Cuisinart SM-35 User Manual - Page 22

1. P reheat oven to 350°F. Lightly coat a 9-inch square baking pan with cooking spray; reserve. 2. P repare the Crumb Topping: Put all of the crumb topping ingredients in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to break up, scrape if necessary and then increase to Speed 4, until the mixture resembles large crumbs. Remove and reserve in refrigerator until ready to use. 3. T o prepare the Buttermilk Cake: Put the flour, baking soda, cream of tartar and salt in a medium bowl and stir to combine; reserve. 4. P ut the butter and granulated sugar in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 until incorporated. Scrape the entire bowl, increase to Speed 5 and mix until light and fluffy, about 1 minute. 5. S crape the bowl well and reduce speed to 3. Add the egg and the vanilla extract and mix until fully incorporated and batter is smooth. Scrape the entire bowl. 6. A dd half the reserved dry mixture and half the buttermilk. Mix on Speed 2 until just blended. Scrape the entire bowl. Add remaining dry ingredients and buttermilk. Continue mixing on Speed 2 until smooth and blended. 7. P our batter into prepared pan and smooth over top. Sprinkle blueberries evenly over the top; lightly press blueberries into batter (submerge blueberries slightly). Crumble any large clumps in the crumb mixture and sprinkle the crumb mixture evenly over the blueberries. 8. B ake in preheated oven until crumbs are evenly golden brown and tester is clean when inserted in center of pan, about 30 to 35 minutes. Remove from oven and cool on a wire rack before cutting. Nutritional analysis per serving (based on 12 servings): Calories 271 (42% from fat) • carb. 37g • pro. 3g fat 13g • sat. fat 9g • chol. 52mg • sod. 77mg calc. 10mg • fiber 1g Cinnamon Sugar Doughnuts We cannot resist warm doughnuts tossed in cinnamon sugar, but you can mix it up a bit by coating some in powdered sugar or dipping a few in melted chocolate. Makes 10 doughnuts and 10 doughnut holes 1 cup whole milk, warm (100°F to 110°F) ½ cup granulated sugar, divided 2¼ teaspoons (1 standard packet) active dry yeast* 4 cups unbleached, all-purpose flour, plus more for as needed and for rolling ¾ teaspoon kosher salt Pinch ground nutmeg 6 tablespoons unsalted butter, cubed and at room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract Vegetable oil, for mixing bowl and frying Cinnamon sugar, for coating (½ cup granulated sugar and 1 tablespoon ground cinnamon) *You may substitute rapid rise yeast. If using, add the rapid rise yeast to the dry ingredients in the bowl; you do not need to proof with the milk. 1. In a large, liquid measuring cup, combine the milk, 2 tablespoons of the granulated sugar and the yeast. Let sit until foamy, about 5 minutes. 2. P ut the flour, salt and nutmeg into the bowl of the Cuisinart® Stand Mixer. Attach the dough hook and mix on Speed 2 to combine. Add the proofed yeast mixture and butter. Mix on Speed 3 to combine and then increase to Speed 4 to knead. While mixing, add the eggs, one at a time, until combined. Scrape down bowl as necessary. 3. A llow to knead on Speed 4 until dough is smooth, soft and bounces back to the touch. It should not stick to the sides of the bowl while kneading - if it does, add additional flour, 1 tablespoon at a time, until it releases. Finished dough should be slightly sticky and will stick to the dough hook. 4. T ransfer dough to a lightly oiled mixing bowl. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour. 22