Bar None #8 // Mi Kim

Over the last seven Bar None features, we’ve spanned the spectrum of mixology and craft cocktails from the bar top to the living room. For our eighth and final highlight of 2016, we visited Mi Kim aka @apieceofmi who’s craft has little to do with cocktails but has all the same competency when it comes to amplifying flavors. Her journey as a baker has led her to an exciting new endeavor that we believe you’ll all be hearing about soon.
Read her full story below.

1. Tell us who you are, where you’re from, etc.

I’m Mi Kim, the PNW has always been home for me, I grew up in Lacey, went to culinary school in Portland and have been in Seattle ever since.  Seattle has everything I need; mild weather, mountains, and good food!  What more could you want?

2. What’s your baking story? How did you get into it?

Growing up, my parents owned a restaurant and I would spend my weekends and summers helping out.  I used to beg my dad to let me wash dishes, and when he finally said yes, I had to stand on a crate to reach them.  My best friend and I would spend most of our days laying around and watching Food Network.  I baked cookies and cakes for friends and when junior year hit I knew I wanted to pursue a career in baking.  I landed an internship at Macrina straight out of school, got hired on and these last 9 years have flown by.  People would always ask if I wanted to open my own place, but that was never part of my plan.  I always said, “That’s not for me, but, if I did, it would be a doughnut shop.”  It’s funny how you end up eating your own words.  Here I am, planning to open Raised Doughnuts next year.

3. What’s your favorite thing to bake and why? What’s different about your process or how you come up with recipes?

I love the simplicity of doughnuts.  With a few ingredients and some baking know how you can create this light and chewy ring of goodness that everyone seems to have a soft spot for.   I’ve always seen myself as a combination of a cook and a baker. Most would say those two things don’t mix, I beg to differ.  Cooking is known for flexibility, adding a pinch of this or a pinch of that while baking is known for being precise and scientific.  I use the baking techniques I have learned over the years and a bit of that cook in me to create delicious doughnuts!  I am a purist in a lot of ways, nothing beats a solid maple bar but I also love playing with flavors and creating fun and balanced combinations that will leave you wanting another and another.

4. What do you like about using Scrappy’s in your baking? How does it differ from other types of ingredients?

Scrappy’s is great! It makes my life easier by cutting out a step! With baking, it’s standard procedure to add flavor by first infusing it into another ingredient.  Take vanilla, for example, to get vanilla extract you have to soak the beans in alcohol for months.  Scrappy’s does the work for me, and I love the range of flavors they offer! I add a few drops of the cardamom to my glaze and my apple fritter is perfection.  The flavors are pure and I love that they are local and made in small batches.

5. What kind of advice do you have for others to get creative in their baking, cooking or crafting endeavors?

Have fun! Don’t be afraid to push the limits of a recipe! At worst, it doesn’t come out how you imagined, but I’ll bet you it’ll still taste amazing! Isn’t that the whole point anyway?

Doughnut Recipe:

  • ½ C warm water (100 to 110F)
  • 2 (.25 ounce) packages active dry yeast
  • 1 tsp granulated sugar
  • ¾ C milk, lukewarm
  • ⅓ C vegetable shortening
  • ¼ C white sugar + more for tossing
  • 1tsp salt
  • 2 eggs
  • 4 C sifted all-purpose flour
  • 2 quarts canola oil for frying
  • 1 tsp cinnamon
  • 2-3 honey crisp apples, peeled, cored and small diced

Glaze Recipe:

1 C powdered sugar

2 T whole Milk

Dash of Scrappy’s Cardamom Bitters

  1. Place warm water in a bowl and add yeast and sugar. Let it sit for 5 to 10 minutes to bloom. It will foam up and grow!
  2. Melt the shortening and milk together over the stove, Remove from heat and let it cool down. You don’t want to add the hot mixture to the yeast because it will kill it
  3. Combine the ¼ C sugar and salt in your mixing bowl and add the shortening mixture, stir it up to dissolve the sugar
  4. Once the mixture is warm to the touch add the yeast mixture, egg, 1 C of the flour and mix on low speed to combine. I used a dough hook.
  5. Gradually beat in the rest of the flour and it mix on medium speed for 2-3 minutes, the dough will leave the sides of the bowl
  6. Remove the dough from the bowl and place it on a floured counter, knead until it is nice and smooth and place in a greased bowl
  7. Cover with plastic or a damp cloth and set aside until it has doubled in size, approx. 1 to 2 hours.
  8. Punch down the dough to remove the gas bubbles and then roll the dough out to a ½” thick.
  9. Chop the dough into similar sized pieces, place in a bowl and toss with cubed apples, sugar and cinnamon.
  10. Cut three small chunks and place them together, continue with the remaining dough, let it rest covered for about an hour, you want them to be light and fluffy to the touch
  11. Heat oil in a deep-fryer or large saucepan to 350F
  12. Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until light golden brown, turning once, about 2 minutes.
  13. Place the fried donuts right back on the the cooling rack to drain
  14. Whisk together Glaze ingredients until smooth, dip donuts in glaze and place on cooling rack to drain

Posted: Tuesday, March 19th, 2019 at 11:45 pm

Category: blog