Is It Glazed Donut Day?

Today is National Glazed Donut Day – or maybe it’s not. Depending upon who you follow, it’s the first of three days dedicated to donuts. The next “Donut Day” is the first Friday in June, and the last in the year is November 5.

Of the three, June is probably the most legitimate Donut Day. It was established by the Salvation Army way, way back in 1938 to honor the Dough Lassies, an all-female group of volunteers who made donuts for soldiers serving overseas as a way to boost morale and let them know the ladies back home were thinking of them. The effort was so successful soldiers used the slogan “doughnuts will win the war!”

As for National Glazed Donut Day (today) and the National Donut Day in November, those seem to be made up just for the sake of eating donuts. But when you come right down to it, most National Days are made up to sell something, or indulge in something or just for fun. Enough said about donuts. Besides, today is Friday. We don’t really eat donuts on Fridays, unless we’re on a road trip. Then donuts and coffee or milk are a great way to begin.

The Friday ban on donuts has nothing to do with Catholic restructions, and more to do with the fact that Friday is generally a workday. My guys might wolf down a bowl of cold cereal or a piece of toast before heading out the door. Now Saturdays are more about donuts when we’re out and about. One of the best dounut shops in the country is just up the street. And if you don’t want donuts, there’s an amazing Pastry Shop not far in the oppisite direction baking up pastries that would rival those in Paris.

Now see what we did – I was going to share an amazing recipe for fish. But all this talk of donuts and pastries got me to thinking. I actually have a copy-cat recipe for Krispy Cream Donuts. Let’s face it, Krispy Kreme makes the best Glazed Donuts on the planet!

Homemade Krispy Cream
Donuts
3 tablespoons Milk
3 tablespoons Water, boiling
1 teaspoon Active Dry Yeas
1-1/2 oz Sugar (get out the scale)
8 oz Flour (must weigh!)
1 oz Butter, cold
Dash Salt
Oil for frying

In a large measuring cup, combine the milk and boiling water. Add a teaspoon of sugar (from the weighed sugar, set aside remaining sugar) and the yeast. Stir gently, then leave mixture in a warm place for the yeast to activate (aka foam).

In a large mixing bowl, combine the flour, remaining sugar and the salt. Cut the cold butter into the flour using finger tips or a pastry blender until mixture resembles crumbs.

Give the egg a quick beat, then add to the flour mixture along with the yeast. Mix until a smooth dough has formed. This usually takes about 5 minutes.

Turn dough out onto a lightly floured cutting board or counter and knead for about 10 minutes. Dough should feel springy and little bubbles should for just under the surface. Place the dough back in the bowl, cover with a cloth and let rise in a warm place until doubled in size, about 60 minutes.

While the dough rises, make the glaze.

Glaze
1/3 cup Butter, soft
2 cups Powdered Sugar, sifted
1-1/2 teaspoons Vanilla
4 tablespoons Hot Water or as needed

Place butter into a bowl. Sift powdered sugar over the butter, add vanilla and blend with a fork. When ready to use, add enough hot water to melt the butter and form a glaze.

Form and Fry Donuts
Once fully risen, place the dough on the cutting board or counter, cut in half. Working with half at a time, roll out. Using a donut cutter, cut donuts. Place on a rack to cover and let rise a second time.

Heat 3-inches of oil in a heavy pot to 375-degrees. Place donuts into the oil and fry until golden brown, about 90 seconds per side. Only fry a few at a time to maintain even temperature and avoid overcrowding. Fry donut holes if desired for more treats.

Drain on paper towels, then transfer to a wire rack to glaze. Donuts must be glazed while still warm.

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For ever I will sing the goodness of the Lord.