Donut Muffins

These tasty bites will light up any brunch!

• Ingredients

• 1/2 cup white sugar
• 1/4 cup margarine, melted
• 3/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
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• 1/4 cup margarine, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

I used the mini tartlet tray, perforated baking sheet, and silpat for after dipping. This recipe would work fantastic in any of our pans but they taste fantastic as a mini bite. 

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• Directions
• 
  
• Preheat oven to 375 degrees F (190 degrees C). 
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• Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
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• Bake in the preheated oven until the tops are lightly golden, 8-10 minutes in mini tartlet tray or 15 to 20 minutes in mini muffin tray.
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While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

(This recipe is courtesy of Diane posted on Allrecipes.com)

Focaccia Bread

Ingredients

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
• 1 cup extra-virgin olive oil, divided
• Optional herbs de provence 
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• Tools

Roul’Pat^®

Deep Flexipat

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, Roul’Pat^®(or floured surface), then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it withplastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a Deep Flexipat with 1/4 cup olive oil. (This is not necessary for these pans but it is for flavor and focaccia is an oily crusted bread).

Put the dough onto the Deep Flexipat and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Poke through dough, this is strange, but when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and/or herbs de provence (or any other topping you enjoy-above picture is made with Alaea Hawaiian Sea Salt and Fresh Parmesan Cheese ). Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving. You can lift the entire loaf out of the pan. I cut and serve it on a large cutting board since you cannot use knives on Flexipans.

(Recipe courtesy of Anne Burrell from Secrets of a Restaurant Chef)