doughnuts

I remember when the Krispy Kreme craze hit our west coast.  People were bringing them back from the States, and then one opened in Delta (of all places?), the only one on the Canadian west coast.  Late 90’s perhaps, early 2000’s?  Sure, they were good.  Deep fried, sugar glazed dough, they’re going to be good.  But that’s all… Good.

I will argue however, in a lifetime, having a freshly fried doughnut is necessary.  Totally possible to do at home too.  These were just as good as a fresh Krispy Kreme, and sorry but beyond better than any Tim Horton’s crap doughnut.  I will say though that the Tim Bit is a great idea.  Next time I’ll certainly do more of them.

(*used the small blue bowls to cut the circles, and the larger side of the shot glass to cut the centres)

(*still need to find a proper sugar glaze, as well as a chocolate one)… hmmm, chocolate glaze. Mom would always buy me a long john doughnut as a kid. Note to self: once you find a good chocolate glaze, make some long johns.

 

 
Glazed Doughnuts
From I Made That!
Yield: 6 large  (bits are better)

Heat:
1/2 cup whole milk
Add:
1 tsp yeast
2.75 oz bread flour
Form a paste
Sit until doubled (1 hour)

Add with paddle, til smooth:
1.5 egg yolks
1 tbsp superfine sugar
1/4 tsp salt

Heat just until melted:
1 oz butter
1/4 tsp vanilla extract
Add to dough, until smooth

Add:
3.25 oz flour
Until smooth wet lump

Transfer to oiled boil until doubled
Place in fridge for 15 minutes

On floured surface, roll out 3/8 to 1/2'' thick
Cut and place on parchment until doubled

Fry < 2 minutes in 360° oil

While warm, drizzle with glaze

 

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