And to be honest. It wasn't anything to be afraid of. Easy peasy.
I used THIS recipe and the doughnuts came out with a medium density and very tasty. The only change I made was to add Rose extract. Once I moved away from the chocolate baked version I decided to go with a rose flavored doughnut and mint flavor glaze. Well of course the mint glaze overpowered the rose flavor. Duh. I am blaming that on overexposure to extract fumes.
I used a small doughnut cutter to shape the doughnuts and of course I saved the holes to fry up as well.
We are buried in snow here in the German countryside so I was inspired to decorate them with a pastel wintery wonderland motif.
For the Mint Glaze:
- 1/4 cup milk
- 1 teaspoon rose extract
- 3 cups confectionary sugar - sifted
- A few drops of Wilton's White White
- Before you start making the glaze, organize all your decorations. The glaze dried fast so you need to work fast, having everything set up beforehand. I split my decorations into small wide bowls.
- In a double boiler heat milk and extract over medium heat.
- Slowly stir in the sugar until a smooth glaze forms.
- Add the food coloring and stir until mixed in. Turn heat down to low.
- One at a time dip the doughnuts in,hold the dipped doughnuts over the pan to drip off the excess glaze. Then immediately dip the glazed doughnut into the decorations (sprinkles, glitter, pearls, etc.)