I Dough-not Want This Day to End

These doughnuts are incredibly easy and fun to make.. This recipe makes 30-40 doughnuts depending on the size and are very fluffy and light. You can fill them with any kind of cream or jelly and dip them in icing and decorate them in fun ways. The pictures bellow include lemon curd and jelly filled doughnuts, and plain chocolate, maple and glazed doughnuts.


2 1/4 tsp active dry yeast
1/2 cup warm water, 110 degrees
1/4 cup granulated sugar, divided
1/4 cup evaporated milk, warmed to 110 degrees
1/2 tsp salt
1/4 cup vegetable shortening, at room temperature
1 large egg
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour, then more as needed
3 – 4 cups vegetable oil


1. In the bowl of a large mixer, whisk together the yeast, warm water and 1/2 tsp of the sugar. Let the mixture rest 5 – 10 minutes.

2. Add in the evaporated milk, the remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.

3. Add half of the flour and set mixer with whisk attachment and blend until the dough is smooth. Switch the mixer to the hook attachment, and slowly add remaining flour and knead on low speed until smooth and elastic (about 4 – 5 minutes), adding additional flour as needed. The dough should be slightly sticky and tacky but shouldn’t stick to a clean fingertip.

5. Transfer the dough to a lightly oiled bowl, and cover with plastic wrap and let rise in a warm place until it has doubled in size (about 1 1/2 hours).

6. Punch the dough down and roll it into an even layer onto a floured surface so that it is slightly less thick than 1/2-inch. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes).

7. Cover and let rise until they have doubled, about 30 – 40 minutes.

8. Heat the oil in a large pot until it has reached 360 degrees (don’t walk away from oil while preheating and don’t let it get above 375 degrees, remove from heat and reduce the heat as needed).

9. Carefully transfer the doughnuts to oil (I could fry 5 at a time) and fry until golden on bottom, then using a wooden chopstick, flip the doughnut to the opposite side and fry until golden brown. Transfer to a wire rack and allow them to cool about 1 – 2 minutes

10. After the doughnuts have cooled, prepare a glaze of powders sugar and water to then dip them in, or create a simple filling of heavy cream and lemon curd, or with any flavor you desire.




Cream Puff Cake

This is a four layer chocolate cake filled with rich chocolate frosting, covered with chocolate mousse and crushed nuts, topped with chocolate ganache and chocolate mousse filled cream puffs. 2015/01/img_9247.png