Donuts and Mimosas: We're Classy

There is good news and bad news about my cooking adventures this weekend. I'm going to start with the good news: Donuts are delicious!

For a small brunch gathering on Sunday I decided to put my crisco where my mouth is and finally make those doughnuts I have been talking about forever. What a great idea that was. This recipe from the Pioneer Woman was so easy to follow, I was able to make the dough half drunk on saturday night. Why arent there more drunk- proof recipes in the world? Come on Julia, its not like you weren't hittin the sauce, too.

Anyway, after a quick race in the park sunday morning, I rolled that sucker out and got to use my new use my new mini doughnut cutter. Unfortunately, the Park Slope Foodie Militia seems to have sworn off trans-fats (lame), so I had to settle for frying them in some kind of bourgeois, omega-enhanced, harvard-educated cousin of crisco. Luckily, humans are genetically inclined to go ape-shit over any kind of dough fried in fat and covered in sugar.

Above: Right out of the frying pan. Look at the grease on the paper towels!!

 Below: Glazed, with Sprinkles. Twice as good!!

 

In my haze of doughnut euphoria (I can fry dough!), I had what I think was one of my most brilliant epiphanies ever. What about... chocolate frosting?? It was like the first time peanut butter met a banana-- they had both been running in the same circles for a while, but it took a stroke of genius to make the third-greatest food match that ever was (#2: hot dog meets bun, #1: bacon and anything).

Below, the epitome, the apex, the climax of this doughnut love-fest:

Glazed doughnut with chocolate frosting and sprinkles. I can die happy now.

Oh, and we also ate this:

 

leek and gruyere tart. yawn.