with love ~ from my kitchen

tonight i started making bread for toren’s lunches (grilled pb&j on home made bread ~ yes, he’s spoiled), and i thought i would also make him a little treat ~ donuts… this kid always asks for donuts, krispy kream, the little morsels from our little village store, fairs and farmers markets ~ hence the reason for donuts tonight ~ i started out with a variation of my cinnamon bun dough, because it is so light and airy; result? let me just say krispy kream, you can keep your donuts… of course, we shared with 3 families in the neighborhood!

glazed donuts

1 cup milk, heated to 110 degrees

1/2 cup sugar

1/2 tsp salt

2 1/2 tsp active dry yeast

1/2 warm water

3-4 cups flour

2 tsp cinnamon

2 tsp nutmeg, fresh grated if you can

2 eggs, slightly beaten

1/2 cup unsalted butter, softened

vegetable or peanut oil (i used a combination of both)

combine warmed milk, sugar and salt in a large bowl; stir til sugar and salt have dissolved; add 2 cups of the flour, cinnamon & nutmeg, and mix.

dissolve yeast in warm water in a glass measuring cup; stir into milk and flour mixture, then add eggs and butter; add flour in 1/2 cup measures until soft dough forms; turn out onto floured surface, adding enough flour to form a stiff dough; place in oiled bowl, cover with plastic wrap or clean tea towel and let rise until double in size.

when dough has doubled, turn onto lightly floured surface; roll out to about 1/2 inch thickness; using a biscuit cutter or ravioli cutter, cut out donuts, set aside, cover and let rest for 30 45 minutes; heat oil and make glaze while donuts are rising; gently place dough into hot oil, fry until golden on one side, then flip, taking caution not to splash hot  oil (mine cooked for about 45 seconds on each side); remove from oil, set on cooling rack until cool enough to handle, but still warm, dip tops in glaze, set back on cooling rack to dry ~ enjoy! v

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