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