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Mini Donut Holes + Homemade Bread from Martha Stewart + Macy’s

We are constantly inspired by Martha Stewart, whether she’s whipping up something tasty, or creating the latest and greatest for her front door. When we found out she was teaming up with Macy’s on a series of how-to videos, we couldn’t contain our excitement. We’ve asked Martha to share a few of her recipes, and she gracefully obliged.  First up in this series: mini donut holes and homemade bread, all made in a Martha Stewart Collection enameled cast iron pots, available only at Macy’s.

Yep, our mouths are watering too! So we obviously couldn’t leave out the recipes. That would just be wrong!

MARTHA STEWART’S MINI DONUT HOLES with LEMON CURD FILLING

INGREDIENTS  for the donuts
1 package (2 1/2 teaspoons) active dry yeast
2/3 cup whole milk, room temperature
3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
1 1/3 cups sugar, divided
1 teaspoon coarse salt
3 large eggs
8 tablespoons (1 stick) unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil, for frying
Lemon Curd, chilled

for the lemon curd
1 cup sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

DIRECTIONS for the donuts
STEP 1 | In the bowl of an electric mixer fitted with the dough hook attachment, stir together yeast and milk; let stand until yeast is dissolved, about 5 minutes. Add eggs. Sift together flour, 1/3 cup sugar, and salt, then add to yeast mixture; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 3 minutes more. Add butter, a tablespoon at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes. Increase speed to medium, continue mixing until dough is smooth and elastic, about 3 minutes more.

STEP 2 | Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 8 hours or overnight.

STEP 3 | Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough to about 1/2 inch thick. Using a 1¼-inch round biscuit cutter, cut out doughnuts. Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they’ve doubled in height and feel puffy and pillowy, about 45 minutes.

STEP 4 | Fill a large, heavy-bottomed enameled cast iron braiser with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350°F on a deep-fry thermometer. Working in batches, place doughnuts in the hot oil, taking care not to crowd them. Fry until golden brown on one side, 1 to 2 minutes; turn with a chopstick and continue frying on remaining side until golden, 1 to 2 minutes more. Using a slotted spoon, transfer doughnuts to a wire rack set over a baking sheet until cool enough to handle.

STEP 5 | Place remaining cup of sugar in a small bowl. Toss doughnuts in sugar, one at a time, to coat evenly. Return doughnuts to paper towel-lined baking sheet to cool completely.

STEP 6 | Transfer lemon curd to a pastry bag fitted with a small round tip; set aside.

STEP 7 | Poke a hole in the side of each cooled doughnut and fill with lemon curd; serve immediately.

for the lemon curd
STEP 1 | In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

STEP 2 | Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon and small bubbles form around the edge of pan, about 5 minutes (do not boil).

STEP 3 | Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. Cook’s Note:  To store lemon curd, refrigerate in an airtight container, up to 2 weeks.

MARTHA STEWART’S HOMEMADE BREAD

INGREDIENTS 
3 cups bread flour, plus more for work surface
1 teaspoon fine sea salt
3/4 teaspoon instant or active-dry yeast
1 3/4 cups 1/2-inch cubes aged Gruyere cheese
1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
1 1/2 cups cool water (55 to 65 degrees), plus more as needed

DIRECTIONS 
STEP 1 | In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.

STEP 2 | Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.

STEP 3 | Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let down stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.

STEP 4 | Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.

STEP 5 | Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast iron pot (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.

STEP 6 | Using pot holders, carefully remove preheated enameled cast iron pot from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated enameled cast iron pot so that it is seam-side up. Cover enameled cast iron pot and transfer to oven; bake for 25 minutes.

MACY’S PRODUCTS USED: 1. Martha Stewart Collection Pot Holder | 2. Martha Stewart Collection What’s Cooking Oven Mitt | 3. Martha Stewart Collection Bamboo Paddle Cutting Board | 4. Martha Stewart Collection Food Storage Canister, Vintage | 5. Martha Stewart Collection Measuring Spoons | 6. Martha Stewart Collection Mixing Bowls, Set of 5 Ceramic | 7. Martha Stewart Collection Enameled Cast Iron Pots | 8. Martha Stewart Collection Serveware, Scalloped Cake Stand and Dome | 9. Martha Stewart Collection Set of 3 Silicone Beachwood Utensils



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Modern Safari Nursery

Baby fever y’all! It’s real. And it hits when you least expect it! Though I’m tooootally not in baby zone quite yet, it doesn’t stop me from oogling tiny toes and pinning nurseries left right and center. And at the top of said nursery pin board? This little dude’s modern meets safari digs. Designed by Barette Widell and photographed by Renee Dickerson, there’s more where this came from right here! 


From Barette at Widell Designs… When we found out we were having a baby the very first thing I thought about was how I was going to decorate the nursery. I couldn’t wait to find out the sex and in fact started buying things for a baby girl since I was convinced that’s what we were having. When we found our we were having a boy not only did we have a name picked out, but we also had all this baby girl stuff to return! I decided that I still wanted to go with the same theme which was a “modern” safari theme. I wanted to keep the colors calm and relaxing whether a boy or girl. I decided to use an old vintage safari themed Gucci scarf that was my moms as the inspiration for the room and pulled shades of blues, grey’s, and taupe from it. I also wanted to mix patterns to make sure it wasn’t all to matchy matchy and fun animal elements have a fun playful feel to the modern room.

Photography: Renee Dickerson | Blue Rug, Elephant Lamp, Pillows, Baskets, Toys, + Books: Homegoods | Changing Table Cover, Hanging Lamp, + Bedding: Olio Studio | Crib: Maclaren + Netto Collection | Custom Blanket: Pottery Barn Kids | Dresser, Day Bed, + Rocking Chair: West Elm | Elephant Hamper: The Classy Home | Hand-Woven Giraffe: Cabo, Mexico | Nursery Decor + Design: Barette Widell | Pictures: The Animal Print Shop | Vintage Safari Art: Vintage Gucci Silk Scarf | Woven Ottoman: Target

DIY Felted Ball Mobile

Most everyone here at SMP headquarters is either on mat leave, has just returned from said leave, or has recently announced that they’re expecting. There are maybe two of us who joke that there’s something in the SMP water, and we’re crossing our fingers it’s not contagious (hashtag NotReady). But then we create a DIY the likes of this one, and I start to second guess myself. Because, you guys? It’s so cute!!

MaterialsWool roving in various colors
Embroidery thread in various colors
Clear fishing line
Dish soap
10” embroidery hoop
Scissors
Sewing needle
Hot glue gun & glue sticks

instructions

step-1Fill a mixing bowl with hot water and mix in a bit of dish soap.

step-2Take a small tuft of wool roving and dip in the water and roll lightly between your palms for several minutes until a ball forms. Keep adding wool to the ball until the ball is an inch or so in diameter. Squeeze the ball of any excess water and place on a towel to dry.

step-3Repeat step 2 until you have about 40-45 felted balls. If the water cools as you go, refresh it with more hot water. Don’t stress about the size of the balls, it’s good to have a variety of sizes. Make sure you have several balls in each color of wool.

step-4While the balls are drying (1-2 hours), prepare the wooden hoop. Use the inner hoop of the embroidery hoop (without the metal bracket). Glue one end of a strand of embroidery thread to the inside of the hoop, and wrap the thread tightly around the hoop. Keep wrapping until several inches of the hoop are covered. To change colors as you wrap, just knot in a new color thread, trim the excess thread, and keep wrapping. When you reach the other end, glue the thread to the inside of the hoop. Repeat in 4 more sections around the hoop.

step-5Cut a 12” length of fishing line and knot one end. Thread the other end through the needle and string on a felted ball. Tie another knot several inches above the ball and thread on another ball. Repeat until there are 3 or 4 balls on the strand.

step-6Repeat step 5 until you have 13 strands of felted balls and set aside.

step-7Tie a strand of fishing line down the center of the hoop. Tie a second strand perpendicular to the first, to form a cross of fishing line in the center of the hoop. Put a dot of glue on each end of fishing line to keep the lines from shifting.

step-8Tie (4) 24” strands of fishing line to the embroidery hoop, spaced evenly apart. Hot glue in place. Gather the strands and tie to a hook in the ceiling above your crib, making sure the hoop hangs evenly.

step-9Tie on the strands of felted balls, starting with one strand in the center of the fishing line cross. Then tie one strand on each leg of the fishing line cross. Tie the remaining strands around the embroidery hoop, evenly spaced. Dot each strand with hot glue so the line doesn’t shift. Cut any excess fishing line, and enjoy your new mobile!

Photography: Ruth Eileen Photography | Design & Styling: SMP Living

Ruth Eileen Photography is a member of our Little Black Book. Find out how members are chosen by visiting our FAQ page.
Ruth Eileen Photography

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