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.