I’ve been doing a lot of creating in my kitchen of late, and it has me thinking about the fun my mom and I had cooking together when I was a kid. When I was very little she taught me simple things like the difference between savory and sweet, and the oven and the cook top. Later she helped me bake cakes, make waffles, and create my first from-scratch soup. These were all experiences that helped me grow, built my confidence, and provided practical knowledge I still use today.
I’ve also been thinking that with the pace of modern life parent and child cooking has likely become a lot less of a common experience. However, with the state of the nation we’ve got more inside time than ever, which could translate to more ‘in the kitchen’ time together. So if you’re sheltering in place with a child, consider a cooking project. Teaching others your favorite dish can be a terrific bonding experience. And, come to think of it, it doesn’t have to be parents and kids either. Grab whomever you’re holed up with for a cooking lesson or a collaborative baking project. Turn your kitchen into a quarantine activity zone. Heck, you can even utilize video conferencing technology and include friends or family that are sheltering elsewhere. People together is what life’s all about, so let’s get creative and continue building bonds, while we cook or bake something tasty.
In case you’re at a loss for what to concoct, here’s one of my favorite recipes. Give it a try!
- 3 cups of oil for frying (I use canola)
- 1 cup + 2 tablespoons flour
- 1 teaspoon baking soda
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 1 egg yolk
- 1/4 cup sugar
- 1/2 tablespoon unsalted butter, melted
- 1/4 cup milk
- 1/4 teaspoon vanilla
For the glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla (or rum)
- In a large skillet with sides, heat 1″ of clean oil to 370.
- Meanwhile, sift together the flour, baking soda, nutmeg and salt. In a small bowl, whisk together the egg yolk, sugar, melted butter and milk. Add the wet ingredients to the dry and fold together until no streaks of flour remain, but try not to over-mix too.
- Roll out the dough on a floured surface with a rolling pin to about 1/4″ thickness. Use a 3″ biscuit cutter to cut out 6 circles. Use a smaller cutter (I use a piping tip) to cut out the middles. Once the oil is hot, carefully slide 3 donuts into the oil. Fry for 15-20 seconds on each side, then flip. Fry the other side for 15 seconds (or until golden brown) and then remove from the oil. Let rest on a paper-towel lined cooling rack so the excess oil drips away. Repeat with the remaining donuts and donut holes.
- While cooling, whisk together all the glaze ingredients. Dip donuts in glaze, then serve.