Mr. Crafty was of the opinion that they were a little heavy on the sugar. I think that's simply impossible, but then I could happily live on Junior Mints and Laffy Taffy.
You will notice, I'm sure, that they don't have holes in them. I wonder, are they still doughnuts without the distinctive doughnut shape? I don't know, all I know is that those little holes were going to take forever and a day to cut out and I couldn't be bothered. Also, the second rolling of the dough was so much tougher than the first that I was concerned about being able to use those little cut out pieces at all, as the holes cut out of the doughnuts from the second rolling were going to have to be rolled out a third time since I didn't want to waste the dough.
I used only 2/3 of the butter recommended in the final stages, as 1/4 cup of butter is a lot of butter, especially when your conscience demands that you buy organic free range dairy. That's almost two dollars' worth of butter, you know? The doughnuts were none the worse for it, though.
They are being showcased on my lovely vintage brown transferware serving dish. Apparently brown was the cheapest color one could acquire until Martha Stewart proclaimed her love for it, making prices rise in response. Oprah Winfrey once did that to my favorite kind of bra. I still haven't forgiven her, and grumble every time I shell out the sixty dollars to replace an old one.
Anyway, Martha aside, this dish is one of my favorites. It's in pretty bad condition, as it looks like it was often kept in the oven to keep things warm. There are some places where the pottery has literally cooked, and some grease has seeped in through the cracks in the finish. I love that about it, though. I like to think about a woman keeping breakfast warm on this dish while making the coffee one hundred years ago. I also like the fat little brown birds all over it. Besides, it's perfect for holding baked doughnuts as they cool.
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4 comments:
Yay! Another cool blog to read regularly! I never thought I would be a blogger, but once you start it damn sure becomes addictive. Hopefully I'll have a digital camera soon (no paycheck in 2 months--ouch!) so I can make my page pretty.
Your blog looks amazing! Hope Chicago is treating you well.
Those look amazing. I need to make them now. And, I agree, there's no such thing as too much sugar. :)
I love 101 Cookbooks! Thanks for the review of doughnuts and the tip on the butter :).
That's it--I've GOT to make these doughnuts sometime this weekend. Each time I look at your page, that thick layer of sugar and cinnamon keeps calling my name in a little sugary elfin voice.
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