While the leaves here don’t change colors the same way they do in Western Pa, where I grew up, the shorter days and cool evenings that signal fall here trigger in me the desire for homemade donuts. As a child, I remember my mom making donuts on Saturdays in the fall; after a long day of raking leaves, donuts were a perfect treat. Making donuts at home is really a simple thing and is a great treat. These donuts are so easy to make in fact, that my nine-year-old niece made them for our Halloween celebration. My contribution was the adult beverage.

Our favorites are yeast doughnuts from the Joy of Cooking. Yeast donuts need to rise more than once and so you must plan ahead to make them as from start to finish they can take up to five hours. Don’t let the long time frame deter you, most of the time is spent in letting the dough rise, the preparation is minimal and worth the effort. In fact you can prepare the dough and let sit in the refrigerator overnight if you want warm donuts for breakfast.

Homemade Donuts

Stir together in a medium bowl:
     1 cup warm water
     2 envelopes (2 ¼ teaspoons each) active dry yeast
Let stand until the yeast is dissolved, about 5 minutes.

Add and stir until the mixture is smooth:
     1 cup all-purpose flour

Cover the bowl tightly with plastic warp and let rise in a warm place until bubbly, 30 to 60 minute.

In a large bowl, beat until creamy, about 30 seconds:
     10 tablespoons (1 ¼ sticks) unsalted butter

Gradually add and beat until light and fluffy:
     2/3 cup sugar

Add, one at a time, beating for about 1 minute after each addition:
     3 large eggs

Add and beat until blended:
     2 teaspoons vanilla
     1 teaspoon salt
     Grated zest of ½ lemon or ¼ orange (optional)

Add the yeast mixture along with:
     3 ½ cups all purpose flour

Mix until the flour is fully incorporated and the dough, which will be very soft and golden, wraps around the dough hook or paddle and comes away from the sides of the bowl. Butter a large bowl, add the dough, and turn it so that its entire surface is lightly coated with butter. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in volume, 1 ½ to 2 hours. Punch the dough down, wrap tightly again, and refrigerate for at least 3 hours or overnight*.

Working on a lightly floured surface with half of the dough at a time, pat or roll the dough out ½ inch thick. Cut with a well floured donut-cutter (or a large drinking glass). Use a smaller glass to cut out the center of the donuts and place the donuts and holes on a sheet of wax paper. Repeat with remaining dough. Let rise, uncovered, in a warm place until soft and puffy to the touch, about 30 minutes.

Drop the donuts and holes, 2 or 3 at a time, into deep fat** heated to 365 degrees. Fry until golden brown on both sides. Drain well on paper towels

For toppings, dust with powdered sugar or a cinnamon and sugar mix. If you want a glaze, we mixed powder sugar with a drop of lemon oil and just a little water to make it runny. Personally, the glazed are my favorite.

* We skipped the overnight refrigeration because we ran out of time, and the donuts still turned out great, although I would recommend following the recipe if you want to guarantee good donuts.

** We used grape seed oil because it is a great oil for frying. You can also use canola oil or corn oil. Also we fried our donuts in a frying pan with an 1” to 2” of oil, and flipped them to brown both sides.

The Bom Bon

While attending recent meetings of the Dallas Philosophers Forum talks at CHIC from Barcelona, I have become enamored with the restaurant’s espresso liquor drink, the Bom Bon. While recent discussions at the Forum have been very good, I must confess this drink helps motivate me to attend even after a long day of work. For the original, head to CHIC from Barcelona in the Preston Forest Square, but in the meantime you can try this recreation at home.

     1 tablespoon sweetened condensed milk
     one shot espresso
     one jigger of bourbon

In the bottom of a small glass or large shot glass, pour the sweetened condensed milk. Add bourbon and espresso and serve with a spoon, after all you want your guests to see the pretty layers before drinking.