Anyone who has ever seen or
joined in the frolic and detour of moving traffic hypnotically changing course towards this beacon, instinctively
knows what I’m dishing.
If you’ve never experienced this
phenomenon, you’ve not had the spontaneous thrill of crossing oncoming traffic being led by scent and sight of having the Krispy Kreme
neon Hot Light sign interrupt your
day. This brilliantly en fuego proof broadcasts, A new batch of HOT original fried glazed doughnuts is ready to be eaten, by YOU! YOU! And, Especially YOU! Come on grab a dozen! Stop sitting
in traffic! Look a Me! I’m on! Drive-through. NOW!
As children, there was no greater improvised snack connection when running errands with Mom. Driving along, we
would spot the initial flickering of “the hot light”. You never knew when that light was going to come on. There was always a gasp, followed by an immediate decision. Mom reacted with precision. She would inevitably flick her turn signal, and make the U-y required to join the other members of the hot light dance. All this happening, before we had a chance to ask! Thanks Mom!
There was also the time, out of no where, like telepathic clockwork, the Wednesdays, Daddy brought home a box of a dozen: half original glaze, half glazed lemon filled. Perfection.
My Parents
could read minds! They still can.
We’ll save the discerning mental powers
of crullers for another conversation.
It’s been years, if not decades since my last dance with the Hot Light. Walking by the green and white kiosk in Penn Station, or our local grocery store doesn’t quite draw the same instinctive pull as when all was illuminated by the original Savannah Highway, West Ashley location. You know, the one that was next to the Gerald’s Recap tire garage!
That being said, today, we’re more conscious of what we eat. It’s a good thing to know exactly what you’re eating, even better to
make this healthier quick and easy indulgence in your own kitchen.
Priceless childhood memories aside, these baked, whole wheat, fresh fruit filled, GLAZED beauties RIVAL – dare I say, their fried compadres! I DO DARE SAY!
Speaking doughnuts, when’s
the last time you saw this guy?!?
Its officially time to make these doughnuts!!
The Method
can of non stick butter cooking spray
doughnut baking plans
1 cup whole wheat flour + 1 reserved tbsp for
dusting prepared baking pan
1 cup all purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
½ cup brown sugar
zest and juice of 1 lemon
¾ cup of blueberry Greek yogurt
2 large eggs
½ cup of buttermilk
4 tbsp of vegetable oil
1 tsp of vanilla extract
1 cup fresh blueberries, washed
The Madness
Preheat oven to 350 degrees F
Yield 6 large doughnuts 12 mini
doughnuts
Spray the doughnut pans lightly
with non-stick cooking spray. Sift the reserved 1 tbsp of whole-wheat flour
over the baking pans to prepare them.
Set the pans aside.
In a large mixing bowl sift
together the dry ingredients: flours, baking powder, baking soda, cinnamon,
ground nutmeg, and salt.
In another large mixing bowl
combine: the sugar, yogurt, lemon zest, lemon juice, buttermilk, vegetable oil,
and vanilla extract. Mix until well combined. Add lightly whisked eggs. Stir
until well combined.
Take combined flour mixture, and
add to egg mixture. Stir until well combined. Fold in fresh blueberries, careful
not to break down the blueberries.
Fill prepared doughnut molds 2/3
of the way filled.
Place plans on middle rack of
preheated oven. Bake 10-12 minutes, until tester comes out clean.
Keeping It Real Disclosure: For filling the baking pans, I
used a pastry bag. The dough is a little wet, fluffy, and sticky. Made for a
few awkward moments, but created great control of the batter into the small
rounds. If you don’t have a reusable pastry bag, take a quart sized heavy-duty
zip lock bag. Cut a tiny 1/8” tip
from one of the corner of the bottom of your bag. This will become the tip for
you to fill the pans with. Pinch this tip of the bag closed while you fill it
½ with batter. Zip lock your bag, taking out as much of the air. Release and
point the cut tip of the zip lock bag. Apply a small amount of pressure to the
bag to allow the batter to stream slowly into the prepared baking rounds. Not
filling up the bags will help you to not waste batter.
buttermilk lemon glaze
zest and juice of 1 lemon
4 tbsp buttermilk
2 cups of powdered sugar
½ tsp of vanilla extract
Mix all ingredients until icing
glaze forms.
Drizzle or dip the tops of your
doughnuts into the icing.
Keeping It Real Disclosure: I iced half our batch and left
the other half bare. Both versions were satisfying treats. A moist, sweet and tart combination of lemon
and fresh blueberries.
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