April 23, 2011


Sometime during breakfast station I found it very odd that we didn't make donuts - they're a pretty ubiquitous American pastry and breakfast food, after all. So I decided to make some, deviating from the station task list.

This was the first thing I made involving yeast - which meant that it had to proof (be in a warmer and moister situation than room temperature) so the yeast could grow and dough expand. So the dough was put into a oiled container and covered to rise overnight, and the next day I cut them using a donut cutter, and Sydney helped me fry them.

donuts frying

Then we glazed them (milk and powdered sugar again), both plain and chocolate.

glazing donuts

Some we added crushed almonds or chocolate sprinkles. And some unglazed ones we rolled in powdered sugar.

choosing donuts

Unfortunately we made them too late for them to be sold in the cafeteria, so everybody in the class got a chance to eat one. Apparently the last class had a "Bagel Friday" tradition going on. Maybe ours could be donuts? Heart Attack Fridays here we come!

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