It was a fresh, snowy Valentine’s Day morning when I decided to make a special batch of heart-shaped doughnuts to celebrate the holiday.
I should have known that it would all go terribly wrong.
I should have taken a picture of my first batch of doughnuts–hugely swollen over the edges. Golden and crispy. And completely stuck to the pan. When I flipped them–blam!–doughnut crumbs everywhere. I was too sad to document it.
After I got home from work, I decided to try it all again. I will have doughnuts! I didn’t buy this new pan for nothing!
Boo! They were super crispy–almost fried–with no cake-y texture at all. They were gluten free! That’s what gluten free baked goods do best: density. Oh well. I still glazed and sprinkled them. And ate three.
I’m not even going to talk about lighting the brownies on fire. That’s a story for another day.
Recipe from Cybele Pascal, who seems to know something about doughnuts that I don’t.