This issue of Uppercase had an intriguing donut recipe. I'm always looking for new cooking projects and I haven't made donuts since 4H in elementary school.
I readied myself with fresh squeezed blood orange juice and prosecco. It just so happens that I really enjoy an afternoon of baking (or frying in this case) and imbibing.
I had to somehow distract myself from opening this Valentine's gift that was just sitting there, staring at me. It kind of reminds me of this story my grandmother told me about her and my grandfather where she would find her gifts and unwrap them, replace them with gifts of her choosing and then re-wrap them, much to the surprise of my grandfather once it was actually time to unwrap. haha I can't help but love that story, as much as I'm sure it must have aggravated my grandfather.
Using real vanilla bean in the creme really makes a difference.
Mixing up the dry ingredients
Shaping the donuts (I'm not much of a perfectionist in this area).
Fry 'em up
Dredge them in the spicy sugar mixture and
let them cool off
Then they're ready for the pastry creme filling. I used this mechanical pastry bag but it wasn't as simple as I suspected so I rigged a regular pastry bag for the rest.
Here's the final product! They turned out tasty, especially with the fresh ginger, nutmeg and cinnamon I used in the sugar coating. I might leave out the creme filling next time, just for the sake of time.