Dulce de Leche Cronuts, recipe provided below (adapted from Jo Cooks)
- 4 sheets puff pastry (2 boxes), thawed
- 2 egg yolks beaten
- For Dulce de Leche Glaze
- 1/2 cup dulce de leche
- 3 tbsp milk
- 1 cup powdered sugar
- Preheat your oven to 375 F degrees. Line a baking sheet with parchment paper; set aside.
- On a clean work surface, sprinkle some flour. This will keep the puff pastry from sticking to your work surface. Place one of the puff pastry sheets on the work surface. Brush it with some of the egg yolk. Add the 2nd sheet on top of the first one and brush with egg yolk. Repeat with remaining sheets. DO NOT brush egg yolk over the top sheet.
- Roll out the sheets so that you have a square of about 12 inches by 12 inches.
- Using two round cookie cutters, one that's 2 or 3 inches in diameter, depending on how big you want them, and 1 that's 1 inch in diameter, cut out donut shapes from the dough. You should get about 16 donuts.
- Place the donuts onto the prepared baking sheet and bake for about 20 minutes or until golden brown.
- While the donuts are baking, make the glaze. Add all the ingredients for the glaze into a medium size bowl and whisk well, until smooth.
- Place a cooling rack over another baking sheet that's also lined with parchment paper. Remove cronuts from the oven and dip into the glaze, then place onto a cooling rack, letting the glaze drip down.
- Optionally you could drizzle them with more dulce de leche and then sprinkle with a bit of powdered sugar before serving them.
Lemon Blueberry Yogurt Loaf, a portion of the recipe provided below. For the full recipe visit Jo Cooks.
- For Loaf
- For Lemon Syrup
- 1/3 cup lemon juice freshly squeezed
- 1 tbsp granulated sugar
- For Lemon Glaze
- 1 cup icing sugar
- 1/4 cup lemon juice freshly squeezed
- 1 tsp vanilla extract
- milk, if needed to thin out the glaze
Tres Leches Cake, recipe provided below (adapted from Jo Cooks)
- For Cake
- For Milk Sauce
- 14 oz sweetened condensed milk (1 can)
- 12 oz evaporated milk (1 can)
- 1/2 cup milk
- 2-3 tbsp rum
- Optional Toppings
- 16 oz whipped cream (I used cool whip)
- cocoa powder
- berries such as strawberries, raspberries, blueberries
- Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
- Into another bowl whisk together the flour, baking powder and salt. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
- Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
- While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl.
- Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
- Top the cake with whipped cream, cocoa powder and berries, if preferred.