A simple tutorial for an old-fashioned doughnut recipe, with helpful cooking tips and suggestions for toppings.
A snow day last week provided the perfect occasion for an impromptu doughnut-making party. My youngest, Clara, and I rolled, cut, fried and glazed a perfect dozen. They didn’t last long.
My best doughnut recipe is for yeasted, lighter-than-air treats, scented with nutmeg, and not too sweet. We usually toss half in cinnamon sugar and glaze the rest with maple – a Canadian classic.
I know most of the country is in a deep freeze, and many (most?) of you have children home from school. This seems like an ideal time to share my best doughnut recipe.
Read on for tips, the tutorial, and – in my opinion- the best kept secret for making doughnuts at home.
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