Every Sunday when I was little, my family and I would have doughnuts for breakfast, and I would eat like 4 within a matter of minutes. Ah, to have that metabolism again. Sometimes, though, you just have to relive those days of excessive doughnuts and an excessive metabolic rate, which is where this recipe comes in. Recipe and image via Martha Stewart, of course.
Ingredients:
1 package (2 1/2 teaspoons) active dry yeast, or 2/3 ounce fresh cake yeast
2/3 cup milk, room temperature
3 1/2 cups unbleached all-purpose flour, plus more for baking sheet
1 1/3 cups sugar
2 teaspoons coarse salt
3 large eggs
7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil, for frying
6 tablespoons heavy cream
Pastry Cream, chilled
For preparation instructions, click here.
