|BUTTERMILK DOUGHNUT TOWER|
For the past couple of years I have reveled in reading and baking from Matt Lewis and Renaldo Poliafito’s highly acclaimed books Baked and Baked Explorations . A couple of years ago I ordered the Baked cookbook after watching Matt bake his beautiful and complex creation, Salted Caramel Chocolate Cake on one of Martha Stewart’s shows. I was absolutely mesmerized and drooling over his beautiful cake and I was fascinated by his adding salt to the caramel; an ingredient I had never heard of using with this type of confection, topping or cake, and now it is such a trendy thing to do. Since that show I have tried salted chocolates, brownies, cupcakes and other items, and in large part, this popularity is due to creative bakers such as Matt and Renaldo who are not only great bakers but also great teachers. They share freely and are personable and fun, so who wouldn’t want to bake just like they do?
|MIXING THE WET WITH THE DRY|
|USING MY DO-NUT CUTTER MAKES THIS TASK EASY|
|SO MANY YUMMY DOUGHNUTS IN THE MAKING|
|LOTS OF FRYING BUBBLES|
We mixed the dough, fried the doughnuts outside on the patio...it was a wonderful Arizona evening and fun to be outside, decorated the doughnuts, and through it all, my Frolicking Night Owl daughter took all the photos. She is a great photographer, has a very nice camera (much better than my little point-and-shoot) and so we are calling our experience a joint effort. And then, the kiddies helped eat the yummy doughnuts which were enjoyed with hot chocolate proclaiming our efforts, “Really Good!”
Every Halloween I make about 800 doughnuts and 800 holes as part of our neighborhood fun. These are yeast doughnuts and the process takes quite a long time. The buttermilk doughnuts were fun, quick, had a great flavor, and will be enjoyed often as we can make them without planning ahead.