Monday, August 16, 2021

Menu plan for the week of August 16

We made doughnuts yesterday.  And by "we" I mean "I".  I made doughnuts yesterday, with a little bit of help from AKD and Hubby.  This was the first time I attempted filled doughnuts, and they turned out pretty well.  There is nothing sadder (OK, there are lots of things sadder, but work with me here) than an underfilled filled doughnut, so I took steps to assure that didn't happen.  We ended up with super happy doughnuts.  It doesn't matter one bit that they were incredibly messy and a little oozy and kind of difficult to eat.  Happy doughnuts mean happy people.

Hubby said the doughnuts were post-worthy, so I had to take a picture.

Here's the recipe I used.  The pastry cream was only enough to fill half the dough (I cut and froze the other half for future enjoyment)--which is not surprising, considering my mission to ensure that our doughnuts were happy--and the glaze didn't work, so AKD ended up making a different chocolate glaze.  Oh, I also used the bread machine to mix, knead, and raise my dough--just a tip, if you decide to go that route, do yourself, and your bread machine, a favor and halve the recipe.

It always catches me by surprise, considering how delicious and sweet doughnuts are, how little sugar is actually in doughnuts--it's the toppings, and in this case fillings, that make them taste so good.  The doughnuts themselves taste like fried bread, which, let's be honest, also tastes pretty good, but isn't necessarily the taste I think of when I think of doughnuts.  

And there are other things that taste good, too, including these things that are on our menu for this week:



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