Happy National Doughnut Day! And how do you plan to celebrate?
There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to find a store-bought doughnut that compares with homemade.
And, believe it or not, they're really not hard to make. You can whip up a batch of cake doughnuts in about an hour. Put together a batch of yeast-raised the night before, and all you have to do is fry them the next morning. Making breakfast for someone special? Try a batch of French crullers, their thin, golden crusts yielding to the most delicate, lightly flavored interiors.
A few years ago, I did a piece on making your own doughnuts. I included a bunch of homemade doughnut recipes: basic cake, devil's food, yeast-risen, and French crullers. If you've never tried them (and/or maybe have been a little intimidated), give them a go. They're really fun, and make a perfect weekend project. You'll find the recipes for buttermilk doughnuts and chocolate glaze below; other recipes can be found in our doughnut recipe gallery.
Cooking is fun – at least it should be! No matter how long you've been in the kitchen, there is always something new to learn, whether it's a simple twist on an old technique, or a handy tip to save time and energy. In this series of short videos, I demonstrate a variety of kitchen tips, ranging from how to hold a chef's knife for maximum control to using a spoon to peel fresh ginger. If you have any gadgets, kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at firstname.lastname@example.org.