Tag Archives: test kitchen

Fear of Frying


It was a lovely weekend–the weather was gorgeous, family was visiting, and Lucky Girl started off the farmers market season with a  guest spot at Storrs! What a lovely little market!

Also, how did I not know that it was there when I was attending UConn? Let’s just call it foolishness, as I remind my former self about the things I should have known about .

The people there were lovely and excited about hand-sized Cowboy Cookies and raspberry PopTarts, and nobody raised an eyebrow at me as I stood there and bounced and swayed as I talked to them and handed them cupcakes across the table. And when they noticed that there was a cherub-faced baby strapped to my back who was dangerously close to her bedtime (and that I wasn’t just a fidgety baker who ingests way too much sugar and coffee), they smiled and shared stories about the babies in their own families.

I also brought home fresh lettuce, a beautiful baguette and rye bread,  a dozen gorgeous duck eggs, and a bottle of cherry cacao bean hot sauce.… amazing!

Really, it was such a great weekend, and since there were additional adults in the house to help us eat the results, I decided to face my singular culinary fear: deep frying. To be honest, I’m not even sure if “fear” is an accurate term for it. More likely it was misguided apprehension and laziness about clean-up and disposal of oil. I can’t be that apprehensive about the high temperatures because I don’t hesitate when it comes time to boil up a pot of sugar. More likely is that washing dishes and properly disposing of oil are low on the list of things I want to do in my kitchen. Fortunately for me, and everyone who was here this weekend, eating fresh, warm, buttermilk doughnuts is considerably higher on that list.

It was time.

cut doughnuts

cut doughnuts 2

I figured that for my first attempt I’d stick to the books, and ended up using a recipe for buttermilk farm stand doughnuts that I coated in cinnamon and sugar.

They. were. amazing.

And really, the whole frying thing was not that big of a deal. I’ll admit that it was somewhat of a challenge to keep the temperature of the oil consistent, but I think that with practice I’ll get it under control. If anyone has any words of wisdom about this, please feel free to enlighten me.

hot oil

I’m absolutely making these again. Along with lots of other doughnuts, I’m certain of it. As a matter of fact, I think that cider doughnuts may just become a weekly thing around here this fall.

doughnut holes

Perhaps this summer, there will even be some doughnut appearances at our market booth. Delightfully cakey, spiced, old fashioned doughnuts are definitely too good not to share.

coffee and doughnut