Peanut Butter Muffins, Play Radio Play, and Painting.
Death Cab for Cutie, Doughnuts, and . . . Drawing? Dusting? Driving?
I can't draw. Dusting makes me sneezy. And I can't drive in the UK.
But I can make some doughnuts . . . oh, yes I can.
Why? Well, let me tell you . . .
And yes, I did have amazing food and wine while I was traveling. Purchased a red Chianti wine from a vineyard outside Siena, Italy, along with some balsamic vinegar from the same small town, and bought five bags of paprika while in Hungary. Sorted!
Alright, enough travel talk (I'm sure I'll insert lil' European remarks here and there throughout the next posts).
Let's talk donuts.
makes 10 smallish doughnuts
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fresh grated nutmeg
pinch of salt
1/3 cup granulated sugar
1/4 cup plain yogurt or sour cream
1 large egg
1 tablespoon unsalted butter, melted
vegetable oil for frying
In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.
In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter. Add the wet ingredients to the dry ingredients and fold together until well incorporated. The dough will take some smooshing to gather into a dish. It will be like a slightly more moist biscuit dough. Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.
Place a candy/fry thermometer in a medium saucepan. Pour oil into the pan until it is about 2-inches deep. Heat oil over medium-low heat.
On a lightly floured work surface, roll bough to a 1/2-inch thickness. Cut doughnuts with a 2 1/2-inch round cutter, and cut a hole with a smaller circle cutter.
When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully pull out, drain, and let rest on towel paper.
1 1/2 cups powdered sugar
4 tablespoons unsweetened cocoa powder
3 tablespoons milk or water
2 teaspoons pure vanilla extract.
In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.
Dip doughnuts in chocolate glaze and let rest to harden slightly.
Doughnuts are best served the day they’re made. They also freeze just fine!
Listening to: "Temptation of Adam," Josh Ritter
Source: Joy the Baker, adapted slightly from Doughnuts