Old Fashioned Cake Doughnuts, Two Ways

Oh wow, it’s been a month, eh? Looks like I got a little behind! There’s been a lot going on — which I know is no excuse as we’re all busy — but incase you’re interested I’ll fill you in.

I got a new job! At a bakery! It’s going great, thank you for asking. It’s right up my alley and I feel like I’m learning a lot. I’m currently interning and will send more updates along the way.

Also, I just went to New York. Greg and I drove out there to visit my friend Natalie. It was full of excellent adventures and LOTS of food. Before I left I did some research on restaurants that I wanted to check out. 50 restaurants later I realized unless Natalie, Greg, and I all ate at different restaurants each meal, there’s no way we’d get to them all. We did hit Brooklyn’s Chinatown where we tried snacks at several places including fresh tofu scooped out of what looked like a water cooler, Roberta’s for pizza, the Peanut Butter & Co. for — you guessed it — peanut butter (yes, I know it’s touristy but it was totally worth it), Dirt Candy for some upscale vegetarian, and lots more. It was quite a treat.

I’ve also been baking a lot at home, albeit failing to blog about it, and made 4 dozen cupcakes for a 1st birthday party last weekend. I did banana with cinnamon-honey cream cheese frosting and double chocolate. I’m also making a chocolate banana cream pie tonight and a basque cake on Wednesday. Ay yi yi!

Moving on, it was Easter recently. Yeah! Hooray for solid family-hang-out time. I decided to open the very dangerous can of worms that is deep-frying and make homemade doughnuts. I have a whole bookmarks folder full of brunch pastries that I’ve been wanting to try, but since I don’t go to brunch potlucks very often, I needed to sieze the opportunity and just go for it. I’m so glad I did because doughnuts rock. Especially when they are deep fried. Amen.

Turns out that deep-frying was most definitely a can of worms that I probably shouldn’t have opened because these doughnuts were so easy to make. It took me just over an hour from start to finish. And I doubled the recipe. This stuff is dangerous. Don’t say I didn’t warn you.

I decided to go off the recipe a little bit and make a lemon glaze as well for any crazies that didn’t want chocolate (ahem, me). And also because I’m obsessed with citrus, if you haven’t noticed already.

These doughnuts are the old fashioned cake style that are much more dense than your average frosted Dunkin’ Donuts style sugary madness that is referred to as a doughnut. I cut them a little smaller than a traditional doughnut so they were more approachable at a potluck, but either way works great. Just make sure to watch them closely if you are making them smaller as they cook very fast!

So here’s the recipe: I added a 2 dashes of cinnamon to the dry ingredients as well (one for each batch), and below is my lemon glaze recipe. Enjoy!

Lemon Glaze

1 1/2 cups powdered sugar
zest of 1 lemon
juice of one lemon
1 tablespoon of water (optional)

First, sift the powdered sugar into a bowl. Add the zest and then the juice. Mix together until evenly distributed. You want it to be thick, but not a paste. Basically Elmer’s glue consistency. Depending on the size of your lemon you may need a bit more liquid. You can either add more lemon juice if you have another lemon on hand, or just a tablespoon of water. Whatever floats your boat.


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