Doughnuts
‘Doughnuts!’ the children cried in unison, ‘We want doughnuts!’
I’ve always been a little resistant to making homemade doughnuts.
Not because of the lingering fry smell in the kitchen.
Rather, because I’ve never had a successful batch to give the Kiddies.
Sure, they eat whatever disaster I place before them, providing it has enough sugar in or on it.
But, now that my mixer is running at full speed again, I certainly ought to try, right?
Warning: Another Bit of Motherly-In-Law Wisdom Ahead
MIL-Phyllis, a regular bread baker in her own right, always told me that whenever you find a bread recipe that you like, use it for everything. Once the basic proportions are right, you can alter it a little for different outcomes. So, my basic bread recipe also doubles for pizza crust and cinnamon rolls and dinner rolls…you get the point.
A few other lessons learned along the way…
In Ireland, perpetual damp and cool are a baker’s nemesis.
In perpetually warm and humid Virginia, it’s a baker’ dream.
I don’t have a doughnut cutter, but use a small scone cutter for treats that are a little larger than bite-sized doughnut holes but smaller than traditional doughnuts.
A deep fry thermometer is a must.
Frying at 360 degrees F is the key to doughnuts that aren’t oil soaked (oil too cool) or burnt with an underdone middle (oil too hot).
I decided that I’d double the 2 tablespoons of sugar to 4, sweetening the dough. That ought to be enough, eh? A quick consultation with another recipe shows 1 cup of sugar used. Yikes! Mine are going to taste positively bland, but at least our dentist will thank me.
Compensating for the lack of sugar in the dough, I rummage the cupboards for something besides icing (confectioner’s) sugar to coat them. A bit of canned frosting warmed to a thin glaze and also chocolate chips melted with a little vegetable oil do the trick. Ever-popular sprinkles will no doubt sweeten the deal. Finally, can’t forget the tried-and-true-cinnamon-and-sugar combo.
A Saturday afternoon of baking is quickly rewarded by an empty plate and the cry now becomes, ‘More! We want more!’
Wow! You’ll be giving Dunkin Donuts a run for it. They look great.
06 Sep 2008 at 4:54 am
Those look yummy! I can understand why your kids want more! lol
Try googling “cider donuts” for a recipe. Cider donuts are an old fashioned donut that we are sometimes lucky enough to still find at country fairs. I don’t know if it is just a New England tradition or if the rest of the country makes them, too.
My mom used to make donuts every Saturday when I was young. My aunt and uncle lived next door. My uncle knew that Saturday was donut day and would always find work to do on the side of his house that faced my mother’s kitchen in hopes of receiving a donut treat! I think he painted that house wall virtually every week just to get one of her donuts. lol
06 Sep 2008 at 2:48 pm
love doughnuts! those look delish!
i use the wooden spoon method, if a wooden spoon throws bubbles in the hot oil, then it’s right. then i make sure i don’t put to many doughnuts in at once, and i make mini ones, cut out with a water glass!
07 Sep 2008 at 5:47 pm