Use and Care Manual

30
8. Remove doughnuts from oven and immediately brush with butter on
all sides and then gently toss in cinnamon sugar. Serve immediately.
Nutritional information per doughnut:
Calories 66 (43% from fat) • carb. 8g • pro. 1g • fat 3g • sat. fat 2g
chol. 20mg • sod. 25mg • calc. 7mg • fiber 0g
Cherry-Ginger Scones
Scones call for a gentle hand, so be sure not to over-mix – the dough
will come together in its true form as you shape them.
Makes 8 scones
2 ½ cups unbleached, all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon kosher salt
2 tablespoons finely chopped crystalized ginger
6 tablespoons unsalted butter, cold and cubed
2
/
3
cup buttermilk
1 large egg, lightly beaten
1 cup dried cherries
1 egg white, beaten, for brushing on glaze
1. Line the Baking Pan with parchment paper; reserve.
2. Put the flour, sugar, baking powder, salt and ginger into the work
bowl of a Cuisinart
®
Food Processor fitted with the chopping blade.
Process to combine, about 10 seconds. Add the butter and pulse
until the mixture resembles coarse crumbs.
3. In a liquid measuring cup, combine the buttermilk and egg. Add half
of the liquid mixture to the work bowl and pulse twice to mix. Add
remaining liquid and pulse again until just combined.
4. Remove the dough and place onto a clean counter/large cutting
board. Add the cherries and fold into dough until evenly combined.
5. Form the dough into a 10-inch-long cylinder. Using a sharp knife, cut
into 8 equal pieces and transfer to the prepared pan. Brush each
scone with the egg white.
6. Set to Convection Bake at 375°F for 30 minutes. After 5 minutes,
place the pan with the scones into the oven in Position 1. Bake until
golden brown, about 20 to 25 minutes.
Nutritional information per scone:
Calories 304 (27% from fat) • carb. 48g • pro. 5g • fat 9g • sat. fat 6g
chol. 47mg • sod. 224mg • calc. 58mg • fiber 2g
Chocolate Layer Cake with Salted
Caramel Frosting
Chocolate, caramel and salt are an unstoppable combination. If looking
to save time, you can purchase caramel sauce to mix into the frosting.
Makes 1 cake, 12 servings
Chocolate Cake:
1 cup unbleached, all-purpose flour
1
/
3
cup cocoa powder, sifted
1 teaspoon espresso powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cubed and
room temperature
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
½ cup buttermilk