Saturday, March 2, 2013

Guns and Donuts

It's Saturday!  If all goes as planned, and nothing beeps or blows up, it will be a chance to sleep in, go to the LEO range for proficiency shooting (otherwise known as "did I do that?") and . . . . .


These are soft, pillowing, not too sweet with an undertone of nutmeg.  Topped with a maple infused icing with chopped salted peanuts.  Salt and Sugar and Goodness. (and there will be NO misfeeds)

Range Donuts

3 1/2 cups King Arthurs all purpose flour
1/2 cup plus 1 Tablespoon granulated sugar
1 and 1/2 teaspoons nutmeg
2 and 1/2 tsp. baking powder
1 tsp. Himalayan pink salt
3/4 tsp. baking soda
1 large egg (at room temperature)
1 egg white
Put 1 Tablespoon lemon juice or apple cider vinegar (Braggs) in a cup measure, add enough whole milk to make one cup, let sit 5-10 minutes
4 tbsp. unsalted butter, melted
Canola oil to fry in

In a bowl whisk, flour, sugar, nutmeg, baking powder and soda and salt.  Set aside.  In another bowl whisk egg and egg white until light and frothy.  Whisk butter into egg mixture, then add the milk mixture.  Add liquid to dry ingredients, gently stirring just enough to form a dough. Transfer dough to a floured surface; gently pat or roll to 1/2" thickness.  Using a donut cutter, cut out the dough and transfer to parchment paper lined cookie sheets.  Donut holes can be cooked, just a minute or so less, or gently kneaded  together to make a few extra donuts.  Cut with a donut cutter (or use a 3 an 1/2 inch wide glass, to make a round then a thin shot glass to make the hole) and transfer to parchment paper-lined cookie sheets.

Pour oil into a 6-qt. Dutch oven or heavy pan to a depth of 2"; heat over medium-high heat until a deep-fry thermometer reads 325°. Fry donuts in small batches turning until golden, about 2-3 minutes. Using tongs, transfer to  a wire rack set over some paper towels (to keep your counter clean)  Makes a couple of dozen, I ate one (OK, two) and saved the rest for colleagues.

 Browned Butter Maple Icing with Salted Peanuts

6 Tablespoons butter
a pinch of sugar
1 teaspoon Mexican vanilla
2 teaspoon of pure maple syrup
2 cups powdered sugar, sifted
1/3 to 1/2 cup buttermilk  (use 1 1/2 tsp lemon juice adding milk to it to fill measure if you don't have buttermilk, let sit 5 -10 minutes)
1/2  to 3/4 cup finely chopped salted and roasted peanuts

Melt butter  and a tiny pinch of sugar in a small pan on medium for about 5 minutes, until it starts to brown, stirring fairly often.  Remove from heat and add powdered sugar, and maple syrup, whisking.  Stir in vanilla and about 1/3  buttermilk until it's smooth, whisking for several minutes, adding more buttermilk if needed to get the consistency you like (thinner is more of a glaze texture).  Frost donuts immediately.  Sprinkle with peanuts.

If you have leftover icing, save for scones or cookies or stir a teaspoon into hot cooked oatmeal.


  1. I usually have enough willpower to forego donuts and desserts. But I came very close to gnawing the corners off my iPad when those pics came up...

  2. These are DEFINITELY not on my diet ... but I can dream. :)

  3. Those DO look good, and have fun at the range!

  4. Mmmmmmm...Donuts!

    Darn it. Now I'm, all hungry again. Curse you, Goddess of internet food pictures!

  5. Tempting, in every way. I have never tried donuts because I always thought you needed a much deeper oil base. Oh, you are going to get me killed woman!


  6. Good stuff. I use a paper bag instead of paper towels. Good for drainin' bacon on, too. That way I can spend more time eating da bacons and less time cleanin' da rack.

  7. Bob - it's wonderful for cooking, and more beneficial for the body than table salt. I buy it here at a local spice store, Artesano's.

    Here's a link with info:

    The donuts were a huge hit with the guys.

  8. Tried makin donuts .... once.

    Were a great success on the hockey rink.

    So I shall just drool.

  9. NOOO.
    Leftover icing is for graham crackers, or index fingers!

    Did I tell you I'm diabetic?



  10. I'm not much of a cook beyond a stew pot of slow cooker. I tried baking once(some confusion between baking soda and baking powder; not interchangeable,)so I don't do much beyond store-bought anymore. After this post I tried putting some left-over canned frosting on a bagel but it's just not the same.

  11. Sadly the shooting range is getting harder and harder to visit, with the shortages of ammo in the "cheap" calibers I am left with nothing affordable to shoot :P

    Anyone here know of a well stocked supplier of .22 rimfire ammo? Maryland seems out of stock of about everything.

  12. Heh, it looks like I completely missed the Donut thing...but aside from a very rare stop at Krispy Kreme or Dunkin Donuts ..they arent as big a factor in my life as ammo :)


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