Am I a good mom? I try to be.
Am I happy to be in the kitchen? Yes, except for the cleaning up part.
Am I capable of making food that’s better than fast or semi-fast food? Yes, and better in every way.
Do I know how to make coffee? Yes, even though I don’t do it often.
So knowing all of these things, what do we have for supper tonight?
That’s right. We have donuts. Dunkin’ Donuts. With a big cup of hot coffee that they were willing to dose up right with cream.
By way of disclaimer, I will admit that I have been craving this ever since the Dunkin’ opened down the street less than 5 minutes from our house on Wednesday. Less than five minutes!!! And me with the willpower of a squirrel at a peanut farm.
I could claim that I’m still out of it from the migraine and cooking just doesn’t sound fun tonight. I could claim that I kind of still have the migraine and the caffeine might help it go away. I’m sure I could come up with some excuse.
There’s not one though. I just wanted donuts. And behold, there are donuts. It’s like magic. Yummy, sweet, crumbly, sugar-glazed magic.
P.S. The seasonal gingerbread donuts are so so so good. And I don’t like chain restaurants most of the time, and I know the Donald’s is just as close, but there’s just something about Dunkin’.
My grandmother actually used a deep cast iron skillet to make these. I prefer a deep fryer because it's easier to keep the temperature stable.
You can sweeten these in multiple ways. If you don't want a coating, add 1/2 cup of sugar to the dough. You could also thin your favorite jelly and drizzle over them or make a chocolate sauce. Powdered sugar or sweetened coconut flakes also work well.
- 1 quart peanut oil
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 tablespoons vegetable shortening
- 4 tablespoons unsalted butter
- 3/4 cup milk
- 1 cup sugar
- 2 tablespoons cinnamon
- Heat the oil to 375 in a large deep pot or deep fryer.
- Sift the flour, baking powder, and salt into a large mixing bowl.
- Work the shortening and butter into the dry ingredients until the mixture forms pea-sized pieces.
- Add the milk and work it into the dough until it just holds together.
- Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds.
- Roll out the dough to 1/2-inch thick.
- Cut the dough into rounds with a biscuit cutter. Re-roll the dough into a ball and flatten again. Cut into more rounds and repeat until all the dough is used.
- Use a small round cutter to cut out the middle of each round to make a doughnut. Save the middles.
- Stir together the sugar and cinnamon in a large shallow bowl.
- Carefully lower the doughnuts into the hot oil, working in batches to keep from crowding the pot.
- Cook the doughnuts, flipping once for 4 minutes or until the dough is lightly brown and the doughnuts are puffed. Repeat with the middles.
- As soon as the doughnuts come out of the oil, sit each one in the cinnamon-sugar mixture. Turn over with a fork to coat the entire doughnut. Roll the middles in the sugar.