Doughnuts for Dinner

Doughnuts for Dinner

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B and I had a little baking marathon the other night. It started with wanting to use up a few items in our fridge: a tub of mascarpone cheese and a couple beets from Imperfect Produce. As B is wont to do, he settled on an ice cream recipe – Jeni’s beet and poppy seed ice cream. The beets had to roast in the oven for an hour, so naturally we decided to start on some doughnuts in the meantime.

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I got a doughnut pan over the weekend, and I’ve literally wanted one ever since Joy first posted about hers 2 years ago. If you haven’t noticed already, I’m kind of a Joy the Baker fangirl.

First time using my doughnut pan!!! Brown butter doughnuts a la Joy the Baker!

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Belated Chanukkah Doughnuts

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In honor of Chanukkah, my roommate Megan and I decided to throw a fried-everything dinner party. Eating latkes and doughnuts is traditional for the festival of lights…but we went more than a little overboard. The thought process went something like this:

1. Homemade doughnuts? Of course! They’ll be delicious and so fresh! How hard can it be? Make dough, plop into hot oil.

2. Do it all in 1 day? Why not?

3. Hey, why don’t we fry a bunch of other stuff, too?!

We did pull it off somehow, but there were a few too many frantic phone calls to my mother, and everything took about 3 hours longer than it was supposed to.

Making doughnuts on a lazy Saturday, and then being able to relax and enjoy them, sounds wonderful. But making them for a party, when I had 10 other things on my to-do list for the day…let’s just say I was very happy with my decision to go with cake doughnuts instead of yeast, and to skip the jelly filling. Simpler can be better.

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