Doughnuts!
A good friend of mine, who is visiting for the week, suggested we make doughnuts. The last time I fried doughnuts was in second grade, so I was up for the (unhealthy) challenge. We made two types of doughnuts, currant jam with lime zest and sugar coating; and orange marmalade and freshly ground red pepper, coated in cinnamon, sugar and hot pepper powder. Starting with the risen dough, we rolled it out, cut into shapes (yes, there were square doughnuts, and they came out great) and deep fried it. Right from the oil they were rolled in the coating, and had the filling piped into them.
All in all a pretty successful endevor. I don’t think I have ever had exotic doughnut flavors before. Perhaps there is a market for it? Curry coconut lime? Shiso yuzu? Anko and cream?
Hey, Anko doughnut rules, man.
The doughnuts that you made when you were in second grade did not have yeast, they were baking powder doughnuts. They were still good though, and I still have the recipe that you brought home.
Your friend that is visiting you for a week has nice hands.