February 2015

Fun fact about me: I’m pretty weird.

Some have politely called me “different” or “unique,” but when it comes to dancing around the kitchen like a crazy person, “weird” is probably the most appropriate word. Luckily, I have the Urban Farmer to add lyrics to my songs and moves to my dancing. You say “enabler,” I say “cohort.”

When frying donuts, there are timed increments (submerge, wait, flip, wait, remove, repeat). With so many donuts to fry, these increments collectively form a significant period of standing around and waiting. I might fill this period of time with dancing or making up songs about my dog, which I sometimes let slip in public. When it comes to making roasted beet donuts, I may dance and sing this song, pun very much intended!

This installment of my kitchen dancing antics and my Donut o’ the Month series for Jojotastic was inspired by lingering Valentine’s sentiments. This holiday, filled with its fair share of clichés, makes me think of rosy hues, roses by the dozen, and red hearts filled with assorted mystery chocolates. Since last month’s donut featured chocolate, I focused on pink tones and roses. Not one for dyes, I channeled the hues and pun power of the beet, which made a most lovely and surprising bright pink crumb au naturel.

As for the Valentine’s Day rose cliché, I’ve tiptoed in the realm of rosewater treats, and I thought a rosewater element thematically appropriate. Tastefully, I was a bit skeptical, but the faint floral note is addictively delicious! One bite, and you too will be singing and dancing in your kitchen. We got the beet, we got the beet, go eat the beet….yeaaaah!

Roasted Red Beet Donuts with Rosewater Glaze (Gluten Free)

About This Recipe: Since the name of this blog is With The Grains, grains being plural, one of my recent goals is to explore a wider variety of flours. For this recipe, I chose Bob’s Red Mill’s Organic Brown Rice Flour, which makes this bright pink donut one for the gluten-free friends. However, all donut lovers will be happy to know, the crumb was still light and fluffy, so there’s no texture or taste sacrifices. Plus, the brown rice flour packs a lot of nutritional benefits, as do the beets!

Brown rice flour is high in protein, iron, fiber and vitamin B. It’s rich in manganese, which helps in the proper development of bones and cartilage. One serving of brown rice flour supplies more than 20 percent of the recommended amount of magnesium, phosphorus and copper, as well as 11 percent of potassium and more than 100 percent of manganese.

All that from a donut!

Go eat the beet!
-Quelcy

Roasted Red Beet Donuts with Rosewater Glaze (Gluten Free)
yield: approximately 24 donuts

Roasted Beet Puree

Ingredients

2 red beets, peeled & cut into chunks
2-3 Tablespoons organic coconut oil for roasting

For the Beet Puree

Preheat oven to 425℉.

Grease a cast iron skillet with coconut oil and enough extra to brush the beets.

Spread the beets evenly over the skillet, and roast for 45-60 minutes, until soft. Remove from oven. Once cooled, use a food processor to puree the beets until smooth.

Roasted Beet Brown Rice Donuts

Ingredients

3 packages yeast (1/4 ounce each)
1/4 cup warm water (105-115)

1 1/2 cups lukewarm organic milk (scalded, then cooled)
1/2 cup organic raw cane sugar
1 teaspoon salt
2 organic/cage-free eggs
3/4 cup organic, unsalted butter
*1 cup roasted beet puree (see recipe above)
5 cups organic brown rice flour, divided
2 cups organic arrowroot

Organic, Non-GMO Safflower oil for frying

For the Beet Donuts

Dissolve yeast in warm water in the bowl of a stand mixer.

Add milk, sugar, salt, eggs, butter, beet puree, and 2 cups brown rice flour.

Using a whisk attachment, beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Switch to a dough hook, and beat in remaining flour and arrowroot until smooth and the dough forms around the hook.

Cover and let rise until double, 50-60 minutes. Dough is ready when indentation remains when touched.

Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut donut shapes with a biscuit cutter. Use a smaller size to remove the center. Re-roll scraps and cut more donuts until you have used all the dough.

Transfer the donuts to a floured, parchment-lined pan. Cover and let rise in a warm place, until doubled, 30-40 minutes.

Heat oil in deep fryer to 350°.

Slide donuts into hot oil with wide spatula.

Turn donuts as they rise to the surface.

Fry until light golden brown, about 1 minute if submerged sufficiently at first, or 1 minute on each side if not.

Remove carefully from oil (do not prick surface). Set on a cooling rack placed over a pan to cool.

Once the donuts have cooled slightly, dip the donuts into the rosewater glaze. Allow the glaze to set, and enjoy!

Rosewater Glaze

Ingredients

2 1/4 cup organic powdered sugar, sifted
4 1/2 Tablespoons food-grade, all natural rosewater

For the Glaze

Whisk both ingredients together until smooth.

Enjoy!