I just love doughnuts. I love them love them love them. So I went on the hunt for a good, old fashioned dozen. And then I wanted to ply the baker for trade secrets so I could make them at home. What I found is that making doughnuts is in fact a science. A science that doesn’t have to be exact when you are making only a batch or two at home, but which is picky nonetheless. Making the dough isn’t difficult, but frying and glazing need to be done together, so grab a friend, make a pot of coffee and settle into a lazy morning.
If that photo doesn’t make you long for a doughnut and some java I don’t know what will.
In my hunt for the perfect doughnut I found Lee Drummond’s very descriptive account of her own home adventure making doughnuts. Since my camera is in the shop and her photos are great, here it is.
My camera is sort of an extension of my arm, and without it I can’t do much here, so let me tell you about a couple of other awesome recipes I made in my doughnut testing.
Bombolonis are little Italian doughnuts. I don’t know if they are called little bombs because they are small balls, or because they are little calorie bombs. Whatever…they are awesome. They are relatively easy to make and what I like about them is that you can make them in advance then fry at the last moment. Here is a recipe for sweet bombolonis from pastry chef Kate Neumann.
When I was in Milan I had savory bombolonis filled with meat or cheese. It seems just about every culture has some form of a meat and cheese pie, but this is a meat and cheese doughnut!!! What’s better than that. Back then I didn’t carry my camera around to restaurants and I wasn’t one of those obnoxious people who take photos of everything that comes across the table. I am now. …what can I say? I will tell you I have an Android which takes the worst photos. I can’t wait for my upgrade. I am so desperate I may just “write off” a new phone. I can’t work this way!!
But here is a recipe I found that approximates my experience in Italy. Folks in Annapolis can go to Giolittis Italian Deli near Annapolis Towne Center (that extra e is just so posh, isn’t it? ….I’m being sarcastic, it is aggravating!) for the meats and cheeses.
My last recipe is a real favorite in the fall. We go to Larriland Farms in Western Maryland to pick apples. They make this awesome fritter, which is also on their website. Here it is so you can give your fingers a break. I do love me a fritter! Ted Levitt gave me that photo of his fritters, which are incredible. See the sequence below for how his cooks make a fritter.
- 3 to 4 large apples, peeled & sliced
- 1 cup flour
- 1T baking powder
- 1/2T salt
- 2 eggs
- 1/2 cup milk
- 1T melted fat
Combine flour, baking powder and salt. Stir in eggs, milk and fat. Mix lightly to form a heavy batter. Add apples, stir enough to coat slices. Drop by spoonfuls into hot, deep fat (375F) and fry for 2 – 3 minutes. Drain and sprinkle with powdered sugar. Serve hot!
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