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DONUTS...and why I love them!!!!!!
- Thread starter castout
- Start date
This woman photographer came into the paint store that I work at and I ended up helping her. She was looking for a specific color, Voodoo Donut pink, so she could paint her little set to match the Voodoo Donut's box. Turns out Voodoo is one of the local companies who are sponsoring the Portland International Film Festival, and this here donut is going to become famous in film circles around the globe! Well, at least Portland. And only in promo materials.
We got a great match for Voodoo pink, and I kept telling her how great it would be if the box had donuts in it. She brought this to me tonight, what a cool lady!
We got a great match for Voodoo pink, and I kept telling her how great it would be if the box had donuts in it. She brought this to me tonight, what a cool lady!
The Destruction And Consumption Of Piff The Donut..
The Destruction And Consumption Of Piff The Donut..
Piff... We hardly new ya... ya tasty sumbitch!
Pardon me while I take a sip of milk...
The Destruction And Consumption Of Piff The Donut..
Piff... We hardly new ya... ya tasty sumbitch!
Pardon me while I take a sip of milk...
Goin in for the kill!
Thank you for your bounty Piff the donut! May you digest in pieces.
Thank you for your bounty Piff the donut! May you digest in pieces.
you should show that woman those pics Dannyboy.......
at risk of seeming sexist or selfish I decided to
include a little something for the ladies here.
don't eat filled dunkin doughnuts with filling from bake n joy...don't ask........yeehaw..haven't had a doughnut in years..i used to have unlimited free access to them
my girlfriend back in NY worked @ a Dunkin Donuts, I usually asked her to save me some of what they called Munchkins, the holes. Their donuts were cooked off premise but I knew when the the truck (3 times daily) would come by to make the drop, very fresh and delicious.
Now I don't eat any donuts because of my diabetes.......
CosmicCharlie
Member
I love donuts too! Usually eat them almost every day for breakfast.
Dunkin is my favorite but they have to be fresh, after a day they get stale.
Krispy Kreme is ok as long as they are fresh too.
I usually just get the cheap mini donut bags from grocery stores though. Entenamen's (sp?) chocolate covered minis are one of my favorites, I like to "ice" them with peanut butter, it's so yummy...
Dunkin is my favorite but they have to be fresh, after a day they get stale.
Krispy Kreme is ok as long as they are fresh too.
I usually just get the cheap mini donut bags from grocery stores though. Entenamen's (sp?) chocolate covered minis are one of my favorites, I like to "ice" them with peanut butter, it's so yummy...
where you at???
bump.
I can taste 'em from here.......
Green Squall
Well-known member
Not exactly a donut, but there's a small coffee shop in town that makes a mean Norwegian Coffee Bread. That stuff is somethin special.
N
noyd666
nice to see those fat cops eating them by the truckload.
Krispy Kreme donuts recipe....
Enjoy, they are damn good
This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!
Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Proof your yeast by adding it to the warm water. Mix it up and let it rest.
Scald the milk in your microwave or on top of your stove, and let cool. I learned from a baker that the reason you scald the milk is because regular milk has an enzyme in it that will kill the yeast. If you don't scald it first to kill the enzyme, your donuts won't rise.
Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully (not like me), stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)
STEP 3: SHAPING THE DONUTS
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
STEP 4: MAKE THE GLAZE
I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk (or water) until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Step 5- fry
Use a deep pan to heat the oil. I used a shallow one to be able to take better pictures, but this provides a real fire hazard. So be safe!
Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
I like to use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!
Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
Place donuts on a rack or paper bags or paper towels to drain.
Step 6 - glaze
Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.
These donuts are simply amazing. Once you try them, you're going to want to make them again and again. In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.
Enjoy, they are damn good
This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!
Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying
Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)
Proof your yeast by adding it to the warm water. Mix it up and let it rest.
Scald the milk in your microwave or on top of your stove, and let cool. I learned from a baker that the reason you scald the milk is because regular milk has an enzyme in it that will kill the yeast. If you don't scald it first to kill the enzyme, your donuts won't rise.
Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Carefully (not like me), stir in remaining flour until smooth.
Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)
STEP 3: SHAPING THE DONUTS
After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!
Cover and let rise until double, 30-40 minutes.
**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***
STEP 4: MAKE THE GLAZE
I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.
Melt the butter and stir in powdered sugar and vanilla until smooth.
Add milk (or water) until desired consistency is reached.
*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
Step 5- fry
Use a deep pan to heat the oil. I used a shallow one to be able to take better pictures, but this provides a real fire hazard. So be safe!
Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
I like to use a scrap of donut first to test different frying times.
Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!
Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks to flip the donuts and remove them from the oil.
Place donuts on a rack or paper bags or paper towels to drain.
Step 6 - glaze
Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.
These donuts are simply amazing. Once you try them, you're going to want to make them again and again. In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.
bump.......
