Thursday, December 13, 2012

Let's Talk Doughnuts

Doughnuts are my absolute favorite guilty indulgence. They're spectacular. Don't tell anyone but 7 times out of 10 when I go to the grocery store I grab a doughnut from the bakery and eat it on my way home.  

Every year for Hanukkah, I make at least one batch of doughnuts. And every year I can't help but feel especially thankful for holiday traditions that require you to deep fry stuff.

Like so. 

For years I've been putting homemade doughnuts on paper towels to drain off the excess oil. But this year, I finally had a revelation - why not just place a cooling rack over a cookie sheet? It works so much better! 

Next you have to dunk those glorious things into a glaze or sugar of some sort while they are still warm. 

I tend to go overboard and make several different kinds: maple, cinnamon sugar, vanilla cream cheese and chocolate ganache. 

Lillian helped me make them this year - can you tell which one is hers? :) 

The maple glazed doughnuts are always our favorites. 

Oh, and be sure and eat them while they are warm too. If you've never had a warm doughnut - you have not truly lived. Or at least your taste buds haven't. 

And the good news is that you can use any type of regular bread roll dough to make these. So if you don't want to mix up the dough yourself, just go grab a bag of Rhodes frozen rolls from the grocery story, thaw, cut them into doughnut shapes, let them rise and fry away!

The dough recipe I use is nearly identical to this one for my overnight cinnamon rolls (don't bother to let the dough rest overnight...unless you want to because it'll be great either way). 

~~~~Here's (the rough version of) how I make the glazes~~~~

Maple - melt 2 tbsp. butter in a microwave-safe bowl. Whisk in 1/4 cup maple syrup and 1/8 cup milk. Beat in enough powdered sugar to achieve your desired consistency (less than 1 cup).  

Cinnamon Sugar - stir together 1/2 cup sugar and 1 tsp. cinnamon. Done!

Chocolate Ganache - melt chocolate chips in a double boiler (or microwave). Whisk in milk or cream, using enough to create a smooth sauce.

Vanilla Cream Cheese - soften 2 ounces of cream cheese. Add 1/2 tsp. vanilla extract, 1/4 cup milk and whisk together. Beat in enough powdered sugar to achieve your desired consistency (less than 1 cup).

Oh and use sprinkles! But I'm thinking those are pretty self-explanatory. 

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