Is there anything they can't do?
What better way to start off this blog than with the ultimate, edible symbol of The Simpsons most beloved character. Donuts make many, many appearances throughout the series, but the classic "Simpsons" donut is usually obtained by Homer at the Kwik-E-Mart.
Thank-you, come again!
A few of my favorite donut moments include that huge donut saving the runaway monorail:
Then at the Kwik-E-Mart when Homer tries to pass off a Twizzler, M&Ms, Jolly Ranchers and a Mounds bar as "sprinkles:"
Maybe in Shangri-la.
And of course when Homer answers Lisa's request for fruit with a donut.
This recipe turns fantasy into a delicious reality.
It features a classic yeast raised donut topped with a pink vanilla glaze and rainbow sprinkles.
- 3 Tablespoons active dry yeast, divided
- 1 cup warm milk (110 degrees)
- 2 to 2 1/2 cups bread flour, divided
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1/2 stick (4 Tablespoons) unsalted butter, room temperature
- Vegetable oil for frying
For the glaze:
- 1 1/4 cups powdered sugar
- 3 Tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- red food coloring
- Rainbow Sprinkles
- In a large bowl, mix together 2 Tablespoons yeast and 3/4 cup warm milk.
- Add 3/4 cup flour and stir to create a somewhat smooth paste.
- Cover the bowl with a kitchen towel, and allow to rest in a warm spot for 30 minutes.
- After 30 minutes, your yeast mixture should be nice and bubbly, and smell very yeasty. If it doesn't, your yeast is dead. Start over with new yeast.
- In the bowl of an electric mixer, mix together the remaining 1 Tablespoon yeast and 1/4 cup warm milk.
- Add your rested bubbly yeast mixture, sugar, salt, vanilla, and egg yolks. Mix until well combined.
- Add 1/2 cup of the remaining flour, and mix for about 30 seconds.
- Add butter and mix until well combined, about another 30 seconds.
- Switch to the dough hook attachment on your mixer, and add the remaining 3/4 to 1 1/4 cups flour, 1/4 cup at a time.
- Once the dough is smooth, not sticky, and pulls away from the sides of the bowl (you may have flour left over), cover the bowl with plastic wrap and put it in the fridge for at least an hour, but no more than 12.
- Line a baking sheet with parchment paper, and set aside.
- On a lightly floured surface, roll out your dough to about 1/2 an inch thick.
- Using a donut or biscuit cutter, cut out 3 inch rounds.
- Place donuts on the prepared baking sheet about 1 inch apart, and cover with more plastic wrap.
- Let sit in a warm spot again until they're nearly doubled in size, between 5 and 20 minutes. Test the dough about every 5 minutes, if it springs back slowly, your donuts are ready.
- While your donuts are proofing, heat 2 inches of oil in a large pot until the temperature reaches 350 degrees F.
- Trying not to ruin their shape, transfer as many donuts that will comfortable fit, into your pot of oil. Don't overcrowd them!
- Fry for 1 or 2 minutes per side, or until they reach a nice golden shade.
- Remove with a slotted spoon and drain on a paper towel.
- Allow to cool slightly before glazing.
- To make the glaze: Place the powdered sugar in a small bowl. Slowly stir in the cream and vanilla.
- Add 2 to 3 drops of red food coloring to achieve a happy shade of pink.
- Dip slightly warm donuts into the glaze, or spoon the glaze on top of your donuts, then immediately top with rainbow sprinkles. If you wait too long, your sprinkles won't stick to the glaze.
- Enjoy while slacking off at work.
|This recipe is Lisa Friendly|