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
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
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