Donuts for Dinner!

[kevin313]

When we heard that June 7 was "National Donut Day" we decided to try making our own...hot, fried, sweet dough! What could be better?!



http://cavalcadeoffood.blogspot.com/2013/06/doughnuts-or-donuts-for-dinner.html

 

[retropia]

A psychic warned me that I might have a problem with temptation coming my way; I think this is it!

 

[twintubdexter]

Only one person knows more about donuts than Kevin, Mrs. Noh Nah Ning...

 

[Ultramatic]

Ahhh Kevin...

<span style="font-size: medium;">Another mouth-watering episode. I'm so jealous of Ralph ("He cooks, I eat") LOL ! </span>

 

[ovrphil]

Ralph - note, Kevin should be licensed...killing with love. Defend yourself - workout often. ;-)

Mrs. Noh Nah Ning, your donuts look better than your teeth, which will see a funeral before you.

 

[twintubdexter]

The very talented Tracey Ullman only did the Mrs. Noh Nah Ning character a few times. partly because she got a lot of static (understandably) from the Asian community. She said the main reason was that is took 3 hours to put all that makeup and stuff on her face and that once it was on she felt like she was suffocating.

Kevin, I always was curious as to where the cottage was...on the shore of Lake Huron, how cool is that? You live the good life, complete with homemade donuts.

 

[ovrphil]

..yep, nothing like homemade donuts or watching Cavalcade of Baking with Kevin.
Meanwhile, I have to control my habits and go to Publix, which have good donuts, imho.
If I have to pay for them, I won't order a dozen . Keep those vids coming, Kevin.

 

[circlew]

Haven't had homemade donuts since I was a kid. My mom's friend Glenna C. would make them sometimes when I was over there.

 

[norgeway]

Every once in a while...

I stop at the Krispy Kreme in Winston Salem and get a dozen glazed hot!! And eat them all...maybe thats why I weigh 240 pounds! LOL, Seriously, they are so light you can eat a dozen, Krispy Kremes home office is in Winston Salem, started there in 1937.I have made them, and they are good, but what a mess!!! Kevin cooks neater than me!!!LOL.

 

[joelippard]

There ain't nothing like a fresh hot Krispy Kreme.  I was in the shopping center where ours is located waiting for a friend one day.  This lady walked in there looking like a total bitch, then came back out the door with a flat of those hot glazed, and was grinning from ear to ear, lol

 

[mickeyd]

It's a sin

that fry-cakes get a bad name, because when you consider the sugar to flour ratio, it's pretty damn good, and the butter content is so low. Why, it could be called a health cake LOL. And if the oil is hot enough, none of it gets sucked inside the donut.

I used to live close to a place that made them just like you do in three varieties: plain, powdered (Ralph was funny when he said powder), and my favorite, like yours, cinnamon-sugar. This place was called Mayer Brother's Cider Mill, way out on a country road. They made two things: Apple Cider and Fry-cakes. That's what we call that kind of donut
up here.

Watching your movie, I salivated, especially when you ate it and Ralph crunched it. I'll be going to Mayer Brothers tomorrow for the first time in many, many years. Thank You, Kevin.

 

[mattl]

I love donuts, have made them once or twice, may try again - Kevin will be the cause of my weight gain!

 

Funny how people's tastes are different, I hate Krispy Cream, I don't even consider them donuts. Tried them once or twice and never went back.  Growing up  our area had Dawn Donuts and their square glazed donuts became the product I measured all others against.  They are mostly gone, I think there is one outlet across town, but few donuts compare for me.  Today I'm more of a plain donut guy, I like the heavy "sinker" style, but occasionally like a light fluffy glazed.

 

[kevin313]

Thanks all for the nice comments - these were fun to make (not to mention to eat)!

A post script - the donuts do not have a long shelf life (not that they are long for this world with Ralph around), but we had a few left over and the next day they were like little bricks. I don't know what bakeries use to keep them soft for weeks, but these are really only good within a few hours of frying.

Will make them again in the fall during apple season and we have lots of cider to wash them down.

 

[frigilux]

Bakeries (and some home bakers) use a powder called Dough Conditioner to keep breads/pastries moist and "fresh" longer. I debated using it, as it contains the litany of chemical mysteries you find in bakery goods (dicetyl tartaric acid esters of mono- and di- glycerides; soy lecithin; L-cysteine monohydrochloride; azordicarboniamide; calcium iodate).

However....having heard from a friend who bakes wonderful breads and pastries that Dough Conditioner is his secret weapon, I gave it a try and have used it faithfully ever since.

I realize this is a controversial topic with home bakers, but have to admit it really does extend the freshness factor. One uses about 1/2 teaspoon dough conditioner per 3 cups of flour in any given recipe.

I generally make a loaf of white sandwich bread every weekend and it stays "fresh" all week with no mold or the tendency for slices to fall into a crumbled mess by midweek. Dough Conditioner does not turn homemade bread into squishy Wonder Bread. There must be some other chemical secret for that particular characteristic.

And while I'm in full confessional mode, I also use a powder called Dough Relaxer, which is a conditioner made specifically for pizza dough. True to its name, it makes stretching dough to fit the pan much easier, and lends a pizzeria quality to the crust. And yes, I make a lot of homemade pizza, LOL.[this post was last edited: 6/24/2013-11:34]

 

[tolivac]

A midnight TV transmitter service job made me so hungry I ate 2 BOXES of Krsipy Kreme donughts right from the Krispy Kreme place-I bought two more boxes for my freind--he ate his two boxes-that RCA TV transmitter built up our appetites-Ate breakfast,too!Those hot donughts were so good-couldn't stop eating them until they were gone!

 

[tolivac]

Watched Kevins donught movie-those cinnamin ones-what I ate that night!!!I would be eating those just after the cinnamin!They are so good when HOT!!!

 

[twintubdexter]

I have to agree with the comments on Kevin's donut video. He is a neatnick considering my episodes with deep frying have been messy. I have one of those deep fryers that has a lid with a filter and it still makes my "open floor plan" house smell like a greasy spoon for days afterwards. No wonder kitchens used to be designed as a separate room. Of course the "smell" from donuts is on the positive side of kitchen odors.

There's no Krispy Kreme here (at least I don't know about it) which is a blessing. I don't know what they do to those donuts but they are addictive. I can easily scarf down 4 or 5 in one sittting...OINK!

 

[frigilux]

Deep-frying with far less lingering odor: Use the new trans fat-free Crisco. I don't deep fry often, but have had the same "odor hangover" when using vegetable oil. Using Crisco takes care of the problem.

 

[ovrphil]

I like your avatar, Eugene - and thanks for the non-transfat Crisco suggestion - will try it out