Last Sunday, with a few of my sisters visiting, Michelle offered to make homemade donuts for our Sunday Evening Treat.* This was Michelle's second attempt to make homemade donuts. I'd meant to post about her first efforts at the time, but blogging time doesn't seem to come as easily these days. [They were great donuts, with an impressive homemade glaze -- though, as she'd acknowledge, many were a little doughy in the middle. The holes crispy cinnamon homemade donut perfection. A fine first effort!] Here's a picture:
Showing off her budding mastery of pastry know-how, Michelle's second effort had none of the weaknesses of the first. The second batch of donuts was nice and crispy on the outside, and cooked through on the inside. [She'd even asked me before she made them just how crispy I wanted the donuts to be.]
This time around Michelle had more of the same glaze, as well as cinnamon sugar for the donut holes. These easily would've satisfied anyone looking for a meaningful homemade donut experience.
I want to call attention to a particularly innovative, and tasty, effort of hers: the Nutella donut.
As Michelle tells it, my sister was searching through our cupboard, found some Nutella (which, for some reason, manages to survive in the cupboard even as all other chocolates in the house are devoured within hours.) Michelle suggested they spread it on some of the donuts.
Michelle's homemade donuts held up well against the thick Nutella spread, and were just plain enough to allow the hazelnut chocolate taste to take center stage with every bite. There was nothing light about the donut, but, especially with a glass of milk, it was the best chocolate frosted cake donut I'd had in some time.
I'd like to think she owes all of her inspiration to the Forbidden Donut.
*These Sunday evening treats are part of the reason we'll be seeking refuge in our "Six Week Plan" of exercise and good eating. . . that'll start this Tuesday.
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