Delectable photo of churros aside, we have two words for you about this article from the Sunday Magazine: Powdered. Doughnuts. (okay, three words) Yum.
Blogging The New York Times Magazine: Doughnuts!
We have to say, doughnuts are one of those foods that, at some point in our culinary history, got highjacked by professionals. Who makes doughnuts at home? Not us. And our love of powdered doughnuts is, we admit, linked to a nostalgic obsession with the bags of store-bought, golf ball-sized ones that were consumed en masse at slumber parties.
But this article gently encourages us to fry them up at home. After all, they are really nothing more than a simple batter left to float in hot oil for a few minutes. Many of us have a fear of frying, but if we're willing to take the plunge every now and then, doughnuts are probably easier and less intimidating than chicken parts. Just a thought.
The article also has some nice history on the humble doughnut, plus three recipes: churros, powdered cake doughnuts, and fancy Earl Grey doughnuts (oh, we love the baking with Earl Grey around here).
Read the article and get the recipes here:
Related: How To Make a Beignet
(Image: Stephen Lewis for The New York Times)
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oooh fried food rules. made some churros for a mexican feast a few months back - they tasted awesome took abour 5 seconds to make.
http://tinyurl.com/3prjql
fry away!
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http://www.fortunecity.com/lavendar/poitier/135/donuts.wav
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Up here in New England, the fall always heralds in trips to apple orchards for fresh cider donuts. They are so gloriously fluffy and crispy and so much better than anything you can get at a donut store.
I still remember reading about Almanzo's mom making donuts at home (she liked to shape them into twists so that they rolled themselves over in the oil and called the new-fangled donuts with holes in them nonsense because who had the time to turn over each donut one at a time?) in Laura Ingalls Wilder's Farmer Boy. In fact, I still remember many of the descriptions of food from that book. Yum.
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