T1B

Homemade doughnuts? Piece of cake!
The store-bought ones can't compare. It's not as hard as you think.
By Noelle Carter, Los Angeles Times

June 3, 2010

My favorite mornings growing up, I'd wake to the sounds of Mom busy in the kitchen, rolling out freshly risen dough as a pot of oil heated on the stove. I could soon tell by the aromas wafting through the house that the morning was going to be special.

Mom was making doughnuts for breakfast.

Before too long, we were picking out our favorites from the freshly frosted bunch. I always chose one of the long johns she shaped using a large dog-bone-shaped cookie cutter. My siblings and I would pile in front of the TV, all four of us propped against the family dog (a very big St. Bernard), devouring her creations as we fought for the remote.

The crisp, brittle crust of each golden-brown doughnut would give way to a warm and tender interior, delicately flavored and comfortingly fragrant. We'd savor every last bite, licking the rich chocolate glaze from our fingers as we watched cartoons.

There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they may appear, it's hard to find a store-bought doughnut that compares with homemade.

And believe it or not, they're really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Making breakfast for someone special? Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors.

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Mikey wrote:So, Smackaholic is now writing food pieces for the LA Times?

Wolfman wrote:kuechles