vanilla sugar and toss to coat.  Set them on the cooling racks to cool slightly before filling them.  To fill, I used the narrow end of a spoon to punch a small hole into the center of the donut, but you could easily use a chopstick instead.  Then, I stuck the end of my pastry bag into the hole and filled them with about 1 teaspoon of Nutella.  If you have one of those fancy cupcake injectors, you can use that instead, just make sure the tip is not overly large. 

These donuts are best served warm with many cups of coffee and good conversation.  Enjoy! 

*Vanilla sugar is very easy to make, and is a wonderful way to use up empty vanilla bean pods that we would typically discard!  Just stick two or three beans into 2 cups of sugar and store in an airtight container.  Allow the sugar to sit for about a month before using.  This will give the sugar plenty of time to soak up the delicate flavors of the beans. 

Banana Muffins with Almond Sugar Streusel

Muffin Mondays.  Can we make that a thing?

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

We have had some extra chilly mornings recently and I find myself wanting to simply curl up with an endless cup of tea and a generous supply of muffins and tea cakes.  

Have I ever mentioned how much I adore carbs?  Oh yes, it would seem that I have.  I really do love them. 

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

While I did give my dining table a spring-ready makeover, I am holding onto these blustery mornings and cozy afternoons with all my might.  Every season has its charms and I am learning to appreciate them more and more rather than forever looking to what's next.  

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

I think banana bread was one of the first things I started baking on my own.  Back in the days where I had to break out the step-ladder to reach the baking soda, I produced not a few loaves of banana bread that my brother and I then devoured as soon as the timer signaled - "done!" 

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

Banana bread will forever be one of the greatest and coziest of foods.  

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

I had a bunch of bananas that I had bought for Mr. Pedantic's breakfasts but since he's been a bit under the weather lately they were left to become brown, and soft, and justtttt right for baking into deliciously moist muffins. 

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

Now, you must refrain from going to buy a bunch of bananas just for these muffins.  I have done that many a time and, 1. they will never ripen, and 2., you will probably suddenly discover that you adore bananas and eat them all before the first brown spot has appeared. 

Just go about your normal business, and buy a bunch with more than your husband will be able to eat.  Then, when your back is turned, they will do their ripening thing.

Sometimes you have to trick your produce into compliance. 

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

Because I cannot have a muffin without a topping, I made a super-sugary streusel with slivered almonds. 

I've been trying to replace regular ol' white sugar with pure cane sugar and I swear it is not as sweet, but I love the texture of the coarse granules. 

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

You will never find a perfect, not-overfilled muffin tin in my kitchen.  I used to call it a problem, but now I'm going with the slightly more elegant title of "signature."

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

I toted a bunch of these still-warm muffins up to our apartment office as a Valentine's Day treat. 

Handy men, receptionists, and Mr. Pedantic all agreed that these muffins were the perfect weekday pick-me-up.   

Banana Muffins with Almond Sugar Streusel {Pedantic Foodie}

Now, make that second cup of tea and start ignoring those yellow bananas.  We have got this week in the bag.  Carb power forever and ever. 

Sincerely,

Pedantic Foodie


Banana Almond Streusel Muffins

makes 18 / recipe loosely adapted from Better Homes & Gardens Cookbook

for the streusel

- 1/2 cup all-purpose flour

- 1/2 cup raw or pure cane sugar 

- 1/4 teaspoon baking powder

- 1/2 cup cold unsalted butter, cut into cubes 

- 1/2 cup slivered almonds

Preheat oven to 350 degrees.

In a small bowl, whisk to combine flour, sugar, and baking powder.  Add butter cubes and use your finger tips to work the butter into the flour mixture until the butter is in pea-sized pieces.  Toss in silvered almonds and cover the bowl with plastic wrap.  

Refrigerate the streusel while you prepare the muffin batter.  

for the batter

- 2 eggs

- 1 1/2 cups mashed, ripe bananas (about 3 medium)

- 1/2 cup vegetable oil

- 1 teaspoon vanilla extract 

- 1 cup pure cane sugar 

- 2 cups all-purpose flour 

- 1 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda 

- pinch of salt 

- 1/4 teaspoon ground cinnamon

In a large bowl, whisk to combine eggs, bananas, oil, vanilla extract, and sugar.  Set aside.

In a separate bowl, sift to combine flour, baking powder, baking soda, salt, and cinnamon.  Pour the dry ingredients into the wet and whisk until smooth, but do not beat.  

Spray muffin tins with nonstick spray and divide the batter evenly amongst 18 cups.  Sprinkle each muffin with about 1 1/2 tablespoons of the prepared streusel. 

Bake for 20 minutes - until the edges are golden and a butterknife inserted in the center of the muffin comes out clean.  The streusel make look underdone, but it will set as the muffins cool. Allow to cool for 15-20 minutes before serving.  Enjoy! 


Grapefruit Tea Cake

One of my favorite holidays is just around the corner and I'm pretty worked up about it. 

Grapefruit Tea Cake {Pedantic Foodie}

I have always loved Valentine's Day.  Even before Mr. Pedantic entered my life, I always found a way to fit in some extra celebrating (also known as chocolate consumption) come February 14th.  Whether it was a Galentine's Day movie night, constructing clever candy heart messages with my sister, or the elaborate family celebrations my mama would put on, it has always been a day I look forward to.

Grapefruit Tea Cake {Pedantic Foodie}

For years, my mother began Valentine's Day by making us a double batch of the most delicious glazed lemon muffins.  They were light and fluffy, and redolent with lemon.

Grapefruit Tea Cake {Pedantic Foodie}

This year, I am nodding to those beloved muffins with this scrumptious grapefruit cake.  What better way to begin this lovely, girlish holiday than with a frilly bundt?  

This cake is scented with grapefruit zest, juice, and a chunky grapefruit marmalade.  We aren't playing around.   

Grapefruit Tea Cake {Pedantic Foodie}

This cake required testing and retesting in order to achieve the pungent and distinctive grapefruit flavor I desired.  (You'll notice the disparities between my original hand-written test recipe and the perfected recipe given in this post.)  Sometimes perfection takes time. 

Grapefruit Tea Cake {Pedantic Foodie}

However, my patience and determination were rewarded, for now I can give you this cake.  A bright, citrus-laden cake with a thick, tart glaze.  It's moist, sliceable, buttery, and the perfect way to begin tomorrow's festivities.  

Grapefruit Tea Cake {Pedantic Foodie}

AND!  It actually improves in both flavor and texture after it has been allowed to sit overnight.  So, you can whip it up this evening and greet your valentine with a cup of tea and a generous slice of cake tomorrow morning. 

I think I'll share a slice of this cake with my mama, there's no better valentine than the gift of sweet nostalgia. 

Grapefruit Tea Cake {Pedantic Foodie}

I really hope someone gives you a Fun Dip valentine this year - we all know they are the best. 

Sincerely, 

Pedantic Foodie

P.S. This is the bundt pan I used, just in case you feel like adding to your collection of specialty baking pans. 


Grapefruit Tea Cake

yields one bundt cake

for the cake

- 3/4 cup unsalted butter, softened 

- 1 1/4 cups granulated sugar 

- 2 tablespoons ruby red grapefruit zest (about one large grapefruit)

- 3 eggs

- 1/2 cup sour cream 

- 1/4 cup ruby red grapefruit juice 

- 1/4 cup grapefruit marmalade 

- 2 1/4 cups all-purpose flour 

- 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- pinch of salt

Preheat oven to 350 degrees. 

In the work bowl of your stand mixer beat butter on medium speed for one minute; until fluffy. 

In a small bowl, combine granulated sugar and grapefruit zest and use a fork to press the zest into the sugar.  This will release the oils from the zest and lend us a more flavorful cake.

Add the sugar to the whipped butter and cream together on medium speed.  Beat in eggs, one at a time, scraping down the sides of the bowl as needed. 

Decrease the speed to low and mix in the sour cream, grapefruit juice, and grapefruit marmalade. 

In a separate bowl, sift to combine flour, baking powder, baking soda, and salt.  

With the mixer still on low speed, slowly add the dry ingredients and mix until the batter is smooth.

Coat your bundt pan liberally with nonstick spray and fold the batter into the pan.  Shake the pan back and forth several times to even out the batter.  Bake for 50-55 minutes, until the cake is golden and bounces back when tapped lightly.  

Flip the cake out onto a platter and allow to cool for 10-15 minutes.  While the cake is cooling, prepare the glaze. 

for the glaze

- 2 1/2 tablespoons ruby red grapefruit juice 

- 2 tablespoons grapefruit marmalade 

- 2 cups confectioner’s sugar 

-  course sugar or sprinkles, optional 

In a medium mixing bowl, whisk to combine juice and marmalade.  Slowly whisk in confectioner’s sugar, forming a thick glaze.  

Use a spatula to spread the glaze over the warm cake and sprinkle with course sugar.  Allow the cake to cool completely* before slicing and serving. Enjoy!

*This is cake is best enjoyed after it has been allowed to sit overnight.  Just be sure to cover the cake with plastic wrap before doing so.