The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

We 3 gmas made donuts!

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gmagmabaking2's picture
gmagmabaking2

We 3 gmas made donuts!

We all started with the idea of making pumpkin "raised" donuts but adapted for equipment etc.. Mine are the lead in donuts... made way too many!!!! 

Helen made beautiful donuts... twice, at least, because they were a huge success at her daughter's workplace. She made them the first time with a simple glaze and the second time with the same glaze she used on the "Starbucks" scones... 

 and now the Special Ones.

                                                            

                                                       

Those are amazingly good looking donuts... I should have driven up there and blocked the road to her daughter's!!!!

Now we visit Barb's kitchen... these looks great! 

and so do these... the wholes and twists...  

and then fried...  and then all sugared up.  She also had a nice pot of Pea Soup going on in that kitchen.... YUMMMY.... What a great   

Fall menu... Later she made another batch of donuts, a fruitcake, and some muffins... This time she made mini donuts out of the holes... great idea. She is perfecting a "spudnut" recipe and will be getting that to us soon... I am looking forward to trying that!

We had a great time together, going on and on about donuts and enjoying ourselves... Barbra gets to pick the next bake... what is it going to be big sister?

Thanks for checking in to see what we are up to.

Happy Holiday Baking, Barbra, Diane and Helen.

dabrownman's picture
dabrownman

reason why the one kitchen appliance we don't have around here is a deep fat fryer and this is it!  If I could would use fried glazed donuts for hamburger buns.  What stops me from using grilled cheese sandwiches for hamburger buns alludes me though?

In any event, these pumpkin donuts sure look tasty, almost healthy and perfect for the Thanksgiving holiday. Lucy is a little disappointed, that the fine variety of the GMA's donuts shown, that she likes so much, doesn't include Lucy's favorite.   She can't eat this either by the way, but her favorite is any fried donut that is chocolate glazed, with chocolate or peanut butter mini chunks stuck on the glaze,served on an edible peanut butter filled chocolate plate (think Reese's) covered in whip cream that the donuts float on top of or in if the whipped cream is deep enough:-).  Maybe it is good Lucy doesn't have a fryer....but you have to appreciate her style if it wasn't so....sick...poor thing.  Maybe she will get a fryer for Hanukkah or Christmas!

Love your simple (and not insane) donuts but now I'm very disappointed that I'm facing toast, butter and jam for breakfast again.

Happy baking for Thanksgiving GMA's

isand66's picture
isand66

Wow...those all look unbelievably good.  I actually just saved a recipe from Bonappetit for Sufganiyot which are fried stuffed donuts for Hanukkah.  I'm going to give them a try for sure now you have given me the push.  When I visited Vermont a few weekends ago we had some cider donuts which melted in your mouth hot from the fryer and I'm sure yours must have been just as good if not better.

Thanks for sharing.

Regards,
Ian

gmagmabaking2's picture
gmagmabaking2

Having great comments from you makes the posting worthwhile... thanks for the compliments. 

HHB

Diane

gmabaking2's picture
gmabaking2

Thanks for your compliments! Those donuts were really good and everyone at my daughter's office liked them so much I made them the very next day so they could have some more with the pumpkin spiced glaze. The donuts I made were baked. I had to try out my new donut pan and saved a few calories... sounds like a win/win to me. Plus, they only take 15 minutes to bake and I don't have to think of more ways to use the leftover oil. All and all it was a fun baking day with my sisters!

dabrownman's picture
dabrownman

to eat baked donuts and probably would cause me to lose weight the more of them I ate ;-)  So now I have to find a YW donut recipe for her since I have an extra YW levain started for something on Friday besides the dark rye Dapumpernickel with scald and aromatic seeds in a tin, the twin MG breads - one SD and one YW l SD fcomboor comparison.  I knew those donuts had to be healthy in some way!  I got all the chocolate, chocolate chubks,PB, Reese's PB cups rounded up but have to go get some whipping cream........somehow Lucy's tongue is licking her eyballs:-)

gmabaking's picture
gmabaking

I think we three loveable but maybe just a little twisted, sisters have figured out the secret of having (baking) our cake and not quite eating it all! Yet another reason that children, grandchildren and neighbors are in our lives. In our texting back and forth on baking days you often see the comment that something tastes so good it must leave the house quickly. Great for healthiness and even better for gross tonnage control :-).

My search for the recipe for Spudnuts may change that. Finally found a recipe that uses potato starch rather than mashed potatoes. Even then the writer made a point of how much easier it is to use mashed potatoes. Somehow I don't think that those little franchise bakeries had pots of potatoes boiling in the back room! They ordered their supplies from a central point so I think the mixture would have been potato starch/flour or dehydrated potatoes of some form. The ones I tried yesterday were so good they were (almost) immediately banished from the house! 

Chocolate and cider donuts both sound so good. Thanks for thinking kindly of our efforts, looking forward to seeing those stuffed donuts.

Happy Thanksgiving Baking to you too!

Barbra

gmabaking's picture
gmabaking

intrigued me so I just had to search for (even) more recipes for donuts....thought you might like this one Ian. I think I'd like something other than caramel though for filling. Smuckers has an apple jam with bits of apple in it that I think would be quite wonderful in them-

http://www.chow.com/recipes/30224-apple-cider-sufganiyot-hanukkah-doughnuts-with-salted-caramel

Barbra

isand66's picture
isand66

Yum!  These sound great.  The recipe I have from the magazine has a choice of strawberry filling, chocolate or crème.  I don't like strawberry so the other 2 will have to do!  My wife loves caramel so this recipe sounds great.

Thanks.
ian

dabrownman's picture
dabrownman

YW levain in the fridge and I was going, actually bound and determined, to make baked donuts after this post but now I'm going to try to make make spud nuts and I have no Idea what they are. I hope they aren't like Rocky Mountain Oysters - the ones that I got hooked on when living in Denver!

I'm thinking about not looking them up and just have Lucy make up a spud on a nut recipe that has 20 ingredients in it !

gmabaking's picture
gmabaking

Spudnuts are a simple, inelegant donut as far as memory serves. I remember most the chocolate covered ones of course. They definitely are a yeast raised, deep fat fried entity, very light and a touch more cake like than a regular glazed donut. The air doesn't all squish out of them and they can be dunked in coffee or hot cocoa without falling apart. Here is a bit of history and the recipe that I used with the potato starch. The holes were so light that I gently poked a hole in them and made mini donuts for the grandkids

http://www.spudnutinfo.com/

When our oldest sister was in high school she worked at a Spudnut Shop in El Cajon, California. I think that is where the magic of dough became engrained in my heart. The scents and sounds of yeast, sugar, and flour becoming mysterious chunks of raw dough which were then transformed into tasty morsels in the glistening deep fat...ah, the things a ten year old could cling to and count on through the coming teen age years. With the naivity of a ten year old,  I wisely informed big sister that I couldn't see why they called donuts "Spudnuts" when they didn't have nuts or potatoes in them. So much to learn!