Supper in the Round

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?

Dunkin Donuts Dinner

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’.

The Biscuit Donuts My Grandmother Made Because She Was a Better Person Than Me

Cook Time: 45 minutes

Yield: 16 doughnuts + 16 holes

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.

Ingredients

  • 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

Instructions

  1. Heat the oil to 375 in a large deep pot or deep fryer.
  2. Sift the flour, baking powder, and salt into a large mixing bowl.
  3. Work the shortening and butter into the dry ingredients until the mixture forms pea-sized pieces.
  4. Add the milk and work it into the dough until it just holds together.
  5. Turn the dough out onto a lightly floured surface and knead gently for about 30 seconds.
  6. Roll out the dough to 1/2-inch thick.
  7. 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.
  8. Use a small round cutter to cut out the middle of each round to make a doughnut. Save the middles.
  9. Stir together the sugar and cinnamon in a large shallow bowl.
  10. Carefully lower the doughnuts into the hot oil, working in batches to keep from crowding the pot.
  11. Cook the doughnuts, flipping once for 4 minutes or until the dough is lightly brown and the doughnuts are puffed. Repeat with the middles.
  12. 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.
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