Then, to get rid of MORE egg yolks, I decided to whip up a batch of yeast raised doughnuts. I made one batch of yeast dough last night, stuck it in the fridge and fried them up this morning. I decided, rather than glazing them all the same, I'd make small batches of glazes in different flavors. This is a super easy way to offer variety of flavors, with minimum work. All you have to do is make a plain batch of doughnuts, then top to your liking!
MEET THE GROUP:
I wish I knew more people in Montreal I could force feed doughnuts, but for now it's just the husband and I. I think Saturday doughnuts may have to be a tradition.