Mmmmmmmm doughnuts! I can’t help myself. This is my third doughnut post. I’m so sorry, but it was rainy and cold outside.
I was reading an article in the paper this week about scientific tests to determine what makes us happy. Finding money in your pocket, chocolate, watching funny movies and a warm puppy, naturally all scored very highly.
But I say ‘pfft’ to all that!
Happiness is in fact…
If there is a puppy next to the doughnut, well I suppose that that might enhance my happiness about 2.3%. But, really it is the doughnut that is the key here. Don’t get distracted by the puppy.
What could possibly beat the cosmic variety of the doughnut.
In fact, there is a doughnut for every mood. A simple grumpiness can be cured by the classic puffy jam doughnut with crispy sugary coatings. An “I hate her” type mood can be soothed by a beautiful and aristocratic French beignet. “My job is terrible” despair calls for a gutsy lemon meringue with vanilla cream frosting. While a general malaise can be mended with chocolate creme delights and bright pink girly iced rings with sprinkles. They are full of air and some even have a hole in the middle. They are practically calorie free! LOL.
So – it didn’t require a year’s worth of brain reading scientific experiments. In fact, Homer Simpson had the secret to happiness worked out a long time ago.
“Productivity is up 2% and its all because of my motivational techniques, like donuts and the possibility of more donuts to come...”
And if you are not sure, then check out the art of doughnut making from the Doughnut Vault in Chicago.
My love of donuts has only been enhanced in recent months by the wonders of Adventure Time and their insane doughnut characters – Dr Donut and the Donut Guy and the crazy witch with her bush of doughnuts.
Then – I discovered – this! The Donut Chef…
The Donut Chef by Bob Staake is a beautifully illustrated book about two rival doughnut chefs. It has this very cool 1950s vibe that reminds me of Mr Magoo and the Jetsons. I would do anything to live in his cafe, with the rows and rows of multi-coloured doughnuts.
This book will make you yearn for the good old days when doughnut shops had huge plastic doughnut rings on the roof – calling you like a siren to taste their wares.
“They tried new shapes beyond just rings, their donuts were such crazy things!
Some were square and some were starry
Some looked just like calamari!”
Jam Doughnut Recipe (adapted from the River Cottage Handbook: Bread by Daniel Stevens)
250g strong white flour
250g plain flour
200ml warm milk
1/2 seeds from a vanilla pod
100g caster sugar
1 tbsp of cinnamon for coating
A good pot of jam
1 litre of sunflower oil for frying
1. Add all your ingredients together in a mixing bowl (flour, eggs, salt, yeast, eggs, milk, butter and sugar).
2. Beat in the mixer (with a dough hook – or use your bread maker on dough setting) until stretchy. It will be a bit sticky.
3. Leave the dough to rest and double in size in a nice warm place. Maybe next to a puppy.
4. Roll out on a floured surface – about 1cm in thickness.
5. Using a circular cookie cutter cut out 20 shapes.
6. Put on a floured tray, covered in cling film and leave to rise again.
7. Heat your oil to 175C or 350F.
8. Slowly drop in your discs into the oil and cook for 3-4 minutes on both sides.
9. Let the donuts drain slightly and then cover in the sugar and cinnamon mixture.
10. Use a piping bag to squeeze in some jam.
“Donuts, is there anything they can’t do?” H. Simpson.