Doughnuts, Donuts, D’oh! Nuts!

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I’m watching my weight…(watching it go up). So I probably shouldn’t have agreed to teach a doughnut class last week. But I did, and the students did a great job, and I’m in an elastic waistband now. This is the raised doughnut they made, and it’s a doozy. The flavoring here is lemon and nutmeg, but you can add anything you want. But…be aware… if you add Bacon or Sriracha, do not invite me over.  That is just weird.


1 cup warm milk

¼ ounce granulated yeast

¼ cup sugar

2 tablespoons unsalted butter, melted

1 egg

½ teaspoon freshly grated nutmeg

grated zest of 1 lemon

2-3 cups all-purpose four

½ teaspoon sea salt


1/3 cup unsalted butter, melted

2 cups powdered sugar, sifted

1 teaspoon vanilla extract (or maple, or liqueur, or whatever you want)

½ teaspoon sea salt

¼ – ½ cup hot water



  1. Stir together milk, yeast, sugar, and set aside to proof for 10 minutes.
  1. Add butter, egg, nutmeg, zest, and 1 cup of flour. Stir together to form a paste. Add salt, and enough of the remaining flour to form a smooth dough. Knead 8-10 minutes, until smooth and elastic. Cover and let rise until doubled in volume, about 1 hour.
  1. While dough rises, make the glaze. Combine melted butter with powdered sugar, vanilla, and salt, and stir until smooth. Just before using, adjust consistency with hot water, 1 tablespoon at a time. Use while hot.
  1. Heat oil to 350° F. Turn dough out onto a floured surface and with a rolling pin, roll out to ½ thick, then cut into shape. Fry in hot oil 1-2 minutes on each side, until evenly golden brown. Drain on paper towels, and while hot, dip into white glaze. Let stand a few minutes until glaze is set.


Navajo Fry Bread

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Happy Indigenous People’s Day!

What better way to celebrate Native American Heritage than with a recipe that reminds us just how crappy American’s have been to these people. This recipe was developed in the Southwest on reservations (which the tribes were forced onto) as a way to utilize the government supplied flour, sugar, and lard.  It became a cultural unifier, but also contributed to poor health.   Shitty, but also delicious.

I fell in love with this bread on a trip though the Southwest when I was a kid (in the 1970’s). It was on the table at every restaurant back then.   I haven’t seen it in years, probably because people are extra health conscious these days. (Also, I haven’t been to New Mexico in a hella fortnight.) When I worked at a Southwestern restaurant in the 1980’s (when that was trendy) we used it to make Southwest pizzas. It’s not bad as a taco pincher either. However, I prefer it as is. Many people like to top it with honey or jam, but my preference has always been on the savory side. (I’m not much of a sweetie.) I have always added the coriander and scallions as per my old job, but you can certainly leave them out.

Make it, and as you eat it, think about Iron Eyes Cody and his Keep American Beautiful ad. And don’t think even a little bit about Columbus.


3 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon sugar

½ teaspoon salt

2 scallions, chopped fine

½ teaspoon ground coriander

1 ½ cups cold water

vegetable or peanut oil for frying


Combine flour, baking powder, sugar, salt, scallions, and coriander in a bowl and stir together. Add water slowly, stirring, until a dough is formed. (You may use a little more or less water—flour absorption rates vary, as does human accuracy in measuring.) Knead briefly on a floured surface until a soft dough forms, then set aside to rest for 15 minutes.

Heat oil to 375 °F.   Working on the floured surface again, roll dough into large gold ball size pieces. Flatten (with fingers or a rolling pin) each ball into a disc about ¼ of an inch thick. Fry in heated oil until golden brown on each side, about 2-3 minutes. Drain on paper towels, then serve hot.