breakfast blogger

And delicious ones, at that.

I made these donuts- FOR BREAKFAST- this morning. They were easy to make, and quick to fry, though I wouldn’t suggest making these if you can’t be trusted with a pot of hot oil first thing in the morning. You could make them the night before, keep them in the fridge and then frost them right before serving, or you could omit the frosting entirely and roll them in powdered sugar, or a mixture of cinnamon and granulated sugar. They’re tasty however you make ‘em.

Here’s the recipe-

2 cups flour
1/2 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons melted butter
1/2 cup milk
1 tablespoon vanilla extract
1 egg, beaten

In a small bowl, sift together the flour, baking powder, salt, nutmeg and cinnamon. Set aside
In a larger bowl, whisk the egg until its solid yellow, about 2 minutes. Gradually add the sugar, making a light buttery yellow emulsion. Alternate adding the flour mixture and the melted butter, then more flour, then half the milk, then more flour, followed by the second half of the milk and vanilla extract, and finished with the last of the flour. You should have a fairly firm dough ball. Turn it out onto a lightly floured board and roll it out to about 1/2 an inch thick, or slightly thicker. Use a donut cutter or a large round biscuit cutter and a small biscuit cutter, to cut out donut rounds.

Heat a quart of oil to about 375 degrees in a large high sided dutch oven or deep fryer. Drop the donuts in the hot oil one at a time, being careful not to crowd the fryer. I try to stick with two or three donuts at a time, so I can keep track of them and they won’t get burnt. Fry the donuts for about a minute on each side. Remove from the hot oil with a slotted spoon and drain on several layers of paper towels, or on a wire cooling grid.  Allow to cool before frosting. If you’re going to roll them in sugar or cinnamon sugar, do it while they’re hot.

I made my icing with a mixture of about 1 cup powdered sugar and a tablespoon of milk plus a few drops of strawberry extract. Mix until you’ve got a thick paste, and pipe it on top of the cooled donuts. Smooth out the tops with a small icing spatula dipped in milk or water, and sprinkle with your choice of sprinkles!

I couldn’t resist eating one! I made mine pretty small, just a step above bite size. They’re fun, and like I said before, you can make them ahead of time if you know you’ve got a morning sweet tooth, or if you want a quick pick me up with your morning coffee.

..We can’t always be so healthy.. *smile*

-A.

This entry was posted on Sunday, July 29th, 2007 at 11:39 am and is filed under Breakfasts, Recipes, Muffin's Recipes, Muffin's Breakfasts. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.