Olive-Oil-Braised Carrots with Warm Spices

In this dish, a tiny bit of nutmeg and cinnamon and a few sliced garlic cloves complement the sweetness of the carrots. For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.

• 
  
  1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
  
  


• 
  
  3 medium cloves garlic, sliced
  
  


• 
  
  1/2 cup lower-salt chicken or vegetable broth
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/4 tsp. ground nutmeg
  
  


• 
  
  Pinch of ground cayenne
  
  


• 
  
  Kosher salt
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish. Nestle the garlic slices among the carrots.

In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 tsp. salt and drizzle over the carrots. Cover the baking dish tightly with aluminum foil.

Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes.
Uncover the dish and continue to braise until the spices on top have
toasted and are mahogany-brown and the carrots look a little shiny,
about 15 minutes more. Serve warm or at room temperature.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 
  
  17.62 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup sugar, plus more for coating the doughnuts
  
  


• 
  
  1 Tbs. plus 1-1⁄2 tsp. instant yeast
  
  


• 
  
  3⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  6 Tbs. raspberry jam
  
  

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.

Jelly-Filled Doughnuts

This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If your jam is very chunky, purée it in a blender or small food processor so that it will pass without effort through the tip of a pastry bag and into the doughnut.

• 
  
  17.62 oz. (4 cups) unbleached all-purpose flour
  
  


• 
  
  1⁄3 cup sugar, plus more for coating the doughnuts
  
  


• 
  
  1 Tbs. plus 1-1⁄2 tsp. instant yeast
  
  


• 
  
  3⁄4 tsp. fine sea salt or kosher salt
  
  


• 
  
  1 cup room temperature milk (70°F to 78°F)
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  2 large eggs
  
  


• 
  
  2 large egg yolks
  
  


• 
  
  1 tsp. grated lemon zest
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  6 Tbs. raspberry jam
  
  

Combine the flour, sugar, yeast, salt, milk, butter, eggs, egg yolks, lemon zest, and vanilla in the bowl of a standing mixer fitted with the paddle attachment (the hook is not needed here, since this is a rather loose batter) and mix on low speed until smooth, 8 to 10 minutes.

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until doubled in volume, about 1 hour.

Line a rimmed baking sheet with parchment or waxed paper. Brush a thin layer of vegetable oil on the paper. Turn the dough onto a lightly floured countertop and divide into 16 equal pieces. Shape each piece into a round and then flatten slightly with the palm of your hand. Place the rounds seam side down on the oiled paper. Let stand uncovered at room temperature until doubled in volume, about 1 hour.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or baking sheet with several layers of paper towels.

Place a few of the doughnuts in the hot oil, being careful not to crowd them in the pot.

Fry until golden brown on one side, about 1 minute. Turn and continue to fry until golden on both sides, another minute or two. Don’t worry that there is a line of light-colored dough around the perimeter of each doughnut. This will be the “soft spot” where you will insert the tip of a pastry bag to pipe in some jam. Drain the cooked doughnuts on the paper towels, roll them in sugar, and repeat with the remaining dough, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

To fill the doughnuts, place the jam in a bowl and stir it thoroughly so that there are no lumps. Scrape it into a pastry bag fitted with a large plain tip. Insert the tip into the soft spot of each doughnut and squeeze about 1 tsp. of the jam into the center. Serve immediately.

Cider Doughnuts

When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they were available only briefly in the fall? Now that the children are grown up and connoisseurs of all things sweet, including éclairs, tiramisu, and gelato, they still come running when I make these childhood favorites at home. The recipe is straightforward and relatively simple. Reducing the apple cider before adding it to the dough gives the doughnuts full apple flavor.

• 
  
  1-1⁄4 cups apple cider
  
  


• 
  
  17.62 oz. (3-1⁄2 cups) unbleached all-purpose flour
  
  


• 
  
  1 tsp. instant yeast
  
  


• 
  
  2 tsp. ground cinnamon
  
  


• 
  
  1-1⁄3 tsp. fine sea salt or kosher salt
  
  


• 
  
  2.5 oz. (5 Tbs.) unsalted butter, softened
  
  


• 
  
  1 cup sugar
  
  


• 
  
  3 large egg yolks
  
  


• 
  
  2⁄3 cup room temperature buttermilk (70°F to 78°F)
  
  


• 
  
  Vegetable oil, for frying
  
  


• 
  
  Cinnamon sugar (about 1⁄4 cup should do it)
  
  

Bring the apple cider to a boil in a medium saucepan. Boil until it is reduced to 1⁄4 cup, 7 to 10 minutes. Pour into a glass measuring cup and let cool to room temperature. Combine the flour, yeast, cinnamon, and salt in a medium bowl and set aside.

Place the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream together on medium-high speed until well-combined, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Add the egg yolks and beat, scraping down the sides of the bowl once or twice as necessary, until smooth. Add the cooled cider and the buttermilk and beat until combined. Stir in the flour mixture until just combined. Do not overmix!

Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature until it is puffy and slightly risen, about 1-1⁄2 hours.

Line 2 baking sheets with parchment or waxed paper and sprinkle generously with flour. Turn the dough out onto one of them and sprinkle the top of the dough with flour.

Flatten the dough with your hands until it is about 1⁄2 inch thick, sprinkling on more flour if necessary to prevent sticking. Place the baking sheet in the freezer until the dough is slightly hardened, about 20 minutes.

Remove the dough from the freezer and use a 3-inch doughnut cutter to cut as many doughnut shapes as you can. Place the cut doughnuts and the doughnut holes on the second baking sheet. Re-roll and cut the scraps. Refrigerate the cut doughnuts and holes for 20 to 30 minutes.

Add 3 inches of oil to a deep pot. Attach a candy thermometer to the side of the pot and heat the oil over medium heat until it reaches 350°F. Line a large platter or another baking sheet with several layers of paper towels.

Carefully add a few doughnuts to the pot, being careful not to crowd them. Fry until golden brown on one side, 30 seconds to 1 minute. Turn and continue to fry until golden on both sides, another 30 seconds to 1 minute. Drain the cooked doughnuts on the paper towels, and repeat with the remaining doughnuts, keeping an eye on the thermometer to make sure the oil stays at a steady 350°F and adjusting the heat as necessary.

Roll the warm doughnuts in cinnamon sugar and serve warm.