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Posted: 02/11/2008

Glazed Doughnuts

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Sometimes plain is the best – especially when it comes to these Glazed Doughnuts! A yeast raised doughnut is covered in the perfect doughnut glaze.

Doughnuts, donuts – I’m not quite sure which is the proper spelling, but either way – they are delicious!!

I’ve been really bad about participating in all of the food events lately, but when I saw Helen at Tartelette and Peabody at Culinary Concoctions by Peabody announce a doughnut event, I couldn’t pass up the opportunity to get into the kitchen and get the deep fryer out!

I am a huge doughnut fan. When I was in high school, my parents owned a sporting goods store, and right next door was a Dunkin Donuts. My metabolism was definitely better back then, because donuts were a regular occurrence. There was another donut shop in the town I grew up in called Spudnuts (which unfortunately is gone now) that sold doughnuts made with a potato dough. They were my absolute favorite – especially the ones with cherry frosting. I have never seen another doughnut shop that sells cherry frosted doughnuts. I miss those days!! These days, I don’t get many doughnuts. We do have a Krispy Kreme – and I love those – but my husband doesn’t like them. And supermarket doughnuts just don’t make the cut! So this was a perfect opportunity to test out my doughnut making skills.

I actually had a tasty sounding ricotta doughnut recipe all chosen out, but when I told my husband, he got a really disappointed look on his face. And then he asked me if I could make him some regular, yeast doughnuts. I couldn’t resist him, so my plan was to make a half batch of each. But after this first batch, we had so many doughnuts that I knew we wouldn’t be able to eat them all plus another kind as well! So the ricotta doughnuts will have to wait for another day, which is fine – because I could eat doughnuts every day!

I ended up choosing out a recipe from one of my cookbooks that sounded good. It is a little different from the normal yeast doughnuts, as it is made with buttermilk and there are no eggs in them. I found a double heart cookie cutter in my drawer, and thought it would be the perfect doughnut – a Valentine’s Day doughnut!! Unfortunately, only one of the heart shaped doughnuts turned out. While these doughnuts were delicious (and we both ate way too many of them!), the dough was very difficult to work with. It was really sticky and I had a hard time keeping the shapes. They were some very deformed looking doughnuts!! But I was able to salvage a few of them for pictures luckily. The only change I made to the recipe was that I used lime zest instead of lemon zest. While I’m sure I could have left the zest out completely, I really liked what it added. It was enough flavor for you to notice something was there, but not enough to make the doughnut seem flavored. The glaze I used was an Alton Brown recipe that I found online – and it was perfect!! It tasted just like any doughnut glaze you would find at a bakery.

I have a feeling that this is going to be one of the tastiest round ups in food blogging history – so make sure to check out Helen and Peabody’s blogs on the 15th!

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