So I’m back! and I’ve brought doughnuts, and.. a video… (wait, can you technically ‘bring’ a video? I’m ‘bringing’ it to your computer, I guess..)
Last week was actually crazy. Oh my god I don’t even remember most of it. So many mock exams and stress. I think if I was a computer it would be the equivalent of having Photoshop, Lightroom, Chrome (with 100 tabs open), iTunes and streaming TV, ALL AT THE SAME TIME. I think my brain needs more RAM; or maybe it just needs doughnuts.
But I would be boring if I did all the doughnut making and then left them as just vanilla – right? So I made them awesome. Who wants sprinkles, when you can have crushed biscoff cookies and crispy bacon on a coffee glazed doughnut.
Coffee with your doughnut?
NAH IT’S FINE BRO THERE’S COFFEE ON MY DOUGHNUT (although, let’s be honest here, I totally still drank coffee with them)
To be precise – I managed to have a total of 6 cups of coffee over the two days that I made + shot these doughnuts on. So, yeah. Coffee + doughnuts are the power pairing of this weekend. Sugar + caffeine were precisely what my soul needed after that week.
Crackly glaze, crumbs scattered everywhere, licking your lips and fingers. Shameless.
That’s what doughnuts should be about. Just happy food.
– Lara’s original recipe rests the dough in the fridge for 1-12 hours – I just let it rise on the counter for 1 hour instead. – If you don’t have a doughnut cutter, and you can’t find a 1″ cutter, try using a piping tip, or like me the lid to something like a salt shaker – To tell when the doughnuts have proved enough: gently poke the dough, it should spring back slowly.
For Coffee-Bacon-Biscoff Doughnuts
– coat the doughnuts in the vanilla glaze. Let set. – slightly crush 6 or 7 biscoff cookies (I put them in a plastic bag and gently crushed them with a rolling pin) – fry 5 or 6 rashers of bacon until crispy. Drain on paper towel, then use scissors to cut up into small pieces. Mix in with the crushed biscoff cookies. – then glaze top with coffee glaze (just dissolve the instant coffee in the boiling water, add the milk and sugar):
For the coffee glaze 1 1/2 tsp instant coffee 2 tbsp boiling water 1 to 2 tbsp milk 1 1/2 cups powdered sugar
– whilst coffee glaze is still wet, sprinkle on crushed biscoff cookies and bacon.