This Year’s Wedding Crasher: The Doughnut

<p><a href="http://maxbrenner.com/wp-blog/wp-content/uploads/2014/05/Doughnuts.gif"><img class="aligncenter size-medium wp-image-502" alt="doughnut_recipe_maxbrenner" src="http://maxbrenner.com/wp-blog/wp-content/uploads/2014/05/Doughnuts-300x238.gif" width="300" height="238" /></a>Since the birth of Pinterest, us folks in the Pastry World have noticed a surge of alternative wedding desserts. Brides are choosing cupcakes towers, cake pop stands and candy tables in lieu of the traditional three-tiered white cake.<span id="more-501"></span></p> <p>One of our favorite desserts has so far kept a pretty low profile when it comes to holy matrimony… but this year, it’s crashing the wedding scene.  Give a warm (re)welcome to the doughnut!</p> <p>Delicious all on its own, our favorite fried friend is easy to dress up to better fit the occasion. Dip into a colorful and fresh-fruit glaze, apply curled shavings of white chocolate and pistachio, powder with fresh coconut … you get the idea.</p> <p>Love it but don’t know where to start? Get back to the basics and try your hand at crafting homemade sugared doughnuts. They’re the blank canvas you’ll need when crafting your one-of-a-kind cake.</p> <p>Ingredients:</p> <p>3 ½ cups all-purpose flour</p> <p>1 teaspoon salt</p> <p>½ cup granulated sugar</p> <p>1 cup warm milk</p> <p>2 envelopes dry yeast</p> <p>2 large eggs, lightly beaten</p> <p>3 tablespoons melted unsalted butter</p> <p>Vegetable oil, for frying</p> <p>Directions:</p> <ol> <li>Mix flour and salt in a large mixing bowl. Use your thumb to make a well in the center of the bowl, pushing the flour up the sides.</li> <li>In a separate bowl, combine the granulated sugar and warm milk. Slowly pour the milk mixture into the center of the flour well. Sprinkle the yeast over the top of the milk and using a fork, lightly whisk the yeast into the milk, being sure to keep milk in the center of the well. Sprinkle a little flour over the milk. Set the bowl aside until the yeast foams and begins to puff up through the flour, about 20 minutes.</li> <li>Using your fingers or fork, begin bringing the flour into the center of the bowl, working with the milk and flour in a dough. Add the eggs one at a time once the mixture becomes too dry. Add the melted butter and continue working by hand or with the paddle attachment in a standing mixer until you form a smooth dough. Continue working either by hand or with a dough hook for 5 to 8 minutes.</li> <li>Turn the dough once in a lightly oiled bowl so all sides are oiled. Covered with a clean kitchen clothe and set aside until double in size, 1 to 2 hours.</li> <li>Roll the dough until 3/8 inches thick and cut into 2 ½ inch rounds using a biscuit cutter or the top of a juice glass. Set the dough circles on a baking sheet and cover with a clean cloth. Set aside to rise again, about 30 minutes.</li> <li>Fill a deep pot with enough oil to come halfway up the sides. Heat the oil to 365 degrees Fahrenheit. Carefully slide several doughnuts into the hot oil, making sure not to crowd the pot. Fry until golden brown, about 1 minute per side. Removed with a slotted spoon to dry on a cooling rack. Repeat with the remaining 12-16 doughnuts.</li> </ol> <p>Once you’ve mastered the doughnut, it’s time to build your masterpiece! Start by stacking three glass cake stands (large, medium, and then small) on top of each other. Carefully place doughnuts on every level and then fill in the gaps with flowers or your decoration of choice. Voila.</p>

A Spring Fling You Won’t Regret

<p>You can feel it in the air – the birds are beginning to chirp and daylight is lasting a little bit longer. The inviting warmth of springtime is upon us! And what better way to celebrate this gentle, laid back season than with our NEW spring menu! From the tantalizing Nacho Skillet to a fun and delectable Doughnut Party – these are dishes (and experiences) you’ll fall for fast!</p> Read more >

Cold Weather, Warm Bellies

<p>Oh, winter. We’re all wishing for a swift end to these bitter cold months. Sure, the occasional snow dusting may be a pretty sight &#8211; but frigid temperatures and blizzard conditions are absolutely chilling. Enter: Comfort food. Cozying up and catching up with our loved ones over warm, hearty dishes is the perfect way to cope with the worst winter weather. </p> Read more >

Your New Year’s Resolution: Eat More Dark Chocolate!

<p>For the New Year, we have a sweet resolution for all of you chocoholics: eat more dark chocolate, anytime of the day, whenever you need it. Don’t skip chocolate as part of your new diet, but instead make it a part of your new diet.  Sounds easy enough, right?</p> Read more >

Max Brenner’s 20th Anniversary Celebration

<p>While the first 20 years at Max Brenner have been chocotastic we are so excited to be entering the next decade and celebrating our “platinum” anniversary. So how exactly did Max Brenner celebrate such a huge anniversary? </p> Read more >

Max Brenner Invites You to Share YOUR Chocolate Love Stories!

<p>As Max Brenner approaches our 20th Anniversary, we are taking a step back to reflect on all the chocolate magic that has transpired in our shops &amp; restaurants around the world. From our first retail location in 1996, to our first Max Brenner Chocolate Bar in 2000, to our recent celebration of World Chocolate Day 2016, our mission to share our chocolate love story has always been the guiding light.</p> Read more >

Handmade Charity: Max Brenner Shares More Than Just the Love of Chocolate

<p>Recently, to give back to our community, we hosted Handmade Charity’s first NYC event at Union Sq. Children got a chocolate pizza tutorial from our Food and Beverage director, Jay Son, as well as a candle making class.  They had an amazing and moving time, and were able to share the joy of life (and chocolate).</p> Read more >

World Chocolate Day 2016: #EatYourSelfie at Max Brenner Union Square

<p>Although every day is chocolate day at Max Brenner, this year on July 7th for World Chocolate Day we wanted to do something special to show our appreciation for all the chocolate love that we receive every day. To celebrate with a twist, we commissions artist Taylor Martin to create the first ever Max Brenner edible #EatYourSelfie chocolate portraits!</p> Read more >

Max Brenner&#8217;s Limited Time Menu

<p>Max Brenner’s Limited Time Menu<br /> Did someone say… summer? Yes, the warm weather is here and we’ve put together a special limited time menu for all our beautiful Max-o-holics. Come in and try our new seductive seasonal plates in our NYC, Boston and Philadelphia restaurant before it’s too late!</p> Read more >

How To Make Homemade Mac &#038; Cheese Tips + Recipe

<p>It’s no secret we’re known for our chocolate. But all Max Brenner aficionados know that our rich and mouthwatering savory dishes also bring all the boys (and girls) to the yard. Our Really-Cheesy Mac &amp; Cheese is definitely one of these meals.</p> Read more >

Introducing Max Brenner&#8217;s New Food and Beverage Director

<p>Meet Jay Son, Max Brenner’s new Food and Beverage Director. Jay is a transplant to NYC from Ann Arbor and, of course, a culinary rock star. He comes from years in the food and beverage industry with international kitchens Le Pain Quotidien, Sweetgreen, and Simit &amp; Smith.  We sat down with Jay to get to know him a bit better and see what inspires him these days.<a href="http://maxbrenner.com/wp-blog/wp-content/uploads/2016/04/Jay-Son-1.jpg"></a></p> Read more >