74. Donuts

I made donuts today. I used a recipe in a reprinted cookbook, identical to an ancient (well, 1940s) one that sits in my parents' kitchen. It, in general, makes lousy cookies and some creepy things (there is a recipe for possum & stuffing, for instance), but it is the source of my waffle recipe and now my donut recipe.

Jake grew up making donuts. I have never made them. Like fried chicken, donuts were something you purchased, not made. We made other things (like waffles, for instance) but we didn't fry anything.
(note: glass milk bottle, aluminum pitcher, unbrushed hair: just a glimpse of life in Chez Kennedy)
I didn't use a deep fat fryer--we used to have one but it was purged long ago. After I made the soft light dough and cut the donuts with an upturned glass and an icing tip, also upside-down, I dropped them into 3 inches of oil in a 3 quart saucepan, with a meat thermometer attached to keep it between 350 and 365 degrees.
h(note: this is as clean as the stovetop ever is. Mark this down, red letter day)
I have an electric stove, and I know many cooks look down their noses at it, but I've never found it to be a problem (except when you want a large pot on the back burner, but that's the stove's design, not the fuel source). I turned the burner to medium high and if the oil got above 365, I eased it half-off the burner. That was it.

I made a cocoa icing from the same ancient cookbook. Cocoa powder, butter, confectioners sugar, vanilla, and coffee. Perfect.(note: the cookbook is next to the donuts. I didn't even realize I'd done that when I took the picture!)

Jake kept some plain, and shook some fresh from the oil in a container of cinnamon sugar. The other third or so got iced. I have leftover icing in the fridge. I might spread a bit on toast tomorrow morn.

This could quickly become a New Year's tradition.