Christmas Donuts {A New Nielson Tradition}


If I'm being honest, there is nothing inheritantly "Christmas-y" about these donuts, as you'll soon realize. There was just something so fun about turning on the Christmas tunes a few days after thanksgiving, opening all the windows and doors and trying out this new recipe with Marcus in the kitchen while Simon and his cousin Lucy played and laughed on the back porch. It made me want to make them at least once a year (although they were so good we already talked about opening up our own gourmet doughnut shop on Main St, so maybe it will be more often than that--haha). Hopefully I remember that beautiful morning memory forever and keep this tradition going.
Here's the recipe, give it a go!

Ashley Nielson's Christmas Doughnuts//

1/4 cup scalded milk
1 cup room temperature water
1 Tablespoon sugar
1 Tablespoon yeast
--set this mixture aside for about 7 minutes

3 cups flour
1 1/2 tsp. baking powder
2 Tablespoons sugar
1 1/2 tsp. salt
--sift together and cut in 1/4 cup cold butter with a pastry blender or fork
--add liquid yeast mix

Roll out, cut into donut shapes and let rise for about 20 minutes under a tea towel
Fry the donuts on each side until lightly golden in a cast iron skillet using coconut oil

Melt butter and add powdered sugar to taste, dip or brush on donuts while warm

These are best fresh and hot!

(We tried cinnamon donuts and powdered sugar donuts, but everyone's favorite were the glazed)

What are some of you fondest Holiday Memories?

1 comment

Jamal Mohamed said...

Great post on "Christmas Donuts {A New Nielson Tradition}". As a professional chef i have to appreciate your work. Keep Posting useful posts like this. Keep in touch with my websites- piping institutes in dubai | patisserie program

© i believe in unicorns. Maira Gall.