Dougherty Family Recipe Box

Category: Uncategorized

  • Hot Cross Buns

    Ingredients

    Buns

    • 1/3 cup white sugar
    • 3 1/4 teaspoons dry yeast
    • 1/2 cup water
    • 3 1/4 cups all-purpose white flour
    • 1 3/4 teaspoons salt
    • 1/2 cup unsalted butter, softened
    • 2 eggs, beaten
    • 1/2 cup warm milk
    • 1 cup sultanas
    • 1/2 cup chopped mixed peel
    • finely grated zest of two oranges
    • 1 sweet apple, cored and diced
    • 2 teaspoons ground cinnamon

    Crosses

    • 1/2 cup all-purpose white flour
    • 1/3 cup water

    Glaze

    • 1/4 cup apricot jam

    Method

    1. Mix together yeast, water, and sugar in a bowl, allow yeast to activate.
    2. Add the flour to the bowl of a stand mixer fitted with a paddle attachment.
    3. On low speed, mix in the yeast mixture, butter, and eggs.
    4. Add the milk a little at the time.
    5. Increase speed to medium-low and knead the dough for 5-10 minutes.
    6. Cover the bowl and let rise until doubled (about 1-2 hours).
    7. Knead in sultanas, peel, zest, apple, and cinnamon.
    8. Cover the bowl and let rise 1 hour.
    9. Turn the dough out on to the counter and fold to knock out the air.
    10. Divide dough into 12 pieces and roll into balls.
    11. Place balls onto a baking tray lined with parchment paper.
    12. Cover with plastic wrap and let rise for 1 hour.
    13. Preheat oven to 425°F.
    14. Mix a paste for the crosses.
    15. Pipe crosses onto buns using a piping bag fitted with a fine nozzle.
    16. Put buns in oven and bake until golden brown (about 20 minutes).
    17. Heat up apricot jam until runny.
    18. Remove buns from oven.
    19. Brush hot buns with hot jam.
    20. Allow to cool before serving.

    Source

  • Chocolate Cupcakes

     Ingredients

    • 1 2/3 cups granulated sugar
    • 1 1/2 cups all-purpose flour
    • 2/3 cup cocoa powder
    • 1 tablespoon cornstarch
    • 1 1/2 teaspoons baking powder
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    • 1/2 cup canola oil
    • 1 large whole egg
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 2/3 cup milk
    • 1 cup hot coffee

    Method

    1. Preheat oven to 350°F.
    2. Line a 24-count muffin tin with paper liners.
    3. In the bowl of a stand mixer with a paddle attachment, stir together dry ingredients.
    4. Add oil, egg, yolk, and vanilla and stir until combined.
    5. Add milk slowly while stirring on low speed.
    6. Add hot coffee slowly while stirring on slow speed.
    7. Scrape the bowl, then continue mixing until batter has no lumps.
    8. Drop batter into lined muffin tin, filling about 1/2 to 2/3 full.
    9. Bake until done (about 20 minutes).
    10. Remove from oven and cool on wire rack.

    Source

  • Raspberry Ricotta Cake

     Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 cup white sugar
    • 2 teaspoons baking powder
    • 3/4 teaspoon salt
    • 3 large eggs
    • 1 1/2 cups ricotta
    • 1/2 teaspoon vanilla extract
    • 1/2 cup unsalted butter, melted
    • 1 cup frozen raspberries

    Method

    1. Preheat the oven to 350°F.
    2. Lightly grease a 9″ spring form pan.
    3. Combine flour, sugar, baking powder, and salt in a bowl.
    4. In a stand mixer with whisk attachment, whisk together eggs, ricotta, and vanilla until light and smooth.
    5. Gently fold dry ingredients into wet.
    6. Gently fold butter into batter.
    7. Gently fold 3/4 of the berries into batter.
    8. Pour batter into pan.
    9. Sprinkle remaining berries over top.
    10. Bake until cake is golden and a toothpick inserted in the centre comes out clean (about 60-70 minutes).
    11. Let cool in pan
    12. Run a knife between the sides of the cake and the pan then take the cake out of the pan.

              Source

            1. Basic Pudding

               Ingredients

              • 2 cups milk
              • 1/2 cup white sugar
              • 4 tablespoons corn starch
              • 1/4 teaspoon salt
              • 1 teaspoon vanilla extract
              • 1 tablespoon butter

              Butterscotch Variation

              Substitute brown sugar for white sugar.

              Chocolate Variation

              Add 3 tablespoons cocoa powder to the dry ingredients in step 2.

              Pumpkin Spice Variation

              Add the following to the dry ingredients during step 2:
              • 1 teaspoon cinnamon
              • 1 teaspoon ginger
              • 1/4 teaspoon cardamom
              • 1/4 teaspoon cloves
              • 1/4 teaspoon nutmeg

              Method

              1. Heat milk in a saucepan over medium heat until bubbles form at edges.
              2. In a separate bowl, combine dry ingredients.
              3. While stirring, pour dry ingredients into milk a little at a time.
              4. Continue cooking and stirring until pudding thickens (do not boil!).
              5. Remove from heat.
              6. Stir in vanilla and butter.
              7. Pour into serving dishes.
              8. Chill and allow to set for at least 2 hours before serving.

                        Source