Doughnuts.

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What a fun word to say.  Doesn’t it just conjure up some great mental images too?  I remember when my family was on doughnut duty at church (meaning we picked them up from the local Dunkin’ Donuts or wherever) and I got to leave Sunday school early to “set them up.”  Also known as eat about 2 doughnuts and 4 munchkins before anyone else got there.

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Definitely some of my fondest memories of church right there.  My favorite kind of doughnut was Boston Crème, but I don’t think I ever would have given a jelly doughnut a second look.  Which is kind of sad, because I’ve totally grown to enjoy them.

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But I also don’t like having a kitchen and all my clothes covered with powdered sugar, and since it’s autumn and all, I decided to make a jelly doughnut that was more seasonally appropriate.  Also, I baked them.  If you want to dunk your doughnuts in hot oil, go right ahead, but the thought just terrifies me.

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So whether you bake or fry, please make sure to coat thoroughly with cinnamon/sugar and pump full of apple cider jelly.

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[amd-zlrecipe-recipe:115]

Adapted from Baked by Rachel

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