Treat yourself on National Doughnut Day!
Today is National Doughnut Day, named in honor of the women who served doughnuts to soldiers in WWI, so if you feel like celebrating, look for some Doughnut Day deals near you, and order one with frosting, or sprinkles, or this pup’s favorite, extra chewy.
I had a chocolate donut this morning. Only because my supervisor got her free donuts from Dunkin but she was coming from the dentist and couldn’t eat them. So she brought them for us (she got herself a drink).
Time to bake some donuts tomorrow! The baked kind are so tasty and easy to make, they might become a recurrent Caturday treat.
tell me more about these easy baked donuts, DebG…
Ironically, that ad foreshadowed on-call employment where indeed bakers/cooks are only called (and paid) during the lunch rush and dinner rush.
Gaaah! Scratch the surface of anything!
To be fair, in those days they worked a full shift because they indeed make stuff from scratch on a daily basis.
Nowadays, everything is ordered frozen from a generic food distributor. There’s nothing to do but take the bucket of frozen dough, potatoes, bread, etc. and bake/fry it. The only thing you can make is green salads.
Maybe hipster artisanal places still make stuff from scratch, but I doubt it.
The best test is take it home and let it sit on the counter until it goes bad. If it doesn’t look like what you would see with your own home-made food when it goes bad, then you know it wasn’t made from scratch. You’ll see strange stuff like orange fungus, meat that turns to a rubber-like consistency, etc.
Uh…this does not make me feel better, People don’t have real jobs because they’re not needed anymore! See, what we eat is now manufactured somewhere else and likely really made of petroleum products, at best.
I used the King Arthur Flour recipe last time, and a pair of silicone pans, for plain donuts with cinnamon sugar on top. It’s a quickbreak recipe rather than a yeast dough, so it takes about half an hour all told (once the butter softens). There are tons of recipes online if you want to try different flavors. The trick with the silicone pans is to let the baked goods cool for at least 30 minutes before you try to remove them–no matter what the recipe says!
Cast iron produces a much better taste, in my opinion and they last forever.
Silicon is expensive, wears out over time and technically seeps into the food at high temps. I’m ingesting enough microplastics as it is, I don’t need to add dyed silicon to my diet.
I agree, but it’s much harder for me to use, clean, and store cast iron. Once upon a time, I bought a set of cast iron skillets, then learned the hard way that I couldn’t lift them one-handed.
And in honor of Mike’s headline:
Or as Homer Simpson says: MMMMmmmm donuts.