Food: Timing is Everything, Part 3 (aka: SB Quits Baking, Again)
Well, at 8:17 when I went into the kitchen to check on my doughnuts, they were indeed NOT poufy and pillowy. So, I officially quit baking (again) at 8:18am this morning.
But as my last official act as a wannabe baker, I decided I should at least try finishing the doughnuts to see how they came out. The dough had risen a bit, just not to double its height. I made myself some coffee and proceeded to heat the oil and drop in the dough.
first batch
The first batch was a loss- the oil was too hot and they burned far before the inside was anywhere near cooked through. I dumped the oil and started again. The second batch was ok, but by the third batch the oil was too hot again. I sugared the second batch, ate a clementine to calm myself, and set about finishing the pastry cream. Now this was a matter of pride. I was at least going to get a nice looking picture of doughnuts.
Not too bad, right? Just don’t try eating them.
The End.
(Bad baking doesn’t get a Voila.)
The Best Thing Since Sliced Bread 
Dunkins to the rescue?
sigh. i guess.
WHY! Why do you insist on attempting the most difficult recipes first! For the love of ruined food, start easier. Molasses cookies. Roll and cut, you can’t mess them up. Tollhouse cookies (w/out nuts) scoop and bake. Master the easy then go for the hard.
It’s official you have baking ADHD.
i definitely have baking adhd.
also, i get distracted as soon as there is any batter to be eaten.
Okay, I haven’t tried to make real donuts, but I did make (fry!) some delicious apple fritters this past fall – made with fresh Michigan apples, of course.
I know I am not in charge of mandations, but if I was, I would mandate that next fall we go apple picking and then make apple fritters together and watch bad tv while we eat them. Fritters are super easy and I got a nifty little scoop for Christmas (well, I got a nifty big scoop, but I exchanged it), so I can make prettier and better fritters. With you!