Coffee-Glazed Doughnuts

Gourmet's version:

our version:

Coffee and Doughnuts. The below is a study on the color brown.

So. We made doughnuts. They turned out browner than I'd have liked them to be. And our apartment did smell like a carnival for about twelve hours.

But I don't regret a thing. Making them was a lot of fun. Dissolving the yeast into warm water, tossing the dough out on the table, filling one of our biggest pots with vegetable oil and watching the little o-shapes puff up and change color within seconds of being dropped into the hot oil. It was fun biting into the first one and really fun to discover it didn't taste of char. Don't get me wrong, these guys were dense, definitely past golden brown even though we had them in the oil for a fraction of the 2 minutes the recipe called for, and yes, they would not have made the cover of Martha Stewart, but they weren't bad. I mean, they're doughnuts.

For the recipe, click here!