Tuesday, March 13, 2012
Vanilla Doughnuts with Sprinkles
We're still pretty blue and are missing Harry terribly so I decided to make happy food. Happy food is associated with good times and fond memories. I didn't coin the phrase "happy food" but I sure wish I had. It's so apropos. I first heard it from Bellwether Vance and I'm sure she won't mind my adopting it here. We needed some happy food around this house.
And really, what fits the happy food bill better than doughnuts with sprinkles? Not much, in my estimation. Doughnuts have never failed to put a smile on my face. That doughnut with chocolate icing and pretty, little red heart-shaped sprinkles? I nearly died from the cuteness. (But then I recovered and ate it.)
To make these doughnuts, I dug up a recipe I had clipped from a Food & Wine feature on Top Pot Doughnuts and the release of the cookbook Top Pot Hand-Forged Doughnuts. I thought about subbing butter for the vegetable shortening but decided I'd try out one of the natural brands of shortening. Whatever "natural" shortening means- the stuff looks just like Crisco to me - but I didn't do a comparison either so maybe it is a better alternative. Next time, I'll just stick with butter. Also, I'd like to try baking these doughnuts- they probably wouldn't be as light but my house also wouldn't spell like fried food for two days. For the white glazed doughnuts, I adapted this recipe by skipping the chinese five-spice powder and the hot water. I found that the heavy cream and vanilla added more than enough liquid and wound up adding extra confectioner's sugar to thicken the glaze. I used a simple 1:1 ratio of cream and chocolate to make a ganache for the chocolate icing.