Doughnut

Ilana Glazered Donut

Australian Survivor (2017), Baking, Dessert, Four and Three and Two and Done: A Farewell to Broad City, Snack, Street Food, Sweets

We’ve reached the end of the road, and to be honest, I don’t know how I am going to move into this post-Broad City phase of my life. I am thankful that I have my friendships with Abbi, Arturo, Hannibal, John, Paul and finally, Ilana, but I am sad that I won’t be experiencing any new episodes.

Outside of what Abbi promised earlier this week and Ilana agreed to just moments ago.

As soon as she arrived at my house, Ilana knew how much pain I would be in and held me in her arms, reminding me that I will always be a kween and she will always love me.

To say I cried, I cried, I cried. I … cried for hours was an understatement.

But that is what you can do when with your nearest and dearest. I’ve known Il the longest out of the BC crew, attending Smithtown High School together before moving to NYC and living together in BK. Which you may recall is how I met Rach Bloom, as she took over my room.

Look at me! I made a little rhyme.

In any event, I’ve long been a passionate supporter of the goddess that is Ilana and I’m so proud of all that she has achieved over the years. Which is why I couldn’t honour her with anything less than an Ilana Glazered Donut.

 

 

My take on this Krispy Kreme classic isn’t how the giant would traditionally make them – I bake, I bake, I bake, I bake – but I would argue they still taste delicious. Maybe it is the lack of nazi ties? Soft and fluffy on the inside, smooth and sweet on the outside, I wish I knew how to quit them. And Broad City.

Enjoy!

 

 

Ilana Glazered Donut
Serves: 1 sad Broad City fan.

Ingredients
1 batch Shannen Doughertynuts
½ cup butter, melted
2 cups icing sugar, sieved
1 tbsp vanilla extract
¼ cup milk

Method
Make the donuts as per Shan’s recipe and leave to rest on a drying rack.

Once almost cool, melt the butter in the microwave and pour into a bowl with the icing sugar and vanilla, and whisk until combined. Add the milk a tablespoon at a time until you reach your desired consistency.

Dip the donuts in the glaze and return to the rack for an hour, or until set.

Devour. Crying. Watching the finale holding your Bingo Bronson.

 

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Tate Doughnutvans

12 Days of Chrismukkah, Baking, Cake, Dessert, Party Food, Snack, Sweets

So as I’ve kind of alluded to, Tate and I kind of have a frenemy-ish relationship. Don’t get me wrong – I love him to absolute pieces, however we are very similar, and at times dramatic, which means our relationship experiences the highest highs and most violently aggressive lows.

Actually, our relationship inspired Jimmy and Julie’s on The O.C.

We first met when Tate made his TV debut guesting on Family Ties – I was dating Michael J. Fox at the time and took pity on Tate for not being as talented as my man. Whilst having breakfast in bed with Michael the day of the taping, I turned to him and said “that young Tate character could really succeed with the right kind of tutelage.”

Mike agreed, I took Tate under my wing and become his acting and attitude coach, and the rest, as they say, is history.

After co-starring together in the hit movies All Dogs Go to Heaven 2 and Hercules – I was all three of the fates – we had our first bitter feud, when his turn as Hercules went to his head … and surprisingly he didn’t enjoy my berating him to get him back under my control?

Thankfully when I suggested we put an end to the drama and work together on The O.C. he was kind enough to accept my olive branch and we’ve been snarkily (possibly insincerely) close ever since.

Surprisingly Tate has been enjoying quite a bit of success lately – what with him being a SAG Award winner for Argo, a role in the last reboot of 24 and a bit part in current awards season contender Manchester by the Sea – and we therefore haven’t been able to see much of each other.

But knowing Tate as well as I do, I was able to pull him away from his no-doubt fruitless Oscar campaigning with the allure of his favourite treat – Tate Doughnutvans.

 

tate-doughnutvans-1

 

Now I know that I oft talk about my fear of and aversion to frying … but I make an exception for these babies to ensure they comply with their Jewish heritage.

Fluffy, spicy and sweet, these are so delicately delicious that you can’t help but put aside your differences to down a few with your favourite frenemy.

Enjoy!

 

tate-doughnutvans-2

 

Tate Doughnutvans
Serves: 1. No judgement.

Ingredients
14g dry yeast
½ cup warm water
½ cup raw caster sugar, plus more for rolling
3 cups flour
2 eggs
2 tbsp unsalted butter, room temperature
½ tsp nutmeg
½ tsp cinnamon, plus more for rolling
pinch of ground cloves
2 tsp salt
vegetable oil
1 cup jam, I went raspberry but how good is blueberry, you know?

Method
Combine yeast, warm water and a teaspoon of sugar – that is not listed in the above ingredients – in a jug. Stir and set aside to get all foamy for about ten minutes … you’ll know when they are ready.

Place the flour in a bowl of a stand mixer and make a well in the centre. By hand – with the dough hook of the mixer – mix in the eggs, yeast foam liquid, sugar, butter, spices and salt. Place the hook in the mixer, crank it to medium and knead for about ten minutes.

Remove the dough from the mixer to a large oiled bowl, cover in cling and leave to prove for a couple of hours, or until doubled.

Once it has proven itself, roll the dough out on a lightly floured surface until about half a centimetre thick. Cut into small round and place on a lined baking sheet. Once all the dough is used, cover in cling and leave to prove for another half an hour.

While proving – again – heat some vegetable oil in a wide shallow pot over medium heat until it reaches 190°C. Carefully add a few discs into the pot at a time – and you know I mean careful as I hate frying and this is only to continue in the hanukkah spirit – and fry for half a minute to a minute, each side, until golden and puffed.

Transfer to greaseproof paper, roll in cinnamon sugar – not necessary, but highly recommended – and leave to rest on a wire rack. Repeat until done.

Once cooled, place the jam in a piping bag fitted with a thin nozzle. Penetrate each puff and fill with your sweet nectar. Then devour.

 

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