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Roses Are Red

Candied Strawberries

2 cups sugar

½ cup Golden Eagle Syrup

¾ cup water

red food coloring

32 oz washed and dried strawberries

Add sugar, water, and syrup to a saucepan and bring to boil. After it starts boiling do not stir anymore. Boil until the temperature reaches the soft crack stage, which is 290-300 degrees, remove from heat and stir in food coloring. Immediately dip strawberries and let dry for 10 minutes before serving.



1 package (2 1/2 teaspoons) active dry yeast, 2/3 cup warm milk (but not too hot or it will kill the yeast) 3 1/2 cups unbleached all-purpose flour, plus more for baking sheet

1/3 cup Golden Eagle Syrup 2 tsp coarse salt 3 large eggs 7 TBSP unsalted butter, room temperature, cut into 6 to 8 pieces canola oil, for frying

1 cup sugar

½ tsp cinnamon

1 cup powdered sugar

6 TBSP Whipping Cream

*Crème Filling


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 1 minute. Add flour, 1/3 cup syrup, salt, and eggs; mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. Add butter, a few pieces at a time, mixing after each addition and until butter is fully incorporated and dough is soft, 5 to 6 minutes.

2. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.

3. Lightly flour a baking sheet; set aside. On a well-floured work surface, roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. ** (If you don’t want to fill the doughnuts and you want glazed doughnuts you can cut a hole in the ceter of the doughnut and make doughnut holes.) Transfer to prepared baking sheet and cover with plastic wrap; let stand in a warm spot until they've doubled in height and feel poufy and pillowy, 2 to 3 hours.

4. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches; heat over medium-high heat until it reaches 350 degrees 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, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.

5. Place cup of sugar and cinnamon in a small bowl and mix well. Toss doughnuts in cinnamon sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes. Or you can toss them in the powdered sugar or glaze.*

6. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Gently fold in pastry cream; you should have 3 cups of filling. Transfer to a pastry bag fitted with a small round tip; set aside.

7. Poke a hole in the side of each cooled doughnut and fill with about 1/3 cup filling; serve immediately.

*Doughnut Glaze

2 cups powdered sugar

¼ cup Golden Eagle Syrup

4 TBSP milk

Mix until smooth and dip warm doughnuts in glaze on both sides.

*Doughnut Creme Filling

½ cup Golden Eagle Syrup

pinch of salt

4 large egg yolks

1 tsp vanilla extract

¼ cup corn starch

2 cups whole milk

2 tablespoons butter

Whisk together syrup, cornstarch and salt in a medium saucepan. Whisk together milk and egg yolks in a glass-measuring cup. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla. Strain pastry cream through a fine mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry crème to prevent a skin from forming. Refrigerate until chilled at least 2 hours or up to 2 days. Just before using whisk until smooth.


Crème Brûlée

1 quart heavy cream

2 tsp vanilla

½ cup Golden Eagle Syrup

6 large egg yolks

2 quarts water

½ cup sugar

Preheat oven to 325 degrees. In a medium saucepan combine heavy cream and vanilla. Stir constantly over medium heat for about 7-8 minutes until cream starts to bubble, close to a simmer. Remove saucepan form heat and let sit for 15 minutes. In a medium bowl whisk together syrup and the egg yolks until well blended and starts to lighten in color. Add the cream a little at a time to tempura the eggs stirring constantly until all the liquid in combined. Pour the liquid mixture into 7-8 (6 oz ) ramekins. Place in a large cake pan or 9x13 and pour enough hot water to come half way up the side of the ramekin. Bake at 325 for 40 -45 minutes until crème brûlée is set but still wiggles in the middle. Remove ramekins from the pan and refrigerate at least 2 hour before serving. To serve remove crème brûlée from refrigerator for at least 30 minutes before browning sugar on top. Divide the remaining half-cup of sugar over the 7-8 dishes. Melt and brown the tops with a torch. Wait at least 5 minutes before serving.

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