Obsession:
–noun
1.
the domination of one's thoughts or feelings by a persistent idea, image, desire, etc.
2.
the idea, image, desire, feeling, etc., itself.
3.
the state of being obsessed.
4.
the act of obsessing.
The obsessed brain is an exhausting place to be. The constant ebbing and flowing; the need to improve; the mania to keep creating, searching, doing..... Donuts. I’m talking about donuts, of course. Obsessions are a constant with me. While some obsessions are not particularly interesting or endearing to my family (parsnips, for example), this one is. The donut obsession was triggered by an article from the Chicago Tribune’s Food Section (Wednesday - the best day of the week). ‘Morning glories’ proclaimed the above-the-fold title. I think it was the haphazard stack of donuts next to the steaming cup of something, luring me down below-the-fold that really hooked me. The stack led to a recipe for buttermilk donuts. The recipe had ingredients that were already in my kitchen and promised me 1 1/2 dozen donuts in about 45 minutes. I decided to challenge the Tribune and see if all this was true. Out came the ingredients and sure enough, within 40ish minutes, my kids (who were just rising to consciousness) were stumbling blindly down the stairs, being led on a current of vanilla-scented air. Success with the first go-around! I won’t bore you with the details of the batches that have followed, but will tell you that my daughter’s cross country team friends hope the obsession continues for a long time to come.
Buttermilk Doughnuts
4 1/4 cups flour
1 tbsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
pinch grated nutmeg
2 eggs
1 egg yolk
3/4 cup sugar
1 tsp vanilla
1 cup buttermilk (I have also used whole milk with equally great results)
3 tbsp butter, melted
vegetable oil
Sift together the flour, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Beat together the eggs, egg yolk, sugar and vanilla in another large bowl with a mixer until light and fluffy, 2-3 minutes. Stir together the buttermilk (milk) and butter in a large measuring cup. Alternately beat the dry ingredients and buttermilk mixture into the egg mixture, a third at a time, until a soft, sticky dough is formed.
With floured hands, place dough on a floured board; gently roll out until the dough is 1/2-inch thick. Cut the dough into doughnuts, using a doughnut cutter or 2 biscuit cutters (1 larger one about 3 inches in diameter and 1 smaller one about 1 inch in diameter). Collect the scraps; roll out to form another batch of doughnuts (this batch may be a little tougher than the first as the dough has been worked).
Meanwhile, fill a deep fryer or large saucepan with oil to a depth of at least 3 inches; heat to 350 degrees (or until oil is shimmering). Gently place the doughnuts in the oil, being careful not to crowd. Fry until puffed and golden, 1 1/2-2 minutes per side. Drain on a rack; cool slightly. Frost and decorate as desired. Our favorite topping is a simple sprinkle of powdered sugar.
If you have any left over (if), these are great the next day...for the squirrels in your back yard. Don’t waste your time eating them day-old. Just make another batch....see how these obsessions work?
