Would you believe that I didn’t know what a bucket list was until a few years ago? By a few, I mean six, when the movie Bucket List came out. (I’m still in denial that I graduated from college six years ago). I haven’t actually seen the movie, but I’ve made my share of bucket lists since then. It seems like every book I read on self-improvement, the power of habit or happiness cites studies about how writing things down or saying things out loud makes a person more likely to accomplish something.
In my case, it’s totally true.
A few months back, donuts jumped onto my bucket list. I had been working at a donut and Korean fried chicken eatery all summer (yes, it’s heaven and yes, I was tempted by both every. single. shift.) so I was surrounded by donuts. Amazing donuts with wondrous, creative, playful flavors like lemon blueberry pie and chili mango that brought so much joy to everyone who ate them. [Seriously, I don't know if I've ever seen so many people smile after a first bite!] I wanted in on this joyful donut business. I set out to make strawberry cardamom yogurt donuts, but for as many hours as I stood behind that counter watching the donut robot make magic with cake donut batter, I sadly did not learn to make donuts through osmosis [hey, a girl can dream, right?]. The post I wrote about my attempt proves it.
Though I failed months ago, I am ready to try again. I will not be conquered by a silly donut! My fear of frying will not get the best of me! That’s what I told myself when I saw that this week’s #SundaySupper post was going to be about bucket lists. Donuts have been glowing red on mine since I first donned my donut shop shirt all those months ago and it was about time I crossed them off for good!
The inspiration for these donuts comes from Mad Elf, a cherry honey beer that is made only around the holidays by a local brewery here in PA. I love the flavor combination, but it took me all of December to figure out what I wanted to attempt to make with it. These honey donuts are adapted from an Epicurious recipe and are delicious on their own (the donut place I worked at served their fried chicken with a honey-soaked cake donut on the side; they were so good people would come in and ask just to buy the honey donuts sometimes!). But, the combination of cherry and honey in the glaze adds another dimension to these donuts. The flavors are lovely, but my frying skills could use some practice…or maybe I just need to learn patience ;) And speaking of patience, if you’re going to glaze your donuts with two different kinds or colors of glaze, let the first coat dry before you add a second or yours will bleed like mine did… whoops.
(I was not paid to endorse Mad Elf–I just like the product!)
- 1¾ cups all purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup sugar
- 1 tablespoon honey
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ tablespoon melted unsalted butter, cooled briefly
- ½ cup sour cream
- oil, for frying
- 1 cup powdered sugar
- ¼ cup dried cherries
- 2 cups flat cherry-honey beer (or cherry beer)
- 1½ teaspoons light corn syrup
- In a medium bowl or the bowl of a stand mixer, whisk egg and sugar together until thickened, pale and ribbons form (about 3 minutes).
- Meanwhile, sift together flour, salt and baking powder.
- Stir in honey and vanilla until combined.
- Stir in sour cream in two additions, then gently fold dry ingredients into the batter in four additions.
- Cover with plastic wrap and let sit for 1 hour.
- In a medium saucepan, combine cherries and beer. Cook on low until cherries reconstitute, about 15-20 minutes. If the liquid gets too low, add ¼ cup of water. Once cherries have plumped up and begin to break down, turn off the heat and blend with an immersion blender, food processor or blender until smooth. Run through a sieve. Allow to cool.
- Once cherry/beer syrup has cooled, combine 1½ tablespoons cherry/beer syrup, 1 cup powdered sugar, and 1½ teaspoons corn syrup. Stir to combine, making sure to beat out any lumps.
- In a heavy and deep skillet, pour enough oil to reach a depth of 1½”. Heat the oil to 360-370F. Line a cookie sheet with several layers of paper towels. Place a cooling rack on top of paper towels. This will allow your donuts to drain without sitting in oil.
- While the oil heats up, dust your counter with flour. Press the donut dough into a rectangle roughly ⅔” in thickness. With a 2″ donut cutter, cut donut rounds. Gather scraps, re-roll and re-cut donuts. Dough makes approximately 12 donuts.
- When oil reaches 360-370F, begin frying donuts, 3 or 4 at a time, depending on the size of your skillet. Fry 1 minute per side, or until it reaches a golden brown. Flip with a spider and fry 1 minute on the remaining side.
- Transfer donuts to cooling rack. Repeat with remaining donut & donut hole shapes until all dough is used. Allow donuts to cool.
- Dip each donut into the prepared glaze. If desired, top with sprinkles or a criss-cross of simple icing (powdered sugar, corn syrup and water to desired consistency) for color contrast.
- Allow to dry. Eat & enjoy!
This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle. (In my case, “try making donuts” became “successfully make donuts!”). Check out what the rest of the Sunday Supper Gang has on their culinary bucket lists! Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
This Week’s Sunday Supper Recipes:
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Lightened Up Slow Cooker Butter Chicken by The Meltaways
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Leaping Frog Chicken by The Urban Mrs.
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.