Following the Donut Tradition, it looks like it might be time to make donuts soon. Homemade donuts are good anytime, but we’ve found they are even better when made with friends – even if it means waiting a few days. So we are holding off until Thursday when we have friends coming over. Hopefully the snow lasts until then!
Since we’ve lived in a couple of new places since we first learned of this family tradition, spreading the tradition to other families, I thought I’d share a recipe with any of you who are planning to do it this year. The vote was unanimous in our household that these donuts made from whole wheat brioche are even better. And if you tasted the first ones you will undoubtedly have a hard time believing that! The other advantages of this recipe include: it is no-knead, it can be prepared ahead and kept in the fridge for up to five days, you can bake only as many as you need and then make cinnamon swirl bread with the dough that is left. (Don’t make it into French Toast. It’s overkill. Toast it. Butter it. Eat it.) The Artisan Bread in Five Minutes a Day has full instructions for making doughnuts, and a non-whole wheat version of the brioche dough. This might come in handy if you can’t find vital wheat gluten (some grocery stores that carry Bob’s Red Mills stuff have it and I think Bulk Barn might). I’m getting hungry. I could go for a slice of toasted cinnamon swirl bread right now.
And now for some photos…. unrelated to donuts… except for the snow – the first snow – that calls for donuts……. (I really need to get to bed…. can’t…. form….. sentences)