Last night I was looking through recipes, and making lists of things to do. It dawned on me that I've never made doughnuts. I've made birthday cakes, scones, and even candy, but never doughnuts.
Doughnuts sound like a perfect idea!
I thought I would make two batches, and send one batch to someone special. I wish I knew how to ship baked goods. I am totally freaking out about it. I'm afraid they won't make it 1400 miles away. I'm afraid Jon will open the box, take a bite and tell me they taste like cardboard.
This is what my nightmares consist of: doughnuts tasting like cardboard and baked goods not tasting as good after a few days of being shipped around. I could definitely use some shipping guidance. I don't know whether to freeze things before placing them in the box. I feel like a total shipping spaz. Whatev.
On a Saturday morning, I wake up excited to bake. I shower, throw on some clothes and an apron, and get to it. I am so excited that I usually forget to eat breakfast. Today was no different.
The best part was, while the dough was in the refrigerator for fifteen minutes, I got to take a breakfast-break. I had cereal. It was yummers.
Actually, any mood goes well with doughnuts.
Think about it. Doughnuts make people happy.
You wake up in a jolly mood, grab a doughnut and feel more jolly.
You wake up in an awful mood, grab a doughnut, and feel better.
Doughnuts are good. They just are.
They are pretty and tasty and don't need to give excuses.
Make these, eat them, be happy.
Cake Doughnuts with Chocolate Glaze
makes between 10 and 15 doughnuts depending on the size cutter you use
2 1/2 cup all-purpose flour
2 teaspoon baking soda
1/2 teaspoon fresh grated nutmeg
pinch of salt
2/3 cup granulated sugar
1/2 cup sour cream
2 large egg
2 tablespoon unsalted butter, melted
vegetable oil for frying
In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.
In a separate small bowl, whisk together sour cream, eggs, and melted butter.
Add the wet ingredients to the dry ingredients and fold together until well incorporated.
The dough will take some smooshing to gather into a dish.
Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.
Place a candy/fry thermometer in a medium saucepan. Pour oil into the pan until it is about 2-inches deep. Heat oil over medium-low heat.
On a lightly floured work surface, roll bough to a 1/2-inch thickness. Cut doughnuts with a round cutter, and cut a hole with a smaller circle cutter.
When oil reaches 330 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully pull out, drain, and let rest on towel paper.
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
Dip doughnuts in chocolate glaze and let rest to harden slightly.
Doughnuts are best served the day they’re made. They also freeze just fine!