hi, I'm ashley.

if you're not listening to 80's music while doing crafts, you're doing it all wrong. oh, and country music while baking. always. *shrugs* that's just how i sees it.  welcome to my adventures in blogtown.


glazed donuts

glazed donuts

not gonna lie, anyone who knows me, knows I was stoked for this particular class because I love love love a donut. if you follow me on instagram, you can follow my love for donuts through my special donut hashtag called #diaryofadonut where I chronicle my donut journey.  a few of my life's goals include: to either own a shipley's donut franchise (a texan donut chain that is my favorite donut of all time - if you don't know now you know!) have a donut shop of my very own someday, or at the very least, learn how to make a glazed donut that either tastes like shipley's or is something I can be proud of. (lets face it, to make a shipley's caliber donut is striving for perfection - that may be setting the bar too high.)  so needless to say, i am beyond excited to be on the road to life goals via the recipe!  i tested different donut recipes a couple of times in my kitchen, and although it's not quite shipley's style yet, my official taste tester/husband approved this message. (insert his two enthusiastic thumbs up!)  this of course, is the beginning of my love affair with creating those soft round pillows that melt in your mouth at first bite. what's better than a warm donut?  the sweetness of the glaze that starts out crunchy but quickly dissolves into a sugary goodness that encapsulates your entire mouth, before you know it, your on your second bite, and third, and....ok enough of this donut romance novel, lets get started. here's what you'll need:

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glazed yeast donuts

yields: 16


3/4c. (180g) water

2 1/4 tsp. (1 pkg) active dry yeast

1/4c. (57g) shortening

1/4c. (85g) sugar 

1/2 tsp. salt

pinch of nutmeg and cinnamon

1 egg, 1 egg yolk

1 tsp. vanilla extract

2.5c. (400g) all-purpose flour

3-4c. of canola oil (for frying)

flour for dusting/handling

a donut shaped cutter

for the glaze:

2c. (227g) powdered sugar

1/2 tsp. vanilla extract

1/4c (60g) milk


1. start your dough by combing the yeast and warm water in a mixer and let sit for 5-10 minutes until bloomed.  

2. add sugar, salt, shortening, egg + yolk, extract, spices and flour. knead on low with your bread hook until a dough forms.  dough should come off the sides of the bowl (but not the bottom) when it's ready to rest. if need be, add flour by the teaspoon to get a more tacky dough. dough will be sticky however overall, so flour or oil hands and/or utensil before handling. 

3. transfer the dough to a well oiled bowl and cover with a towel or plastic wrap at room temperature for at least 2 hours.  then, you'll press in the dough to deflate, and pop in fridge covered with plastic wrap for 8-24 hours. (in class - we let them rest for about an 1.5 hours in it's entirety in case you can't wait that long)

4.  on a floured work surface, roll the dough out to 1/2 inch in thickness.  dip your donut cutter in flour each time, and press into the dough to make your shapes. place on a parchment lined baking sheet. (this can be a tedious process - to be gentle, and patient in handling these delicate puffs of perfection) let rest again for 30 mins - 1 hour.  you will see them become more puffy. feel free to roll the left over holes and scraps into a ball and cut out more donuts - just remember to give them that last rest above before frying.

5. heat your oil to 375 d. fahrenheit to fry.  by now, the donuts are even more delicate, so be careful not to misshapen them as they go into the oil.  (if need be, cut the parchment around them and put in with parchment - it will peel right off when fried)  cook in batches, I did two at a time.  be sure to keep an eye on the temperature - if the oil is too hot, the outside will brown too quickly and the inside will be raw.  cook about 30-45 seconds on each side.  

6.  place on a baking sheet lined with paper towels and a cooling rack on top to let absorb the residual oil and cool.

7. now to make the glaze: in a bowl, combine the powdered sugar, milk and vanilla extract and whisk until smooth.  one donut at a time, dip each side of the donut and flip to the other side to ensure both sides are coated.  place back on the cooling rack to drip and set.  

top one: strawberry glazed, middle two/front: honey sea salt, bottom two: vanilla cream glaze

top one: strawberry glazed, middle two/front: honey sea salt, bottom two: vanilla cream glaze

to make flavored glazes, replace 1/4 cup of milk with flavor of choice.  for example, to make a strawberry glazed donut, you would use 1/2 cup of strawberry puree instead of milk.  and as always, add milk by the teaspoon to achieve a thinner consistency.  

this recipe is a work in progress and i will always be striving to make my shipley's donut in my own kitchen.  don't get me wrong - this one was amazing and delish, and i anticipate that this is a very long and loving relationship with this delight.  i was so happy to have fresh donuts in my house from my own bare hands!  makes each and every bite just that much more satisfying! this was definitely one of my more anticipated classes and i'm so excited to have finally made homemade fried donuts in my very own kitchen!


color-blocked footed planter

color-blocked footed planter

cooper's aviation themed baby shower

cooper's aviation themed baby shower