Who doesn’t like a good old fashioned doughnut, I mean really who doesn’t. Doughnuts have been embedded in our culture for over 200 years, arriving with Dutch settlers to New Amsterdam ( now New York). We’ve came a long way since then with the doughnut. The flavors and the combinations of flavors are unlimited. This new trend has been popping up at bakeries, cafes, and food trucks; everywhere. The first time I tried “crazy donuts” was on a trip to London. On Portobello road there was this little food stand that sells these amazing doughnuts. From that day forward I never looked at doughnuts the same. The big chainstores offer great doughnuts but not amazing, yummy, mouth watering doughnuts. When I got back to New York, I knew I had to try my hands at this new trend. Well its been two years since that trip, and I finally got around to trying it out. I found a great recipes for doughnuts (that’s key to success with doughnuts), and then I just went crazy with whatever I had in my house. You could follow my ideas but the truth is anything goes. The topping ideas are endless; as long as it taste good. I hope you enjoy this recipe, as much as me and my family did.

Doughnut Recipes

1 1/4 cups of 2% of milk

2 1/4 teaspoon of active dry yeast

2 large eggs

1 stick of unsalted butter (8 tablespoons), melted, at room temperature

1/4 cup granulated white sugar

1 teaspoon of salt

4 1/2 cups of all-purpose flour, plus more for kneading dough

1 1/2 quarts of canola oil

Heat the milk to lukewarm, do not exceed 90 degrees. Then combine the yeast with milk. Mix and let it rest for 5 minutes. Use an electric mixer with the dough hook. Beat the eggs, butter, sugar and salt, then add in the yeast milk mixture. Add the flour in two stages (2 cups and 2 tablespoons) at a time . When all the flour is mixed in, mix for 1-2 minutes then finish kneading the dough on a floured surface. Don’t over knead just mix till the dough comes together, for about 5 minutes. Place the dough in a large oiled bowl, let the dough poof for at least 2 hours at room temperature. The dough should double in size. Turn the dough out on floured surface. Roll out to 1/2-inches thick, using a doughnut cutter ( flour the cutter after each use) cut out the doughnuts. Place the doughnuts on parchment paper or a floured surface , cover with a tea towel and let the doughnuts poof again for 30 minutes. In a large heavy pot heat the oil to 375 degrees. Fry a few doughnuts at a time for about 3 minutes, turning over once. Drain on a cooling rack ( place the rack on a baking sheet with paper towels). Let the doughnuts rest for about 5 minutes or till cool enough to decorate.

Sugar Glaze

2 cups of confectioners sugar

1/3 cup heavy cream or whole milk

1/2 teaspoon of vanilla extract ( or any other extract )

Warm the heavy cream in a microwave for 20 seconds, then add all the ingredients together. Mix till the glaze is smooth with no lumps.

Chocolate Ganche

1 cup of heavy cream

8 oz of good quality semi-sweet chocolate, finely chopped

Place the chocolate in a bowl, and set aside. Heat the heavy cream till it starts to simmer, don’t boil. Pour the heavy cream over the chocolate, leave it for 3 minutes. Then stir till the chocolate is melted and velvety looking.

Toppings can be whatever you like. Some examples are cereal, candy, cookies and fruit. whatever you want !!!