Wednesday, June 27, 2007

Making Donuts

The big thing on the farm these days is making donuts on the weekends. Jim found a recipe we could make in the bread machine, though this dough is so light that it really can't be made in advance with the timer.


They're really delicious dipped in powdered sugar while they're still warm. I tried making some glaze, but the recipe I used was a butter glaze and none of us really liked it. Next time, I'll probably try just a simple glaze with powdered sugar and water. We've also tried dipping them in the strawberry preserves I made, but found that it's just too sweet. The chocolate sauce didn't really cut it either.





Somehow there's just nothing better than the little bit of powdered sugar and, of course, fresh berries from the garden. Just ask Sam....




These donuts are best fresh, but they can be reheated in the toaster over the next couple of days and still taste pretty good. We've also discovered that if we add an extra egg to the batter, we can make a fluffier cruller-like donut.

9 comments:

Madeline said...

mmmmmm! I have a recipe in a Susan Branch cookbook. I'll have to try it now. Julia laughing in these photos makes me laugh.

Deanne said...

My guys always like a cinnamon sugar or a little honey drizzled on their home-made doughnuts. Just another idea. ;)

Kathryn said...

Would love to know the recipe?? Have a couple of donut fans here.
From Australia

Walter Jeffries said...

Mmm... Excellent idea. I haven't made donuts in years. On my to-do list!

Schuyler said...

Ooh, I made donuts the other day. They were gooey in the middle. The oil was clearly to hot. Yours look lovely. I like the idea of making them all holes and not ring donuts. I think Simon and Linnaea would prefer holes to donuts.

Robyn L. Coburn said...

For a super scrumptious glaze try using either orange or lemon juice instead of water with your powdered sugar.

I find it is best to add the juice to the sugar rather than the other way around, by the tablespoon and stir fast with a fork. You can make it as runny or viscous as you want.

I use this for my holiday gingerbread cakes.

Robyn C.

Danielle said...

Kathryn, I'll get the recipe up soon, promise!

Robyn, thanks so much for posting that. My grandmother used to make an amazing lemon glaze for her pound cake, and I'm guessing that's exactly what she did because I know it was simple. I'm excited to try it now!

Anonymous said...

Hope you have a chance to post the donut recipe soon... while the idea of making donuts in our un-air conditioned kitchen wasn't very appealing all summer... as the weather begins to cool down it becomes more so.
Also hope to find Robyn's recipe for holiday gingerbread cakes somewhere... since they sound like such a good midwinter treat.
---linda

randi---i have to say said...

Homemade donuts are wonderful! I use my grandma's recipe and I am always reminded of her while we make and eat them. Great memories...