Donuts Doce

[Hebe Zuelke]

Thesmell of freshly baked donuts and coffee greet guests as they walk through the doors of Doce Donuts. The name is inspired by the 12th man, a nickname given to fans of the Seattle Seahawks, something many Seattleites take pride in.

Damian Castillo worked with his father, Daniel to perfect the brioche dough recipe, which is vegan and 40% larger than other industrial donut offerings. The elder Castillo has over 40 years of experience baking in Venezuela and the United States.

Every morning at 3 a.m., the bakers prepare the brioche dough raised for 24 hours. At 5 a.m., the pastry chefs come in to decorate the donuts. At 7 a.m., the shop opens, and by 1 p.m., they usually sell over 1,000 donuts a day in their small shop.

We freshly bake our donuts in small batches throughout the day in our Restaurants. Our bakers hand-dip, glaze and sprinkle each donut with care. Available by the dozen, or half-dozen or on their own, our donuts are sure to be the perfect complement to your cup of coffee. Selection may vary by Restaurant.

Tim Horton's was always a huge treat! I can remember maybe once a month (although usually less often), Mom would take us to a Tim's, or just come home with that beautiful box. We always knew exactly what we were going to get: a Boston Cream donut! It was a sort of tradition for us, four Boston Cream donuts (one for Mom, one for my brother, one for my sister, and one for me). Now that my siblings and I are all moved out, its a memory that we cherish, and one that I think of every time that I visit my friendly neighbourhood Tim Horton's for a hot chocolate, or that beloved donut.

Mistura para donuts (farinha de trigo enriquecida com ferro e cido flico, dextrose, gordura vegetal de palma, sal, farinha de soja, leite integral em p, soro

de leite em p, emulsificantes mono e diglicerdeos de cidos graxos, estearoil-2-lactilato de sdio, fermento qumico bicarbonato de sdio, pirofosfato cido

de clcio, fosfato monoclcio, espessantes goma guar, carboximetilcelulose sdica, aroma idntico ao natural de baunilha, corantes naturais beta caroteno,

urucum e crcuma, antioxidante cido ascrbico, agentes de tratamento da farinha cloridrato de L-cistena, alfa-amilase); Farinha de trigo enriquecida com

ferro e cido flico; Gordura vegetal de palma (antioxidante BHT, Alfa tocoferol, cido ctrico); Fermento biolgico (Saccharomyces cerevisiae) e emulsificante

monoestearato de sorbitana; fermento biolgico (Saccharomyces cerevisiae) e emulsificante monoestearato de sorbitana; Melhorador de farinha (farinha de

trigo enriquecida com ferro e cido flico, emulsificantes polisorbato 80 em p, mono e diglicerdeos de cidos graxos, estabilizante carbonato de clcio,

antioxidante cido ascrbico, espessante carboximetilcelulose sdica, agentes de tratamento da farinha alfa-amilase, azodicarbonamida); Recheio sabor doce

de leite (leite padronizado, acar, conservador sorbato de potssio); Cobertura de acar (dextrose, amido de milho*, gordura vegetal de palma e algodo,

corante inorgnico dixido de titnio, aroma artificial de baunilha); *(Contm milho geneticamente modificado a partir de Bacillus thuringiensis, Streptomyces

viridochromogenes, Agrobacterium tumefaciens, Zea mays, Sphingobium herbicidorovans, S. maltophilia, Diabrotica firgifera, E. Coli, Dicossoma sp .).

Nothing satisfies your breakfast craving quite like a muffin. Made with the same great processes in mind as our donuts, these are some of the best muffins in the Kalamazoo and Battle Creek, MI, area! Browse through our selection here, but try not to eat your screen!

Created in 1983, Sweetwater's Donut Mill has been a staple in the Kalamazoo, MI, area. With a new location recently opened in Battle Creek, we are branching out and feeding even more people. Click here for more information, or just come in today. We're open 24 hours, 7 days a week, and always greet you with a smile.

"Donut" Make You Smile!Sometimes all you need at the end, or beginning, of the day is a nice, warm donut or muffin to satisfy your craving. Because of that, all three of our locations are open 24 hours, 7 days a week for you! Located conveniently in both Battle Creek and Kalamazoo, MI, we serve all residents and tourists with satisfaction guaranteed. Stop in to one of our locations today to taste the best baked goods around, or contact us via phone or email.

You may have noticed by now that we only serve a few products and are wondering why. Well, we are firm believers that something that's not broken shouldn't be fixed! We've been great at donuts and muffins in the Kalamazoo and Battle Creek, MI, areas for a while now, and we want to continue that tradition. By adding more products, we would just take away from what made us famous. We can guarantee that you will not be disappointed with our baked goods, so stop in today and test them out. You'll be coming back soon!

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

This refreshing iced ginger lemonade packs a lot of punch in flavor and health benefits. Made wholesome ingredients like fresh ginger, lemon and raw honey. Enjoy iced or you can even enjoy warm during the fall and winter months. Paleo, gluten-free and refined-sugar-free.

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entre, or all on its own.

A delicious Brazilian sweet treat, these filled doughnuts are easy to make and difficult to stop eating! Traditional filing variations include milk caramel, pastry cream, or jam-like fruit. They make a great snack with your afternoon tea or coffee!

Prepare caramel (doce de leite) filling in advance, allowing enough time for the cans to fully cool before opening. The filling can be prepared hours or a day in advance and stored in the refrigerator.

Place the cans in a pressure cooker and cover with water, to a minimum of 2 fingers over the cans.

Seal the pressure cooker and turn it to pressure mode. Place on a burner over medium heat and cook until the pan starts to hiss, indicating the buildup of pressure.

Once the hissing starts, set a timer for 40 minutes. When the 40 minutes are up, release the pressure then open the pressure cooker and, using a set of tongs or a canning lifter, lift the cans out of the pan.

DO NOT OPEN THE CANS UNTIL COMPLETELY COOLED. The milk caramel will be liquid and very hot. This creates pressure in the can. If it is not completely cooled, the contents of the can could spray and potentially cause burns, not to mention make quite a mess. I cool mine in a sink full of cold water.

Open the can after it has cooled and transfer the milk caramel to a glass container with a lid for storage or use right away.

To make the doughnuts, warm milk to about 110F. Add 1 teaspoon sugar and yeast. Whisk until well blended, although clumps of yeast may remain. Set aside for 5 minutes or until yeast blooms and starts to rise in a foam.

Turn dough onto a clean floured surface and with a rolling pin and roll to about -inch thickness. Using a 3-inch round cutting tool, cut as many doughnut rounds as possible from the dough. Place cut doughnuts on a large, lightly floured sheet pan, sprinkle lightly with more flour, and cover with a clean cloth. Allow to rise until double in size (about 1 hour).

Heat the canola oil to 375F in a heavy pan or a large skillet. Fry doughnuts, 5 or 6 at a time, until medium golden brown, flipping to cook both sides evenly. Transfer fried doughnuts to a raised rack to drain, or to a paper-lined pan to absorb any excess oil. Allow the doughnuts to cool slightly, but they can still be warm.

Using a thin serrated knife, cut each doughnut in half horizontally to all but the last section. Then fill each doughnut with a heaping tablespoon of the caramel filling. Continue until all doughnuts are filled.

Note:

1. If you do not have a bread machine, you can use an upright mixer. You will need to mix the dough for about 10 minutes in an upright mixer for a good knead, and then cover the mixed dough in a bowl to rise until double in size.

2. Excess dough can be discarded or saved to fry up and coat with cinnamon and sugar for a quick snack. Or it can be reshaped and rolled for more doughnuts, but the surface is likely not to be as smooth on the second group as the first.

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