When I saw the cover of the April Saveur, I knew I was in trouble.
On the cover were these cute, yet seductive donuts. This cover is the reason that I now subscribe to the downloadable version of the magazine.
I have no business baking donuts right now. None whatsoever. Seriously, when you’re baking cupcakes all of the time, you shouldn’t be baking donuts, too. But I had unfinished business with these donuts. These donuts tried to take me down.
The first time I tried to make them, they turned out stone cold crazy. Yes, that’s right, crazy. When’s the last time you saw a crazy donut? That’s what I thought. There was no good in this donut at all. Now, part of this probably has to do with some adjustments I made to the donut, wanting to kick up the flavors. Well, what ever got kicked up in flavor got jacked up in flavor. Failure was mine. And if failure is humbling, I got down on some humble pie. Please excuse me while I step away from the figurative language.
Thank you.
I’m back.
So, I tried to make these donuts again. I even got up early to do it. Before work. Everything seemed fine. This was precision timing folks. I put them in the oven then ran off to take a shower. Just as I was out of the shower, my timer went off.
As I got closer to the oven though, a bad feeling started to tease me. This feeling was confirmed when I tasted a donut and found that the oil I had used had gone bad. What can I say? I don’t use lots of canola oil.
There I was with another failure under my belt.
If at first you don’t succeed, try, try again. At least that is an instruction I seem to be able to implement.
I bought new oil and went after this recipe again. This time, I came out with an edible donut. Actually, it was better than edible, it was quite good. I’m a little disapointed by their homely appearance, but I am not about to get back in the ring with these donuts anytime soon.