Donuts or Go Nuts!

February 18, 2010 at 5:03 pm | Posted in Uncategorized | 2 Comments
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Today was a great day.  My visitors and I went into the village.  It is such a great experience to have–probably a once in a lifetime experience for me.

The village was pretty busy and there were people decked out in their countries olympic clothing gear.  What a sight to see, I’m telling you!  My cousin, Karlis, who is from Toronto, said that Whistler is almost scary because it is so beautiful.

We decided to bring the beauty back home with us.  We were going to “donut” or “go nuts,” which in layman’s terms means donuts make you happy which makes people happy.

And happy people do not go nuts.


Jumping makes me tired… even if it is “a state of excitement” jumping.  Though, on the plus side I am working off the calories of these delicious donuts.

Please only try them if you are okay with eating more than three donuts.  And that right there, my friends, is a disclaimer.


Donuts or Go Nuts!
(adapted from All Recipes)

  • 4 teaspoons active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • (A teaspoon of nutmeg if desired)
  • 1/3 cup shortening, cut into small pieces
  • 4 1/2 cups all-purpose flour
  • One 946 ml bottle of vegetable oil for frying
  • 2 cups light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 2 cups confectioner’s sugar

Chocolate glaze
(adapted from Alton Brown)

1/2 cup unsalted butter
1/4 cup milk, warmed
1/4 cup semi-sweet chocolate chips
1 tbsp light corn syrup
2 teaspoons vanilla extract
Confectioner’s sugar


In a small bowl add water and yeast and mix until dissolved. Set the bowl aside for five minutes until frothy.

In a bowl of an electric mixer add yeast mixture, milk, sugar, salt, eggs, shortening and two cups of flour (and nutmeg if desired). Mix on low until incorporated. Add 1/2 cup of flour at a time while mixing on low and until dough pulls away from the bowl.

Then, mix on high until dough become smooth and elastic (about 3 minutes).

Place in a well greased bowl and cover with a towel. Let rest for 30 – 60 minutes so that dough can double in size.

Once dough has doubled turn out onto a floured surface. Roll out to 1/2 inch thickness. Use 3 inch round cookie cutter and then use a 1 inch round cookie cutter to cut a hole in the middle.

Line baking sheets with parchment paper or lightly flour baking sheets and place donuts and donut holes on sheet. Cover with towel and set aside for about 30 minutes.

Fill a heavy-bottom pan with 2 1/2 inchs of oil and heat until oil reached 350 degrees. Use a slotted spoon to slide the donuts and donut holes into the oil. I did four donuts at a time for 1 and a half minutes per side and donut hole 1 minute a side.

Remove from oil onto paper towels making sure to flip them two or three times to get the sugar out. Then either dip in chocolate glaze or roll in brown sugar cinnamon mixture or confectioner’s sugar.

Brown Sugar-Cinnamon:

In a bowl add brown sugar and cinnamon. Lightly whisk together and set aside for donut dipping.

Chocolate Glaze:

In a medium saucepan melt butter, corn syrup, vanilla and milk over medium heat. Once everything is melted together add chocolate chips.

Remove from heat and whisk until chocolate is melted. Then while still whisking slowly add confectioner’s sugar until mixture thickens.

Let sit for about 2-5 minutes and then dip donuts in chocolate. Re-dip donuts after 10 minutes if desired.



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  1. They look great. I really should not blog surfer on an empty stomach.

  2. Thanks, they were pretty delicious. I should probably go for a 10 km run now though, haha. Oh, and blogging on an empty stomach just isn’t right–it just isn’t.

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