Well, today was donut day in culinary school. Donut day=amazingness. Sure, I've made cake donuts before that were a cinch because no deep fryer and/or yeast were involved. It was a simple recipe baked in my cutesy little donut pan that eliminated the risk of 375 degree hot oil burns. Baah, what was I thinking? Lame. Deep frying, on the other hand, comes from a completely different planet; and that planet is astounding...and fattening-or should I say astoundingly fattening? However, all of this "my skinny jeans don't fit anymore" talk is irrelevant because you become immersed in a deep fry world of hot oil, glazes, sprinkles, ganache, cinnamon, sugar, and what have you. You dig? It owns you. I'm intrigued.
Below is a selection of the donuts I made tonight, post class--because I just couldn't resist making them in my own kitchen. Again, the world of donuts have owned me for the past 15 hours. Yikes.
Cinnamon & Sugar
Vanilla Glazed with nonpareils
Vanilla Glazed with blue/orange/silver/purple sprinkles
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9 comments:
Yum!!!
Post the recipe please!!!!
OH.MY.GAWD! What are you going to do with all those donuts?
I'll help you out if you want :-)
wonderful donuts! Im craving one now!
Those look awesome! What did you do with all those donuts???
These look delicious. I must ask though, do you know why homemade doughnuts always have a darker color than those of the Krispy Kreme or supermarket counter? I've made them a few times, and I just can't convince myself that they look as delicate and pretty when they are a brown tone instead of the light golden tone of fast food doughnuts. I'd appreciate your expertise help.
I want to jump into that mountain of donuts and have my way with them.
I LOVE making donuts. But yours look so much better.
I, too, have one of those machines, but fried is sooooo much better.
Oh my goodness! They look amazing!I want to taste them all!
mmmm those look good! I can help you get rid of them, since you seem to have so many. Just trying to help with the whole skinny jeans thing :)
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