I’ve never been to New York (don’t cry for me), but hasn’t everyone dreamed of going there? I mean, as if the entire rest of popular culture wasn’t enough, there’s only so many times I can hear Molly mention donut tours of NYC, before I MUST GO ON ONE!
As a kid who grew up here in Brisbane, I’m strangely nostalgic for late 80s/early 90s New York City. I was raised on a healthy diet of Sesame Street, Hey Arnold, Seinfeld, and about a bajillion other shows which made it seem as though NYC was the most exciting, culturally diverse place on earth.
But now I’m a little older, and a little wiser…and I still totally think it’s true.
If you’re not with me, just watch this. Not only is that song my jam, but if it doesn’t make you want to go back in time and learn how to old-school breakdance, then I don’t know if we’ll ever be best friends.
Don’t burst my bubble, I’m well aware that real-life New York probably won’t be the same as Sesame St. But the idea of going somewhere where literally everyone is working on some crazy scheme very much appeals to me. As a huge fan of schemes, I feel I would fit right in.
Plus, and perhaps most importantly, the donuts. So many donuts. Maybe still a little warm, and dusted with crunchy sugar, or topped with gooey glaze, or stuffed full of jam. As far as I am concerned, there is no such thing as a bad donut. They are my greatest food love.
A glazed donut, a chilly New York street, and a cup of strong black coffee is my dream come true. And these puppies are my ultimate glazed donut. Light, yeasty, very vanilla, and slicked with a thin layer of glaze. They are the perfect donut. So, until I can meet you in NYC, let’s make some donuts at my house, and hang out?
P.S. The coffee for this post was kindly sent to me by Griffith’s Coffee, an Australian coffee roaster based in Melbourne. It is 100% organic, 100% Fair Trade, and it’s really, really good. Isn’t it funny how the stuff that’s good to the planet, and good to people always seems to taste better, too? Anyway, if you’re in Australia, you’ll probably see it in the shops, and I can definitely vouch for it’s taste! Plus you’re supporting an Aussie-based company, who care about their product. It’s a win-win.
- 1 + ⅔ cups (250g) plain flour
- 2 tbsp (30g) caster sugar, plus ½ cup (110g) extra for coating
- 1 tsp (5g) salt
- 2 tsp (10g) dried yeast
- 2 eggs
- ½ tsp nutmeg
- 2 tsp vanilla
- ¼ cup + 2 tsps (75ml) warm water
- 4 + ½ tbsp (65g) butter, softened
- oil for frying (I used canola)
- 1 cup (220g) powdered sugar (icing sugar)
- 2 tbsp milk
- 1 tsp vanilla (optional)
- First, place all the ingredients for the donuts, except the butter, into the bowl of a stand mixer fitted with the dough hook. Work on a low speed for about 4 minutes, or until well combined and elastic.
- With the mixer still running, add the butter piece by piece, until it is all worked in and incorporated. There should be no visible pieces. This will take about 5-8 minutes.
- Scrape down the sides of the bowl, cover with plastic, and set aside in a warm place to rise until doubled in size.
- When the dough has risen, punch it down, and scrape it out onto a well-floured surface, pat the dough into a rectangle, about ½ inch (just over 1cm) thick, and cut out as many as you can using a 2.5inch (5cm) doughnut cutter, or a round cutter and a piping nozzle if you're me. Re roll the donut holes and scraps and keep going until all the dough is used.
- Place the donuts on a lined and lightly floured baking sheet, cover with plastic again, and set aside to rise for another 45 minutes, or until puffy.
- When the donuts are finished their second rise, place about 2 inches of oil into a high-sided pan (or use a deep fryer), heat the oil over a low flame, until it reaches 170C. Alternatively, place a small piece of dough in the oil, and when it bubbles and rises to the surface, the oil should be the right temperature.
- Fry the donuts a few at a time (don't crowd the pan) for about 1 minute each side or until they are golden brown and cooked through.
- Drain the donuts on paper towels or on a wire rack, and leave to cool for at least 10 minutes.
- To make the glaze, whisk all the ingredients together in a wide, shallow bowl, until smooth. Add a little more liquid if the glaze is too thick.
- Dip the donuts into the glaze, turning to coat them on all sides, and place them back onto a wire rack to drip and set slightly. Or just start eating them straight away! Serve with a black coffee!