Having never made homemade donuts, I didn’t realize what a process it was when I idly suggested to M. on a Sunday morning, hey, let’s make donuts.
Although, my stepfather makes awesome bignets, and I know that’s an overnight process. So I shouldn’t have been too surprised to find, when I consulted the Joy of Cooking, a lengthy recipe for yeast donuts alongside beignets and fritters.
Hoo boy, look at those babies go. Between the three of us (Roomie A. helped too), we had great designs of filling them with some fresh strawberry rhubarb filling. But honestly, the donuts didn’t stick around long enough for that.
We rolled some donut holes in sugar and Gryffon Ridge’s Persian Spice blend and glazed some of the donuts with a maple syrup and butter reduction.
After we’d all housed about 5 donuts each, we each retired to our rooms, the thought of filling donuts way beyond our abilities. In the morning (after two donuts for breakfast), I figured we’d each had our fill.