Don't ask me how it happened, because the camera is usually to be found in the kitchen these days--but I neglected to take pictures of Christmas morning's Farm Stand Buttermilk Doughnuts. You'll just have to trust me that they tasted delicious and looked beautiful. The BAKED boys win again--this recipe is CONSIDERABLY easier than the cake doughnut recipe mr. has been using up until now. And even more tasty. The chocolate glaze is a little rich, especially for kids. And we didn't try the vanilla glaze. But frankly, all I want from a doughnut is cakey goodness--no filling, toppings, glazes or sprinkles required. I know others feel differently about that, namely, my children. But for me, this recipe, NAKED, is perfection.
I did, however, remember to take pictures of New Year's morning's Monkey Bubble Bread.
Okay, so it's not quite as pretty as the one in the book, but who cares?!--it tastes yummy! The dough is not overly sweet, so the sweet coating is allowed to sort of...be the star. There were 6 of us at breakfast, one of us (not me) hardly ate any, and somehow the whole thing was devoured within 10 minutes. When they say there won't be any leftovers, they mean it. I used the "don't get up too early" method: prepped all of it, up to the rise, the afternoon before and refrigerated it.
Then I got up about 8 am, shoved the thing in the oven with the light on (a warm place), went back to bed and let it sit there until probably 10, when the balls were puffy enough that their sugary coating was starting to crack, then baked it.
Overall, a super easy recipe--Prima even helped me with the sugar coating.
Not easy enough to be something that I'll do every weekend, but easy enough to be something special on those weekend and holiday mornings that call for something better than boxed cereal.
TGIP Rating--Farm Stand Buttermilk Doughnuts and Monkey Bubble Bread--both KEEPERS. This Doughnut recipe especially will be well-loved (and likely stained) from future Christmas Day usage.
Next up: Remember how I mentioned the extremely large amount of whole wheat flour I currently possess? I'm going to use some. To make whole wheat sourdough bread. I have a recipe that I vaguely remember trying, but not blogging about. In my vague memory it was kind of a fail. This time I have some ideas about how to make it better--those ideas include, but are not limited to: setting aside enough time for rising, and giving myself a big dose of patience.