Archive for the 'Doughnuts' Category

Mighty-O Donuts – Seattle

Published by Gastronomer on January 9, 2012 in Breakfast / Brunch, Dessert, Doughnuts, Seattle and Vegan. 9 Comments

On our final morning in Seattle, The Astronomer and I hopped a bus to the quaint neighborhood of Wallingford to visit Mighty-O Donuts. While I’m usually dubious of fried dough with health claims attached to it, I’d heard such positive reviews of Mighty-O’s vegan offerings that I felt compelled to try them for myself.

I mean, if there’s one town in this world that could produce a delicious doughnut without chemicals, preservatives, hydrogenated oils, artificial colors and flavors, genetically modified organisms, or animal-derived ingredients, I would put my money on Seattle.

Mighty-O has been selling their unique brand of O’s in the Seattle area since the late 1990s and opened this store in 2003. The shop produces over a dozen different varieties of cake doughnuts each day with either a vanilla or chocolate dough and various toppings.

Oreos are a passion of mine, so I chose the “Cookies and Cream” doughnut ($1.85) with a vanilla base, sweet glaze, and crushed chocolate cookies.

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Cinnamon Sugar Donuts with Caramel Sauce

Published by Gastronomer on June 5, 2009 in Dessert, Doughnuts and Recipe. 21 Comments

In recognition of National Donut Day, The Astronomer and I considered driving out to Glendora to sample The Donut Man‘s famed fare, but traveling eighteen miles for a sugar rush seemed excessive. Instead, we stayed at home and attempted to recreate the stupendous donuts that we devoured at Animal on Fairfax. How can The Donut Man possibly beat homemade donuts drizzled in a warm caramel sauce? He can’t.

For donuts

1 1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking powder
1 egg
1/2 cup sugar
1 tablespoon melted butter
1/2 cup milk
Cinnamon and sugar
Oil

For caramel sauce

1/2 pound of soft caramel candies
1/4 cup milk
Salt

Make donuts

Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside. Whisk together the egg, sugar, butter, and milk in a large-sized bowl. Add the dry ingredients to the wet ingredients and combine thoroughly. The batter will be sticky, so either use a spoon or a pastry bag to extrude the dough for frying.

Pour two inches of oil into a heavy medium saucepan. When the oil is hot, extrude a ball of dough approximately an inch in diameter into the oil. Fry the donuts until they are golden brown, then remove them and place them on a paper towel. If the oil is too hot, the donuts will brown before they are cooked through, so it is a good idea to sample a couple as you go along and adjust the heat accordingly. While the donuts are still hot, drop them into a bowl with half a cup of sugar and a few sprinklings of cinnamon. Move the donuts around until they are well-coated.

Make caramel sauce

Combine the caramels, milk, and a dash of salt in a double boiler or a bowl set over a saucepan filled with an inch of water. Cook over medium-low heat, stirring occasionally, until the caramels have melted to a smooth consistency, about 20 minutes. To serve, drizzle caramel sauce over warm donuts.

Makes approximately 20 donut holes.