Speak Your Mind.
- Thread starter oldhermit
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R
We have in recent years got the Krispy Kreme ones here although I don't think they are popular. I am still to try them. At my local shopping centre they make gigantic donuts. I really don't know why they make them so large. They are literally the size of a loaf of bread. I think one is enough for three or so adults. I have to laugh every time I pass by them. I am yet to try one due to it's sheer size.
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If you use an image host such as postimages.org, you can re-size on upload 
640 pixels wide is standard, but 320 is often good enough
Use the code from the second line of links: direct link.
640 pixels wide is standard, but 320 is often good enough
Use the code from the second line of links: direct link.
Gonna have to use my imagur account.
G
I ain't waiting for John to decide
Good morning, friends
Help yourself to the donuts
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G
There we go.
As soon as I get my vax... I'll throw a party. Everyone is welcome.
To tell the truth...
At first I was really skeptical about the recipe I used and how they would taste.
I was shocked and amazed.
Hot hot donuts made from scratch like this are beyond belief in goodness.
I burned the first few until I got the oil the right temperature. (I know totally idiot move) then I got the glaze made and started even more severe doubts. (I use homemade vanilla extract)
So I used my wife as a guinea pig to taste them. I couldn't get her to answer me with anything intelligible. All I got was moaning.
So I finally figured that she liked them and ate one myself.
Yeah...the donuts melting in your mouth doesn't even begin to explain it...they are soooo light on the tongue. But they are nothing but inches on your waistline. Very very decadent.
As soon as I get my vax... I'll throw a party. Everyone is welcome.
To tell the truth...
At first I was really skeptical about the recipe I used and how they would taste.
I was shocked and amazed.
Hot hot donuts made from scratch like this are beyond belief in goodness.
I burned the first few until I got the oil the right temperature. (I know totally idiot move) then I got the glaze made and started even more severe doubts. (I use homemade vanilla extract)
So I used my wife as a guinea pig to taste them. I couldn't get her to answer me with anything intelligible. All I got was moaning.
So I finally figured that she liked them and ate one myself.
Yeah...the donuts melting in your mouth doesn't even begin to explain it...they are soooo light on the tongue. But they are nothing but inches on your waistline. Very very decadent.
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You should know by now that is a sure sign that it's good.........
sooooooo,
you wanna share this mouth watering, moan giving recipe?
1½ C hot milk
½ C melted butter
½ oz of low moisture dough yeast.
2 eggs
½ C sugar
2tsp salt
¼ water
5C all purpose flour.
Blend the dry ingredients together...
Mix in the water, eggs, milk and butter and mix for at least two minutes with the dough hook.
Then I left the dough/batter in the bowl after removing the dough hook and covered it with a piece of greased plastic wrap until it had doubled in size.
It looks like a batter at this point instead of a dough (before the first proof)
Then after it proofed I used a bit of flour on my hands and countertop and rolled it out (flour on top of dough)
Then once I rolled them out around ¾-1" thick I began to cut them out with a set of nested biscuit cutters. (Pictured on one of those pics)
I let them again double in size. But this time I used a small square of parchment the size of the doughnut to proof them on top of. This made it really easy to put into the hot oil when frying later. Also keeps you from squishing them down when trying to cook them.
Oil needs to be around 325° and watch the sides for their color before flipping. Keep them on the lighter side of brown. They cook fairly quickly.
The glaze is made from:
2½ C powdered sugar
¼ C milk
¼ C karo syrup
Vanilla to taste...or melted chocolate or....
And I made just over 2 dozen donuts and holes. Normal sized donuts too.
Just be prepared to eat them fast and furious... you will need at least four people in the house to keep from eating too many.
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I'm always willing to share recipes and explain what I make.
Hearth and home... gotta love it.
The dinner table is one of those sacred places in a home... everyone has to show up. Everyone has to communicate... and we get to pray together as a family. Good food is just a bit of an incentive to get them there.
Hearth and home... gotta love it.
The dinner table is one of those sacred places in a home... everyone has to show up. Everyone has to communicate... and we get to pray together as a family. Good food is just a bit of an incentive to get them there.
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Yes...
Somewhat...
I modified another recipe I found.
But I am qualified to do so...I paid a LOT of money to go to school to learn how.
I do this often...
I usually peruse a bunch of recipes and then write my own with what I think.
But I'm a gadumate of a culinary school...I are a culinary person now.
On a more serious note...yes,
I was a practicing four star and five diamond chef for years. I've worked with some of America's finest...from Michaeline chefs (not Gordon but I do know some of his classmates) and others.
I left the field because of the hours I had to work. Chef life vs family life...guess which one won?
But they can't take what you know now can they?
Somewhat...
I modified another recipe I found.
But I am qualified to do so...I paid a LOT of money to go to school to learn how.
I do this often...
I usually peruse a bunch of recipes and then write my own with what I think.
But I'm a gadumate of a culinary school...I are a culinary person now.
On a more serious note...yes,
I was a practicing four star and five diamond chef for years. I've worked with some of America's finest...from Michaeline chefs (not Gordon but I do know some of his classmates) and others.
I left the field because of the hours I had to work. Chef life vs family life...guess which one won?
But they can't take what you know now can they?
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