For the past few days, social media has been abuzz about the coming of National Doughnut Day. I myself am a fan of any day we pay homage to a specific food, especially one as delectable as a dense, sugary doughnut.
I found a recipe for Biscuit Donuts, brought vegetable oil to the right temperature (365 degrees) in my Lodge cast-iron dutch oven and fried up two types. One kind, with the traditional peephole, was coupled with a simple vanilla glaze, tinted pink, from Lara Ferroni and rainbow sprinkles. The other batch was a rounded mound of doughy goodness rolled in confectioner's sugar and filled with raspberry jam. They were lovely, if I may say so.
Happy National Doughnut Day to all.