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Let's talk about my doughnuts that I made last week. Some years ago I bought a doughnut pan from KAF and it came with a recipe, so that's the recipe I follow. I like to make them with KAF Whole Wheat Pastry flour and season it with cinnamon and nutmeg. I used to just dust them with confectioners sugar but more recently I have been making chocolate frosting. I find the frosted doughnuts more closely resemble traditional fried ones, plus they are more satisfying. I posted the recipe today.
I've made veggie stock using celery, parsley, onion and carrots. It's decent, here's a link to recipe.
I used shortening, Nutiva, which is a combination of Palm and Coconut oils. The dough was crumbly but came together as I formed the cookies. I made them larger than the recipe calls for so I didn't get anywhere near the claimed 7 dozen. I added a teaspoon of Hazelnut Flavor since this cookie has a hazelnut theme. I'm not sure if my acorn shaping skills are spot on, I think not, but the cookies came out good. Really good flavor with the addition of the hazelnut flavoring. If I didn't have hazelnut flavoring I would definitely add some kind of flavor, vanilla if nothing else. For the fine ground hazelnuts, I used Hazelnut Flour from King Arthur.
In summary, I like these, I will make them again.
Baker Aunt, I'm not sure, I won't be cutting into it until Christmas eve. I shaped it into a wreath so it came out skinnier than usual. I once saw Martha Stewart shape a stollen into a wreath, her's looked good, mine looks like a big doughnut.
